Becoming a Servant Leader
A 3 min read.
When I graduated from college in 2004, I found myself working full time at the Broadmoor Hotel while attending school simultaneously, uncertain about my next career move. While exploring job opportunities in marketing, I discovered that the online postings in my field offered salaries ranging from $20,000 to $30,000 per year. In contrast, I was already making close to $50,000 annually as a cocktail server at the Broadmoor Hotel, a job I loved. Intrigued by the prospect of advancing within the company, I sought guidance from the Food and Beverage Director.
Following his suggestion, I enrolled in the hotel's management course, eager to acquire the skills needed for a higher role. Armed with the knowledge from the course, I enthusiastically expressed my interest in the General Manager position at the Hotel Bar. Despite facing initial rejection, leadership recommended I take on the role of Assistant General Manager at The Tavern Restaurant on property, working under a well-respected GM.
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After three months at The Tavern, an opportunity arose at the Hotel Bar, and this time I successfully secured the General Manager position. However, my early days in the role were marked by a lack of understanding in managing conflicts, playing favorites, and engaging in after-hours socializing with the staff.
As a 24 year old, ambitious General Manager, I set a goal to attend the weekly manager meetings and have a seat at the table alongside other food and beverage managers. Despite feeling out of place initially, I listened attentively, absorbing valuable insights. My immaturity manifested in typical managerial mistakes, but I remained hungry to learn and improve.
A significant turning point occurred when the Food and Beverage Director presented a unique opportunity—the opening of a new fine dining restaurant, Summit. Excited by the prospect, I accepted the challenge without hesitation. Walking into Summit for the first time was an unparalleled experience, with its beautifully designed space, glass wine tower, and meticulous attention to detail.
Under the leadership of Michael Seznec, the General Manager of Summit, I embarked on a journey of personal and professional development. His firm yet professional approach, coupled with a comprehensive training program, allowed me to refine my skills in restaurant management. I delved into wine studies, earning my introductory Sommelier certification, and explored mixology, ultimately obtaining a BarSmarts certification.
Summit provided an environment for continuous learning, with weekly pre-shift meetings featuring menu presentations, wine pairings, and crafted cocktails. I cherished the experiences of blind tastings, learning from mixologists Steve Olsen and Andy Seymour, and gaining a deep appreciation for spirits.
However, despite my dedication, when the opportunity to become the General Manager at Summit arose, I faced disappointment. This setback was particularly challenging, compounded by the mispronunciation of my name during the announcement. Nevertheless, I remained resilient, focusing on my responsibilities and putting on a brave face for the staff.
Reflecting on my time at Summit, I realized the importance of leadership, separation from the staff, and the need to advocate for myself. Michael Seznec's mentorship played a pivotal role in shaping my managerial skills and instilling a sense of responsibility. The lessons learned at Summit extended beyond operational efficiency to the art of fine dining, pairing beverages, and effective leadership.
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As Michael moved back to the Boston area, I contemplated new opportunities. Tyler, my partner, secured a transfer to Denver, opening doors for both of us. Leaving the Broadmoor was challenging, especially bidding farewell to the Summit team. Nevertheless, I carried with me a wealth of experiences, lessons, and gratitude for the five transformative years at the hotel.
In Denver, Tyler and I embraced the chance for personal and professional growth. Believing that everything happens for a reason, we embarked on a new chapter, eager to explore the vibrant dining scene and pursue our respective career paths. Looking back, I appreciate the lessons learned, the challenges faced, and the unwavering passion that continues to drive my journey in the hospitality industry. The experience I gained in fine dining and from leadership shaped my career as a servant leader.
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P.S.
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