Hungry

In this section I'll go over adaptation, overcoming getting passed for a promotion, finding your groove, getting "the nod", and taking the leap.

My move began with a leap of faith, going to Austin armed with nothing but a promising job interview. Little did I know, this move would be the catalyst for a transformative career journey filled with highs, lows, and invaluable lessons.

Securing a position at Chipotle was a relief, even if it was an hourly supervisor role - a few steps down from my previous GM status since it was all that was available to get my foot in the door. Making ends meet became a challenge, especially with two mortgages and a four-year-old depending on me. But in that challenge, I found motivation—a driving force to persevere and succeed.

The first location in which I worked was on "The Drag" which is right across the street from The University of Texas. Chandler Wiley was my GM, trainer, and mentor in all things Chipotle and Texas. The training was fun, the food was delicious (I mean, who doesn't love a burrito?!), and it all felt very natural. I remember we went out to visit some other locations and stopped to watch the Longhorns play football along the way. Austin is awesome and Texas is like a whole other world. Nine months into my journey, I reclaimed a position as a General Manager and the climb didn't stop there. A year later, I was entrusted with opening a brand new location, a testament to the trust and confidence in my abilities. Thank you for those memories, Chandler, and I'll always remember the golf trip!

Not long after opening the new location I became a Training GM which was a pivotal moment. Guiding MITs (Managers in Training) to run their own restaurants was immensely rewarding. It was during this time that I was selected to be part of a pioneering group; a Chipotle Restaurateur. To be part of this elite group, you had to have full team of empowered, top performers achieving high standards and be able to hire future leaders that you and the team could train from hourly team members to GMs. I was the first in Texas and it was an incredible honour. Developing people into GMs from crew was incredibly rewarding and it was a responsibility I took very seriously.

However, setbacks are part of any journey. I interviewed for an Area Manager position and didn't get it. A previous MIT did, and he deserved it. But rather than dwell on the disappointment, I doubled down on what was working: people development. Seeking mentorship, I aimed to better prepare myself for the next opportunity.

My career aspirations always involved an international scope. It was a dream that suddenly materialized when my Executive Regional Director, Bobby Shaw , recommended me to open and manage the first international location in Toronto, Ontario, Canada. He was in a meeting with the founder and CEO and it was identified they didn’t have anyone willing or able to take the leap. He threw my hat in the ring.

After having lived in five different countries by this time in my life, Toronto wasn’t what I would consider international. Europe and Asia had more punch.

After being vetted by the CEO and COO, it was with determination and hope for the future that I embarked on a one-way journey to Toronto. It was a leap into the unknown, but the prospect of leading on an international scale was both exhilarating and a testament to the faith others had in my abilities. I am forever grateful to Bobby for putting me forward!

It took almost six months to receive my work visa. During that time the restaurant was opened by a total rockstar, Jacob M Sumner , whose path I would cross again, and who would become a great colleague and friend. I arrived in late summer to a very well set up and running restaurant doing very high volumes. My previous restaurants would do similar volumes in a week what this one would do in a day.? Being in the Time Square of Toronto offered great visibility and tremendous foot traffic. What a rush!

Me and the team went through the Restaurateur process again with an incredibly diverse team of people from all over the world. The entire Executive Team came to visit and interviewed each person on the team. I was nervous and excited (but mostly excited) and confident since we had a team with all the sauce; empowered top performers achieving high standards. We did it again!

We had all sorts of excitement while in Toronto. Snow, Tamil Tiger demonstrations, an exhaust vent failing and pumping smoke into every nook and cranny of the building we were in, meeting Deadmau5 and Tommy Lee as they ordered their burritos, deportations for those that outstayed their visas, and did I mention snow. As a kid I lived in Chicago and have romantic memories of shoveling snow. It's not so romantic as an adult.

One year into leading the team in Toronto, I received a call from Steve Ells, the founder and CEO at the time, asking if I could speak French. My mind quickly thought he was wanting to expand into Montreal since it was not too far away. I told him I could learn French and he said “Great! Would you be willing to open restaurants in Paris, France for me?” Hell. Yeah! Now that’s what I would consider international!

Through these experiences, I learned that success isn’t just about climbing the ladder; it’s about the growth and impact you cultivate along the way and developing your replacement. We're all connected and we can't grow until the person or people we're developing are ready. Each role, whether hourly supervisor or General Manager or Restaurateur, contributed to my understanding of leadership and resilience. And there is no way I could do it without developing the team to be their very best.

My journey taught me the power of embracing change, learning from setbacks, and relentlessly pursuing growth. It's not just about reaching a destination but about the evolution and transformations that occur during the journey.

As I look back on my path from Austin to Toronto, I am grateful for every challenge and opportunity. They shaped me into a leader who values people, development, and the courage to venture beyond comfort zones.

Some key takeaways from this part of the journey; to run a great restaurant you need awesome food, amazing people, and a killer space. As ambitious as you may be, you cannot grow without growing others. Being inspired by others and being an inspiration for others.

To anyone navigating their career path, remember this: setbacks are stepping stones, and determination coupled with a hunger for learning can turn any challenge into an opportunity for growth. Embrace the journey, be resilient, and keep your sights set on the horizon.

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