In 2012, I was tasked with reimagining a property of NO.7 Restaurant Group that had been a commissary for our quick service sandwich restaurants as well as operating at limited hours as such in Greenpoint, Brooklyn. We still needed the kitchen to act as commissary but the trick was adapting to the neighborhood and operating as a cocktail bar. Sam was one of my first hires as he worked in another location for us and came highly recommended by my direct reports who had overseen his work previously. I was immediately drawn to his friendly, outgoing demeanor as well as his love for music. What I could not have known at the time was that Sam would become my most valuable team member in a short period of time. I knew my bar was in good hands if he was on premises when I was not able (and that was when he was just a bar back). Sam applied high-level strategic focus to his work and elevated the level of detail and focus of the rest of the team members as we created and communicated a brand shift to the neighborhood and the rest of our customer base. He was able to react quickly as well as under pressure; handling whatever was thrown at him (which was sometimes an actual physical object). He learned and adapted quickly; rising from bar back to restaurant manager in a few short years and I have no doubt he would do the same in any capacity. He was detailed and thoughtful in his approach to both the property he was managing as well as the larger No.7 group. He worked well with the team in place as well as with myself and other supervisors. He was often a liaison between the kitchen and myself while I was in the role of Director of Operations. He worked well independently when I gave him projects such as party planning or tasked him with new drink menus—often creating a synergy between the food and drink that is No.7. I count myself lucky to have met Sam. He is as genuine and hard working a person as I have ever met and I have come to consider him (as I’m sure most folks that meet him for even just a bit do) a good friend.

In 2012, I was tasked with reimagining a property of NO.7 Restaurant Group that had been a commissary for our quick service sandwich restaurants as well as operating at limited hours as such in Greenpoint, Brooklyn. We still needed the kitchen to act as commissary but the trick was adapting to the neighborhood and operating as a cocktail bar. Sam was one of my first hires as he worked in another location for us and came highly recommended by my direct reports who had overseen his work previously. I was immediately drawn to his friendly, outgoing demeanor as well as his love for music. What I could not have known at the time was that Sam would become my most valuable team member in a short period of time. I knew my bar was in good hands if he was on premises when I was not able (and that was when he was just a bar back). Sam applied high-level strategic focus to his work and elevated the level of detail and focus of the rest of the team members as we created and communicated a brand shift to the neighborhood and the rest of our customer base. He was able to react quickly as well as under pressure; handling whatever was thrown at him (which was sometimes an actual physical object). He learned and adapted quickly; rising from bar back to restaurant manager in a few short years and I have no doubt he would do the same in any capacity. He was detailed and thoughtful in his approach to both the property he was managing as well as the larger No.7 group. He worked well with the team in place as well as with myself and other supervisors. He was often a liaison between the kitchen and myself while I was in the role of Director of Operations. He worked well independently when I gave him projects such as party planning or tasked him with new drink menus—often creating a synergy between the food and drink that is No.7. I count myself lucky to have met Sam. He is as genuine and hard working a person as I have ever met and I have come to consider him (as I’m sure most folks that meet him for even just a bit do) a good friend.

In 2012, I was tasked with reimagining a property of NO.7 Restaurant Group that had been a commissary for our quick service sandwich restaurants as well as operating at limited hours as such in Greenpoint, Brooklyn. We still needed the kitchen to act as commissary but the trick was adapting to the neighborhood and operating as a cocktail bar. Sam was one of my first hires as he worked in another location for us and came highly recommended by my direct reports who had overseen his work previously. I was immediately drawn to his friendly, outgoing demeanor as well as his love for music. What I could not have known at the time was that Sam would become my most valuable team member in a short period of time. I knew my bar was in good hands if he was on premises when I was not able (and that was when he was just a bar back). Sam applied high-level strategic focus to his work and elevated the level of detail and focus of the rest of the team members as we created and communicated a brand shift to the neighborhood and the rest of our customer base. He was able to react quickly as well as under pressure; handling whatever was thrown at him (which was sometimes an actual physical object). He learned and adapted quickly; rising from bar back to restaurant manager in a few short years and I have no doubt he would do the same in any capacity. He was detailed and thoughtful in his approach to both the property he was managing as well as the larger No.7 group. He worked well with the team in place as well as with myself and other supervisors. He was often a liaison between the kitchen and myself while I was in the role of Director of Operations. He worked well independently when I gave him projects such as party planning or tasked him with new drink menus—often creating a synergy between the food and drink that is No.7. I count myself lucky to have met Sam. He is as genuine and hard working a person as I have ever met and I have come to consider him (as I’m sure most folks that meet him for even just a bit do) a good friend.