Today we’d like to introduce you to Mannah Wheaton Hall.
Hi Mannah Wheaton, so excited to have you with us today. What can you tell us about your story?
My story starts in my dad’s child carrying backpack through Huey’s on the River, a restaurant that he took over around the time I was born. As I grew up, I was quickly taught that every single person in a restaurant must be useful and that I was no different! Starting out simply rolling silverware, to washing dishes and eventually, I was old enough to run food, bus tables, etc. When I turned 16, I was ready to start serving and that was something I thoroughly enjoyed for multiple of reasons. i.e., meeting people from all over the world, speaking with them, and of course, explaining to them what grits were… (very difficult for a southern boy). When I graduated from high school, I headed off to Valdosta State University where I would accept a golf scholarship.
When my time at Valdosta State came to an end so did my golf career, I then turned my focus back to the restaurant industry and to what I needed to do next in order to be the best I could be in this industry. Taking some leadership from my older brother and some push from my father I ended up heading to the Culinary Institute of America in Napa Valley. For the majority of my time in the restaurant industry, I was in the front of the house running food, bussing tables, serving, bartending.
Now, this was my time to dive into the back of the house and there was no doubt there was no better place for me to do that than the CIA. Why the Greystone campus? Well… Napa Valley… the supermodel of hospitality, food and beverage service! I also ended up meeting my wife there as well which is definitely my most prized possession from the region. After my time in Napa came to a close, I had my eyes set on heading back to Savannah where I would start my time in the family business once again.
Today, we are a group of 3 restaurants; Huey’s on the River, Vic’s on the River and we are about to welcome the newest member of the family in Vic’s River Grill in January 2022.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Plans are great, then reality hits! Life never goes to plan… During the tough moments where you feel uncomfortable, you must remember that those are the times of true growth. I felt that in every stage of my short-lived life whether it was my first-time rolling silverware or my first day at The Culinary Institute, I always had the ability to be in the moment and calmly explain to myself that this is me growing.
Never give up on something till you see it all the way through and then, but only then, should you decide to choose another path.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
All of us at Vic’s and Huey’s loves to create great food and to provide great service. Having associates imbued with pride and enthusiasm is something we strive to create each day. Having such a great team of employees that takes on this goal of ours every day to help make our guests leave happy is something we are very grateful for. Without each and every one of them none of what we do would be possible!
Is there a quality that you most attribute to your success?
The people that I have surrounded myself with. In school and in professional life, this will always be an extremely important determinant in anyone and everyone’s success or failure.
Contact Info:
- Website: vicsontheriver.com | hueysontheriver.net | vicsrivergrill.com
Image Credits
Mannah Wheaton Hall
