Christina has been with us since June 2014 and has held the assistant general manager and now general manager roles. She initially came to us for the food and has stayed for the people! Learn more about Christina below:
Q: How did you come to work at Modmarket? What initially interested you?
A: The food! I ate at Modmarket for the first time with my two sons and we all loved it. The food alone is enough to draw you into Modmarket, but now that I love the culture and people they are what keep me here.
Q: What about your new position are you most looking forward to?
A: I am excited to lead the next “generation” of Modmarketeers. We have so many great people who love Modmarket and are interested in growing with our organization. The best part of my job as a GM is to help realize the potential of all these great people.
Q: What do you think makes Modmarket stand out among its competitors?
We really do care. There is a lot of talk about focusing on food – where it comes from and what it means to eat certain things. I am proud to be part of a company that has made that the No. 1 priority since the beginning.
Q: If another team member wanted to move up within the company, what advice would you give?
Keep doing what you’re doing. Hard work and personality are seen here. Leadership does a great job of recognizing staff that shares our ideals and puts their all into helping us share them with others.
Q: What is your favorite Modmarket meal?
Half 3-cheese pizza and a side of arugula salad. I believe that simple food done well is the best food there is, and this meal is a great example of that at Modmarket.
Q: What are your favorite off-duty activities?
Hiking and camping with my family. There is no point in being in Colorado if you’re not going to take advantage of what it has to offer.
Q: When you were little, what did you want to be when you grew up?
I wanted to be everything. So many things were new and exciting. However, a restaurateur was not one of them. I started working in restaurants in college – three jobs so I could pay tuition and bills. Something about restaurants – the pace and the people – made me want to stay. The work ethic is unmatched. When I graduated college, I stayed because I loved the industry.