NAKA was one of the most formative restaurant experiences in my career. What began as service and bartending grew into a management role that allowed me to be involved in the daily operation of the restaurant, from front-of-house service and guest experience to team training, scheduling, menu support and operational systems.

The role taught me how much restaurant leadership depends on consistency, communication and trust. A strong service is not only built during opening hours. It comes from preparation, staff confidence, clear expectations and the ability to respond quickly when the room, kitchen or guest experience changes.

At NAKA, I learned to bring together creativity and structure. Whether supporting the team through a busy service, developing food and beverage ideas or helping shape the standards behind the guest experience, the focus was always on creating a restaurant environment that felt thoughtful, organized and memorable.