Vice President of Operations at Union Square Hospitality Group

If you're ever struggling, ask for help or just ask advice. Talk to other people. Quite often we feel like our problems are unique to us–and they are because they're our problems–but there are so many people that have experienced or are experiencing something similar. It's so helpful to hear from somebody else and allow them to help you navigate those challenges.

I've stayed in organizations for a long time. I build relationships with people that tend to be supportive in ways as a result of naturally working together longer and knowing what things help. I think it's really important to have those colleagues, friends–whether it's within your organization or otherwise–that you're looking out for each other in that way.

In hospitality, you're giving a lot, but you're also getting back. For people that naturally love hospitality, when you get to make somebody happy, it makes you feel really good.

Giving a lot also pulls out a lot of yourself. Especially in leadership roles, you're giving a lot to your team in leading them, you're giving a lot to your guests in taking care of them. I've run on empty for long periods of time, and that doesn't make me a better leader, it doesn't make me a better friend, partner, or whatever it is. I'm still figuring it out, but having that awareness has been really helpful for me to make sure that I'm not pouring from an empty cup.

One thing that I have learned now is balance is not going to look the same all the time. You just have to kind of give yourself the grace when you need it and go into a hardworking period of time when you need to and let those ebbs and flows happen. Week by week, there's not going to be sustainability because things are going to go up and down. But on a general scale and a longer scale, can you create balance within yourself with the work that you're doing?

I've always enjoyed the feeling of getting into an organization, first making sure that it's aligned with who I am and what I value, and then getting to know it really well. Bring your best work and really deepen your roots within it.

Throughout my entire life, I've been around restaurants through my parents. At a young age, I was polishing ice buckets and folding hand towels on a Saturday, giving me a really clear understanding that I really didn't want to be in the industry. I wanted to be a fashion designer and move to Paris. I started working in my parents' restaurant after high school to save up to do that, and as I did, I really fell in love with the camaraderie and being part of a team. Making people happy every day felt like it wasn't meant to be a job.