Diana Abraham

Operations-oriented leader with a proactive approach. My background in retail, kitchen merchandising, and events has strengthened my ability to strategize, prioritize, and lead under pressure. I like understanding how systems work, putting them to the test, and improving them so execution runs smoothly.

I enjoy developing people and helping teams perform with efficiency, confidence, and clarity. Managed multiple priorities simultaneously and adapted quickly to change. When challenges arise, I remain focused and ensure progress.

Operations Leader at Sephora (2024-01 – Present)

• Led operations and executed merchandising updates, launches, and store changes, ensuring the team remained aligned with timelines.
• Improved workflows and increased accountability, contributing to a 1% reduction in shrinkage over the year.
• Enhanced merchandising execution and planning, leading to a 20% increase in team engagement and higher sales.
• Oversaw in-store operations and collaborated with key stakeholders, including brand partners and leadership, to ensure alignment with priorities and optimize store performance.

Assistant Manager at Nike (2023-07 – 2024-09)

• Supported daily operations and team execution in a high-volume environment.
• Contributed to team development through structured training, resulting in a 15% increase in customer satisfaction and a 20% improvement in upselling.
• Reinforced consistency and operational standards across the floor

Owner / Consultant at Diana Abraham Design Pastry (2020-02 – 2023-03)

• Built and managed a pastry consulting business, overseeing menu development, operations, and client experience.
• Optimized production and cost-control processes, delivering top quality and increasing profitability by 15%.
• Directed end-to-end project execution, from concept to delivery, in high-pressure environments.

Culinary, Event Operations & Higher Education Instructor, Academic Program Coordinator at Various Institutions

• Supported and executed large-scale events, including gala dinners with over 100 staff, managing logistics and coordination.
• Worked in high-pressure kitchen and service environments requiring precision, speed, and adaptability, including Michelin-starred restaurants and luxury hotels.
• Developed a strong understanding of operations by working in assistant, coordination, and execution roles.

MBA – University Canada West

Bachelor's in culinary management – Le Cordon Bleu