Kelly Tyree
Cheyenne,WY
Summary
Service management professional known for high standards and results orientation. Proven track record in optimizing service processes and enhancing team performance. Strong focus on collaboration and adaptability, ensuring reliable support and flexibility in dynamic settings. Demonstrated expertise in team leadership and customer relationship management.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Food and Beverage Manager
The Fox Hill Golf Club
Longmont, CO
2025 - Current
- Streamlined processes to reduce waste and improve cost-efficiency in food preparation and service.
- Established performance metrics for staff, fostering accountability and continuous improvement within the team.
- Organized successful special events that contributed to increased sales figures.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
- Streamlined operations through regular review of processes and implementation of best practices.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
- Maintained high levels of customer satisfaction by managing and training team of over 30 staff members, ensuring exceptional service.
- Organized and executed catering services for special events, expanding business scope and increasing revenue streams.
- Facilitated cross-training among staff members to ensure operational continuity and flexibility, improving overall team effectiveness.
Service Manager
Applebee's
Cheyenne, WY
- Supervised daily operations to ensure exceptional guest service and dining experiences.
- Trained and mentored staff on operational procedures and customer engagement techniques.
- Managed scheduling to ensure adequate staffing during peak hours, improving service efficiency.
- Resolved customer complaints promptly, fostering a positive restaurant environment.
- Analyzed operational workflows, identifying areas for process improvement and efficiency gains.
- Conducted regular performance evaluations for staff members, offering constructive feedback and facilitating professional development opportunities.
- Increased repeat business by fostering strong client relationships through personalized service and frequent follow-ups to ensure satisfaction.
- Implemented strategies to increase customer service satisfaction ratings.
- Increased overall revenue by upselling additional services and products during routine maintenance visits.
Food and Beverage Manager
Wyoming Horse Racing LLC
Cheyenne, WY
- Implemented beverage program for establishment including menu, recipes, costs, inventory pars and ordering system
- Managed inventory levels, coordinating with suppliers to maintain optimal stock for events and daily operations.
- Analyzed customer feedback to identify areas for improvement in menu offerings and dining experience.
- Led a team in executing special events, ensuring seamless coordination between kitchen and front-of-house staff.
- Maintained highest standards for beverage quality and service.
- Created P&Ps for Front of House staff including cash procedures and standards of service
- Developed and implemented training programs for staff to enhance service delivery and customer satisfaction.
Restaurant General Manager
Old Chicago
Cheyenne, WY
- Oversaw daily operations to ensure optimal service quality and customer satisfaction.
- Analyzed sales data to identify trends and adjust menu offerings accordingly.
- Established efficient scheduling practices to optimize labor costs and service efficiency..
- Collaborated with vendors to negotiate favorable terms and ensure high-quality supplies.
- Led initiatives to improve operational workflows, resulting in enhanced productivity across departments.
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Set clear expectations and created positive working environment for employees.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
- Enhanced customer satisfaction through consistent delivery of high-quality food and service.
General Manager
Senators Steakhouse
Cheyenne, WY
- Oversaw daily operations, ensuring exceptional service and adherence to quality standards.
- Implemented staff training programs, enhancing team performance and customer satisfaction.
- Streamlined inventory management processes, reducing waste and optimizing supply chain efficiency.
- Developed marketing strategies, increasing brand visibility and driving guest engagement.
- Analyzed financial reports, identifying cost-saving opportunities and improving profit margins.
- Coordinated event planning services, boosting revenue through successful group bookings.
- Established partnerships with local suppliers, enhancing menu offerings and supporting community initiatives.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
Head Chef/Kitchen Manager/Head of Training and Development
The Office Bar and Grill
Cheyenne, WY
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Supervised and trained kitchen staff, fostering a collaborative team environment.
- Implemented food safety protocols, maintaining compliance with health regulations.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Established relationships with suppliers, negotiating favorable terms for quality products.
- Conducted regular performance evaluations of kitchen staff, promoting professional development opportunities.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
General Manager/Executive Chef
Crave
Scottsbluff, NE
- Developed and implemented operational strategies to enhance efficiency across multiple departments.
- Led cross-functional teams to achieve project goals and improve overall performance.
- Optimized resource allocation, resulting in reduced operational costs and improved service delivery.
- Analyzed market trends to inform product development and drive competitive advantage.
- Mentored junior staff, fostering a culture of continuous improvement and professional growth.
- Established key performance indicators to measure team productivity and service quality.
- Spearheaded initiatives that elevated customer satisfaction through targeted service enhancements.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Managed budget implementations, employee evaluations, and contract details.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
- Championed continuous improvement initiatives that enhanced operational performance across all departments.
- Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
Education
Bachelor of Science - Finance
SDSU
Sioux Falls, SDAssociate of Science - Business Management
USDSU
Sioux Falls, SDAssociate of Science - Culinary Arts
Johnson & Wales University
DenverSkills
- Schedule management
- P&L Management
- Inventory management
- Conflict management
- Communication skills
- Operations management
- Events management
- Team Management
- Quality assurance
- Business Development
- Restaurant consultation
- Training & Development
- Social media management
- Inventory Control
- Business operations expertise
- Menu development
- Culinary arts education
- Wine history
- Restaurant promotion management
- Restaurant operations management
- Delegating assignments and tasks
- Event coordination
Certification
- Food Safety Certification
- ServSafe
- Food Handler Certification
- Driver's License
- TABC Certified
- Bartender License
- ServSafe Manager
- November 2021 to November 2024
- ServSafe Food Manager Certification
- ServSafe Alcohol Certification
Timeline
Food and Beverage Manager
The Fox Hill Golf Club
2025 - Current
Service Manager
Applebee's
Food and Beverage Manager
Wyoming Horse Racing LLC
Restaurant General Manager
Old Chicago
General Manager
Senators Steakhouse
Head Chef/Kitchen Manager/Head of Training and Development
The Office Bar and Grill
General Manager/Executive Chef
Crave
Bachelor of Science - Finance
SDSU
Associate of Science - Business Management
USDSU
Associate of Science - Culinary Arts
Johnson & Wales University