Meet HTIM Graduate: Jill Small

Employer: Aunt Belle's Kitchen 
Title: Chef/Manager
Date of HTIM Course Completion: March 2024
Location: Grand Rapids, MI

Why did you want to enroll in the HTIM business management course?
I am one that is always looking for ways to better myself and I like to learn. I felt like this course could help me enhance the skills I already have and learn something new.

How will this help you step up in your career?
It helped me be more confident in how I was leading my team. I am also grateful for the skills I learned as they would help me if I ever move on from my current position. I feel like I have a lot more confidence in handling situations like we covered in class.
 
What advice do you have for others in the hospitality industry who are looking for ways to grow their career?
Take the leap and take the class. I almost didn't sign up for it thinking "I don't have time for this right now." I am glad that I did, there are a lot of great skills to learn from both the instructors and your classmates. We had a good mix of people ranging from food and beverage, real estate, tourism and hotels. We also learned a lot about the different industries from each other.
 
What was your favorite part of the HTIM business management course?
The types of management styles and covering some of what I would consider human resources. Being that we are a small restaurant I did not have a lot of knowledge when it came to those topics and I feel like I have a better grasp on those things.
 
How long have you been working in the industry?
Since 2006, I remember I started about two months before my oldest nephew was born and he is turning 18 this year! Wow, time flies!
 
Can you share more background on your current role?
I am the chef/manager at a family owned restaurant in Rockford, MI. I joke that it is like a Cracker Barrel on steroids as we are attached to an Antique Mall that is roughly 2.5 times the size of the restaurant. So, this concept came about in 2017-2018. The owners wanted to have an antique mall and wanted to have something to keep the people there to think about what they saw, as it usually leads to them buying something. This was their experience in their hunt for antiques around the Midwest. If there was food on site, they usually purchased an item they were thinking about. If they had to leave to get something to eat or drink, they rarely went back to buy the item. So, they approached me with the idea of having a restaurant onsite. We talked about it for a while and went back and forth on menus and themes. Construction started in late 2018, and we were ready to open in March of 2020, right as the world shut down. We waited it out and opened in August of 2020. It was a blessing to be able to open at 50% capacity as we had a lot of new to food service staff. We were able to learn what worked and what didn't, while it was limited capacity. We have what I call a southern inspired menu, since I lived and worked in North Carolina for 10 years. Our overall vibe is like you are walking into your grandma's house, with different dining tables and chairs. 

What was your first job in hospitality? How did you get into this industry?
I started as a dishwasher at a private golf club in Pinehurst, North Carolina where I worked from 2006-2014. When I left, I was being considered for a sous chef position. I knew how to run the entire kitchen, and the other food outlets on the property. I would get sent out to the members’ homes for private functions and managed large events onsite. We would consistently do golf tournaments feeding 250-300 people with three meals a day for three to four days with a staff of four to six people. Talk about learning how to manage your time and prep skills. I learned a lot from the chefs I worked under and was always pushed to keep learning. I was given the opportunity to start culinary school while I was working there as well. I left in 2014 to move back to Michigan to take care of my father after he fell ill.
 
Interesting and fun fact:
I love to travel with my husband, Adam! Savannah, GA is a favorite place to visit. I love to try all kinds of different foods when we travel. I moved to North Carolina to pursue my equestrian skills I have ridden with two different Olympians. I sold my horses around the same time I started working at the golf course.

Learn more about HTIM Hospitality Businsess Management Course

Apply now