Partner at Defined Hospitality

Steve Lewis is my mentor. He owned 40+ Burger Kings, but also owned several other franchises such as Rib ‘it Ribs and East Side Marios. He always preached that being detailed and intentional with all aspects of the restaurant business will lead to positive results, and he treated his people with care and empowerment, but also held them accountable to their details and results.

My father is another mentor & life coach of mine. He taught our entire family the golden rule: mutual respect, treat people the way you wish to be treated. This is also a guiding value in Defined Hospitality.

My mother was very strict with my brothers and I. She was in charge! Timeliness, respect for others, manners, integrity, having fun and laughing were all very key values for us growing up.

I ask this in interview questions for all Front of House staff in Defined Hospitality: "What were some of the values you were taught when you were growing up?" with the intention to see their values and morals.

For my job, I need a borderline maniacal level of awareness of all details of our business. This includes; staff energy, dress-code, body language, hospitality, cleanliness of facility, food and beverage consistency of plating/presentation, initial guest reaction and feedback. It's very easy to spot when a guest isn’t happy with their experience based on their initial reactions. If we as hospitality specialists are aware and watching for their initial reactions, we can turn their experience around very quickly. But, we have to get in front of those potential issues first.

I'm inspired by my business partners, the leaders in our company, my kids and family, and the greater restaurant community at large.

I stretch and I swim at least 4 days a week, sometimes more. Health and wellness is a big value for us at Defined Hospitality; we have partnered with City Fitness locally to offer complimentary memberships to our managers and chefs. I also fold in acupuncture and yoga weekly as well. It's very important to meditate and zero in on balance.

My partners and I stay vigilant on communicating the “why” in our vision and/or new ideas.

I started working when I was 13 as a caddy at a local country club. I caddied for my mentor, Steve Lewis when I was 15 (the story goes that his bag was bigger than me!) The lessons I learned about life and business on the golf course with those gentlemen and ladies that I caddied for was invaluable. I learned what working hard and hustling can do to satiate my enjoyment for working and also my pocket! My first day, I made $33 as a 13 year-old!

When I was 15 and on my first day with Steve Lewis, I asked him what he did for a living. He told me, and as the day progressed and we spoke more, I knew I was going to be in the restaurant business. I originally thought I was going to own Burger King locations like Steve, but my eye was more attracted to the full service side of the industry. There was more creativity and details for us to excel in. Having guests come to our restaurants wanting and expecting to have a great experience is magical.

Work harder than everyone and be present - when I’m around more, I see more and can manage more. Also, make everyone feel special. Staff, guests, your community - go out of your way to show genuine care for them.

Building Defined Hospitality and the team into what it is today (with a bright future ahead) is something I could have never done alone! As well as the pinch-worthy moments for each restaurant we have opened and awards received. However, we don’t think about the awards. We are fueled by an insatiable desire to be excellent.

I focus on daily exercising (swimming and working out) and taking care of my body. I have been going to acupuncture for the past 4 years, and that has helped with calming me down (a little). I just recently started doing yoga which I really enjoy as it helps with focus and intentionality.