Today we’d like to introduce you to Sierra Fackler.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I was 15 the first time I fell in love and it was with an industry, not a person. I had begun volunteering at an assisted living and it kindled a passion for working with seniors that I still have to this day. Based on that passion, I chose to major in Gerontology at San Diego State University – completing my degree in three years all while juggling a full class schedule, internships, multiple jobs, and a two-year stint as a coxswain for the SDSU men’s rowing team (the little one who steers and yells).
Upon graduation, I nabbed my dream starter job – a community liaison for the largest dementia care facility in San Diego. I’d always been especially drawn to helping those with Alzheimer’s and dementia and the more I learned about it, the more I wanted to educate caregivers and families about it. PSA: If anyone in San Diego is in need of support and resources, Alzheimer’s Association San Diego is a great place to start. I soon realized that being thrust into a field this serious with as little life experience as I had, was tough. What caregivers and families go through as dementia affects their loved ones is heartbreaking; I wanted desperately to help but felt I lacked the maturity and life experience to guide people through the complexity of it all, so I stepped away.
I began working at a Medicare call center – if you think it sounds like the pits, feel free to think much, much worse. I ended up cutting ties after only a year. Free and adrift, I felt more of an existential crisis than liberated. I wasn’t sure what I valued or what I was “meant” to do, but I was absolutely certain that I would never work for an unethical company again. So, I applied, and interviewed, and followed up for MONTHS to find the right fit, and one day it came to me when a recruiter called me about an outside sales position for Southern California’s largest family-owned linen company, Republic Master Chefs.
It didn’t matter if the interview was so fluorescently lit that I was blinded the entire time, or that my boss-to-be was one intense MF-er. Intuition told me that this was it and that I had found a mentor and environment that would challenge me, push me, and create growth. Was it going to be a tough sell day in and day out? Absolutely. Did I hunger for that kind of challenge? You bet!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
A smooth road? Good one. The road has been rough enough that I’m wondering if my life’s GPS has it out for me on a personal level!
One thing I struggled with was knowing what I could change and what I couldn’t. I wanted to take it all on — and felt that I had to. When I let go of the things I couldn’t change or that had already happened, I was finally free to move forward and achieve what I wanted.
The biggest thing I’ve struggled with has been focusing on my own growth and applying it to everything I do. Through all the jobs and positions and transitions, I was the common denominator, and by not understanding my own values I had a harder time acting in my own self-interest.
The advice I would give is this: List out 3-6 things you value in life. These are things that if you were to remove them from your personality, would make you not “you.” When you have a clear idea of what those are, you can make decisions based on what is core to your being, and once you are able to make decisions like that, your choices are never at odds with yourself. Since every one of us has to fight our own battles, it doesn’t make sense to be your own enemy too.
Please tell us about Republic Master Chefs.
It’s an outside sales gig for an industrial laundering service. So, I do all the general sales stuff: prospecting restaurants and hotels, qualifying whether or not there is an opportunity, and tenaciously going after it until I get a final answer. I’ve been kicked out of more places for trying to ‘creatively’ get in front of a decision maker than I care to mention, but as one colleague put it, gotta have that fire in your belly to do sales.
Republic Master Chefs has been a family owned and operated linen company since 1929 and we service all areas of Southern California. We provide napkins, bar towels, floor mats, aprons, sheets, etc. to our customers depending upon their specific needs. We pride ourselves in being able to service any size account with the same high quality and attention to service that our customers deserve. Since we are solely in the hospitality industry (other providers are typically in the automotive, industrial, medical, and pet industries in addition to hospitality), we are able to provide the kind of product and service that reflects the high standards of the industry without risk for cross-contamination during the laundering process. It’s our niche, and the great thing about a niche is that it is an opportunity not only to do well but thrive.
There are a lot of things to be proud of, working for RMC. We have environmentally friendly processing, we’re hospitality oriented, our service team is empowered to resolve questions on the spot, and our drivers are union as opposed to commissioned and quota’d which makes it easier for customers to manage their inventory without push back.
The main thing is that our drivers are empowered – I always use the analogy of ordering food and getting the wrong dish delivered, how long would a restaurant wait to resolve it? The answer is that they wouldn’t. We understand that this is the nature of the industry, which is why our drivers can add/delete product immediately, resolve issues on the spot, and make the sort of changes that need to be made with minimal fuss on the customer’s end. Other providers will ask customers to make requests in writing or over the phone, and from there it’s a 30-90 day to wait for an issue to be resolved – all while the customer is paying! To me, that is unfathomable, and gives me a sense of pride, because deep down, I have that customer service bone in my body and I believe that customers should be respected, valued, and given the best service that can be given.
What advice would you give to someone at the start of her career?
Figure out what your strengths are — so many people aren’t aware of the potential they possess! Once you know that, chase opportunities that allow you to shine. More often than not, the process will be a grind; be patient and stick it out, lay the groundwork for your own success without sacrificing yourself in the process.
You don’t have to have it all figured out right away. Sometimes where you end up is farther away from anything you imagined for yourself but so much closer to what you need and deserve. It’s okay to get frustrated during the process, but never forget to keep moving forward all the same. Be proud of your achievements, no matter how small, and celebrate them – and take any lessons you learn with grace and the unwavering determination to build yourself up to better than before.
Contact Info:
- Phone: 858-922-0087
- Email: sierra.fackler@republicmasterchefs.com
Image Credit:
Kyle Cooper-Juchnewich, Republic Master Chefs
Getting in touch: SDVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
