Kyle Allers

Experience

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  St. Regis Hotels & Resorts

  Jun 2013 - Nov 2018

  - Direct operational management in a 151 room five diamond four star hotel in Atlanta. Overseeing five outlets: Casual dining, private dining, honor bar, Astor holiday rink, and pool piazza. - Revenue of seasonal ice rink $400,000 and pool piazza $315,000, casual dining restaurant $1,200,000, room service $880,000, honor bar $350,000- Increased revenue for casual dining restaurant by 28.2% while decreasing overtime by $23,911 through effective training and revising schedule for all positions-Implemented new online ticketing platform to improve holiday programming. Worked directly with marketing for all new menu launches and promote special brunch and tea experiences. -Implemented Forbes training program with weekly trainings and reached the 85% hotel Forbes goal for all three venues -Direct management for recruitment, payroll, schedule, ordering, and marketing for all venues Show less - Ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers. - Monitor and supervise set up and maintenance of room service area to ensure that it is up to standard.- Ensure availability of manpower, supplies, and equipment to ensure positive guest experience. Assist in hiring, scheduling, supervision and control of cashiers, supervisors, greeters, servers and bus attendants.- Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance.- Assist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies. The want to start Sunday however he is trying work out the details.- Ability to supervise subordinate staff, including but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.- Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer. Show less

  • Assistant Food and Beverage Manager

    May 2017 - Nov 2018

  • Food and Beverage Supervisor

    Nov 2015 - May 2017

  • Private Dining Supervisor

    Dec 2014 - Nov 2015

  • Food and Beverage FOH

    May 2012 - Dec 2014

  • Accounts Receivable Agent

    Jun 2013 - Aug 2013
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  W Hotels

  Apr 2018 - Apr 2018

  Food and Beverage Manager (taskforce)

  - Leader of food and beverage operation while ownership was visiting to inspect property.- Dedicated to serving royal highness, delegation and staff for all meals throughout the week.- Oversaw restaurant, bar, room service, and pool while managing day to day operations.

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  The Ritz-Carlton Hotel Company, L.L.C.

  Nov 2018 - Nov 2018

  Front Office Support (Taskforce)

  -Leader during labor negotiations -Front drive and bellman assistance during busy sports seasons.-Assist with high end sports team transportation and luggage logistics.

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  Four Seasons Hotels and Resorts

  May 2019 - Dec 2022

  - Oversee 40 team members with 3 managers and 2 supervisors.- Developed team with 8 internal promotions through training and cross exposure. - Department head overseeing $3,600,000 in revenues at luxury five star, five diamond resort. - Let team reopening post COVID with health and safety protocols while ensuring guest and employee safety. - Increased Seaway avg check $39.42 to $44.38 and Pool & Beach $27.48 to $41.89 through training, selling techniques and menu engineering. - Increased cabana sales by $63,400 YOY through promotional sales and employee metrics. - Employee Pulse survey growth of 9% to a total of 92%.- GES survey consistency and improvement with scores of 95.5% in September (low season) and 90.7% in February (high season). Show less - Developed service team of 45+ associates, 3 managers, 2 supervisors in a 209 room Forbes five star, five diamond resort hotel.- Partnership with three Michelin star chef Mauro Colagreco in collaboration with the World’s Best Chef and Restaurant 2019, Mirazur, through the service, menu, and design.- Directed opening of restaurant with 4,300,000 in revenues for 2019. Budgeted for 6 million for 2020.- Managed 200 seat restaurant plus bar and lounge for new opening with recruiting, menu preparation, training, and design.- Increased dinner average check by $15.35 through single server mentoring to improve sales tactics and service knowledge.- Improved GSS (Guest satisfaction survey) for restaurant by 23 percent and bar/lounge by 18 percent for 2019 YOY.- Launched new promotions to drive revenue for restaurant: Happy Hour, Brunch, Cocktail menu.- Cocktail menu pricing analysis increased 13% beverage revenue and 5% wine revenue.- Completed annual reviews, conducted performance coaching, and oversaw progressive discipline.- Monitored resort forecast and business levels, reviewed all payroll, and modified scheduling to ensure proper coverage and labor efficiency. Show less

  • Director of Recreation and Seaway

    Mar 2021 - Dec 2022

  • Assistant General Manager at Flories

    Dec 2018 - Mar 2021

  • Food and Beverage Manager (Taskforce)

    Jul 2019 - Jul 2019

  • Food and Beverage Manager (Taskforce)

    May 2019 - May 2019
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  The St. Regis Atlanta

  Dec 2022 - Feb 2024

  Director of Banquets

  - Department head with revenues of $9.47 million with 28,000 square ft of banquet space.- Oversee team of 2 managers, 60 servers, 5 housemen, and 1 event specialist.- Client ESS score of 91.4%, improvement of 2.8% YOY- Implemented new CAPEX project for enhanced buffet displays, risers, and equipment and presented to ownership. -Liaison for all outlets for support and leadership of holiday activations. - Support all outlets in $17,200,000 revenue F&B division with leadership presence and ownership. Show less

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  Cherokee Town and Country Club

  Feb 2024 - now

  Director of Food And Beverage

  - Director overseeing fine dining Williams Room, upscale Terrace dining, Banquets, Wine Department and seasonal pool operation.- Ranked #7 country club in the United States.- 11.2 million food and beverage revenue- Management organizational chart of 4 department heads with 5 assistant managers, 2 supervisors, 2 captains.- Implemented labor standards and SOPs to be more effecient.- GA CRU Committee Member, GA Membership Committee Member