Meet Stephanie Hoover! She’s celebrating her one-year anniversary as a Staff Accountant at Tablespoon. We’re excited to tell you more about her and how she’s helping Tablespoon’s clients.
Where are you from?
I was born and raised in Utah, but for the last three years my husband and I have lived and traveled full-time in our motorhome. We’ve seen much of the East and South while I’ve been working for Tablespoon. We recently bought a home in southern Utah, but we’ll still take big trips.
Tell us about your role at Tablespoon.
As a Staff Accountant, I handle the day-to-day accounting for several of Tablespoon’s restaurant clients, including bank recs and daily sales posting. I love the rhythm of accounting. My challenge is always: how do I reduce clicks and work more efficiently while still getting the results we need? When I have free time, I ask for more projects. I recently picked up an additional client, and I’m learning the analysis behind the work, not just the data entry.
What’s your background, and why did you join Tablespoon?
I spent my career in the restaurant industry, including as a restaurant owner. When COVID hit, my job was downsized, and my husband and I decided to take some time off and hit the road. I knew I didn’t want to go back to restaurant operations, so I earned my accounting degree online while we traveled and finished in a year. I wanted to stay in the restaurant industry because it’s what I know and love. I applied to Tablespoon, and when that role was filled, Andy reached out a month later about a new opening. We took a chance on each other, and here we are a year later.
How has your restaurant experience helped your work with Tablespoon?
I’ve managed teams, been part of growth conversations, and set up an entire department, so I know what growing pains look like from the client’s side. I understand what it’s like to have too much on your plate, which is why I want to be a team player who says, “I’m here. Let me help.”
What have you loved most about your first year?
The people. Even though we’re remote, there’s real camaraderie, from our Friday fun activities to lots of memes in Teams. We have regular check-ins, so no one feels like they’re on an island. I also appreciate that our performance reviews include feedback from the people we work with, like a smaller version of a 360 review. Most of all, I’m always learning. I don’t have the Sunday dread I used to have.
What’s your favorite restaurant?
My husband and I took on a 50-state hamburger challenge to find the best burger in every state, and we made it to about 30! Some favorites were The Vortex in Atlanta, Louis’ Lunch in New Haven, where the hamburger was invented, and Hopdoddy before it became a national chain.