Ricardo Solano
Ricardo Solano, el Restaurante's 2017 Manager of the Year
By Ed Avis
Who is the most hard-working person in your restaurant? Probably one of the managers, right?
That’s why we launched the Manager of the Year Contest, and why Jarritos generously sponsored it—so we could honor those individuals who truly get the job done in Mexican/Latin restaurants.
This is our second annual contest, and we are delighted with the three winners, plus one “Lifetime Achievement Award” honoree. We received far more great nominations than we could fully recognize. So after the pro les of the winners, you’ll see a list of the other nominees. All of them are essential employees who make their restaurants thrive. Congratulations to all!
First Place
Ricardo Solano, Nick’s Crispy Tacos, San Francisco Ricardo “Ricky” Solano has had a demanding job—assistant general manager at Nick’s Crispy Tacos—for the past eight years, but he still goes into work every day with a positive attitude.
“I’m a happy person,” says Solano, who worked as a server for two years before being promoted to assistant general manager. “I try to always have a positive mood and help other people around me feel happy. When everyone is happy, you have a good environment.”
Peter Billeci, owner of Nick’s, confirms that Solano always has a smile on his face. “He’s never late, never calls in sick, never com- plains,” Billeci wrote in his nomination form. “Ricky has a talent for handling all types of situations, whether it’s a conflict between other staff members or accommodating unique customer requests, the situation is always resolved and all sides end up happy.”
An example of Solano’s customer service attitude occurred in June when a family came to the restaurant to celebrate their son’s ninth birthday. Nick’s Crispy Tacos doesn’t have desserts on the menu, so Solano ran over to a nearby bakery and bought a cake with his own money.
“He had the candles lit just in time,” Billeci remembers. “The smile on that boy’s face was priceless, and the thanks from the parents brought tears to my eyes. He really is a good guy.”
Solano’s relationship with his employees is equally kind.
“If you treat everybody with respect, they will respect you back,” he says. “We do a lot of catering, and I often have to ask employees to come in early. I ask in a nice way. There’s a right way to talk to them —‘I need your help with this’—instead of trying to boss them around. When you ask them that way, they are more than happy to do it.”
Second Place:
Romeo Herrera, Zona Fresca, Coral Springs, FloridaRomeo Herrera believes people work
Romeo Herrera
Romeo Herrera picture
best when they enjoy where they’re working. He fosters that by creating a family environment at Zona Fresca Fresh Mexican Grill. “I try to make everybody feel how important they are for our restaurant, and I try to make them feel like they can count on us for anything we can help them with,” says Herrera, who has been the general manager for four years. “That results in a family-like environment and friendships among the staff that have made our workplace better.”
When Herrera first arrived at the location things were in a bit of disarray. He quickly established training protocol, brought in managers from other locations to teach staff, and improved morale.
“Romeo took the job a few months after we opened... and he transformed our to a place with nothing but great reviews,” wrote Denisse Ruiz, a former employee who nominated Herrera. “The employees formed a ‘Family Romeo.’ Who wants to spend their holiday with co-workers? We do!”
Herrera’s advice for other managers? “Treat your employees with respect, and they will take care of you in return and your restaurant will be better for it.”
Third Place:
Jake Bright, Salsa Leedos Mexican Grill and Cantina, Riverton, UtahWhen Jake Bright, who
Jake Bright
Jake Bright portrait
has been the general manager of Salsa Leedos Mexican Grill for six years, gives an employee a second or third chance, it’s because he personally knows that making a mistake or two doesn’t mean someone isn’t a good employee.
“I had quite the past. I had some drug issues, and did some time in jail, and cleaned up,” he says. “While I was in substance abuse classes I took a test that said I would do really good at a restaurant.”
The test was right. Bright started working at Salsa Leedos as a server and bartender about 18 months after leaving jail, and was promoted a year later.
“Jake is always willing to sit down with an employee and talk to them, whether it is about work or personal issues,” says Travis Bonino, owner of Salsa Leedos. “He believes in everyone and is always willing to give some- one a chance to try out a job at the restaurant.”
When Bonino promoted Bright to manager, he jumped into the job.
“I got a notebook and said, ‘Buddy, what do you need? What do you expect of me?’,” Bright remembers. “Every day we made a list of things for me to do.”
One day Bright noticed that many businesses have mission statements, and he decided to create one for Salsa Leedos: “To offer delightful service, make a loyal lifelong friend, and portray the true meaning of providing our guests with an extraordinary experience!”
The statement can be found on the restaurant’s Facebook page, in its waiting room, and on the back of staff T-shirts.
Perhaps Bright’s most important work, however, is with his employees.
“I like to have an impact on people, especially the 16- and 17-year-old kids who serve tables like I did,” he says. “I compliment and praise in a genuine way, and criticize in private. And I believe in second chances, and sometimes third chances.”
Lifetime Achievement Award:
Rosario “Chito” Cuadras, Leo’s Mexican Food, Lawndale, California
Chito Cuadras
Chito Cuadras portrait
Does it seem like you’ve had your job a long time? Imagine how Chito Cuadras feels— he’s been managing Leo’s Mexican Food for 50 years!
“I was 24 when I started, on December 12, 1967,” Cuadras says. “I got old in this restaurant.”
Because of Cuadras’ long and distinguished service to his profession, we created the el Restaurante Lifetime Achievement Award just for him.
“Leo’s growth could not have been achieved without the perseverance and dedication of Chito as an exceptional manager for over 50 years,” wrote Lionel Presiado, owner of the restaurant, in his nomination form. “It is very unique to nd a manager that has been with a restaurant this long and knows four generations of customers’ families.”
Family connections led Cuadras from his home in Sinaloa, Mexico, to Leo’s.
“When Lionel got the restaurant, he asked me if I wanted to work with him,” Cuadras says. “Back then there were three parking spaces and a little restaurant. I was the cook, and trying to run the front and the back, knowing no English. That was so hard for me back then. But I’m still here.”
Even after a half century on the job, Cuadras loves interacting with customers and staff.
“Let me tell you, little girls, old ladies, everyone comes and hugs me. I love that,” he says. “I go home happy.”
Honorable Mention
Saul Avalos, Manager, Anchos Southwest Grill and Bar, Riverside, California. Nominated by Pepe Padilla: “Su energia es siempre presente y transmissible a cada empleado, en cualquier departamento.”
Luz “Pollo” Contreras, General Manager, Mi Pueblo, Venice, Florida. Nominated by Bonifacio Caro: “Pollo runs the restaurant with such con dence and grace that we never have to worry about his execution.”
Israel Coronado, Assistant Manager, Que Bueno, Westminster, Colorado. Nominated by Maria Panetta: “If something needs to be fixed, moved or solved, Israel is the manager to get it done.”
Arturo garcia, Manager, Casa Tequilas, Evergreen, Colorado. Nominated by Leo Garcia: “He greets every person that walks in the door with a big smile on his face.”
Jose Arturo Campos, Manager, El Rancho Grande, Cincinnati, Ohio. Nominated by Juan Hernandez: “Es un exelente trabajador y es muy responsable.”
Tony Kahanek, General Manager, El Toro Mexican Restaurants. Nominated by John Mayes:
“His commitment to the restaurant and the work that has to get done always amazes me.”
Elba Oliver, Manager, Los Comales, Logansport, Indiana. Nominated by Pedro Caballero: “She gets along with everyone and tries to teach new employees the things that need to be done in a nice respectful way.”
Nichole Ortiz, Manager, La Familia Mexican Restaurant, Silver City, New Mexico. Nominated by Diane Dominguez: “Nichole always tries to make every customer feel like family.”
Mauricio Perez, Manager, 7 Tequilas Mexican Restaurant, Canton, Georgia. Nominated by Martin Garcia: “Mauricio always comes up with ideas for the restaurant to grow, works really hard, and never gives up.”
Orlando Rodriguez, Manager, El Tapatio, Vancouver, Washington. Nominated by Jose Rodriguez: “Always a happy person who treats all the employees and customers with so much respect.”
Viridiana Chávez Rubio, Front Manager, El Agave, Catonsville, Maryland. Nominated by Shanna Tschand: “We truly wouldn’t be able to operate our restaurant without her contribution.”
Raymond Simmons, Manager, Taqueria El Gordo, Casselberry, Florida. Nominated by Jaime Solorzano: “He has committed to serve each meal with perfection, surrounded by color and flavor.”
Antonio Zarate, Manager, Que Bueno, Westminster, Colorado. Nominated by Maria Panetta: “Employees love to work for Antonio because he is a problem solver, greets every day with a smile, and can be counted on as a constant and unwavering leader.”