Angela Neri

When you work for a restaurant group, you can always make yourself available to do more because there is always work to be done. The more I do, the more I learn. Each restaurant has a different way of doing things and I get inspired when I see someone doing something better or more efficiently. I learn from that and use it!

My bosses who have asked what I thought, instead of telling me how it is or how it should be. Working at Daniel Patterson Group, with Ron Boyd and Daniel Patterson, I have been more inspired than ever. My opinion matters and they challenge me to think creatively. I also have the autonomy to operate in an efficient and effective way.

self motivation, genuine warmth, and inherent hospitality. I also look for someone who will push themselves to their limits and then allows you to push them even further.

Even if you think you know all the answers, never stop asking questions. There is nothing worse than someone closed off to learning and growing. I have also learned though, before you ask the question, investigate for yourself first. Teaching yourself will help you ask more educated questions.

The company moved me around so much. I had to learn to adapt to new environments, new people and CHANGE, which has been incredibly useful throughout my career. I can be thrown into any restaurant and start working instantly; all I need to do is assess the space, ask the right questions, and insert myself where I can be most effective.

If it comes easy to you, you like, and you are good at it, you are already ahead of the game." I was in college at the time, so I finished my business degree and took everything I had learned in school and applied it to the restaurant business. I have loved what I do ever since.