Kaylee Myers

In my role as restaurant manager at Remington Hotels I show proven expertise in leading multi-outlet food and beverage operations at La Concha Key West. I oversee a diverse portfolio of 4 outlets, along with in-room dining for 160 guest rooms, banquets, and special events. Known for reimagining and elevating dining programs by delivering memorable guest experiences through operational excellence, team development, and revenue-driven innovation.

• Supervise restaurant staff to ensure high-quality customer service.
• Resolved customer complaints promptly to enhance satisfaction and loyalty.
• Training of new employees on service standards and company policies.
• Conducts inventory management and ordering liquor, food, and supplies as needed.
• Developed schedules to optimize staff coverage during peak hours.

As Maitre D’ at the exclusive Little Palm Island Resort & Spa, a distinguished Relais & Châteaux property and recipient of 3 Michelin Keys, I was entrusted with setting the tone for the guest dining experience from the moment of arrival, along with…

• Trained and mentored new host staff, fostering a culture of attentiveness, discretion, and elegance, aligned with Relais & Châteaux values.
• Authored detailed end-of-day reports documenting guest satisfaction, concerns, and complaints, and addressed these issues to the team during the following day’s pre-shift meeting to drive continuous service improvements.

During my time at Prime141, I oversaw daily restaurant operations, trained and scheduled staff, managed high-volume reservations, and coordinated exclusive private dining experiences with a strong emphasis on precision, etiquette, and guest satisfaction. I led the team through peak service periods while consistently upholding fine dining standards and delivering the refined, welcoming atmosphere expected by steakhouse and golf club clientele. My management approach combined structure and service excellence, contributing to memorable guest experiences, and long-term operational success.

• Provided leadership during times of organizational change or crisis situations.
• Conducted regular meetings with staff to discuss progress and identify areas of improvement.
• Compiled comprehensive end-of-day reports, ensured all operational checks were completed, and balanced the cash drawer accurately.

• Provided seating arrangements for guests in accordance with occupancy regulations and customer preferences.
• Communicated any issues or complaints to management in a timely manner.
• Conducted daily inventory of supplies such as linens, silverware, dishes.
• Managed staff by providing training, scheduling shifts, assigning duties, resolving conflicts and taking disciplinary action when necessary.