Her Story
About Brittany
I've been in the restaurant business for about 19 years now, and I've worked my way up through a lot of hard work and going above and beyond. I really like working with people and interacting with them, and I'm just really good at it. What drives me is finding an efficient, accurate way to do things, and when I do that well, owners notice. They've given me challenges, and I've gone above and beyond what they expected. If someone ever tells me 'you can't do this' or 'this won't work,' to me that's a challenge. I'm going to do it the best way that you never thought possible. That's how I've gone up the ranks very quickly. I like to be a general manager who knows all aspects of the business because I can't teach something or expect something of my coworkers if I don't know what the end game is or what the purpose of these actions are. This past January, I went back to college at Scott Community College for a business degree because even though I've been in the restaurant business for so long, there's still a lot of things I could benefit from knowing more about. I'm already finding a whole bunch of things that have already helped, and I'm only halfway through. I feel like you can never not learn - you should always be learning something more.
Her Interview
Ten minutes with Brittany
01What do you attribute your success to?
I attribute my success to hard work and going above and beyond expectations. I like to do a job and do it well, finding an efficient and accurate way to do things. When I've been able to do that so well, owners have seen it and given me challenges, and I've gone above and beyond what they expected. If someone ever tells me 'you can't do this' or 'this won't work,' to me that's a challenge. I will see that and be like, I'm gonna do it the best way that you never thought possible. That mindset has helped me go up the ranks very quickly. I also believe in being a lifelong learner - I went back to school this January for a business degree because there's still so much I can benefit from knowing more about, even after 19 years in the industry.
02What are the biggest challenges or opportunities in your field right now?
The biggest challenges in my field are maintaining professional boundaries when you spend so much time at work that you become friends with your coworkers. Sometimes when you have to give constructive criticism, it's making sure your coworkers know that line - that at work, I'm your boss. My daughter works with me and she's learning that at work I'm not Mom. We can't have that little sassy attitude that she gives me if she hears something she doesn't like. The other major struggle is dealing with difficult customers. Because we work in the restaurant industry, people think they can just say or do whatever they want to us. That becomes a struggle because to a point, we have to stand there and go 'yes, I'm sorry.' I'm always one of those people like, they're having a bad day, let's make their day better. We don't know what's going on outside of this store.
03What values are most important to you in your work and personal life?
My top three values professionally are communication, which is the biggest thing, honesty, and not having a big ego. Just because my title is what it is does not mean I'm any better than someone who walked in on their first day of work. In my personal life, I value unplugging from electronics and focusing on family. I make a conscious effort to have at least one night a week where there's no electronics and we sit together and play games like Boggle or Monopoly. Phones aren't allowed - we unplug and just focus on each other and having fun. I wasn't realizing how zoned into my phone I was, so we really make that effort to cleanse ourselves of outside stuff and just have fun and focus on family. I also believe in honesty with my kids - there's nothing wrong with being honest, it's just how you provide that honesty in how you say it. You can be honest about something you really dislike or disagree with, but it's how you say it. You don't have to be rude.
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