Strategic people leadership for growing restaurant portfolio

Rebecca’s career in hospitality began during the COVID-19 lockdown, when she transitioned her design expertise into the world of Human Resources. After getting her start at Mercado Little Spain by José Andrés, she later advanced to The Ritz-Carlton NoMad, where she played a crucial role in supporting 375 employees across four outlets. Her proudest achievement was opening The Bazaar, a Michelin star hopeful on the second floor of the hotel, where she orchestrated the seamless hiring and onboarding of 125 new employees. From this experience, Rebecca knows that employees are the lifeblood of restaurants and are the reason the show goes on. Now, as part of the E|H team, she’s jazzed by the opportunity to support the talented individuals who make New York’s dining scene shine.

What is your ideal restaurant experience?

My perfect restaurant experience includes sitting in a booth with friends or a bar seat solo. There's a buzz in the air, filled with the sounds of laughter and chatter from fellow diners above the soft music and under dim lights. The evening starts with a killer (but well-balanced) cocktail, ends with “fighting” over who will pay the bill, and lots of delicious food in between.

What does "creating workplaces where people thrive" mean to you?

Creating workplaces where people thrive means fostering an environment where joy, fairness, and transparency are the cornerstones of everyday interactions. These three aspects promote open communication and honesty, allowing employees to trust the organization's decisions and feel empowered to contribute their best efforts. Ultimately, it's about cultivating a culture where everyone feels supported, appreciated, and able to reach their full potential.

Ann has held a deep appreciation for hospitality since working at a brewery-restaurant during her college years. Ann expanded her hospitality experience into the retail and fitness industries, where she pivoted her focus to cultivating positive work cultures and developing her skills in HR management and operations. Ann's passion is food, which she believes she inherited from her mom (but unfortunately, did not inherit her cooking skills!). As a forever foodie, Ann schedules her life around food, seeking out new venues, frequenting old staples, and enjoying delicious home cooked meals as often as possible. Ann has a bachelor’s degree in communication and psychology and an HR Management Essentials Certification from Rutgers, The State University of New Jersey.

What is your ideal restaurant experience?

Thought I do appreciate a great ambiance with dimly lit vibe, my focus is always the food. Trying all the different delicious options, sharing every item from the menu that piques the interest with my family and friends.

What does "creating workplaces where people thrive" mean to you?

It means creating a positive, inclusive, and supportive work culture where people feel a sense of belonging. An environment that supports the growth and success of its people. A place where people can trust to be their whole self.