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Grainger Everyday Heroes: Restaurant Manager

Grainger Editorial Staff

You know, we're kind of like a small dysfunctional family. We play hard. We work hard and we all do it all together. So I've been here 8 years and I'm still one of the new guys. My name is Mark Ballos and I'm one of the managers at Dockside Dave's. It is a small family run business.

We specialize in fresh fish. We don't advertise. We just go with the locals and word of mouth. We've been around about 31 years now. I usually work anywhere from six to eight hours per day depending on the season here in Florida. There are weeks where I'll work 90 hours and there are weeks where I'll work 18, it just depends on the tourist situation. It's a pretty normal routine for any restaurant. You got to wipe down tables, stock beer, get ice, make sure there's brewed ice tea. It's just basic setup of the restaurant.

We use fresh scallops, fresh fish, we even have great burgers, great chicken everything we do is homemade so it's handmade, hand cut and you know, nothing comes in processed, it's all fresh. We use several local purveyors. We used to buy right from the boats but obviously not being on the water anymore that made that kind of hard for them to pull up and sell us fish. We use a few local guys, constantly on them to give us the freshest, best product that they possibly can and if they don't, we move to the next guys. Buying local you know you're getting quality product you know who gave you the product, you know who to go to if the product's not right.

Well, I've always been in the hospitality industry when I was twelve, I guess I started working summers and weekends at a little neighborhood bar and this is something I always enjoyed. I like the hours I like that if I want a day off, I just got to find somebody to cover my shift and I'm gonna go play at the beach, you know? And I said the people are great. You can ask for much more.

The information contained in this article is intended for general information purposes only and is based on information available as of the initial date of publication. No representation is made that the information or references are complete or remain current. This article is not a substitute for review of current applicable government regulations, industry standards, or other standards specific to your business and/or activities and should not be construed as legal advice or opinion. Readers with specific questions should refer to the applicable standards or consult with an attorney.


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