Jennifer Davidson is a ballet dancing foodie whose cell phone never rings (literally), and that barely scrapes the surface of why she’s so interesting. General Manager at one New York City’s best restaurants, Jonathan Waxman’s Barbuto, Davidson does everything from planning high profile parties to managing the eatery’s social media accounts. In fact, her job description is so involved, we’re exhausted just thinking about it. Keep reading to see what we mean.
TKC: Your job description has more responsibilities than just about any we’ve ever seen. We are sure we would miss a few if we tried to list them, so we’ll let you do it. Can you tell our readers just what being the General Manager of Barbuto entails?
JD: I do it all, from hiring, scheduling, hostessing, cleaning, stocking, ordering, payroll, instagramming, training, event planning, running the dining room, cheerleading, and inspiring. Whatever needs to be done at any given moment, even on my days off.
TKC: We are exhausted just thinking about it. How do you keep it all straight?
JD: My iPhone.
TKC: Did you always want to be in the restaurant business?
JD: No in fact, I never did. I am still surprised that this is where I ended up! I thought that I would have a career on stage dancing, ballet specifically. I moved to NYC to attend Pace University in 2002 and danced outside of school at Ballet Academy East for the first two years. I hung up my pointe shoes by senior year, took a job teaching ballet at the same school and started as a hostess at Barbuto with the intent of auditioning for Broadway. Seven months later I was asked to manage and the rest is history.
TKC: Who have been your greatest supporters or mentors?
JD: My parents and family, of course, have always been my #1 fans on and off the stage. They have always pushed and supported me in everything I have done, even when they were a bit unsure of the restaurant world. Jonathan Waxman, my boss and one of the most influential chefs in the industry, has taught me how to eat, drink and navigate the restaurant industry. I work with an incredible, supportive staff who teaches me new things every day, they are the heart and soul of the restaurant.
TKC: What does your work “uniform” look like (i.e., what would we find you in if we popped in to your office)?
JD: It’s hard to wear anything I love because the possibility of getting dirty during service is pretty high, but a romper and Vans are ideal.
TKC: What’s the best thing about working for one of the best restaurants in New York City?
JD: The goal of working in the restaurant business is to create an authentic dining experience for the guest. Working in such a high volume environment allows me the opportunity to do that every hour of every day. The thrill of working in the hospitality business is quite similar to that of performing on stage, but more up close and personal. From my perspective it should be a party every night!
TKC: If we only had one night at Barbuto and you were planning our entire meal, what would we be having?
JD: Jonathan Waxman’s cuisine is best served family style. It definitely depends on what season you are dining with us, since the menu is always changing. To start, the kale salad is a must and burrata with cucumber, sugar snap peas & chilis. The gnocchi is a classic mid-course, usually served with whatever veggie is in season in a parmesan butter sauce. For entrees, the famous jw chicken with salsa verde, grilled hanger steak with scallions & romesco, crispy potatoes with rosemary & pecorino as a side. You can’t leave without tasting the house made chocolate budino!
TKC: Name one beauty product you couldn’t live without.
JD: My hairdryer…it travels everywhere with me.
TKC: What’s the last song you had playing on your iPod/iPhone?
JD: “Part of Me”- Tedeschi Trucks Band.
TKC: What’s your ringtone?
JD: No noise, no vibrate, nada!
TKC: Coffee or tea?
JD: Iced Cortado.
TKC: Lipstick or lipgloss?
JD: Lipstick.
TKC: Cable or Netflix?
JD: Netflix.
TKC: Favorite book?
JD: “Comfort Me with Apples” – Ruth Reichl
TKC: What advice would you give to 22 year old Jennifer?
JD: Ask yourself what truly makes you happy. Be kind to yourself. Don’t take any experience for granted and enjoy every moment of the ride.
TKC: If you had a motto, what would it be and why?
JD: Lead with personal power rather than position power. It is far more effective to be a worker amongst workers, where you earn respect vs assume it. I would never ask any of my staff to do anything I wouldn’t or don’t do myself. Mutual trust is integral in running a successful business. It’s either that or “rosé gives me wings”.
TKC: Is there one moment in your career that stands out where you felt like you finally “made it”?
JD: In 2011, Jonathan Waxman and I hosted a charity event in honor of Alex’s Lemonade Stand. We had 25 of the country’s most renowned chef cooking table side, two of my friends from NYC Ballet dancing the Nutcracker pas de deux, a live and silent auction, and 250 guests attending. We raised over $300,000 for cancer research. At the time it was the largest event I had ever organized and it gave me an idea of what could be accomplished with complete dedication to what I love to do.
TKC: What can we expect to see from Jennifer Davidson in the future?
JD: I ask myself that every day…