Her Story
About Corina
I've been in the hospitality industry for over 20 years, and my journey has been anything but traditional. I started as a wilderness firefighter when I was in college during the summers, but my restaurant career began when a bar owner approached me and said he could teach me the technical skills but couldn't teach personality. That philosophy has stayed with me ever since. I started as a cocktail server and quickly moved through the ranks to bartender, bar manager, and key holder. When I moved to LA about a year later, I had to start over as a delivery driver because they said I didn't have experience, but I worked my way back up. During that time, I also pursued my passion for theater, auditioning for Shakespeare by the Sea and performing all over Orange County and Los Angeles. I produced and directed shows, created my own improv group, and ran their school show program. Around 2008 or 2009, I realized that theater and restaurants were very much the same - you put on a show every night - so I committed fully to the restaurant business. I joined Del Frisco's Grill and earned my Level 1 Sommelier certification, which launched my career in wine. After five years there, I was recruited by Mastro's Restaurants where I became Wine Director and managed a three-story restaurant with about 100 front-of-house staff. I'm incredibly proud that over 85% of my team achieved sommelier certification at one level or another. I was then recruited to come to West Texas to take over as General Manager of Maria's Mexican Kitchen, which had just opened in June when I arrived at the end of August. In this role, I've surpassed our Valentine's Day sales records and brought the restaurant to profitability. I work about 10-11 hours a day because I'm passionate about creating memorable experiences for guests, and I've built what I believe is a great team. I'm a big believer that it's not about where you are, it's about who you are, and I don't really believe in limits - I think you can do anything in this industry.
Her Interview
Ten minutes with Corina
01What’s the best career advice you’ve ever received?
The best career advice I ever received came from the restaurant owner who first recruited me into the industry. When I told him I didn't know how to do any of the work, he said, 'I can teach you how to do all of the things, but I can't teach you how to have a personality.' That really stuck with me and shaped how I approach my career. It taught me that the technical skills can be learned, but the personal qualities you bring - your personality, your ability to connect with people - that's what truly matters and what sets you apart in this industry.
02What advice would you give to young women entering your industry?
I would tell young women entering the hospitality industry that you can do anything - it's really about making sure that you find a solution for everything, because there is a solution for everything. Mistakes are going to happen, but you have to learn quickly and adjust your thinking to figure out a way to make the magic happen, even if the dinner's burning in the back. It's really about thinking outside the box and not accepting 'no' or settling for a solution that you just have to live with. You actually always have to push yourself to find the solution to each and every issue that's at the forefront. Some people think there's a lot of difficulty in being the leader in the restaurant business as a woman, but I've just never felt that. I think you can limit yourself, and I don't really believe in limiting myself. I think you can do anything.
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