For Megan Hutton, the path to success is less like climbing the corporate ladder and more like navigating a professional lattice. From casual dining, to fine dining, to her current gig overseeing a team at a quick-serve restaurant, Hutton has taken on management roles that will round out her skills and make her more marketable in an industry that demands it.
How did you decide on a career in food and beverage?
I did 200 hours as an intern in special events and worked 1,000 hours in hotel operations, and I immediately figured out that I didn’t want to do either [for a career]. Then I started taking elective classes as a process of elimination, and I just found an incredible passion in F&B. I’ve had opportunities I would have never in my wildest dreams thought I could experience, including working with celebrity chef Guy Fieri, who is also an alumnus.
What are your current career goals?
One, I’m working my way up to be a vice president or director of food and beverage; two, I would love to open a tequila bar on a beach somewhere with my fiancé, who’s also in the F&B world. If I had either or both of those, I’d say I’ve conquered everything I set out to do.
What does it mean to be a Rebel?
Being a Rebel means taking whatever you learned at 51³Ô¹ÏºÚÁÏ and giving it back to the community. I’m very proud to say that I grew up in Las Vegas, I went to school here, and now I’m contributing to the community and showing what 51³Ô¹ÏºÚÁÏ students can bring to the table.
What advice would you give to current students?
Never stop making yourself better. That means getting extra training, finding multiple mentors, and networking. The only person that will get you to the next level is you.
