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July 25, 2017

The Restaurant Association Metropolitan Washington (RAMW) presents Julio Amador, manager of Cork Wine Bar​. He is nominated for the Manager of the Year award for the 2017 RAMMY Awards Gala on July 30. The Manager of the Year award usually goes to a non-owner manager or general manager in the food service industry who displays the highest level of professionalism and leadership. This person must be an inspiration and mentor to all his/her co-workers displaying outstanding service, an excellent work ethic and a positive image.​

Name and Position: 
Julio Amador- Manager at Cork Wine Bar. I was born in Mexico City and frequently traveled to DC to visit family.  When I was around 15, I moved here more permanently.  I began my time at Cork as a busser and have moved from that point in the past 9 years to managing the whole restaurant.  Outside of work, I am an avid soccer fan, enjoy mountain biking, and hanging out with my dog, Rambo.

What is the hardest part about being the GM of a restaurant? 
I think the hardest part is dealing with the staff and trying to make everyone happy at work.

…and the most rewarding part?
Hearing from the guests and staff how grateful they are I am here- I get that a lot.

How are you influenced by the neighborhood you are located in?
A lot of young professional people from all over the world in one place with different traditions and customs is what makes it super special.

How did you get started in the business? What was your first job in the industry and what did you learn from it?
In July 2006, when I was 18, I got my first job in a restaurant.  I remember asking for an application as a busser in a beautiful restaurant on 14th.  They told me they’d call if they needed me. I went back every week for 3 weeks in a row asking about the position.  I think I didn’t know what “we’ll call you” means, but I got the job. I learned that you should never give up if you want to get or accomplish something.

Where do you see yourself in five years?
I may be either doing my own project or managing for a bigger company.

What is the best piece of advice you’ve ever been given?
When you work in a restaurant, you have to pretend that everything is fine and under control like a duck swimming in the water- on top everything is peaceful and nothing is happening but under the water it never stops moving.

What profession other than your own would you like to attempt?
Graphic designer or web developer.

What is your favorite ingredient?
I think goat cheese is just great with everything.

What insider foodie tip do you have for diners?
Never be afraid of trying weird stuff on the menu.  And always be kind and respectful to the person that is taking care of you. 

You’re hosting a dream dinner party.  What three people would be at your table?
Barack Obama, Denzel Washington and Hillary Duff (I have always liked her)

It’s the last meal of your life  - what’s on your plate?
I got it keep it real- ASADA TACOS. No doubt.

What are your pet peeves?
I don’t like when you greet a table, and they ignore you and continue their conversation like you aren’t there.

What is your favorite way to give back to the community?
I really enjoy working all of the fundraisers in which we participate at Cork.  I also love going to community events that showcase local businesses to support those who are working from the ground up.

Why do you love working in restaurants? 
Since I was a kid, my family and I were in a different field but with same idea of building regulars and giving them what they need. And for me that’s what I found in the service industry- the satisfaction of doing what you like is really hard to get.