As a National Reputation Initiative for the month of March, Engage Orlando is highlighting Women’s Empowerment Month and collecting stories of women leaders in the hospitality industry located in the central Florida area. The women showcased below are great examples of leaders in our industry.
Jeanne Harbin, Director, Hill of Beans Coffee Company, Inc./Ellie Lou’s Brews & BBQ
Path to current position
“I worked weekends throughout high school and tenure at the University of Florida. I was promoted to management, during my collegiate years, completed my internship with the company and was promoted to General Manager upon graduation. Two years later, I was promoted to Director.”
The best advice you ever received or lesson you learned
“Lead by example and surround yourself with great leaders.”
Tracey Murling, General Manager, Red Lobster
What others have to say about Tracey:
“I always tell people that Tracey is an example of the ‘total General Manager Package,’” said Ingrid Hebel, Vice President of Operations for Red Lobster’s Southeast Division. “Anyone spending time around her can learn from her personable instruction, no matter the level. Her employees and Managers have always rated Tracey as the top General Manager in the region to work for. She is not only caring and passionate about her work, but she is also an incredible leader that invests time in others and is always there when needed.”
Best advice:
“It’s so important to keep an eye on service and quality, frequently measuring and adjusting when necessary to adapt to any situation.”
Vui Nguyen, District Manager, Kobe Steakhouse
The restaurant industry in one word:
“HOSPITALITY: Hospitality is the extra human touch on top of the excellent services given to our guests. Especially here at Kobe’s, where guests are seated at a communal table and are entertained by a skill chef cooking their meal on a hibachi the table.”
What you value the most about working in a restaurant that you couldn’t find elsewhere:
“It is the people business from managing employees, co-workers and guests. It’s the fast-paced nature of restaurants combined with service aspect and something as enjoyable and passionate as food that sets restaurants apart from other service industry jobs. Things get heated, you need to think on your feet, and you need to smile the entire time – it can be a draining job, but the things you learn and the people you meet are worth your time.”
Alison Sanchez, Executive Assistant Manager for the Rooms Division, The Ritz-Carlton, Orlando Grande Lakes
Best advice learned:
“Trust the process and your mentors, re-invent yourself with every job change, act the role you want to be, have your own board of directors and invest in them as they invest in you.”
The restaurant industry in one word:
“Inspiring!”
Favorite thing about the restaurant industry/your job:
“No day is ever the same and I get to create excellence with amazing talent all around me!”
Jennifer Lugo, Executive Assistant, 4R Restaurant Group LLC.
Favorite thing about the restaurant industry/your job:
“Networking with people who share your passion and enthusiam for food service.”
The restaurant industry in one word:
“Evolving”
What you value most about working in a restaurant that you couldn’t find elsewhere:
“The constant learning and new opportunities.”
Karen Englund, Director of Sales and Marketing, Grande Lakes Orlando – The Ritz-Carlton and the JW Marriott
The best advice you ever received or lesson you learned:
“Be flexible, and keep all options open. This applies in so many ways: how you work with others, how to manage your career, how you grow your business, etc.”
Favorite thing about the restaurant industry/your job:
“Working with a team of world class professionals to help to create memories and exceptional experiences for our guests.”
The restaurant/Hotel industry in one word:
“Dynamic”
Heather LeFebvre, General Manager, Tijuana Flats
Path to current position:
“I started with Tijuana Flats three years ago as a Third Manager. I came in eager and ready to make a difference, not only for myself but the environment I was entering. I got to know the people I was working with, focused on the guests and got out into the community to set up spirit nights with local schools and organizations to grow sales.
A year after being with the company, I was promoted to Assistant General Manager. I took my energy and passion for the restaurant industry and focused on the necessary steps needed to achieve personal growth. I shadowed my General Manager for the next two years and put my effort into learning every detail of how to properly run our restaurant. In the past month, I was ecstatic to hear that I had been promoted to General Manager of the Metrowest Tijuana Flats.”
The restaurant industry in one word:
“Challenging!”
Brandy Blackwell, Senior Marketing Manager, Tijuana Flats
The best advice you ever received or lesson you learned:
“Never say no, you never grow by staying in your comfort soon. Always learn as much as possible and never become complacent. Work harder than anyone else.”
Favorite thing about the restaurant industry/your job:
“Every day is different and is a challenge. It’s always evolving which keeps things interesting.”
What you value most about working in a restaurant that you couldn’t find elsewhere:
“The interaction with people- from employees to our customers, they are the bread and butter of Tijuana Flats. I also love knowing that my contributions make a direct impact on our company.”
