In the interest of learning more about life on the other side of a
shitshow, Eater sat down recently with someone who has worked in the New
York restaurant industry for 11 of the past 13 years. Our subject, who
asked to remain anonymous, has worked for Jeffrey Chodorow's China Grill group, SushiSamba, and the original iteration of Jeff Klein and Graydon Carter's Monkey Bar. He frequently held positions as assistant general manager and general manager.
With so much experience to discuss, the interview ran too long to
print in its entirety, but here, now, are some of the juiciest bits on
what it takes to manage both the little guys and the monster shitshows:
First of all, how did you get into your career in restaurant management? Read more...
