Home Health Beverage Manager
Resume:
Kayla Borst
********@*****.***
OBJECTIVE
I am seeking a new positive and community-based work environment to help my growth in a new chapter of my life. I have worked serving and leadership roles within the restaurant industry for years, after taking a solid break to better
raise my daughter and take care of a sick family member I am now ready to get back into the restaurant world full time.
Professional Summary
Hilton Garden Inn- Redmond. March 2024-October 2024
Food and beverage Supervisor, overseeing the restaurant. Created schedules, oversee labor costs, beverage program,
And inventory. The restaurant had no supervisor when I was hired, so the program was brand new and needed
developing, until it was set in place and the new chef was hired to take over the general program.
Home Instead – In home health care providers October 2022- Current
I do in home care for a singular client currently. Basic cleaning, cooking and companionship. I run errands, transport my client to doctors appointments, assist with showers and basic medical needs. I work part time 4 days a week.
The Plateau Club, Oki Golf 2018-2021
Food and Beverage manager for the Plateau Club in Sammamish Washington;
I enjoyed the world of private clubs, and I have grown to really get to know the members and those I work closely with on
planning their private events. I loved managing the club house where I truly transformed this food and beverage program
Into something I can be proud of. Sales have increased by 40% as well as member reviews going up in positivity. I love hosting
member events and booking outside caterings for the club. The events aspect has truly become my niche’ helping brides plan the most important day for them and in turn helping grow my staff in this atmosphere, has been so rewarding.
-Left position to pursue more time at home with my daughter while working part time seasonally at Arnie’s on the waterfront in
Edmonds, WA.
Restaurants Unlimited INC: (2011-2018) Portland OR/ Denver CO/ Seattle/ Bellevue WA
Food and Beverage Manager for a $4.5 Million dollar restaurant- Bar Manager- Event Coordinating for multiple stores within
The company- Inventory controls and management, POS Design and control, I traveled across the country to train FOH
Employee during store openings with RUI, Menu development and consultation, Social media marketing, CPR certified.
(Newport Seafood Grill, Portland Seafood Co, Henrys Tavern (Portland, Denver, Bellevue and Seattle), Stanford's and currently
Scott’s Bar and Grill.
Proficient in Micros POS, Hotschedules (Scheduling), Hiring, Coaching and Counseling Staff, Employee
Reviews, Labor Controls, Managing Phone Calls and Emails, Guest Recovery, Event Planning, Training staff and multiunit
Training and New Restaurant openings, Floor Planning, Beverage Inventory.
Henrys Tavern (Denver, CO)
Leadership role in the FOH training department and development, POS design and set up, Scheduling, Mock services, and
Opening day/ procedures and execution. Henrys Denver opened WK 1 at $107,318, WK 2 at $175, 000 with a FOH Labor of 10%
Scotts Bar and Grill
Previous Year - $350, 000 gross sales as of April 2018 with a FOH labor of 11.9%
Current Year - $400,000 gross sales as of April 2019 with a FOH labor of 10.8%
With an increase in sales I continued to bring labor costs down. Implemented a 10 steps of service program, from the host desk to the servers to increase our guest survey scores.
Initiated a new beverage concept of seasonal cocktails throughout the year to drive revenue sales.
Within 1 year, I reduced FOH labor cost by 1.1%
Education
Ashland High School (Diploma 2003-2006)
Portland State University (Business & Communications 2006-2008)
East West College of the Healing Arts (Oregon Licensure in Massage Therapy (2009-2011)
References
Todd Ormsby *****@***********.*** General manager of the Plateau Club
Brendan Neeson 509-***-**** Previous general manager with RUI, current GM of hotels - Spokane, WA / Pdx
April Bauchman 425-***-**** Catering sales manager – Hilton Garden Inn, Redmond
Keri Collins 509-***-**** Owner of the Cork House and entrepreneur – Liberty Lake, WA
Angie Dorgan ***********@*******.*** Former Director of Training & Development for RUI- PDX/Seattle WA
Andrea Lynes 206-***-**** Fine dining manager for Arnies Seafood and Grill, previous coworker and mentor
Caitlin Manigley ********@*********.*** Recreation center manager at the Plateau Club
Cindy Riley ******@***********.*** Office manager at the Plateau Club
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