Today we’d like to introduce you to Marko Sotomayor
Hi Marko , thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My passion for the restaurant industry began right after graduating from high school in 2007 when my brother invited me to work at The San Diego Pier Cafe in Seaport Village. I started as a prep cook, and it wasn’t long before management recognized my potential and relocated me to the front of the house as a busser. My dedication and hard work quickly led me to become a server, and within a few years, I took on a leadership position after six rewarding years with the company
The restaurant industry thrives on passion and discipline. After my time at The Pier Cafe, I joined the team at Ortega’s Mexican Bistro in Hillcrest, which quickly became my favorite restaurant. This family-oriented Mexican restaurant instilled in me the principles that have shaped my career to this day.
Subsequently, I became a General Manager at Breakfast Republic, where I spent nearly six years. During this time, I played a significant role in opening multiple locations and training numerous employees and managers
After leaving Breakfast Republic to pursue an exciting opportunity, I took on a managerial role at La Conde in Gaslamp, where I successfully opened the restaurant. Once my year-long contract concluded, I decided to establish my own consulting business.
Shortly thereafter, I joined Alba Restaurant Group, which encompasses various establishments, including Farmers Table in La Mesa and Chula Vista, Acqua e Farina Trattoria Romana, Limoncello La Mesa, Farmers Bottega, Cacio E Pepw Trattoria Romana, The Seventh House Speakeasy, Smokey and Brisket, and soon, Piedra Santa Argentinian Steak House in Little Italy, Hacienda Khalo in La Jolla, and Hacienda Cazadores in La Mesa.
For the past three years, I’ve served as the Director of the company, overseeing various departments, including marketing, front-of-house and back-of-house operations, human resources, accounting, and overall operations
Additionally, I have realized my dream of becoming an investor in the restaurant industry. My love for this field goes beyond operations; I also enjoy designing restaurants, creating menus, and curating the aesthetic of each establishment—every fundamental part of the dining experience
I genuinely enjoy my work, as I recognize that the restaurant industry is not for everyone. A fun fact about my background: my father was a director for a prominent restaurant group in Mexico called Sanborns, where he met my mother, who was a waitress. My grandmother ran a taco shop for many years, my sisters own several taco trucks in San Diego, and my cousins and aunt also own taco shops. The restaurant industry truly runs deep in my blood.
In addition to my restaurant endeavors, I am currently working toward obtaining my real estate license, as I aspire to explore new horizons. The hustle never stops
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The restaurant industry thrives on passion and discipline, but it hasn’t been smooth sailing. I’ve faced numerous challenges along the way. I missed a couple birthday parties and important celebrations that I couldn’t spend with my family due to work commitments. In this industry, working every holiday, including Christmas and New Year’s is often necessary, along with long hours. However, like very sacrifice, these challenges are justified by the rewards that come with hard work and dedication.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I specialize in restaurant management and operations, focusing on creating efficient, profitable systems that drive success. My approach is grounded in a pursuit of perfection; however, I understand that perfection is subjective, leading to varying opinions and perspectives. Therefore, every decision I make is rooted in financial sensibility and sound business principles. I’ve learned to separate personal feelings from business decisions, allowing me to navigate challenges more effectively
What truly sets me apart from others in the industry is my extensive experience and in-depth knowledge. Over the years, I’ve encountered a wide range of scenarios, which has enriched my understanding and expertise. Additionally, I recognize that I don’t have all the answers, and when faced with uncertainty, I proactively seek the necessary help and resources to achieve my goals. This commitment to continuous learning and collaboration enhances my ability to drive results and adapt to the ever-changing landscape of the restaurant industry
Alright, so to wrap up, is there anything else you’d like to share with us?
Over the years, I’ve learned that in the restaurant industry, you must be well-prepared for curveballs, unexpected challenges, and drastic changes. This reality has taught me the importance of being mentally strong and resilient. Health is crucial, and while many may not discuss it openly, I prioritize my spiritual journey, as it helps me maintain calm amidst the chaos. Additionally, I focus on staying physically strong to endure the long hours that come with this demanding industry. Being mentally and physically stable is not just important; it’s crucial for any business, especially when running a multimillion-dollar enterprise. This holistic approach to well-being enables me to navigate the ups and downs of my career while ensuring that I can continue to give my best to the teams and establishments I work with
