By Ed Avis
Editor’s Note: 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 that we could honor those individuals who truly get the job done in Mexican/Latin restaurants. This is our third annual contest, and we are delighted with the three winners. We received substantially more nominations this year than in previous years, but we’re happy to honor all of the nominees. You’ll see the full list after the profiles of the winners below. Congratulations to all!
Click here to nominate your managers for the 2019 Manager of the Year!
Steven Corrella
Steven Corrella
First Place: Steven Corella, Rio Mirage Café, Surprise, Arizona
As anyone who works in a restaurant knows, competition is tough these days. One reason Rio Mirage Café stands out in its competitive market is because Manager Steven Corella is never satisfied with “good enough.”
“I don’t want to settle for mediocrity,” says Corella, who is our first place winner in this year’s contest. “I tell the staff that the difference between ordinary and extraordinary is that ‘extra’ that you give.”
Corella’s efforts, and the hard work of his colleagues, has led to increased sales and
happy workers at Rio Mirage, says owner Rachel Gomez.
“We have seen a 10 percent increase in sales in the last year and staff morale is at an all-time high,” Gomez wrote in her nomination of Corella. “We know it is the team, but at the top of the team is Steven Corella.”
Corella has been at Rio Mirage since 2007, except for one year when he worked at Wells Fargo bank instead.
“I wanted to see if working at a bank was what I wanted to do, but I learned banking wasn’t for me,” he says.
Corella’s staff is fortunate that he chose Rio Mirage over Wells Fargo. Gomez explains that Corella treats the staff as family, even to the point of inviting them to his house for certain holidays if they don’t have family in town.
“I love to take care of my crew,” Corella says, “They make it easy for me. So yes, I open my home on Easter and Thanksgiving to them.”
Corella’s compassion for his employees was clearly on display after a beloved bartender was killed in an accident.
“Steven convinced the owners to close on a Friday night to allow the staff to grieve,” Gomez wrote in the nomination. “All the while Steven stayed in contact with [the bartender’s] partner to console her and give us updates.”
The following week an employee was getting married out of town, and even with the stress in the restaurant after the bartender’s passing, Corella organized the staff and created a video greeting for the new bride.
“Wow, it was so touching that even in their grief they shared their love,” Gomez wrote.
Taking care of staff is essential, but being a successful manager also means getting your hands dirty – Corella says he’s happy to bus tables, seat customers, and handle other tasks when the restaurant gets busy – and dealing with the day-to-day business issues. Gomez wrote that Corella always keeps costs in line, ensures that the restaurant and grounds are well maintained, and helps staff look professional. And he solves problems.
“I love dealing with people who might have a problem,” he says. “I like getting to the root of it and fixing it.”
Doyle Hingle
Doyle Hingle
Second Place: Doyle Hingle, General Manager, El Toro Mexican Restaurant, Baytown, Texas
When Hurricane Harvey slammed into Texas in August 2017, many parts of Baytown, Texas were flooded and without electricity. But people still had to eat. Fortunately, Doyle Hingle, general manager of El Toro Mexican Restaurant, didn’t let the storm keep the restaurant’s doors closed for long.
“That was pretty wild,” Hingle remembers. “We were without power from the initial hit that Saturday and most of the day on Sunday. As soon as we got power back we restarted and ran with a limited menu.”
Among the challenges was that no trucks were able to get through the streets, so the restaurant could not get its regular deliveries. So staff made multiple trips to a local grocery store – they were only letting in 10 customers at a time and limiting their purchases – to assemble enough food.
“Half the city was looking for a place to eat,” Hingle says. “We weren’t able to get out of the restaurant before midnight. It was a real experience.”
Hingle’s efforts to quickly get El Toro running after the hurricane was one of the reasons he was nominated for Manager of the Year, says John Mayes, vice president of operations for the restaurant group, which has six locations. But it’s definitely not the only one.
“He was able to hit record sales that had never been achieved before in the 50 years that this location has been open,” Mayes wrote in his nomination of Hingle. “He has improved the organization and cleanliness of the location to the point that even the health inspector and mayor dine at his location.”
Hingle started at El Toro as a busperson in 2005, and was promoted to server weeks later. In 2010 he became a supervisor, and six years later was named general manager. Among his first actions as GM was to increase staff.
"When I took over this location I wanted to support our staff, so we added a couple of extra people to the floor,” he remembers. “I knew it would pay off once the volume was there, because everyone was getting a good experience.”
Another smart move Hingle initiated was increasing the emphasis on delivery. The area surrounding his restaurant includes a number of oil industry facilities, and many of the employees of those facilities cannot leave at lunch time.
“It really comes down to how good of a product I can get from point A to point B, and how quickly I can get it there and maintain a good relationship with those customers,” Dingle says. “So I work closely with the staff to make sure they understand the importance of getting a hot, fresh meal to those guys over there. It’s turned a once-a-week call from them to a once-a-day call.”
Hingle’s advice for other managers interested in improving is to pay close attention to what’s going on in the restaurant.
“I always take notes during the shift and attack the issues I see one at a time,” he says. “For example, if I notice a service issue or somebody not prepping something right, I record it and hold myself accountable to fix those issues. When you record things, you have the opportunity to communicate with the rest of your management staff so everyone sees what you’re seeing.”
Nichole Ortiz
Nichole Ortiz
Third Place: Nichole Ortiz, La Familia Mexican Restaurant, Silver City, New Mexico
Jumping in when things get busy is the hallmark of a good manager, and Nichole Ortiz does that regularly. Ortiz, manager of La Familia Mexican Restaurant in Silver City, New Mexico, is the third place winner in this year’s Manager of the Year contest.
“Nichole does countless things to help my restaurant,” wrote Diane Dominguez in her nomination of Ortiz. “She is always willing to lend a hand to an employee that needs help. Nichole will clean tables, get drinks, clean spills, etc. She never acts as if because she is the manager she can’t get her hands dirty.”
Ortiz started at La Familia eight years ago as a server, but her willingness to work hard and volunteer for overtime led to a promotion to manager just six months later. Ortiz says that her enthusiasm for extra tasks came from watching Dominguez and her husband Luis tackle all the tasks in the restaurant.
“They are always willing to go in and do what needs to be done,” Ortiz says. “I wanted to continue that when I became manager. For example, one day a cook didn’t show up, and since I had been there a long time I knew how the plates were supposed to look, so I stepped in and it went pretty good. Now whenever that happens I step in.”
Another talent Ortiz has demonstrated is menu design.
“I’m not really a designer, but I’m really good when it comes to computers,” Ortiz says. “Before they were paying to have the menus done, and they were pretty basic. I just wanted something different.”
Ortiz is being modest about her design skills, based on what Dominguez wrote in the nomination: “Nichole has a knack for design and she has redone our menus to look as though they were professionally done without cost. She also recreated our alcohol and dessert menus so they look amazing.”
Of course, a big part of being a restaurant manager is motivating staff. Ortiz excels at that task as well.
“If I come in with a positive attitude, I think my coworkers will do the same, and that shows with the customers,” she says. “It’s also important to not be afraid to get your hands dirty. The staff know that I will do what needs to be done.”
Ortiz’s hard work, staff management skills, and customer relations talents all help make La Familia successful, Dominguez wrote in the nomination: “I can go on and on about all the things she does for this restaurant, but the best is how our customers feel and come back because of her ways.”
Click here to nominate your managers for the 2019 Manager of the Year!
Honorable Mentions
Richelle Auge, Rancho de Tia Rosas, Gilbert, AZ. Nominated by Melissa Landreaux: “I admire that she is so willing to help in every way that she can.”
Cathy Beauchamp, El Salto Mexican Restaurant, St. John, IN. Nominated by Maria Orozco-Vargas: “She demonstrates how well she understands the industry and does it so naturally.”
Mauricio Benitez, Root Down DIA, Westminster, CO. Nominated by Rod Tafoya: “The execution of every plate lives up to the expectation of excellence at Root Down DIA, with Mauricio present in each touch.”
Carlos Calderon, Talavera Cocina Mexicana, Coral Gables, FL. Nominated by Oscar del Rivero: “Always happy and motivated.”
Jesus Casas, Pez Cantina, Los Angeles, CA. Nominated by Bret Thompson: “I have never met a man in my entire life with such a kind heart and a true sense of selflessness.”
Ivan Ceballos, Que Bueno Suerte, Westminster, CO. Nominated by Rod Tafoya: “Ivan’s drive to create an experience with each bite has inspired his team to be the best at what they do.”
Connie Gomez, Las Papas and Beer Family Mexican Restaurant, Greenville, SC. Nominated by Connie Gomez: “Está persona merece ser dominada porque está al pendiente de que los managers desenpenen sus labors.”
Margarita Gomez, Roman, Westbury, NY. Nominated by Bryan: “There is no one who has worked harder than her.”
Drew Griffith, Go Burrito, Salisbury, NC. Nominated by Mikey Wetzel: “Under Drew's leadership, we have won our local newspaper's Peoples' Choice Awards in 3 categories for 4 years in a row now.”
Gabriela Jimenez, Joselito’s Mexican Food Tujunga, Tujunga, CA. Nominated by Jose Grijalva: “She is my eyes, ears and hands when I am not here.”
Melissa Landreaux, Rancho de Tia Rosas, Gilbert, AZ. Nominated by Cory Lucas: “Amazing with people.”
Tony Leone, Metzys Cantina, Newburyport, MA. Nominated by Erik Metzdorf: “Tireless worker dedicated to this business startup.”
Carlos Lopez, El Mariachi Mexican Restaurant, West Palm Beach, FL. Nominated by Lorraine Limery: “Los empleados adoran trabajar y conversar con el un ser humano que siempre esta alegre y con una hermosa sonrisa.”
Joseph Maldonado, Frescos, Watauga, TX. Nominated by Anthony: “He knows what he’s doing.”
Sarah Maldonado-Acosta, El Jefe Mexican Kitchen & Tequila Bar, Stevensville, MD. Nominated by Martin Hernandez: “Sarah has never met a stranger; everyone is treated like they are here for family dinner!”
Adolfo Martinez III, El Mirador Comida Mex, San Antonio, TX. “Staff feels 100% confident while working his shift, knowing they are in good hands.”
Tabitha McBride, Dia De Los Tacos, Mililani, HI. Nominated by Tony McBride: “She is totally committed to the brand, quality of food and exceptional customer service that I expect as an owner.”
Carlos Morales, CHACHO’S Restaurant, San Jose, CA. Nominated by Jorge Sanchez: “Carlos Morales is a owners dream come true.”
Felix Parache, Salsa Con Fuego, Bronx, NY. Nominated by Felix Parache: “Felix has been dedicated to the success of the business since his first day.”
Rene Pozo, Misky Misky Cocina Peruana, West Covina, CA. Nominated by four people – Evelyn, Marlene, Xiomy, and Megan: “He’s considerate and does a really good job making his employees feel like their being heard with their ideas.”
Victor Prado, El Mariachi Mexican Restaurant, West Palm Beach, FL. Nominated by Lorraine Limery: “Pienso el es un perfecto ejemplo de superacion y ejemplo a seguir.”
Cierra Ramos, Rancho de Tia Rosas, Gilbert, AZ. Nominated by Melissa Landreaux: “Cierra is the most dedicated and loyal employee that I have ever had the honor working for me.”
Celestino Reyes, Villa Roma Argentine & Italian Cuisine, Laguna Hills, CA. Nominated by Teresa Razo: “Celestino is an amazing example of leadership, passion and inspiration.”
Frank Servin, Los Amigos Mexican Restaurant, Pismo Beach, CA. Nominated by Ruth Servin: “He is absolutely versatile; there is nothing he can’t do here.”
Jose Toledo, El Arriero Mexican Bar & Grill, Kokomo, IN. Nominated by Francisco: “Jose Toledo ‘Choche’ is a great human being inside of work and outside.”
Yesenia, Acapulco Restaurant, Newton, KS. Nominated by Salvador: “Her ideas to keep us all going are phenomenal.”
Antonio Zarata, Que Bueno Mexican Grille, Denver, CO. Nominated by Rod Tafoya: “He leads by example, exemplifying the importance of teamwork and striving to meet goals.”