Stephanie Diamond
Albany
Summary
Seasoned Restaurant Manager with many years of experience overseeing high-volume food service operations. Demonstrated success in leading teams, improving operational performance, managing costs, and delivering outstanding guest satisfaction. Skilled in restaurant openings, training, inventory management, and financial performance.
Overview
1
1
Certification
16
16
years of professional experience
Work History
General Manager
Taco Dirty
04.2025 - Current
- Served as the Opening General Manager, leading all pre-opening operations, including recruitment, onboarding, staff training, inventory management, vendor coordination, and operational setup, resulting in a successful grand opening and smooth transition to daily operations.
- Directed daily operations to ensure efficient service and high customer satisfaction.
- Optimized inventory management processes to reduce waste and improve cost efficiency.
- Analyzed financial reports to identify trends and inform strategic business decisions.
- Fostered a positive workplace culture through effective communication and employee recognition initiatives.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
General Manager
Taco Dirty
05.2022 - 04.2025
- Design strategies and set goals for growth of not only the store, but the team members/managers as well
- Implemented staff training programs to enhance team performance and service quality.
- Directed daily operations to ensure efficient service and high customer satisfaction.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
- Optimized inventory management processes, minimizing waste and ensuring optimal stock levels for uninterrupted operations.
Lead Shipper
Pottery Barn and William Sonoma, Inc
03.2016 - 11.2022
- Responsible for overseeing and handling customers' furniture orders as well as 35,000-50,000 units within the stock room and store layout.
- Oversaw daily shipping operations, ensuring timely and accurate order fulfillment.
- Trained and mentored fellow team members on best practices for packaging and logistics.
- Optimized warehouse layout for efficient storage and retrieval of goods, leading to faster order fulfillment times.
- Used pallet jacks and dollies to load and unloaded goods from trucks and containers.
- Conducted counts and audits of inventories to identify and resolve discrepancies in records.
- Responsible for all paper, and chemical product orders.
- Responsible for overseeing operations throughout the store and stock room.
Assistant General Manager
Shake Shack
04.2021 - 05.2022
- Served as one of the new store opening restaurant managers; leading pre-opening operations, including recruitment, onboarding, staff training, inventory management and operational setup, resulting in a successful grand opening and smooth transition to daily operations.
- Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
- Responsible for all food, paper, and chemical product orders
- Design strategies and set goals for growth and development of all team members
- Maintaining great labor while still running a strong and efficient shift
- Assisted in the recruitment, hiring, and onboarding process for new employees to build a skilled workforce committed to excellence in service delivery.
- Motivated, trained, and disciplined employees to maximize performance.
- Facilitated team meetings to discuss targets and strategies, fostering collaborative work environment.
- Managed purchasing and vendor ordering for all food, paper, and chemical supplies.
Culinary Manager
Olive Garden
06.2019 - 03.2021
- Responsible for maintaining inventory in an efficient, cost effective manner
- Responsible for all food, paper, and chemical product orders
- Design strategies and set goals for growth and improvement
- Managed staff schedules and maintained adequate coverage for all shifts.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Responsible for maintaining manager key accountabilities, driving core values, as well as being brilliant with the basics
- Oversaw kitchen operations to ensure compliance with health and safety regulations.
- Managed inventory control processes, reducing waste and improving cost management.
- Led menu development initiatives, focusing on seasonal offerings and customer preferences.
- Conducted regular performance evaluations, providing constructive feedback to team members.
General Manager
BMT Hospitality, Cafe Madison
06.2018 - 06.2019
- Responsible for maintaining and overseeing all FOH/BOH operations.
- Controlled budgets and optimized expenses.
- Design strategies and set goals for growth.
- Directed daily operations to ensure efficient service and high customer satisfaction.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Scheduled all front of house employees for shifts, taking into account customer traffic and employee strengths.
- Optimized inventory management processes to reduce waste and improve cost efficiency.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
Kitchen Manager/Shift Leader
Recovery Room
08.2010 - 06.2018
- Managed performance of kitchen employees through regular evaluations, coaching, discipline, and motivation.
- Responsible for managing inventory in an efficient, cost effective manner.
- Oversaw all kitchen operations, ensuring compliance with health and safety regulations.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Implemented cost-saving initiatives that improved overall kitchen efficiency and productivity.
Education
Regents Diploma -
Glens Falls High School
Glens Falls, NY06.2007
Culinary Arts - Culinary Arts
Southern Adirondack Education Center
Hudson Falls, NY06.2007
Skills
- Profit & Loss management
- Inventory management
- Budgeting
- Efficient multi-tasker
- Training and development
- Labor Cost Analysis
- Restaurant management
- Customer relationship building
- Team management
- Kitchen Management Experience
- Leadership and team building
- Operations management
Certification
ServSafe Food Safety Manager
Timeline
General Manager
Taco Dirty
04.2025 - Current
General Manager
Taco Dirty
05.2022 - 04.2025
Assistant General Manager
Shake Shack
04.2021 - 05.2022
Culinary Manager
Olive Garden
06.2019 - 03.2021
General Manager
BMT Hospitality, Cafe Madison
06.2018 - 06.2019
Lead Shipper
Pottery Barn and William Sonoma, Inc
03.2016 - 11.2022
Kitchen Manager/Shift Leader
Recovery Room
08.2010 - 06.2018
Regents Diploma -
Glens Falls High School
Culinary Arts - Culinary Arts
Southern Adirondack Education Center