Kyle Burns Email & Phone Number

Detroit Metropolitan Area

Detroit, Michigan, United States

United States

Detroit, Michigan, United States

Greater Detroit Area

603 West Live Oak

Hot Mess food truck!!! Serving BBQ, burgers and tacos!!!

612 West 6Th Street

• General contracted and interior design of the re-branding of 10,000 sqft of space• Created branding, marketing, full concept development of the entire restaurant and bar • Operated a full service dinner service and bar service • Oversaw a full staff of 50, including two culinary mangers and four front of the house managers• Implemented standard operating procedures for all staff by developing job descriptions, training programs, responsibility checklists to ensure proper service and an overall positive experience.• Established relationships with neighboring restaurants and clubs to see how to better the west 6th district• Managing compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. • Monitoring and tending to the restaurant’s banking, accounting and budgeting needs, with the use of a hired accountant and heavy QuickBooks bookkeeping and data entry. • Keeping records required by federal, state and local tax agencies regarding business transactions as well as the Texas Alcohol Beverage Commission.

Austin, Texas Area

• Set plans to ensure optimal financial performance through food and beverage sales, beverage pouring standards, labor costs, inventory and profitability• Supervised a staff of 60 including 3 FOH mangers that maintained two services during the week and three on the weekends • Created and developed new competitive menus including brunch, lunch and dinner specials• Developed seasonal cocktails and wine specials. • Created marketing and sales packages for large buyout dinners and events• Excelled in keeping client relations and prospected new customers with charm and experience.• Launched and maintained all social media avenues to help increase sales and awareness of the company• Coordinated and supervised immaculate holiday events, rehearsal dinners and other events that seated 65-200+ guests• Developed standard operating procedures for recruiting, training and cultivating banquet and catering staff• Responsible for payroll of all BOH and FOH staff, and maintained a low labor cost • Purchased and curated wine and spirits on a regular basis with brand ambassadors and sales reps

Working side by side with the General Manager. Assisting daily operations in a vert High volume 250 seat + establishment. Helped with hiring staff and well as responsible for training new hired staff.

Park City, Utah

• Oversaw all operations for a 4 million dollar grossing restaurant • Responsible for menu development and seasonal planning• Held monthly meetings to perfect service, train and educate staff• Regulated labor, food cost and raised total revenue by 30%• Monitored both BOH and FOH for consistency in time management, service and food quality