Giselle Halwani - Managerial Skills

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Giselle Halwani - Managerial Skills
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Giselle HalwaniRising Above
Giselle Halwani excelled in school and started a
career in the restaurant business. Before this
however, her family struggled to make ends meet
with ten people living in one two bedroom
apartment, but Giselle was determined and
hardworking. Giselle moved from Iran with her
family to Brooklyn, New York when she was five
years old. She reached the management position at
one of Bostons most famous restaurants a few
short years after graduating high school.
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Giselle HalwaniA Brief History
Giselle Halwani's senior year in high school, she
went to school and worked forty hours waiting
tables. Giselle got her start at a small Brooklyn
Italian restaurant where she waited tables. She
took the job, even with school starting in the
fall. Soon into her first season, however, the
restaurant manager noticed how quickly and
courteously she treated the customers, and he
offered her a full-time job. Since then Giselle
has excelled in the restaurant world, building a
real life and career out of something that she
just sort of fell into.   With many great
restaurants in Bean Town, Giselle Halwanis
ascendancy betrays an unending perseverance that
is rare in any industry, let alone restaurants.
She even married one of her restaurants chefs,
Isaac Halwani. Giselle is widely regarded by
those in the restaurant industry in Boston as one
of the toughest, most successful, and
easiest-to-work-for restaurant managers in the
city.
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Giselle HalwaniA Work Romance
Giselle Halwani says to this day that she was
impressed by the food Isaac cooked for her the
day she came in, but didnt really pay much
attention to him until she saw him in the kitchen
cooking.
Giselle noticed her husband, Isaac, a chef at one
of the best restaurants in Boston, when she came
into the restaurant to apply for a waitressing
job. He was so sure of himself and confident that
she couldn't help but fall in love with Isaac.
Together their relationship strengthens not only
their love, but the strength and quality of the
restaurant as well.
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