5 Lessons Restaurant Management Taught Me About Life

Lessons that will help make the world a better place to live!

I’ve been in the hospitality industry since I was 18. I started off in a coffee shop in Florida, which led to the corporate causal concept throughout college, which led to managing privately owned, smaller brewery concepts. I moved to Colorado, where I met my husband… in a restaurant. He was the Kitchen Manager, and I was a server. After we had our daughter, I went to an online college for my official “career” which was interior design.

We moved back to Florida where I passionately worked in the interior design field for four years until the recession of 2008 hit. We got laid off and moved back to Colorado where we were able to get our jobs in the familiar hospitality industry. My husband was a Kitchen Manager, and I was a server and back in school… again. Between 2008–2016, I worked my way up the ladder to become General Manager of a smaller BBQ chain to a large, corporately run brewery concept before I had some health issues and needed to get out of working 60–70 hours a week, missing family events, holidays and more.

Fast forward to 2020. I am now a successful executive administration and operations manager who supports an amazing boss who is a serial entrepreneur and has seven various businesses in different fields. The transition from hospitality to administration and operations was very seamless and smooth. Incidentally, my boss and I also met in the hospitality industry, and I equate our experiences in that field, to our successes now…