"Don't get offended"​

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I had the pleasure of talking to Brittney, I have worked with her since the start of summer and her an I mesh so well.. She has been my go to whenever I needed help putting out a fire or helping servers when training.  She has been an amazing resource to get advice from when it comes to stepping straight into the management position and someone I can really look up to.  I asked her the following questions and received the following responses!

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What has been the career path to your current position? 

"I started off at the line level in hospitality, I started as a host and server, then a supervisor and floor manager.  I took on a ton of HR responsibility while I was at the casino so that helped with the transfer to CIty Park Grill and helping with their HR forms since no one is really assigned to this position."

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What companies have you worked for and what have your responsibilities been?

"Primarily Formans casino and then City Park Grill, at the casino I was the only global supervisor which meant I could do all positions on the floor in food and beverage."

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If you could change anything about your career to date, what would it be and what would you do differently?

"That's a tough question... I don't know, I am pretty happy with where i'm at.  I am working towards being the GM again so differently? nothing.  THe casino gave me a ton of good experience in order to work my way up again and be confident in my abilities."

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What is the most challenging aspect of your position and how are you working to overcome these challenges?

"The biggest challenge is that all the employees come to me for both personal and professional reasons.  The thing that is challenging the most about that is finding that line of separation and keep them on track with work and lessen the chit chat.  I am working to overcome that by leading by example and keeping them busy during the lows"

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What trends do you see within the next 2-5 years?

"Oh that is a good one, I see a large impact on our entertainment.  It hasn't been as strong the past 3 or so years because other bars in the area are starting to offer entertainment on the weekends so it's deciding if we should continue with that or find something new." 

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What do you see as the most critical challenges ahead for your segment of the business environment?

"Guest satisfaction is always a challenge, and our daily routines are critical.  This being the buttons on the iPads and POS, having it correct from one system to another as well since it is all connected from the servers and bar, to the kitchen."

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The final question deals with what advice would be given to us as young professionals entering the industry

"do not ever get offended.  Things change regularly, go with the curveballs at the time then once you have the time to ask questions at the end, do it." 

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