![]() Employer: The Chop House Ann Arbor Title: Supervisor Date of HTIM course completion: August 2023 Location: Ann Arbor Why did you want to enroll in the HTIM business management course? I was invited to attend Capitol Day as an advocate for Mainstreet Ventures, and was introduced to Amanda Smith, director of the program, and to what the program had to offer. How will this help you step up in your career?
This class provided an immense amount information of the behind-the-scenes aspect of the restaurant industry. It allowed for questions I didn’t know I had to be answered and created a solid foundation of understanding. What advice do you have for others in the hospitality industry who are looking for ways to grow their career? I advise anyone to take advantage of their current position. The beauty of this industry is anyone can start at entry level and work their way up to a desired position if they are determined, willing to learn/grow, and adaptable. Utilize resources and surround yourself with people who want to see you excel. What was your favorite part of the HTIM business management course? The flexibility of the program is my favorite part. I loved how easily I was able to mesh the program into my already busy work and life schedule. It made it realistic and attainable. How long have you been working in the industry? I have been in the industry for 9 years. Can you share more background on your current role? In my current position as a supervisor, I am responsible for the delegating and aiding in the execution of seamless dinner services for up to 350 guests while maintaining a collaborative team environment, leading 30+ employees to deliver exceptional service, and coordinating the evening with the management team. What was your first job in hospitality? How did you get into this industry? As a teen, I was excited by the idea of making my own money. I also loved the thought of being able to eat restaurant food as often as I wanted with the benefit of an employee discount. So the day before my 16th birthday I went and applied for every available host position. Soon after, I began as a host for an Olive Garden. Interesting and fun fact: I love to cook, bake and create in the kitchen, and I credit that to the vast variety of dishes, techniques, and preparations I’ve come across during my hospitality career. There is a certain magic that can only be created in the kitchen and it’s one of my favorite places to be. Comments are closed.
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