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The #MeToo movement has sparked a massive cultural reckoning for gendered abuses of authority across industries—restaurants included. As we seek inspiration on how to best move forward, it helps to look to women who have achieved success in spite of systemic challenges. These six female leaders in restaurant operations refused to let any adversity slow them down on their diverse journeys to management. What unifies them is passion, initiative, and an aptitude to lead.
Cannon Porter, General Manager of Beatrix {Multiple locations}
At first, the restaurant industry was just a means of supplementing Cannon Porter’s (above) college studies. She came to realize, however, how much it actually meant to her. It wasn’t just a means to an end, it was her calling. “As time went on, I became more passionate about the industry and found myself thriving on its energy,” she admits. “I was drawn to so many things like the fast-paced nature, the importance of customer service, and the creativity with food.”
After working nine years at Texas Roadhouse, Cannon made the move to Chicago and helped open Beatrix River North in 2013, as well as Ema in 2016. As she continued to move up in her career, Porter drew strength from those who helped pave the path before her.
“Actually, I had a female general manager when I first started in the industry. She always believed in me, appreciated my work ethic, and trusted my decisions. She simply paved the way for me in a positive way, allowing me to succeed at a young age—something I’m really grateful for.”
Today, Cannon continues to work with the Beatrix team, recently opening Beatrix’s third location in Fulton Market. Cannon offers this bit of advice to the up and coming: “I think that once you know what you’re passionate about, you should try and make yourself known in that area as the expert. Find your niche and expertise, brand yourself, and be the leader on the topic. If you can do that, your hard work and passion will show through.”
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Lindsay Shea Bolster, Former General Manager of Presidio {1749 North Damen Avenue, Chicago; 773.697.3315}
Lindsay Shea Bolster got her first taste of the restaurant industry at age 14, working as a dishwasher at a family-owned restaurant in Waukesha, Wisconsin. Her career began in 1999 on Chicago’s nightclub circuit, where she was a bartender for 10 years.
A stint at Miami’s Clevelander Hotel propelled her into management when she was promoted from Food and Beverage Manager to Senior Food and Beverage Manager after only a year of employment. “The hotel’s general manager took a chance on me,” she says. “Being a leader to the staff came naturally to me.”
Bolster returned to Chicago three years later where she oversaw two openings in a year—one for Rockit Ranch Productions and the other for a restaurant at the dana hotel—before joining Presidio as the general manager in 2015.
Being a female manager means diners come in “assuming you’re the host, not the boss,” and the occasional boss calls you out for being “too sympathetic towards staff.” The bigger challenge, however, is leading by example and creating a positive, team-oriented environment. It’s taught her to remain calm and roll with the punches. “Anything can go wrong at any time. Things break, people call out, guests can be rude,” Bolster says. “The key is never let anyone see you sweat…tomorrow is another day.”
*Since publishing, Bolster left Presidio to assume the role of General Manager at etta, the casual Bucktown eatery opening this summer from the team behind Maple & Ash.
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Heather Hammack, General Manager of STK Chicago {9 West Kinzie Street, Chicago; 312.340.5636}
“The difference between me and the men in the room is that I stand where I do because I made the space,” says Heather Hammack, General Manager of STK Chicago. “Years of work and willingness to evolve were key.”
Hammack’s evolution began as a server at Morton’s and Gibsons steakhouses, which she supplemented with bartending a few nights a week at the original Mother’s. Having two children pushed her to pursue her calling in nightclub management full-time, as a multi-venue General Manager for Lodge Management.
“People questioned my choice to mix fine dining and entertainment, but I always thought one didn’t have to exclude the other,” Hammack admits.
Then One Group’s STK Chicago came calling, creating a full circle journey for Hammack. “I feel a strong connection with the brand,” she explains. “My time here is my proudest accomplishment. Now I oversee 65 employees, and if those I have mentored grow to be better than me, I’ve succeeded.”
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Kim Krisha, General Manager of India House {4801, 59 West Grand Avenue, Chicago; 312.645.9500}
A licensed commercial pilot from Goa, India, Kim Krisha first landed in Chicago in 2000 when her aunt introduced her to India House as an income source (not necessarily a career). But soon, she realized the food industry was her calling. “I did everything: bussing, bartending, delivering food, and setting up catered events,” Krisha elaborates. “Everything moved at such a swift pace, and I instantly became hooked on the high-energy environment.” Her perseverance was apparent from the get-go, so she quickly assumed more responsibilities—cooking alongside the restaurant’s Chef/Owner Jagmohan Jayara, overseeing accounting for both Chicago locations, and eventually taking on a supervisor role at Jayara’s behest. “If there was something wrong, I took the initiative to fix it. If someone was out of line, I fixed it,” Krisha says. Management has required her to toughen up, but she does find a balance—by meditating and doing plenty of exercise—in order to maintain staff friendships.
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Nicole Monaco, Group General Manager of Hannah’s Bretzel {Multiple locations}
It used to frustrate Nicole Monaco that she was sometimes taken less seriously as an authority figure in comparison to her male counterparts. “As I’ve developed in my managerial position, I’ve learned patience,” Monaco says. “Being a consistent example of leadership proves that you should be in a leadership role—being a woman has nothing to do with it.”
Monaco has honed this mantra over 13 years in the industry, starting in college at an ice cream shop. She moved onto Native Foods where she climbed the ladder from hourly employee to general manager within a year. “I had an aptitude for it,” she says. “I decided that I wanted to make restaurants my career, mentioned that to the Native Foods team, and thus had great development along the way.”
After seven years at Native Foods (and a few months off to travel), she joined Hannah’s Bretzel in October 2017 where she leads by example as Group General Manager. “Treat people with respect, kindness, fairness, and transparency. Do this, and they’ll listen and give those qualities back to you.”
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Sandy Park, Executive General Manager of Kitchen American Bistro {316 North Clark Street, Chicago; 312.836.1300}
Like many working in restaurants, Sandy Park’s foray began as a transient employee looking to earn extra money while juggling business school and an advertising agency job. “The two jobs blended well for me as there was a need in the restaurants for creative marketing, advertising, and public relations,” she says. “I wanted to get involved in the operational and business aspects of restaurants so management was the next natural step.”
She worked her way up to managing partner and director of operations at Japonais restaurant, then went on to join Kitchen American Bistro in 2016. The mission of founders Kimbal Musk and Hugo Matheson—to provide real food for everyone—brought a different dimension and passion to what Park had done in years prior.
Now with over 20 years of experience under her belt, Park hasn’t been bothered by the numerous occasions in which she wasn’t taken seriously. “I let it roll off, which made me more introspective, work harder and smarter,” she says. “Hearing about other women who have had major challenges in this industry (and any industry) is disheartening. I’m happy that we are speaking up and finally being heard—it’s about time.”
By Maggie Hennessy
The post The Future is Female appeared first on DiningOut Chicago.