Lately, as I have been meeting new people, usually through encounters at the restaurant where I work, we tend to have the same route of questions that lead here. Through getting to know each other, the conversation usually lands on, so what brought you to Houston? And I always mention that I am a senior at Rice. Afterwards, I am asked what are you studying, and I say Business Management with minors in Entrepreneurship and Sociology. Then, BOOM! The good ole, so what do you want to do with that? 

I have answered this question so many times by now that my brain does not have to think when the conversation arrives here. Roughly, here’s my uncut response:

I actually want to stay in the restaurant/hospitality industry. I have been working in restaurants for four years, and I really enjoy the atmosphere that it creates. Over the years, I have gotten the chance to meet amazing people who have become regulars as well as give someone a personalized experience to brighten their day and never see them again. Additionally, I will never forget all of the bonding activities with my coworkers that range from house parties to holiday dinners to times of struggle. I’ve been working as a server for most of that time, but I started bartending a few months ago starting in May. Prior to serving, I pretty much did every front of house job besides management. Additionally, I have a tentative long term goal of opening my own restaurant one day, so I want to learn as much as I can over the next few years to make sure that I start off on the right foot. The atmosphere offers an unlimited amount of education through observations, leaders and coworkers, you just have to continuously ask questions and seek answers

Given that, I have three tracks in mind post graduation. First off, I would take the opportunity to become an entry-level restaurant manager so that I can be exposed to the operational side of things such as being in control of financials,food and beverage ordering as well as labor cost along with being in charge of scheduling and shift management. The upside of this choice, is that the company that I work for now really values promoting from within, and they are aware of my long term goals, so I would have an option to move up within the company given my track record. Additionally, I have built a great rapport with them so far that one of my managers already jokes about how I will have to act when I reach that position. Even if I pursue jobs elsewhere, a small detour would take me on a path towards applying for management positions that are willing to hire individuals with no prior management experience. I have already thought about Pappas Restaurants, Inc. who I have worked for previously, but I would also be open to connecting with recruiters over the next few months to secure an opportunity of which I am currently unaware. The potential downside of this route is taking a position with long hours, which most are, which makes it harder to sustain a beneficial work life balance. When talking to an expert, he suggested a position where I’m not working more than 55 hours per week, because it becomes very easy to become burnt out even with great compensation. Additionally, working so much will cut into family time and personal life. I also would not take a position below a certain salary range, because I can make that same money serving and bartending with the choice of creating my own schedule with less commitment and stress. I care about these things because I have a strong desire to get a dog, and living alone, I want to make sure I have the necessary time to take care of him or her, especially as a puppy. 

To continue on this motive of work life balance, option two involves me working as a consultant for the hospitality industry. I’ve done a small amount of research of the firms in this space, and most of the companies are very small and hard to reach in terms of hiring undergraduates. However, I did learn that most restaurant consulting firms are divided into two forms of service. Some firms offer technology software or hardware that makes the restaurant run smoother. These tools typically are geared towards problems of overseeing inventory management, streamlining payroll processes, and software to consolidate and bring in more reviews. The other firms take a more humanistic approach in terms of addressing problems like your employees keep quitting and you can’t hire new people fast enough, your training procedures are not organized and leave new people unsure about staying, and lack of teamwork. Additionally, there is a small sector of firms that serve entrepreneurs that want to open their own restaurant. In terms of upside, consulting jobs would usually follow a 9 to 5 working schedule and I would prefer a position where I can travel to meet clients and improve their operations face to face. Additionally, I am in contact with Bain & Company who is reviewing my application for the position of Associate Consultant, so I am very excited to secure that position. They have a hospitality sector within their firm along with offices in Texas and have a strong history of being a market leader. The potential downside is that many consultants have already worked in a management role, but I know my extensive experience and understanding of the industry will contribute to my success.

Due to this barrier of entry regarding experience and this priority of work life balance, option three popped into my head—working as a sales representative in the food and beverage industry. These careers tend to take the role of representing liquor brands, wineries, and food sourcing companies like Cisco. Additionally, it could also be tied to selling new restaurant software or kitchen equipment/furniture in terms of hardware. One caveat here involves the fact that these paths are somewhat difficult to pursue considering most of these hires are based on networking, who you know, and someone putting your name in a room instead of filling out an application. On the other hand, most sales positions retain salary and commission so financial upside can be seen as uncapped. 

All in all, I am not set on one path, but I do know that I want to interact with people, especially the end-user, customer, or guest. I do not see myself working an office job where the only people I converse with are my coworkers, which is why these three fields appeal to me.