Kayla Burgess

• Highlights: In the limited time as a Restaurant Leader for Raising Cane's Des Peres, I was able to obtain the metrics to qualify to be a Training Restaurant. I had the opportunity to develop and promote 1 crewmember to a Zone Manager, 1 Zone Manager to Restaurant Manager, and 1 Restaurant Manager to an Operations Manager, all while going without an assistant manager. We made major strides in SOS, labor deployment, audit scores, and building a highly motivating, success driven, culture.
• Trained and mentored crew on best practices for service efficiency and operational excellence.
• Implemented inventory management protocols to minimize waste and optimize stock levels.
• Developed manager and crew schedules to align with peak business hours, ensuring optimal coverage and service levels.
• Enforced health and safety regulations, maintaining compliance with local health department standards.
• Led initiatives for community engagement, enhancing brand visibility and fostering customer loyalty.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised crewmembers.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Conducted performance evaluations for management & crewmembers, identifying areas of improvement while recognizing outstanding achievements as well.
• Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
• Oversaw work order management processes to ensure timely completion.
• Evaluated P&L statements to enhance operational efficiency.
• Cultivated a positive organizational culture of accountability through strategic initiatives and team engagement.

• Highlights: While working at Kirkwood Raising Cane's we went from an all red metrics restaurant to a gold and green, solid performing restaurant. I was able to develop and promote 6 crewmembers in a span of a year. This is by far my proudest achievement. Creating a culture catered to development, team building, and success. Having the opportunity to pour into my team and seeing that pay in dividends ten fold.

• Trained and mentored crew on best practices for service efficiency and operational excellence.

• Implemented inventory management protocols to minimize waste and optimize stock levels.

•Developed crew schedules to align with peak business hours, ensuring optimal coverage and service levels.

• Enforced health and safety regulations, maintaining compliance with local health department standards.

• Engaged in initiatives for community engagement, enhancing brand visibility and fostering customer loyalty.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Carefully interviewed, selected, trained, and supervised crewmembers.

• Reconciled cash and credit card transactions to maintain accurate records.

Correctly calculated inventory and ordered appropriate supplies.

•Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.

•Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.

• Conducted performance evaluations for crewmembers, identifying areas of improvement while recognizing outstanding achievements as well.

• Mentored and developed crewmembers for career advancement opportunities, leading to a more skilled and motivated workforce.

• Helped create a positive organizational culture of accountability through strategic initiatives and team engagement.

• Highlights: I took a "red flag" store and completely changed the environment within just a few months. Our sales are up over last year, labor within budget, and I now have a full management team when I only started with one shift lead.
• Developed and implemented strategies to increase sales and profitability.
• Recruited and trained crew members and management to enhance operational efficiency.
• Achieved significant advancements in labor efficiency and productivity.
• Changed the entire financial projection of a "dying" store
• Facilitated conflict resolution processes to ensure team cohesion.
• Cultivated strong customer relationships to enhance client loyalty.
• Madrid huge culture improvements through strategic initiatives and team engagement.

• Coordinated catering orders ensuring timely delivery and customer satisfaction.
• Developed strong relationships with clients to enhance repeat business and referrals.
• Trained new staff on catering procedures and customer service best practices.
• Analyzed client feedback to improve service offerings and operational processes.
• Handled incoming company phone calls, addressing customer needs, concerns and deadlines to promote retention and satisfaction.
• Improved client satisfaction by promptly addressing concerns and providing excellent customer service.
• Maintained high standards of food safety, consistently adhering to all health regulations and guidelines.
• Increased repeat business through strong relationship-building with clients and vendors.