Jeffrey Gissinger | Assistant General Manager at louies Modern
Making guests happy, creating memories, and keeping it chill, Jeffrey Gissinger brings the good vibes to Louies. Here is his story:
HOW DID YOU GET STARTED IN THE HOSPITALITY INDUSTRY AND HOW DID YOU GET THE POSITION YOU ARE IN NOW?
I got started in the restaurant industry when I was 17 years old. I was a server assistant and food runner for Fleming’s in Los Angeles. So how did I get to the position I am at today, I worked for a man out in LA by the name of Jeffrey Harrelson. My first day all he said to me was “whatever it takes Jeffrey, and above all just relax it’s only dinner.” To this day I still live by that motto, whatever it takes to make our guest happy!
WHAT DO YOU ENJOY MOST ABOUT THE HOSPITALITY FIELD?
Creating memories. We are in a very special field, we are there making your birthdays, anniversaries, graduations, and every other special occasion, we are the ones the create that for you. And it makes me so unbelievably happy when you see people enjoying their celebrations because you help create that for them.
WHAT DO YOU LOOK FORWARD TO AS A MEMBER OF THE TABLESEIDE TEAM?
The growth! Tableseide is growing and expanding into so many diverse restaurants, I was with Louies Modern when it was still a baby, and seeing the expansion, it's a new frontier and a very exciting one at that.
WHAT IS YOUR FAVORITE TABLESEIDE RESTAURANT GROUP DISH?
Ok so I’m going to throw this one way way back. The Classic Vegan sandwich. Hands down it was life!
WHAT WOULD A CLIENT SAY ABOUT YOU?
Not to inflate my own ego but they never have to worry when I’m there. I have been with Louies for a very very long time, and all the guest know, even the seasonal ones, when they come to Louies and see me there they are put at ease knowing they will be taken care of.
HOW LONG HAVE YOU LIVED AND WORKED IN THE SARASOTA AREA?
I have been in Sarasota for 5 and a half years. Before that I was living in Los Angeles.
DO YOU HAVE ANY FUNNY Work STORIES?
I have several funny work stories. But I think a funny one is four years ago for New Year’s Eve. A table of four came in and before their dinner got here they all decided to take bags of peanuts and pour them on the table and floor and decided to start smashing them all over the place literally like it was peanuts everywhere smashed all over the table all over the floor and I’m just sitting there going what are these people doing. Looking back now, it’s actually really funny. During the time it really wasn’t but now looking back it’s really funny.
WHAT do you like most about the position you are in?
Being able to sit down with the Wine Reps and try different wines that I normally would never be able to try.
WHAT HAS BEEN YOUR PROUDEST ACHIEVEMENT?
Even though I didn’t win, becoming a finalist for the Florida board of tourism national travel week finalist for gas service excellence in management.
WHAT ARE YOUR PRO TIPS FOR working in the restaurant industry?
If you were doing this as a part-time job or you are making a career out of the hospitality industry know your craft. Know your steps of service. Even if you are at a small restaurant that’s casual to an upscale fine dining know your steps of service know your product it helps you that much more and makes life that much easier.