Kayla Smith

Results-driven hospitality leader with 6+ years of experience in driving profitability, optimizing labor, and elevating guest experience in high-volume dining environments. Proven success in improving underperforming operations, reducing costs, and leading large teams to deliver exceptional service.

Store Manager at COOKERY (2026-01 – Present)

• Responsible for customer relations and order management
• Oversee inventory and product management
• Manage staff, chef, and store scheduling for normal hours, special events, and cooking classes

General Manager, Café Carmichael at VANDERBILT UNIVERSITY (2025-01 – 2026-01)

• Oversee full operations of dining facility, managing up to 75 employees across front and back-of-house
• Reduced labor costs by over 40% within one year through strategic scheduling, staffing optimization, and operational efficiencies transforming an unprofitable operation into one with sustained profitability
• Lead a full menu redesign incorporating local sourcing, current food trends, and diverse dietary accommodations, improving overall customer satisfaction
• Chair of Dining Safety Committee and Member of Vanderbilt Occupational Health & Safety Committee, lead meetings with 15 staff members resulting in 25% safety incidents for dining employees
• Serve on Training & General Assembly Board and act as a Wellness Ambassador, supporting employee development and wellbeing initiatives

Retail Manager at SODEXO AT BELMONT UNIVERSITY (2023-01 – 2025-01)

• Led daily retail operations across 7+ campus dining locations, including developing menus, inventory management, hiring, and financial management
• Managed and developed a team of 80+ employees, driving high performance and achieving 92% customer satisfaction score
• Reduced labor and food costs while improving operational efficiency across multiple locations
• Established local vendor partnerships and launched new offerings aligned with student demand

Retail Supervisor at SODEXO AT BELMONT UNIVERSITY (2023-01 – 2023-12)

• Managed high-volume campus dining location operations, improving efficiency and guest experience
• Restored licensing compliance through improved training, food standards, and service protocols, increasing profitability
• Trained over 60 staff members on food safety and operational standards

Hospitality & Retreat Manager / Kitchen Manager at TRUE FRIENDS ORGANIZATION (2021-01 – 2023-01)

• Coordinated 100+ retreats, including events with up to 250 participants, ensuring seamless execution
• Managed hiring, training, and supervision of 20+ employees, fostering an inclusive and productive environment
• Developed menus and recipes tailored to dietary needs while maintaining strict budget controls

Bachelor of Science & Arts in Sustainable Community Development; Sociology & Social Justice – Northland College (2020-05)