Intro
Ryan Thorsen is the general manager at Bertrand at Mister A’s Restaurant. He is a member of the CRA and alumni of San Diego State. His journey in the restaurant field started at Buster’s Beach House while he was in college. He is now employed at Mister A’s, which is one of the most impressive restaurants in San Diego. Mister A’s sits in the 12th floor of the FAFC building downtown and has one of the top 10 best views in the United States.
Summary
Mr. Thorsen seemed to be very passionate about his job. He explained all of the great things about the restaurant business, like the dynamic environment, the social setting, the flexibility, the opportunity for growth, and the good times that come with the job. He also explained why working in a restaurant is not the best. He talked about the long hours and having to work on holidays, but other than that it is the perfect place for an outgoing person who fears cubicles.
As general manager, Ryan oversees day-to-day operations, manages the bookings, monitors, operates, and organizes all of the finances for the multi-million dollar business, and works with marketing. He does a lot in his work life but he doesn’t do it alone. Ryan has a team of two to help him out. He has an event coordinator, Tanya, and an office manager, Dominique.
Ryan left us with several recommendations for someone who was interested in following his footsteps. He suggested interning or shadowing in the position you would like to have, read for enjoyment, explore other industries, ignore the naysayers, and write down your goals.
Reflection
I never planned on finding an interest in a restaurant. However, when I listened to Ryan speak so passionately about the things he does it made me start to consider that as a potential pathway. I learned through Mr. Thorsen that many restaurants such as Mister A’s have event planners hired on to their staff. Being able to coordinate events in a venue that is 12 floors above downtown San Diego sounds like a dream come true to me. Ryan Thorsen may not have convinced me to become a restaurant manager but he did, however, open my eyes to new potential career paths for me to look at in the future.
Ryan Thorsen is the general manager at Bertrand at Mister A’s Restaurant. He is a member of the CRA and alumni of San Diego State. His journey in the restaurant field started at Buster’s Beach House while he was in college. He is now employed at Mister A’s, which is one of the most impressive restaurants in San Diego. Mister A’s sits in the 12th floor of the FAFC building downtown and has one of the top 10 best views in the United States.
Summary
Mr. Thorsen seemed to be very passionate about his job. He explained all of the great things about the restaurant business, like the dynamic environment, the social setting, the flexibility, the opportunity for growth, and the good times that come with the job. He also explained why working in a restaurant is not the best. He talked about the long hours and having to work on holidays, but other than that it is the perfect place for an outgoing person who fears cubicles.
As general manager, Ryan oversees day-to-day operations, manages the bookings, monitors, operates, and organizes all of the finances for the multi-million dollar business, and works with marketing. He does a lot in his work life but he doesn’t do it alone. Ryan has a team of two to help him out. He has an event coordinator, Tanya, and an office manager, Dominique.
Ryan left us with several recommendations for someone who was interested in following his footsteps. He suggested interning or shadowing in the position you would like to have, read for enjoyment, explore other industries, ignore the naysayers, and write down your goals.
Reflection
I never planned on finding an interest in a restaurant. However, when I listened to Ryan speak so passionately about the things he does it made me start to consider that as a potential pathway. I learned through Mr. Thorsen that many restaurants such as Mister A’s have event planners hired on to their staff. Being able to coordinate events in a venue that is 12 floors above downtown San Diego sounds like a dream come true to me. Ryan Thorsen may not have convinced me to become a restaurant manager but he did, however, open my eyes to new potential career paths for me to look at in the future.