Office & Admin
Tina Dolker
Hospitality Manager | Unapologetic Foods
Experience
2026 - Present
Hospitality Manager
Unapologetic FoodsNew York, NY
2024 - 2026
General Manager
Naks (Unapologetic Foods)New York, NY
2022 - 2024
General Manager
Dhamaka (Unapologetic Foods)New York, NY
2021 - 2022
Floor Manager
Dhamaka (Unapologetic Foods)New York, NY
2019 - 2021
Bartender
Rahi (Unapologetic Foods)New York, NY
2019 - 2020
Partner / Bar Manager
Tsunami Bass Brown Note, Yak & PewBrooklyn, NY
2016 - 2019
Floor Manager
Kama BistroChicago, IL
2014 - 2016
Lead Server
Kama BistroChicago, IL
2010 - 2014
Administrative Support and Server
Kathmandu Café RestaurantAsheville, NC
2010 - 2013
International Student Coordinator
Warren Wilson CollegeAsheville, NC
2008 - 2010
Registrar
Warren Wilson CollegeAsheville, NC
2006 - 2008
Administrative Support and Server
Himalayan RestaurantWoodside, NC
Education
Wine Level 3
WSET
2013
Bachelor of Arts
Warren Wilson CollegeAsheville, NC
Advice from Tina Dolker
Quotes about career path, skills, and teamwork from an industry leader.
For work-life balance, I fully commit myself on my workdays, dedicating 100% of my focus and time as if it were my own restaurant.
On days off, while it's challenging to completely disengage, I prioritize giving 100% of my attention to family and friends. I also make sure to set aside one hour daily exclusively for myself, without any distractions.
Resy and Instagram are important for me to do my job!
I try to foster a positive culture by getting to know my team on a personal basis, and also setting meetings with individuals every now and then.
When Dhamaka became #1 new restaurant in NY, it was all the whole team’s effort.
It would never have happened if we all didn’t work as team.
I would not be able to run the restaurant properly without the support of my team members and the guidance of my mentor.
I continue educating myself by meeting new people in the industry, taking wine classes, and connecting with those who inspire me.
I'm consistently inspired by the stories of chefs and team members, particularly how they entered the industry and the historical influences on food and beverage.
I find great value in building teams with diverse experiences, including varying culinary backgrounds, restaurant types, and positions.
This diversity enriches the work environment and encourages the sharing of individual skills among team members.
True achievement and progress stem from hard work and unwavering dedication.
Gaining something valuable requires genuine, consistent effort, overcoming challenges, and maintaining a resolute mindset, transforming aspirations into tangible realities.
After graduating from college, I initially pursued a 9-to-5 corporate job.
However, I quickly realized that a desk job, dealing with numbers and paperwork, wasn't for me. I missed the dynamic environment of hospitality, a field I had been passionate about since high school. Consequently, I left my corporate role to return to the hospitality industry. Something about food and hospitality brings me closer to home in Tibet. The way my mom used to call in strangers passing by our town, giving them a place to live for the night and feeding them well and sending them off with food on to their journey.
I actively strive to motivate my team through direct support and by highlighting the significance of collaborative effort.
We regularly engage in discussions concerning the New York culinary landscape and strategies to enhance our service and hospitality.
I kick off my day with the New York Times.
On my commute, I dive into Eater, Grub Street, and occasionally wine magazines and feeds. This blend of business and pleasure allows me to stay informed about global happenings, new restaurants, bars, and wine stories.
Spending time in nature, taking long walks in the mornings and evenings, and soaking my feet in warm water at home while listening to my favorite songs are all things I enjoy and do to recharge.
I enjoy exploring the culinary traditions of various cultures, delving into the historical influences on food, and experiencing diverse restaurants.
Most importantly, I cherish the opportunity to connect with different people—a key element that makes New York City so special.
It's important to possess strong communication and interpersonal skills to effectively collaborate with both guests and team members.
A warm, inviting, and passionate personality is essential.
While skills can be taught and refined, a person's attitude is much more challenging to change.
No matter what happens in your life, never lose yourself.
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