Diana Keller

Directed front and back of house operations, ensuring efficient service flow and customer satisfaction.

Managed teams ranging from 2-13 employees.

Hired, trained, and mentored employees, developing a skilled and cohesive team.

Consistently maintained labor budget within 2%

Cross-trained in all positions to enhance team support and operational flexibility.

• Streamlined FOH operations in a high volume, fast-paced setting by maintaining quality control standards and processes and optimizing service flow.
• Coordinated front-of-house staff shifts to optimize coverage during peak hours.
• Directed teams with 3-30 employees.
• Managed bar inventory control and conducted root cause analysis to enhance service reliability.

• Led front and back of house operations that included 6-20 employees.
• Oversaw cost of goods sold to maintain profitability
• Hired, trained and coached front of house staff to improve service standards by process and the flow of the restaurant.
• Enhanced guest experience through themed events and catered reservations.

• Supervised purchasing and demand planning department, optimizing workflows and ensuring alignment with organizational goals.
• Managed scheduling and coordination of meetings for cross-functional teams.
• Facilitated communication between departments to streamline project workflows.
• Coordinated customer service, events, and meetings for VP of Marketing to ensure seamless execution and problem resolution.