‘Business Report’ puts the spotlight on Tsunami GM Brian Owens

In the latest issue of Business Report, Donna Perreault asks the general manager of downtown’s Tsunami, Brian Owens, about his keys to success and how he went from working in the medical services field to the food industry.

Here are some highlights:

How do you define “success”?
Meeting your goals—personal and business—and always striving to better yourself and the people surrounding you.

What are your responsibilities as the general manager of Tsunami Baton Rouge?
Oversee all aspects of the restaurant, from employee and customer issues to compliance with health and sanitation codes. I also oversee budgeting and inventory needs, and am involved in helping to grow the business.

How and where did you gain experience in restaurant management? What drew you to the profession?
I relocated to New Orleans after Hurricane Katrina. I initially came in an EMS (emergency medical services) capacity to assist with the rescue/relief effort. I fell in love with the city and was ready for a change, ready to try something new. And in a city of food, the restaurant industry sounded like the way to go. I started waiting tables, tending bar, and eventually worked my way up the ladder in fine dining. I was the captain at Arnaud’s.

The change in your career path—your second act—seems like a bold move. What factors did you consider in making it?
I was very ready for a change. The high-stress, high-paced environment of EMS tends to wear on you. It was very challenging. But the only career I ever really knew was EMS. However, it was nice to shift into the restaurant environment, where I am meeting and interacting with people celebrating or enjoying their day versus always meeting someone on a bad day.

Is there any overlap in skills needed for restaurant management and for ambulance operations?
Customer service, for sure. I was very grateful for and appreciative of my EMS training. It has prepared me for so many challenges in my life.

Read the full story.