Q. How long have you been with LongHorn Steakhouse, and what was your first job with the brand?
A. Nearly six years. I helped open the LongHorn Steakhouse restaurant in Fayetteville, GA, in 2011, as a line cook and then moved into training other team members. I let my managers know last year that I had manager aspirations, and when I won the regional round of the Steak Master Series culinary competition, that gave me extra visibility. My director got the ball rolling, and I completed my management training at the Griffin, GA, location. Now I’m a service manager at the restaurant in Newnan, GA.
Q. Why have you chosen a career with LongHorn Steakhouse?
A. I love the steakhouse atmosphere and enjoy creating the best steaks for our guests. I appreciate the leadership and coaching I’ve received from managers who inspired me and motivated me to become more confident. I’ve worked in foodservice for 20 years, and cooking steaks and ribs has always been my passion. It’s fun. Everything came together for me at LongHorn Steakhouse.
Q. Is there one LongHorn Steakhouse dish you can’t resist?
A. The Baby Back Ribs.
Q. What would people be surprised to learn about you?
A. I’m very ambitious. My wife and two teenagers have helped to motivate me to succeed and grow. I’m in a good place now, and I’m grateful.