Today we’d like to introduce you to Sydni Whitaker.
Thanks for sharing your story with us Sydni. So, let’s start at the beginning and we can move on from there.
I started working in the restaurant industry before I had a legal permit to work (underage). My parent’s country club overbooked a Sunday dinner and asked if I would be interested in lending a hand, giving bread, filling water, etc basically bussing. I was 14 and had nothing better to do that day so I agreed. That night before I left they handed me a handful of cash and I was hooked. I worked there through High School and then when I moved to San Diego for college, I picked up part-time work at PF Chang’s. After graduating, I traveled to Chile for vacation and while down there had met some expats from California who had opened a very small American Sports Bar named “Basic” in a small neighborhood in Santiago.
About a year after, I had come back, while maintaining a friendship with them as they visited SD often to see friends and family, they asked me to come down and help them open the same concept on a larger scale in a larger neighborhood. Eager to keep my parents convinced I hadn’t lost ambition living in Mission Beach-spending most of my time in the sun and partaking in most activities a 22-year-old living beach side, working minimal hours at a restaurant would- I accepted! By October 2009 just a year after graduating from SDSU I packed up and moved 6,000 miles south to Santiago, Chile. Speaking minimal Spanish, I took on a managerial role to help open California Cantina, with only 8 other employees.
My one-year commitment turned into four amazing years of growth and opportunity. By the end of my four-year stint abroad, we had opened two successful, adjoining restaurants with over 100 employees. The restaurant still exists today and the owner is one of my best friends. When I had decided I wanted to move back, I reached out to the contacts I had in SD, one of which was Matt Spencer who had just opened FIREHOUSE when I was leaving SD in 2009. He asked me to come join his team at FH as a manager and within a year and a half I had moved up to the position of General Manager which I hold today.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
It’s been a relatively smooth road. I’ve been lucky to work under some amazing mentors who took me under their wing and showed me the ropes of management.
So let’s switch gears a bit and go into the Firehouse American Eatery & Lounge story. Tell us more about the business.
FIREHOUSE is known as one of the classier spots in PB. We are very food focused and offer a lounge vibe that not many spots around here do. We cater to a crowd that appreciates quality food, above-average cocktails and design.
Has luck played a meaningful role in your life and business?
I’m a firm believer that when luck, which often presents itself as opportunity, is met with preparation, it really is a perfect recipe for success. To that I would admit I’ve spent the better part of my adult life making sure I’m prepared as possible for whatever is waiting around the corner.
Contact Info:
- Address: 722 grand ave
- Website: www.firehousepb.com
- Phone: 8582743100
- Email: info@firehousepb.com
- Instagram: @firehousepb
- Facebook: /firehousepb
- Twitter: @firehousepb
- Other: www.sdcm.com
Image Credit:
Andrew Jorgensen
Pol Santos
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