PAT H T O P O W E R
Path to Power: Nick Sarra
Chief Operating Officer, Saltwater Restaurants, Inc.
N
ick Sarra is a restaurateur success story. Starting young as a busser in the hotel where his mother worked, Sarra has continued his 40-year career as the Chief Operating Officer of Saltwater Restaurants Inc. The company oversees nine high-volume restaurants that are iconic to the Florida Panhandle, a sizable beachfront shopping and dining venue, and an award-winning Northwest Florida golf course. He is a member of the FRLA Board of Directors and serves on the Okaloosa County Tourism Development Council. Sarra’s career launched with duel degrees in hotel and restaurant management and culinary arts from Johnson & Wales University. His management experience on the northeast coast include Gilbert-Robinson Specialty Restaurant Division, Charlie’s Place Bar & Grill, H.I. Ribsters, and Hogate’s Seafood. After moving to Florida's Gulf Coast, Sarra operated many iconic Gulf Coast restaurants before opening his own venture on the boggy bayou in Northwest Florida. If there’s one thing Sarra takes more seriously than hospitality, it’s family. He is married to his best friend and wife of 35 years and seeks quality time with his two children, grandson and beloved corgis.
Q: How did you get started in the hospitality industry? While growing up, my father owned a small manufacturing business in Hartford, Connecticut, where I worked during high school. While my father was very successful and loved his business, I found this was not for me. My mother had been a longterm employee at the Hotel Sonesta and encouraged me to try the hospitality industry. I started there as a busser and went on to work the front desk/room service and then to waiting tables. I found it to be challenging, rewarding and certainly never boring, which has led to a 40-plus year career.
Q: Do you have any mentors who were instrumental in helping you achieve your goals? Mentors are the foundation of any success story, and I can certainly name several positive influences that helped shape the trajectory of 10 WINTER
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my career. First and foremost was my father; Although I did not follow his career path, he undoubtedly taught me the value of hard work, persistence, and determination. My first regional director at Gilbert-Robinson, Judy Williams, helped guide me through my early years in restaurant management. And finally, Robert Bonezzi, whose creativity, vision and unwavering commitment to excellence challenge me every day to be a better leader.
Q: Early in your career, what was the most valuable lesson you learned? Always own up to your decisions. Never be afraid to admit you do not know how to do something or to ask for help. Also — hard work always pays off in the end.
Q: What is the simple greatest factor in the success of your career? I always approach every situation with
the question, “If this were my business and my money, what would I do?” Even though I may not have always made the right decision, I would always know it was what I truly believed was the best for the company. I also believe in surrounding myself with the best people, both professionally and personally.
Q: Is there anything that you would like to share with Florida’s hospitality industry members? This is truly one of the greatest industries that succeeds from persistence and passion, and my story is a testament of that. I do, however, worry about the future of our industry, particularly for the state of Florida, where hospitality is so deeply invested in our thriving communities. I hope we can all come together to protect the restaurant and hospitality industry so the same opportunities will be available for generations to come. FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
