We all know it is very challenging being a restaurant manager. I spent 10 years managing Balthazar and Per Se in NYC, and I have many satisfying memories based on moments where I got involved and made a difference. Between constantly interacting with people, managing a team, standing up for quality and sanitation standards, and collaborating with other managers to helping the restaurant hit its financial goals, there is always something to do. This requires tremendous energy and experience ...
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