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Diana Peschel

@dianapeschel

Restaurant General Manager at Fort Oak who drove $4 million in annual revenue and launched the “Snowed In” holiday bar pop-up.

United States

Message

At Fort Oak Restaurant, I directed operations that generated $4 million in annual revenue and managed the restaurant’s financials and HR functions. I also executed four seasons of holiday lunches and the “Snowed In” holiday bar pop-up, and launched a chef’s counter tasting and pairing experience.

At Whitney Peak Hotel, I oversaw Café Whitney’s food and beverage operations and team of 40. I managed $2 million in annual revenue by optimizing labor, supplies, costs, and menu efficiencies.

At The Jesse Hotel, I managed The Jesse Hotel & Bar, Estella, and PSR events, and built systems and policies during construction. I directed private events that generated over $50K in event revenue during the first year and implemented Toast POS across the property.

Earlier, I helped launch The Progress and contributed to its operations and leadership as Assistant General Manager. I also led the POS conversion from Aloha to Toast at The Progress and State Bird Provisions, and streamlined operations around $5 million in annual revenue.

Experience

Work history, roles, and key accomplishments

General Manager

Fort Oak Restaurant

Sep 2022 - Aug 2026 (3 years 11 months)

Directed restaurant operations and BEOs generating $4 million in annual revenue. Responsible for all financials, HR functions, and high-quality service through impactful leadership and team development.

P&L management Human Resources Payroll Hiring Onboarding Training Tock OpenTable Menu Development Event Management Revenue Management Cost Control

Food & Beverage Manager

Whitney Peak Hotel

Sep 2021 - Aug 2022 (11 months)

Oversaw a team of 40 at Café Whitney, directing F&B operations including payroll, scheduling, menu development, and POS systems. Managed $2 million in annual F&B revenue by optimizing labor, supplies, and costs.

Food and Beverage Management Payroll Scheduling Menu Development POS systems Inventory Management Revenue Forecasting

Director of Events

The Virgil

Feb 2021 - Sep 2021 (7 months)

Managed all event execution including bookings, BEOs, site plans, and timelines. Averaged $30k monthly in venue sales via pricing, client communication, and contracts.

Event Management BEOs Site Planning Client Communication Contracts Honeybook Inventory Management

Director of Hospitality

The Jesse Hotel

Feb 2019 - Jul 2020 (1 year 5 months)

Managed The Jesse Hotel & Bar, Estella, and PSR events, overseeing operations, F&B management, menu development, finances, guest services, and staff development. Directed private events generating over $50K in event revenue during first year.

Hospitality Management Food and Beverage Management Menu Development Financial Management Guest Service Staff Development Toast POS Revenue Management

General Manager

AL's Place Restaurant

Jan 2018 - Jan 2019 (1 year)

Executed daily operations while leading a team of 40 at a Michelin starred establishment. Oversaw all HR functions, controlled financials, and increased F&B revenue by modifying menu and adjusting prices.

Operations Management Human Resources Payroll Staffing Training Financial Management OpenTable Resy Menu Development Revenue Management

Assistant General Manager

The Progress Restaurant

Nov 2014 - Dec 2017 (3 years 1 month)

Launched and opened The Progress, recruiting and onboarding during construction phases. Directed HR functions, collaborated on tax planning and revenue management, and streamlined $5 million in annual revenue.

Restaurant Openings Recruitment Onboarding Human Resources Tax Planning Revenue Management POS Conversion Toast Aloha Event Management

Operations Manager

The Corner Store Restaurant

Aug 2012 - Nov 2014 (2 years 3 months)

Consulted and launched The Corner Store Restaurant before advancing to Operations Manager. Supervised FOH/BOH team of 40, directed hiring and training, and enhanced brand through social media and special events.