Willis Sutton Email & Phone Number

As a native Texan born and raised in Austin, I grew up around and was immersed in both great culinary exploration and some of the most down to earth people you will ever meet. Being socially inclined throughout my youth and into adulthood, a career in service almost seemed inevitable. I entered the service industry in 2002 as a server in a local Thai restaurant where I worked for 12 years. After that chapter I worked for another locally started farm to table restaurant, Jack Allen’s Kitchen, for 2.5 years. At JAK’s I endured a rigorous training program that taught me many of the standards of service I practice and teach my new staff where I currently work. In my time at JAK’s in earned the title of lead server and realized I was going to begin climbing the management ladder in my field. Seeking further growth I joined a close friend of mine at a fine dining, modern Mexican restaurant, ATX Cocina. I started as a server and quickly absorbed and exuded the culture and focus of our chef-owner and general manager. Within a few months I was promoted to lead server and then trainer, creating a food manual and the first training program for the restaurant. Serving at ATX is truly an art and noteworthy of praise. Still wanting further growth I expressed the desire to enter management and was promoted to an key hourly manager on track for an assistant manager position. Once promoted I began to take on the responsibilities required to manage both people and office work. Under my at the time management team I learned and developed my unique style of managing and took the challenge of management head on. I am now entering my second year as assistant manager and have learned, and will continue to adapt and engage in the delicate dance of cuisine and hospitality. It is also necessary to mention that a beneficial leader is only as good as the team he works with and for, and that without your support staff your concept and goals are at a standstill. I will always try to lead fairly and with my heart.