Get To Know the #RAMMYS20 Manager of the Year + Employee of the Year Finalists

Member on the Menu: Jamal Flowers, ROCKLANDS Barbeque and Grilling Co. – Alexandria

Jamal Flowers is the Service Manager at ROCKLANDS – Alexandria. A DMV native, he’s lived in the area most of his life and has been with the restaurant for about ten years.

What's the most rewarding part about being the manager of a restaurant?

I absolutely love working with our customers. Interacting with them, treating them well and becoming friends and sometimes family is the more rewarding part. I also train our younger staff on how to offer the best service each and every time for all customers.

How are you influenced by the neighborhood you are located in?

I love Alexandria. Our neighborhood is very relaxed and fun to be around. We have a great beer program and I bring in new drafts and newer craft cans too. Although we are off the beaten path – we like to say we are Alexandria’s best kept secret. Our fans have been coming for almost 14 years and they spread the good word.  

How did you get started in the business? What was your first job in the industry & what did you learn from it?

I started a long time ago at Moe’s Southwest Grill. I learned grit and hard work and that I love the restaurant industry.

What is the best piece of advice you've ever been given?

“If you want something in life, you got to go get it”

Why do you love working in restaurants?

I love working with people and our customers are the best! Our team has also been together a really long time so it’s like working with family.

What insider foodie tip do you have for diners?

Always call in or order online for pick up when possible. Delivery is super convenient but if you want the food to taste the best – get it while it’s fresh – and if you come in – you’ll get to interact with people like me! I’ll brighten any day – lol.

How has your role changed during COVID-19? Did your restaurant pivot operations in a creative or innovative way?

My role didn’t change much other than to ensure our customers received the best service during covid-19. We pivoted and added our curbside service which we didn’t have before. People really appreciate being able to call in and have the food brought out to their car. I’m definitely one of those that goes above and beyond in helping our customers even during our busier times.

What’s your biggest pet peeve?

People coming into ROCKLANDS without a smile on. I love to see people smile!

Member on the Menu: Charlie Idol, Mission Navy Yard

Charles Idol is General Manager of Mission Navy Yard. He began his restaurant career working for the Clyde’s Restaurant Group as a barback in 2003. He went on to be a manager at Clyde’s of Tyson’s Corner after college and was a manager with Clyde’s of Gallery Place and The Hamilton over his ten years with the company. In 2015, he became the General Manager of The Front Page in DuPont Circle before joining Mission Group as the General Manager of Mission Navy Yard.

What's the most rewarding part about being the manager of a restaurant?

I have enjoyed working in a busy, high energy environment. It is very rewarding to interact daily with an extremely diverse staff and customer base. There is truly never a dull moment with so many people from different backgrounds. It is awesome to watch regulars return again and again and watch staff develop and further in their careers.

How are you influenced by the neighborhood you are located in?

Navy Yard has two stadiums and so many new buildings so there is a fun vibe and energy that Mission feeds off of. Located across from Nationals Park, Mission focuses our specials around sports. Our staff is encouraged to wear Nationals and DC United shirts on game days to create a fun atmosphere.

How did you get started in the business? What was your first job in the industry & what did you learn from it?

I began as a barback at Clyde’s of Rockville in college. I really enjoyed working behind the bar as it was a fun and fast paced job. Planning ahead for busy shifts was a major focus of the management team there.

What is the best piece of advice you've ever been given?

Always hire staff and promote teammates from within. This offers your team the flexibility to take time off and helps the business operate smoothly.

Why do you love working in restaurants?

I enjoy the fast pace work environment and being able to work around people.

What insider foodie tip do you have for diners?

Mission Navy Yard has happy hour 7 days a week, even on weekends and game days!

Did your restaurant pivot operations in a creative or innovative way?

Mission Navy Yard has put in a number of safety protocols in accordance with DC Health Laws. Keeping our guests and staff safe is the top priority. We are also on three mobile delivery platforms which is something we had not offered prior to COVID-19.

What’s your biggest pet peeve?

Being mistaken for Ashton Kutcher an average of 3 times a day. 

Member on the Menu: Rizza Leguro, Founding Farmers Tysons

Rizza Leguro is currently the Service Manager at Founding Farmers Tysons. She has been with the company for a little over 8 years with the goal to keep learning so that one day she can grow into a General Manager role (and maybe get a cute puppy somewhere along the way). She’s allergic to pineapples yet has an obsession with them, which is strangely perfect since they are the symbol for hospitality. Born in the Philippines, she grew up in Montgomery County and has had the privilege to be surrounded by diversity, offering her the chance to experience different cultures and cuisines.

What's the most rewarding part about being the manager of a restaurant?

I think the most rewarding part of being a manager is being able to play a role in someone else’s growth. To be able to hone into and foster what makes a person great and successful while simultaneously pinpointing their opportunities in a constructive manner that motivates them to be better. To know that you had a part every time they deliver an amazing experience to their guests.

How are you influenced by the neighborhood you are located in?

Founding Farmers Tysons has more of a business clientele due to its location which was definitely an adjustment for me coming from our Montgomery County location which is a smaller more family orientated environment. But having experienced both ends of the spectrum has allowed me to feel comfortable and confident in any environment.

How did you get started in the business? What was your first job in the industry & what did you learn from it?

My very first taste of the industry was a little over 8 years ago when I walked through the doors of Founding Farmers and I must have loved it so much, I never left. I never imagined I would make a career out of a job I initially started as a broke college kid looking for some extra going out money. Now I couldn’t picture myself doing anything else. I think everyone should spend some time in the industry. It teaches compassion while simultaneously forcing you to grow thicker skin.

What is the best piece of advice you've ever been given?

The best piece of advice I have been given is that you never truly know what anyone is going through so to always be kind. I think we have all encountered our fair share of not so pleasant people, and while it’s easier to reciprocate and be nasty back we all should take a step back and remember it’s not personal. We ought to react with love and compassion because that’s exactly what we would want if and when we are ever in that spot where life has us a little down.

Why do you love working in restaurants?

I love working in our restaurant because there is never a dull moment and no two days are the same. It’s fast paced, it’s exciting, it keeps me on my toes. It gives you an opportunity to meet so many interesting people from all walks of life.

What insider foodie tip do you have for diners?

My insider foodie tip would be to always save room for dessert!

How has your role changed during COVID-19? Did your restaurant pivot operations in a creative or innovative way?

I think our restaurant group was very proactive and creative in the ways they changed our operations to be include a market and grocery while also partnering with GoTab to further embrace to go orders. My role in the restaurant definitely expanded to roles I could have never imagined, and it really forced me to be more involved in the kitchen, but I think the silver lining is that it brought the team even closer.

What’s your biggest pet peeve?

When servers say they’re fine and refuse help when they obviously need it. There’s no shame in asking for help!

Title: Member on the Menu: Jeremy Mancuso, Old Ebbitt Grill

Maryland native Jeremy Mancuso was born into the restaurant business. A second-generation Clyde's manager, Jeremy grew up running around Clyde's of Columbia where his father John was General Manager. Years later, when his father opened his own restaurants, Jeremy continued to learn the ropes as worked at the family business in both the dining room and in kitchen. Prior to his current position as General Manager of Old Ebbitt Grill, Mancuso managed Clyde's locations in Chevy Chase, Reston, and Gallery Place as well as The Hamilton. His official Clyde's career, however, began as a bartender at Old Ebbitt Grill in 2004, making his appointment as General Manager in 2018 full circle. 

What's the most rewarding part about being the manager of a restaurant?

The most rewarding part of being a manager is watching those around you develop and succeed in this unique culture we all embrace. 

How are you influenced by the neighborhood you are located in?

Downtown DC attracts people from all over the globe. I have learned multiple perspectives from engaging with our guests and refer to them daily in the effort we become a little bit better each day in this business and our personal lives. 

How did you get started in the business? What was your first job in the industry & what did you learn from it?

My dad began taking me to work on snow days when I was 8 years old. He would put an oversized bus jacket on me and have me clean the dining room, windows, and bathrooms. I felt a great sense of pride in completing a task and being recognized for it. Anyone performing manual labor should feel very proud of what they do. You just can't teach certain things in a classroom.  

What is the best piece of advice you've ever been given?

Believe in the greater good of people when encountering a challenge. 

Why do you love working in restaurants?

I love the daily routine yet controlled chaos it can bring. 

What insider foodie tip do you have for diners?

Your server, bartender, manager would rather hear something was not to your liking at that moment in time verse a couple days later. Our job is to make the experience enjoyable and it is hard to make things up to you days later. We work in the moment, please trust us. 

How has your role changed during COVID-19? Did your restaurant pivot operations in a creative or innovative way?

My overall role remained the same. Find a way to take care of the staff, keep an open and healthy dialogue between the FOH/BOH, strive to execute with efficiency. We did pivot early on and embrace third party delivery platforms, outside kiosk, grab and go items, family/holiday meal packs, and a wide range of alcoholic beverages for sale. Then I believe we won the trust of the inside diner as we reopened with informative safety measures provided by the managers and employees. The most important part of this was balancing hospitality and policy. 

What’s your biggest pet peeve?

Ha, I have many. To sum it up ambiance woes, brightly lit dining rooms and bars make me cringe. If I can see the bright lights through the windows, I have been known to walk on past to the next option.

Member on the Menu: Bethany Wagener, Alta Strada – Mosaic

Bethany Wagener is General Manager of Alta Strada in Fairfax, Virginia. She was born and raised in Pittsburgh, Pennsylvania, and relocated to Virginia in 2014. She has always loved to be outside and travel to new places. If music is involved, even better.

What's the most rewarding part about being the manager of a restaurant?

I love seeing employees growing, bettering themselves, and then catching up with them years later. When a former employee brings in their babies, asks for a letter of recommendation, invites me to their graduation, asks for more responsibility, etc. As a manager in this industry you see people come and go, whether quickly as a part time summer job and off to college, or with tears in their eyes as they put in their notice after three years. I imagine it is similar to the sense of pride a teacher must feel when a student reconnects with them.

How are you influenced by the neighborhood you are located in?

In 2014 my brother and I went to see the movie Wild when it came out at the Angelika movie theater in the Mosaic District. I had never heard of the Mosaic District or Merrifield before and honestly hadn’t even ventured into Fairfax too much since moving to Virginia four months prior. I remember wide, barren roads. Everything was new and still under construction, or pretty old in need of some TLC. Four years ago, when I came back for my initial interview with SRG to help open Alta Strada, half of the store fronts in the community were still empty, condos were being built and some barely occupied. At first the Mosaic District felt like more of a destination for people to go to, dinner and a movie with a stop at the Target on the way home. Or somewhere to grab lunch after a visit to the famous Merrifield Garden Center. Now that most of the properties are full of different restaurants and retail, and thousands of people live in the apartments and condos, it feels more like a home. We got a review once that compared the Mosaic District to an outdoor mall. Now, I HATE malls, so I was naturally a little insulted. I see the same couple “walking” their wiener dog on a longboard after they pick up dinner around the corner. The newborn of the Sunday brunch couple is now walking and talking. I shop at the H-Mart down the street. I’ve watched friendships form and blossom with groups of people that live and work here and are just so happy to spend time with each other. I participate in the Polar Bear Plunge raising money for the Special Olympics every January. I swim laps at the Xport Fitness. I like to think although I don’t physically live here, it is still Home.

How did you get started in the business? What was your first job in the industry & what did you learn from it?

In high school I was a host at a microbrewery (RIP John Harvard’s Brew House). I was the youngest person working there for quite a while and I didn’t realize it until many years later that a lot of those people saw me grow up. I worked there from ~16-20 years old and eventually graduated to server after years of convincing them I could do it. JHBH was one of those places with serious regulars. Mug Club night, poker night, everyone knew the names of the regulars, and regulars knew our names and counted down the days for a new beer release. 15 years later I still keep in touch with co-workers, managers, and guests from that place. That was my first experience of a “work family” and took me several jobs, in and out of restaurants, to realize that was special and not every work dynamic operates like that.

What is the best piece of advice you've ever been given?

Don’t be too hard on yourself, kid.

Why do you love working in restaurants?

I love the diversity of guests and employees. I love that I get to try new wines or be a guinea pig for Chef Patrick’s new dish. I love that people come to restaurants because they want to, not because they have to. That people choose us to celebrate with, that we have become a regular “date night” or a favorite happy hour spot. I love when a guest recognizes me from their last visit or brings up something I said that really stuck with them. I love seeing a dishwasher turn line cook and a line cook turn Sous Chef. I love showing that fresh server the difference between two wines and watch their face as certain foods change how it tastes. I love that restaurants offer people of all skill sets and backgrounds the opportunity to grow and learn.

What insider foodie tip do you have for diners?

If something is not what you expect, speak up. Believe it or not Servers/Managers/Chefs WANT you to enjoy your meal and your experience. We want you to tell your friends about us and come back, all the time. We’re people too and not perfect so mistakes happen. Give someone a chance to correct an error and be pleasantly surprised how they fix it.

How has your role changed during COVID-19? Did your restaurant pivot operations in a creative or innovative way?

On March 15th, 2020 I was a General Manager with two salaried Chefs, two salaried managers, 50 hourly employees, and a 125-person seating capacity. On March 16th I was suddenly a General Manager with two chefs, one manager, and one hourly employee operating for takeout only. We all became prep cooks, expos, dishwashers, hosts, web developers, and the nightly cleaning and sanitation crew. After quickly realizing we couldn’t handle the regular menu, we made some big changes. We had to cut menu items that cost too much, took too long to prep, or spoiled quickly. After a few weeks and settling into our new schedules, we started to think outside the box on how to generate revenue. We started Sunday Suppers or family meals. We discounted the wine list and put it out into the world for purchase since it was just sitting in inventory. Chef Patrick started smoking and offered a BBQ menu completely different from our Italian menu and it sold really well (I miss the ribs!). We had Easter and Mother’s Day pre orders, that although brought in a lot of revenue, were some of the most stressful and demanding shifts of my life. We began to offer grocery boxes so people didn’t have to wait in line for toilet paper or wander the produce aisle if they weren’t comfortable. We supplied former employees with these same grocery boxes if they were in need, and still do today. As we attempt to get back to normal, we have left a lot of those behind to focus on expanding the menu again and create an environment where guests can dine safely and comfortably.

What’s your biggest pet peeve?

Staplers. WHY haven’t we as humans invented a stapler that doesn’t jam?! 

Member on the Menu: Yesenia Neri Diaz, Espita Mezcaleria

Yesenia Neri Diaz is Head Tortiller at Espita Mezcaleria. Yesenia was born in Guerrero, Mexico, in a small town called Ahuacuotzingo. She started cooking with her mother at home at the age of seven, specially learning how to nixtamalize corn and make tortillas from scratch. In 2014 she started working as a prep cook and was enchanted with the energy of the professional kitchen. She joined the team at Espita on the second day they were open in March of 2016. Yesenia immediately reignited her passion of making traditional Mexican style tortillas from scratch using heirloom landrace corn. She quickly became a leader in the kitchen, and eventually took over the production schedule and the research and development behind the masa program. Since then, she has been the constant driving force behind improving the masa program at Espita.   

How did you get started in the business? What was your first job in the industry & what did you learn from it?

My first job was at DC Coast as a support staff member who helped with glass and silverware polishing, I learned the importance of teamwork in the restaurant to ensure a successful service.   

Where do you see yourself in five years?

In a chef position in the kitchen, speaking English fluently.   

What is the best piece of advice you've ever been given?

Always work as a team, and you’ll ensure everyone has success.

Why do you love working in restaurants?

Working in restaurants gives me the ability to learn how to do and make things I never would have had the opportunity to learn doing in another kind of work.

What is your favorite ingredient?

Blue Landrace Corn from Oaxaca

What insider foodie tip do you have for diners?

Espita sells my tortillas for retail sale!   

How has your role changed during COVID-19? Have you had to adapt in any creative ways?

I've had to learn how to work on the cooking line and how to do other prep in the restaurant aside from just making tortillas. The hardest part has been the scheduling change as I used to only work in the morning. My husband has had to take on more at home.   

What’s your biggest pet peeve?

This rarely happens, but my pet peeve is if my coworkers don’t take initiative to make things how and when they should. 

Member on the Menu: Yasmin Orozco, Taco Bamba Taqueria - Springfield

Yasmin Orozco is General Manager of Taco Bamba Fairfax. She was born and raised in El Salvador until age 16. She moved with her family to Frederick, Maryland where she attended high school. Her first job was at McDonald's as a cashier, working nights after school. She was promoted to crew trainer within 6 months and again to Swing Manager/Floor Supervisor within 2 years. In 2017 she joined the Taco Bamba team as a shift leader for the new Springfield location where she helped open and train all staff. As of September 7th, 2020, Yasmin has been promoted to General Manager of the Taco Bamba Fairfax location. Yasmin has become an avid runner and gym rat after making a lifestyle change a few years back. Her favorite things to do outside of work are spending time with her son and rooting for Barcelona Futbol.

How did you get started in the business? What was your first job in the industry & what did you learn from it?

The biggest thing I learned from working at McDonald's was providing hospitality and working in a fast-paced, high volume restaurant. I learned the benefits of working hard and that being recognized with merit increases and promotions that come along with putting in the effort.

Where do you see yourself in five years?

I'd like to grow my career with Taco Bamba and become a Regional Manager as Taco Bamba expands. 

What is the best piece of advice you've ever been given?

To remain confident in yourself and always stay positive.

Why do you love working in restaurants?

I love providing hospitality and helping others.

What is your favorite ingredient?

My favorite ingredient is shrimp. I love making all kinds of unique tacos with shrimp during my daily shift meal.

What insider foodie tip do you have for diners?

My tip for guests is to always ask for help from staff when navigating the menu. At Taco Bamba, our menus are quite large and there are hidden gems throughout our menus that the staff can lead you to. 

How has your role changed during COVID-19? Have you had to adapt in any creative ways?

Covid-19 has forced me to become a better manager by teaching me to stay strong and positive with my team. Everyone was stressed about their job security and the survival of the restaurant. 

What’s your biggest pet peeve?

When a fellow employee does not provide the level of hospitality expected from them. 

Member on the Menu: Jose Ventura, Rasika

Jose Ventura was originally hired as a dishwasher at The Bombay Club, and in the space of only a couple of years, worked his way to becoming a line cook then sous chef. After working at The Bombay Club, he moved on to 701 Restaurant where he continued to hone his technique and master new culinary concepts and cuisines. In December 2005, Jose was part of the opening team at Rasika, where under the direction of restaurateur Ashok Bajaj and Executive Chef Vikram Sunderam, he was an integral part of Rasika being named the "Best New Restaurant" by the Restaurant Association of Metropolitan Washington. Jose is now the sous chef at Rasika Penn Quarter where, along with Executive Chef Sunderam and Chef Neraj Govil, he has led the culinary team for over 15 years with his hard work, dedication, and meticulous attention to detail.

How did you get started in the business? What was your first job in the industry & what did you learn from it?

I started as a dishwasher at The Bombay Club. While working as a dishwasher, I always had interest in cooking, so I started helping with prepping the vegetables and meats. Soon, I was learning how to cook in all of the different stations in a restaurant kitchen. I learned that being sincere and hardworking goes a long way. If you are willing to listen and learn, you can achieve anything you set your mind to doing.

Where do you see yourself in five years?

I've worked with Knightsbridge Restaurant Group for my entire professional career, and I hope that in five years, I'm with the company, and I continue to grow and contribute to all of our restaurants. 

What is the best piece of advice you've ever been given?

I have been lucky enough to work with some of the best chefs in the city. They have been some of the most supportive and disciplined people I have ever worked with, and they have all left me with one mantra that has helped me succeed in my professional life, "Sincerity and dedication to a job are the keys to achievement and success. Always do and be your best."

Why do you love working in restaurants?

I like the hustle and bustle of restaurants. There's never a dull moment and there's always something to do. Also, it gives me a chance to learn new dishes and cuisines and interact with a wide array of people.

What is your favorite ingredient?

Cumin. It is a versatile spice used in almost all Indian recipes. When roasted and powdered, it gives a good flavor to chaats, and it's cooling and refreshing in things like salted lassi. It is also a good digestive.

What insider foodie tip do you have for diners?

Don't be afraid to ask for something at restaurants even if you don't see it or think it's possible. At Rasika, we always try to accommodate as many requests or dietary restrictions as possible, especially when we know in advance. For example, our menu at Rasika highlights the cuisines of so many regions in India, and it adapts very well to special dietary restrictions like veganism or gluten-free diners -- all you have to do is ask. Sometimes, it's not possible, but we strive to accommodate our guests as best as possible.

How has your role changed during COVID-19? Have you had to adapt in any creative ways?

My role hasn't really changed that much as we have always maintained the highest standards for hygiene and sanitizing in our kitchens and dining rooms at Knightsbridge Restaurant Group. As a team, we have had to be even more adaptable to the ever-changing landscape of COVID-19 and to look for different and creative ways to engage with our loyal guests  -- like doing outdoor seating at Rasika for the first time!

What's your biggest pet peeve?

I get upset when the quality and standard of the food is not maintained.