Emerald Garcia

I'm a Coffee House Leader at Starbucks, where I've worked full-time for the past decade. In my current role, which I've held since 2017, I lead end-to-end operations for a high-volume location. I oversee workforce planning, financial performance, inventory management, and operational execution—all while maintaining the exceptional customer experience standards that Starbucks is known for.

One of the most rewarding parts of my job is developing people. I direct, develop, and coach a diverse team of partners, building a culture of accountability, collaboration, and continuous growth. I focus on talent development through structured coaching, performance management, and leadership development—strengthening internal promotion pipelines and watching people advance in their careers.

I also drive operational excellence by leveraging performance data, operational tools, and process improvements to optimize workflow, increase productivity, and consistently hit service, sales, and operational targets. I champion customer experience initiatives that strengthen brand loyalty and elevate connection scores through consistent service standards, partner engagement, and operational alignment.

Beyond my own store, I collaborate cross-functionally with district leadership and peer store managers to support regional initiatives, strengthen operational consistency, and advance company priorities around partner engagement and inclusion.

I started at Starbucks as a Shift Supervisor in July 2016, working in Orange County, California, before stepping into my leadership role. Before Starbucks, I worked as an Accounts Receivable Specialist at KITTRICH CORPORATION for one year.

I'm also a student at Arizona State University, where I am pursuing a Bachelor of Arts in Project Management (2021–2026). My education, combined with a decade of hands-on operational leadership, has given me the tools to lead effectively, think strategically, and grow continuously.

I believe great leaders are made, not born. And I've spent the last ten years proving that—on the floor, behind the counter, and in every cup we serve