Richard McBride

They are the face of any restaurant, ensuring that the guests leave the establishment with a positive experience that makes them want to return.

He has taught me a lot and without him, I would not continue to work where I do. He’s taught me to be tough but caring, and has demonstrated and coached me how to be a leader for the staff.

This was my first restaurant job, and I applied while going to the College of Charleston for something to do during the summer. I thought, “I’ll do this for a few months for some extra cash”. I ended up working there for 5 years. Garth Herr, the Sommelier at the time, needed some help with his wine program so I agreed to help. The more I learned about wine, the more interested I became in other beverages and all facets of the Food & Beverage world. I eventually achieved my Certified Specialist of Wine and Certified Sommelier certifications, which helped me get to where I am now.

I started it as a summer job and then it just turned into my career.

A positive attitude and how a person carries and presents themselves is very important to finding reliable employees.

I want my team to know they can reach out to me with any issues, concerns, or problems, whether it be work related or personal. My main concern is keeping the team happy and giving them the resources they need at all times. I try to educate them by exploring different wines, liquors and beers so they can in return educate the guests.

My dad coaches me in my career and gives me advice as I learn and grow as a manager. I try to emulate his management style and how he cares for his employees. He has set a great example for me to follow. My mom has taught me that there is kindness in everyone and everything; she is the kindest person I know. I try to react to people the way my mom would when it comes to building relationships with other people.

I could not do my job without my team’s support and dedication. The staff is always so accommodating and willing to step in anywhere if needed.