Tonya Small
Tonya Small is the General Manager at Old Florida Fish House in Panama City Beach, Florida, where she has led operations since March 2022. With over 25 years of leadership experience, including extensive work in the fashion industry, Tonya brings a unique blend of strategic management and hands-on operational expertise to the hospitality sector. She is recognized for her ability to stabilize teams, optimize business operations, and enhance the overall guest experience.
At Old Florida Fish House, Tonya oversees a large team of more than 210 employees across two kitchens, including a dedicated sushi division. She is deeply involved in every aspect of operations, from coordinating with department heads and monitoring performance metrics to supporting front of house operations as needed. Tonya’s leadership approach emphasizes visible engagement, mentorship, and fostering a culture of accountability, collaboration, and positivity.
Passionate about developing people and expanding business opportunities, Tonya has strengthened the restaurant’s events division, implementing structured systems for weddings, corporate functions, and special events. She is committed to mentoring emerging leaders, particularly women, helping them recognize that leadership is attainable and fulfilling even in high pressure industries. Tonya’s values integrity, empathy, adaptability, and a dedication to creating memorable experiences guide both her professional and personal endeavors.
What do you attribute your success to?
I attribute my success to a combination of hands-on leadership, dedication, and a commitment to fostering a positive culture. After spending 25 years in the fashion industry in leadership and management roles, I unexpectedly transitioned to restaurant management when I was asked to take over operations following the sudden passing of the previous general manager. What began as a temporary solution became a true passion, overseeing a large Florida restaurant with over 210 employees across two kitchens, including a sushi division. My approach is highly involved from meeting with department heads and reviewing daily numbers to supporting front-of-house operations when needed. I focus on improving culture, organization, and guest experience, building dedicated teams, implementing structured systems for events, and enhancing communication and morale. I lead by example, maintaining visible leadership, recognizing efforts, and fostering open communication with a touch of humor, knowing that a lighthearted attitude can transform challenging days into positive ones.
What advice would you give to young women entering your industry?
My advice to young women entering the industry is to lead from wherever you are. Don’t wait for the perfect title or moment. People remember how you make them feel more than your job description. Be confident, ask questions, and never underestimate the impact of humility, consistency, and follow-through.
What are the biggest challenges or opportunities in your field right now?
The biggest opportunities I see in the industry are expanding our event business and creating leadership mentoring programs within hospitality. I’m particularly passionate about training emerging managers, especially women, to view leadership as both attainable and fulfilling, even in high-pressure environments.
What values are most important to you in your work and personal life?
The values that are most important to me in both my work and personal life are creating memorable experiences, work ethic, empathy, and adaptability. I love helping guests feel seen and appreciated, especially knowing that for many, dining with us is part of a special occasion they’ve been looking forward to for months. I’ve never been afraid to roll up my sleeves, whether it’s managing a high-end fashion show or a busy dinner service. I strive to lead with integrity, treat my team with respect, and remain calm under pressure.