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Jessie Schupack - October 2009

I'd say, if you're interested in working in a managerial, ownership or operational position you should start as a server.

   —Jessie Schupack



Where do you work?

For Marc Murphy and his restaurants, Landmarc & Ditch Plains

We know you do a lot for Marc Murphy and his restaurants (Landmarc & Ditch Plains), but could you describe what an average day could be like?

Well it's pretty hard to describe an "average day" because every day is very different but to get an idea of what I do- I schedule and manage Marc's calendar, handle all pr and marketing for Marc and the restaurants, facebook and twitter for the restaurants, manage all internal documents as well as menus and printed material for the restaurants, handle and execute all charitable events and contributions, schedule and attend all internal meetings and attend most external meetings with Marc.

How long have you been working with Marc?

Three and half years

How did you hear about Culintro?

I met Stephanie at a New York State Restaurant Association meeting when she was still working at a PR company. She told us about Culintro before she launched it and we were thrilled to hear about it. I think it's an extremely necessary and relevant tool for the restaurant industry.

What is your favorite Culintro online program?

I would say I use the job postings the most. Craigslist has become pretty useless these days. It's nice to know there is a site where you can find some qualified candidates.

How do you juggle all of the events and projects Marc and the restaurants are involved in? Which events do you enjoy participating in the most?

I juggle everything because I love the company, the industry and love being busy. The best thing about working for Marc is that there is never a dull day. He is constantly coming up with new ideas and I get to help run with them.

As far as events I most enjoy, I studied politics in school so working with the Restaurant Association is very interesting to me. I've learned so much about the labor laws and issues effecting our industry. It's really exciting to be involved in changes that could potentially have such a drastic (and hopefully positive) effect on the restaurant industry as a whole.

How did you get into this line of business?

Like most who start off in the business, I was a server in college. I enjoyed food and working with people but was always frustrated with the inefficiencies in the restaurants where I worked. After school, I worked in advertising and marketing for a while but eventually got back into the business. I realized I wanted to be more involved than just from a serving standpoint.

Do you want to open your own restaurant one day?

Honestly, I don't think so. I've learned and continue to learn so much about running restaurants. Its a very difficult job to do on your own. We're very fortunate to have the team we have at our restaurants and in our corporate office. Everyone is so knowledgeable and interested in constantly improving, I can't imagine doing it without them.

What are some tips you have for future restaurant professionals?

I'd say, if you're interested in working in a managerial, ownership or operational position you should start as a server. You get the basic knowledge of the restaurant by starting there.