Luna Grill has named AJ Kamra as its newest executive team member, joining the company as its first Head of People. Kamra will lead and enhance Luna Grill’s HR and employee relations functions as the company continues its strategic expansion plans.
As Head of People, Kamra will design, execute and implement a people-first strategy and long-term vision for growing the Luna team while maintaining and strengthening a passionate, collaborative, nimble and fun culture. “We are perfectly positioned right now to put strategies and processes in place as Luna continues to grow. Work being done now is being done for what we will need 3, 4, 5 years from now, looking proactively into the future,” Kamra says.
Kamra will work hand in hand with Chief Financial Officer Bob Bartlett on the company’s overall financial and economic direction, specifically overseeing areas such as HR, talent acquisition, benefits and team member relations with a focus on driving overall branding as an ’employer of choice.’
Most recently Kamra was Head of People at Sustainable Restaurant Group in Portland, Oregon and Senior Vice President of Human Resources at OTG Management in New York. When asked about the move to San Diego and Luna Grill at this time, Kamra stated “the Luna Grill brand and outstanding food was a huge draw for me and I saw an incredible opportunity for growth to spread the brand message.”
According to CFO Bob Bartlett, Kamra’s addition will be key as the company continues to focus on innovation and adaptation in a changing restaurant environment. “Working in partnership with the entire management team, AJ and I will be looking at ways to do everything better, across all disciplines, building a “best in class culture” and give team members long-term opportunities for growth,” Bartlett said.
Kamra holds a Juris Doctorate degree from New York Law School and a Bachelor of Arts degree in Political Science with a minor in Comparative Systems from Trinity College in Hartford, Connecticut.
Luna Grill is a pioneer in the fast-casual segment, providing fresh Mediterranean food such as signature kabob plates, gourmet salads, bowls, appetizers including hummus and falafel, wraps, desserts, craft beer and wine in a contemporary setting. The concept has now grown to 50 locations in Southern California and the Dallas Fort Worth area.
