Photos by Jamie Morton/Beau Rivage
Meet Sarah Deutsch, the general manager of Coraline’s Restaurant at Beau Rivage Resort & Casino. A native of Ocean Springs, she began her career in September 2017 as a server at Terrace (now Salt & Ivy) Café.
She worked as a server at the pool, Bet MGM, as a cocktail waitress on the casino floor before moving up to assistant beverage manager in the casino. Her aspirations were always to become a general manager at a gourmet restaurant.
Q: Share a bit about who you are and the impact you are making.
A: “In my role, I have the privilege of leading a dedicated team to deliver world-class hospitality and unforgettable dining experiences. I make my impact by leading with high energy, seamlessly blending operational excellence with a supportive ‘backstage’ environment to ensure that every guest experiences the absolute best of what our resort has to offer.”
Q: What are you passionate about and why?
A: “I am fiercely passionate about team development, mentorship and cultivating a consistently positive vibe within our venues. Nothing is more rewarding to me than watching my team grow, whether I am guiding a team member through his or her career path or helping someone step confidently into a new leadership role.
I firmly believe that our front-of-house success is entirely built upon our backstage strength. Investing in our people and maintaining high energy is how we consistently elevate our operations and deliver world-class service.”
Q: What achievements or awards are you proud of?
A: “Stepping into the role of general manager at Coraline’s has been a significant, rewarding career milestone. This builds upon my previous role as senior manager of Bars & Lounges, where I am extremely proud to have elevated our resort’s venues by driving BetMGM Restaurant and Bar to huge success over the past two seasons, leading the operational execution for Lux Lounge and refining beverage programs for EIGHT75.
To this day, I thank former Director of Beverage Operations Harry Hall for taking a chance on me. I also thank Food and Beverage Director Evans Tedford and current Director of Beverage Operations Bruce Cartwright for their mentorship and guidance through the years.”
Q: Share a quote or mantra you live by that has helped you become successful.
A: “’Every role backstage is a brushstroke. It takes every single position, working in harmony, to paint the perfect picture of world-class hospitality.’
In this industry, no detail is too small, and no position is minor. From the hosts welcoming guests and the stewarding team ensuring we have pristine plateware to the kitchen team crafting the dishes and the servers delivering the experience, every single contributor is vital. Without a backstage foundation, the canvas is blank. Every team member’s effort is essential to creating a masterpiece.”