I spent three years on Guam. When I lived there I worked as the General Manager of Sea Grill Restaurant in Tumon (the largest village.)
Sea Grill was composed of Tail of the Whale Bar, The Rooftop Beer Garden, Diner Under the Sea (in the aquarium downstairs,) Sky Lounge upstairs, and the main dining room. We sometimes rented the rooms separately for tour groups or schools. However, usually they all functioned as one restaurant. All the food was cooked in the same kitchen.
As anyone who has worked in a restaurant knows, it was long hours. I usually took Wednesdays off because it was the slowest day. However, I worked every other day of the week. Most days I worked open to close (11am to 11pm.) However, every month my managers and I would spend a late night doing inventory until 2am or so.
Sea Grill did buffets for every holiday, so that required a lot of extra attention. In addition, all events had to be coordinated with our marketing department, as well as with the plaza that we were part of. That meant that a lot of the job was talking to people and making sure that they were happy, or figuring out what would make them happy.
In addition to the routine things a manager deals with, I also did a lot of extra things.
I oversaw the remodel of the Tail of the Whale Bar. I also had to write new training manuals, implement a new food code passed by Guam in 2014, and organize special training for things like carrying trays (which the employees had never done before.) It was a lot to coordinate.
I enjoyed my time at Sea Grill, and my boss Erik Pederson was a great guy. I would have loved to stay there! Unfortunately, I had a medical problem that prevented me from working for Sea Grill the whole time I was in Guam.
Still, I had a great time. Managing a restaurant is hard work, but it’s rewarding. I made sure to leave copious notes when I left, and that things were in good hands.
I will always think of Sea Grill fondly.