Restaurant Manager

Top Management

Oversaw daily operations of Lynn Britt Cabin that included budgeting, ordering, transferring & receiving,
costing & inventory control, payroll, scheduling and responsible for all team members and changes needed
to be successful
• Working with Marketing to create social media for location that will be launched next year to increase traffic
• Increased beverage revenue by 30% from last year by creating a unique wine list, utilizing outdoor bar,
working with vendors to negotiate price/product and re-costing all menu items
! of Food & Beverage and Operations

Reno-Sparks Convention Center, National Bowling Stadium, Reno Event Center & Reno-Sparks Livestock
Events Center
• Played a key role in transition and takeover of all F&B operations from previous company. This included:
Hiring and retaining key management team
Transferred over all accounts and contracts.
Applied and maintained all Health, Liquor and Business licensing permits in compliance with federal,
state and local laws.
Recognized a new opportunity for growth and spearheaded new menu items to utilize the local market
• Oversaw all departments and managers to ensure all events and projects were executed properly, efficiently
and effectively.
• Assisted with setting up and running all social media platforms i.e. Instagram & Facebook to keep followers
up to date on events, concerts and any contests
• Implemented sales goals and KPIs for all reporting managers.
• Responsible for tracking all labor and costs of goods to ensure the events were profitable. Implemented
actionable and clear procedures in order to maintain controllable expenses within budget
• Organized and proctored all preplanning meetings for events and large projects
• Worked with external vendors to negotiate contracts and assure all events had proper product and staffing
while maintaining budget
• Redeveloped food and beverage menus to keep up with current trends and needs of all clients
• Assisted with creating, analyzing and presentation of RFPs for future business
• Assisted facilities with planning and organization for homeless shelter and FEMA's move-in to the convention
center for the potential activation of a field hospital for COVID-19 assistance. Reduced all on hand inventory and developed purchasing and inventory log and order guide that reduced cost.
Accomplishments & Projects
• SOP Project: Developed and implemented manual for all departments including culinary, concessions,
catering, accounting and purchasing to set standards and expectations of how to increase profit and guest
satisfaction.
• Point of Sale Install Project: Set up, coordinated and installed NCR Quest POS, during a high revenue event
with $200,000 in sales. This POS increased guest satisfaction with new technology and decreased theft
Kayla.lamorte@gmail.com
970-379-9417

• National Bowling Stadium Renovation Project: Designed new menu based on equipment and clientele,
coordinated vendors for installation of advertisement and promos, identified key sales locations and implemented "pop up" offerings to increase sales.

Director

Responsible for daily operations for events up to 25,000 guests, and maintaining the highest degree of guest
services
• Supervised all captains, organized staff for daily events based on BEOs and client's satisfaction
• Worked closely with other departments such as catering sales, culinary and purchasing to fulfill client's
expectations
• Recorded monthly inventory for all products
• Interviewed, hired, coached, developed and administered discipline and corrective actions of team members
• Ran preplanning and department meetings. Assisted with scheduling and processing payroll
• Assisted with managing other departments, i.e. concessions and culinary when business levels increased

Banquet Manager

• Estimated staffing level requirements based on customer counts, business trends, and special events.
• Communicated with team members and managers to guarantee all Outlets ran to full potential
• Recorded monthly inventory in all Outlets, processed payroll, responded to guests' surveys & maintained
POS Micros software design
• Coordinated private event dining within the outlets. Work directly with clients to plan according to meet needs
• Interviewed, hired, coached and developed team members. Evaluated team performance and took corrective
action as needed

Beverage Manager & Project Event Coordinator

• Supervised team for shift and managed face to face guest interactions and complaints
• Trained all employees in Outlets, assisted with scheduling, disciplined and provided corrective action
• Coordinated and planned large events in Outlets with clients and was responsible for ordering and staffing
• Assisted with developing new cocktail menu for Outlets including The Pool Bar and Odyssey Lounge

Beverage Supervisor

Supervised team for shift, ordered supplies for all outlets, maintained weekly scheduling, processed payroll
and assisted with discipline and corrective action of team members
• Responded and took appropriate action to guest satisfaction surveys. Managed all face to face guest
interactions and complaints as needed
• Created and implemented SOPs for training and procedures to improve efficiency and guest's satisfaction

Restaurant Supervisor & Project Event Coordinator

• Provided Five Star, Five Diamond service to guests at all times
• Organized team for service of events, prepared equipment needed for events on and off property

Banquet Server

Find out detailed information about Kayla LaMorte, Restaurant Manager 

Kayla LaMorte: Restaurant Manager

Kayla LaMorte

Fort Lewis College