Kayla Binnquist

Flower shop located on Polk street serving San Francisco with lush arrangements with several services available; delivery, walk-in, events, weddings, and funerals.

Florist at Polk Street Florist (2025-06 – Present)

Flower shop located on Polk street serving San Francisco with lush arrangements with several services available; delivery, walk-in, events, weddings, and funerals.

• Design and create custom floral arrangements, centerpieces, and installations for weddings, corporate events, and private clients.
• Effectively recreating set arrangements by following the recipe created by the owner.
• Provide excellent customer service in-store by assisting with walk-in orders, processing sales, and preparing take-home bouquets.
• Manage daily flower processing, care, and inventory to ensure product freshness and quality.
• Partner with vendors and venues to align floral aesthetics with event themes and budgets.
• Maintain clean, organized workstations and contribute to visually appealing shop displays.

Executive Team at Youth With a Mission, San Francisco (2019-01 – 2025-06)

A non-profit with the mission to serve the unhoused people of the Tenderloin and to teach others how to spread that mission abroad

• Provide broad overview as well as individualized focal points to assist multiple departmental teams with integrating and achieving communal goals.
• Arrange and lead events and meetings that reinforce our organization's mission and what that can look like within each department.
• Institute new organizational guidelines to better accommodate the changing atmosphere and provide better support to team members.
• Coordinated cohesive messaging and fundraising during the Covid-19 pandemic in order for the organization to continue providing for the community of the Tenderloin.

Events Coordinator at Youth With a Mission, San Francisco (2019-01 – 2025-06)

• Conceptualized and executed 7 yearly events to effectively achieve a wide range of goals for the organization, 20-150 ppl in attendance.
• Directed 3-4 focused teams responsible for executing the event, ensuring that each team's contributions were effective and cohesive with the messaging of the event in a timely manner.
• Worked with an executive team to plan and design the event space to match the goal of the events and then continued by leading a team to execute the design concept into a reality.
• Creatively and safely decorating to achieve the overall theme, while not limiting the use of everyday items to create a dynamic and cohesive design.
• Balancing design and setup in a variety of different environments both outside and inside, while keeping in mind lighting and color to create a balanced flow.
• Catered for multiple events, taking point from conception through execution. Events ranged from 150-175 ppl. Managed multiple teams, catered, and delegated to execute in a timely manner, meeting the needs of the event from a full brunch to light refreshments.

Florist at Youth With a Mission, San Francisco (2019-10 – 2025-06)

• Thorough knowledge of the various types of foliage, flowers, and plants
• Efficiency in processing, and the use of various techniques needed for certain flowers and foliage to achieve long lasting results
• Managing a budget while producing a high value product to customers
• Design floral concepts to meet the expectations of clients for their events which have ranged from 200ppl-275ppl.
• Manage a team from the Tenderloin community to execute floral designs from start to finish; processing, designing, packaging, and delivery, while providing transferable skills to future jobs
• Creating community based seasonal workshops for the Tenderloin community.

Kitchen Manager at Youth With a Mission, San Francisco (2011-06 – 2013-03)

• Produced meals based on the weekly menu. Lead a team to achieve the meal in a timely manner, maintaining flexibility to change the menu according to the available ingredients.
• Executed a monthly menu for feeding 20-75ppl, which included creating a weekly list of needed ingredients to provide for the menu, shopping at multiple locations for the ingredients, and executing each meal.
• Prioritized meal prep for future meals to achieve a better standard and provide less stress for the day of.
• Created and implemented an organized overview and inventory system for kitchen in refrigeration, pantry, and equipment
• Maintained a sanitized and disinfected kitchen work space.

High School – Irondale (2006-08 – 2010-06)

Basic Floral Design Certification – Floral Design Institute (2021-01 – 2022-10)