E: Tell us about your career.
A: After finishing my studies at a tourism vocational high school, I went straight to work. My first job was in a fast food restaurant. From there, I’ve worked many F&B jobs in many places, reaching supervisor level at only 21 years old. Two years later, I was promoted to assistant restaurant manager. At that time, I went back to grad school, this time majoring in hotel management. There is no special story as to how I ended up at Sudestada. I met the owners through work connections, and we connected almost immediately. I’ve been here ever since.
E: Is this the first steakhouse that you have managed? Is there a difference from managing other restaurants?
A: Yes, this is the first steakhouse for me. The difference is that we don’t just present meat and fire with our brand. We bring the culture of Argentina, a country that cannot be separated from its world-renowned asado.
E: What do you think is the most important asset for a restaurant manager?
A: In my opinion, there are three things. First, we need to make every brilliant idea come true. Second, a manager must ensure that all the creativity from the kitchen is easily translated and presented to customers. Last, a manager must also be the centre of communication for each department, as well as between employees and owners.
E: Following the previous question, what do you think is the most important thing for a restaurant to be successful?
A: Brand image, which again consists of three things: the product, the service, and the ambiance.
E: Lastly, what is the most bizarre order that you have ever received from a customer?
A: If you’re referring to products, honestly there aren’t any. But in general, there was one time when a guest asked me to move the air conditioner. They told me that they enjoyed the table but they didn’t want to be cold. Weird, but trust me, that is normal for this industry.
Sudestada
