STEPHANIE VALENTINE
Summary
Results-driven Business Consultant and Operations Leader with 17+ years of experience launching, managing, and scaling restaurant and hospitality concepts. Proven track record of driving revenue growth, optimizing operations, and leading high-performing teams across restaurants, hotels, and large-scale events. Skilled in financial management, vendor negotiations, team development, and multi-unit operational strategy. Known for strong leadership, accountability, and the ability to elevate team performance and guest experience.
Overview
17
17
years of professional experience
Work History
Proprietor
Bonefish Grill
Canton
06.2024 - Current
- Led full-scale business operations, including financial management, payroll, budgeting, and performance reporting
- Developed and implemented KPIs to measure operational efficiency and profitability
- Created and implemented successful SOPs in all departments
- Built vendor partnerships to negotiate favorable pricing, ensuring consistent supply and cost control
- Designed and executed employee training programs aligned with company policies and performance standards
- Produced operational and financial reports for senior leadership to support strategic decision-making
- Consistently maintained high Ecosure and Health department scores
- Mentored and developed management team in their respective AORs to strengthen leadership pipeline and improve team performance
- Implemented grassroots marketing program and developed community relationships to enhance catering sales and profitability
- Reduced food cost by 8% after identifying and eliminating inventory issues such as excess ordering, poor storage, and inefficient waste management
General Manager
DON SHULA'S AMERICAN KITCHEN
Canton
11.2022 - 06.2024
- Spearheaded and opened a new restaurant concept in the Hall of Fame Village
- Led full-scale business operations, including financial management, payroll, budgeting, and performance reporting
- Developed and managed budget planning, achieving operational, labor, LBW, and food cost targets
- Executed promotions and cross-business strategies, resulting in increased revenue
- Managed a high-volume operation with 60+ team members across FOH and BOH
- Oversaw employee work in front and back of house to ensure compliance with company policies, regulations, and food safety guidelines
- Led recruitment, onboarding, and development of a team focused on service excellence
- Developed comprehensive training, hiring, and safety manuals for all roles
- Produced monthly reports detailing sales trends and forecasts
- Partnered with the Pro Football Hall of Fame and the NFL on events and brand initiatives
- Oversaw VIP clientele, providing personalized service to celebrities, athletes, and public figures
- Created and negotiated banquet contracts, as well as executed events of 300+
Operations Manager
STANFORD'S RESTAURANT AND BAR
Tanasbourne
07.2018 - 02.2020
- Oversaw operations for a $5M+ annual revenue location
- Directed daily FOH and BOH operations for a team of 50+, ensuring efficient workflow and staff performance
- Implemented operational strategies to improve profitability and efficiency
- Managed financials, including payroll, budgeting, and cost controls (Food: 27%, Labor: BOH 11%/FOH 12%, LBW: 19%)
- Led hiring, training, scheduling, and inventory management
- Monitored employee performance in front and back of house to maintain compliance with company regulations and safety standards
- Enhanced customer experience through implementation of quality assurance initiatives, resulting in improved service standards
- Location assigned as MIT training store. Developed and trained new managers for the brand in an 11-week program.
Assistant General Manager
AC3 RESTAURANT + BAR
Palm Desert
11.2016 - 07.2018
- Supported operations for a $10M+ revenue business within a Marriott Autograph Collection property
- Implemented operational strategies, streamlining processes to enhance profitability and efficiency
- Recruited, trained, and supervised a team of 75+ employees in all departments, including room service, banquet events, and pool service
- Managed inventory, cost controls, and system updates for accurate reporting
- Developed marketing and promotional partnerships with hotel, increasing revenue streams
- Spearheaded and opened a new restaurant concept
- Worked closely with the Executive Chef on menu development, including a wine vault program
- Ensured compliance with brand standards and operational procedures
- Created and negotiated banquet contracts, executing events for 300+ guests, enhancing customer experience
General Manager
MELANGE
La Quinta
12.2014 - 11.2016
- Led operations for a high-volume $5M+ business within a boutique hotel
- Lead full-scale business operations, including financial management, payroll, budgeting, and performance reporting
- Managed team of 45+ across restaurant and hotel operations, ensuring seamless service delivery
- Developed and executed revenue-increasing strategies that enhanced customer retention
- Oversaw event planning, including logistics, accommodations, and execution
- Created and negotiated banquet contracts while executing large-scale events for 300+
- Negotiated hotel buyout contracts and talent events, including hosting performances by Solange Knowles and Post Malone
- Provided VIP guest services for high-profile clientele
- Maintained strict compliance with company standards
Operations Manager/ General Manager
FORTUN'S KITCHEN AND BAR
La Quinta
08.2012 - 11.2014
- Spearheaded and opened a new restaurant concept
- Led full-scale business operations, including financial management, payroll, budgeting, and performance reporting
- Led full-scale business operations, including financial management, payroll, budgeting, and performance reporting
- Developed operational infrastructure with SOPs, training manuals, and daily procedures to streamline operations
- Oversaw hiring, scheduling, inventory management, and cost control processes
- Contributed to concept development, overseeing construction, layout, and operational setup
- Trained staff in sales techniques, food safety, and service excellence
Manager
CIRCA59
Palm Springs
06.2009 - 11.2012
- Managed event execution from concept through completion, including F&B for large hotel buyout events
- Managed inventories across multiple units while maintaining budget compliance for all operational costs
- Led team performance through coaching, training, and accountability
- Coordinated cross-functional teams to enhance guest experiences
- Ensured high service standards and resolved customer issues effectively
- Maintained strict compliance with company standards
- Developed and implemented SOP standards across multiple departments
- Produced detailed operational and financial reports for senior leadership
Skills
- Food Service Management
- Operations Management
- Multi-Unit & Cross-Brand Operations
- P&L Oversight & Budgeting
- Cost Control & Profit Optimization
- Vendor Negotiation & Procurement
- Menu Development
- Customer Experience Strategy
- Training & Program Development
- Expert in Power BI, Excel, R365, Micros, Toast, Posi, Workday, OpenTable, SevenRooms, TripleSeat, HotSchedules, Sling, CIM
- Data-Driven Decision Making
- Team Leadership & Development
- Relationship Building
Timeline
Proprietor
Bonefish Grill
06.2024 - Current
General Manager
DON SHULA'S AMERICAN KITCHEN
11.2022 - 06.2024
Operations Manager
STANFORD'S RESTAURANT AND BAR
07.2018 - 02.2020
Assistant General Manager
AC3 RESTAURANT + BAR
11.2016 - 07.2018
General Manager
MELANGE
12.2014 - 11.2016
Operations Manager/ General Manager
FORTUN'S KITCHEN AND BAR
08.2012 - 11.2014
Manager
CIRCA59
06.2009 - 11.2012