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Well, I started 40 years ago as a part time position
as a bartender.
My desires were to eventually go into management,
so I had the support of the entire management team.
And it actually only took me six months
working as a bartender to move into management training.
I started off in the Red Lobster in Times Square in New York
as a host--
quickly moved on to become a certified trainer.
I eventually got certified to be a service professional, where
I was chosen and interviewed to become a corporate trainer.
Moving up in Red Lobster, I had a lot
of mentors, a lot of people--
they would say, hey, they're doing this great opening here,
it would be a great opportunity for you to look and see
different places and work with different team members,
look and see how different cultures come together.
And that's how I moved into the restaurant openings, which
I had a lot of fun, and we actually became a big family
at those openings.
My current title is general manager.
I have been a culinary manager with Red Lobster,
a service manager with Red Lobster,
and a beverage and hospitality manager with Red Lobster.
I started as a server and moved on to learn as many positions
as I could.
I was in college at the time and decided
to pursue a career with Red Lobster as a manager.
Since I got here in 99--
it was the first company that I started working with.
And I think I've worked every single position that
is in the restaurant.
It just gave me the opportunity to show what I have,
and I think I have more to give.
And so I think this is a great opportunity for my life.
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