Alice Navadeh

It’s a vicious cycle. To get out of it, you can’t get emotional about the mistakes you’ll inevitably make. You’ve got to learn from them, then let yourself off the hook and move forward.

Which is too bad, because discomfort is uncomfortable.

Now, I listen to “Pop Culture Happy Hour” from NPR, a much more relaxing listen. I also enjoy reading fiction in my free time, and will often come home, eat dinner, and read all night after a long day at work.

Make sure you’re giving it the attention it deserves.

When I worked in stadium operations, I decided to do something about it. I started a program where we donated excess food from our catering operations to local food banks and shelters instead of throwing it away. I realized that I was finding even more satisfaction in this side project than in my normal, everyday job duties, and that’s when I also realized how closely related hospitality and nonprofit work are – in both, you’re focused on serving others. Soon after, I made the switch to working in the nonprofit world, and couldn’t be happier with my decision. Now that I work for the Food Education Fund, a hospitality industry-related nonprofit, everything feels full circle!

It has been a huge asset in my career.

I don’t need someone who knows all the answers, but I need someone with the capacity and the willpower to buckle down and figure it out.

Whether it’s seeing a play, musical, or ballet. There is something magical about sitting in a theater with hundreds of strangers and enjoying the same story together, especially in the digital age. And I love living in NYC because I get to do it so often!

first, if I’m able, I try to be “unplugged” from work on my time off. This means resisting the urge to reply to an email on my off hours, even if I’ve been waiting for it to come in all day. (I’m still working on this one.) Second, I maintain a social circle that is completely separate from my professional life, which allows me to get different perspectives when I ask for advice and some mental space from my work life. Finally, I treat myself to a massage every five weeks or so. Apart from relieving the stress I carry in my shoulders, it’s a nice way to have something to look forward to!

After a few weeks working at the front desk and rotating through departments, I was promoted to be a part-time restaurant manager (we were understaffed at the time and the previous manager had left with very little notice). I’d waitressed for years, but I’d never been the manager before – and there was certainly a learning curve, but I loved it. A few short weeks later, at the end of my internship, my staff came together and bought me a gift basket and wrote a goodbye card. I’d always liked the hospitality industry, but this experience is what made me fall in love with operations.