MONTEGO BAY, St James — From selling snacks and juices at high school to becoming a manager of a US-based pizzeria, Romario Brimm has always prided himself in being a go-getter.

“I have always had a hustling mentality. I used to sell juice, snacks, and anything you could hustle from. The first two pairs of shoes I ever bought was from hustling at Jamaica College in 2011. It was always about business for me,” Brimm told the Jamaica Observer.

This “hustling mentality” has also seen him working as a dishwasher to pay his tuition at the University of Technology, Jamaica (UTech). Brimm noted that after his introduction to the J-1 Summer Work/Travel Program, he was able to spread his wings and experience a different side of business at the family-owned Pizza Pub in Wisconsin Dells, USA.

“Going to UTech at the time, everyone wanted to be a part of something like that — not just for the culture exchange but also to fund our way through school. I started in 2017 and my first job was a dishwasher; then I moved around to food prep in the kitchen,” he told the Sunday Observer.

He returned to working at the pizzeria during his summer holidays on two other occasions, and in 2020 — at the height of the novel coronavirus pandemic — a leap of faith saw Brimm packing his bags for America to work as a dishwasher.

However, it wasn’t long until the JC old boy was promoted, as his work ethic and diligence stood out.

“Come 2020 it wasn’t much of a J-1 programme situation. It was more because of COVID and the lack of employees so the employer reached out to me and was like, ‘What happened to this year? You guys coming or not?’ I quit my job in Jamaica and came here. Initially I was saying that it is just for the summer, but I ended up staying and it has just been up from there because — six months later — I got promoted to delivery manager,” said the proud 27-year-old.

“I did that for a year, which I felt I did exceptionally well at because we made like half a million dollars in profit. I think that was the highest recorded profit in the delivery area since inception of this business. After that point they kind of moved me from there to the front of the house, which would be the dining room, so I have more responsibilities. I moved from overseeing 10 to 15 people to about 50 workers, depending on the season,” Brimm explained.

While he relishes his achievements so far, Brimm told the Sunday Observer that he has eyes on another promotion — the big seat of general manager.

“The way things are shaping up right now, I am just looking towards that promotion. The general manager is stepping down next week so I guess the next move is to step up. I am next in line for the post,” he said.

Reminiscing on his teenage years as a student at Jamaica College, Brimm, a native of Duhaney Park in St Andrew, noted that his formative years have prepared him for the world of business.

“Even while I was selling snacks I still had the business mindset because I would also pay someone else to sell some for me as well, so it is like I had different distributors and at the end of the day I collect the money,” he said with a chuckle.

He credits the teachings of his parents and grandparents for his passion but admits that he did not expect to be managing a fast food franchise at the age of 27.

“They were always working, which is what I am used to, so maybe that’s why I’m a workaholic like this. I would honestly say this passion goes right back to the upbringing and the home in which I was brought up in. I know the importance of going out there to get it for your family from a very tender age,” he said.

Brimm added, “I always knew that I had to go out there and look it for myself but I didn’t know that it would have come in the form of this working overseas thing. I wasn’t looking that far.”

He went on to explain that his journey working overseas has not been without its challenges, declaring however that he would not change a thing as he has received multiple opportunities to excel at what he loves.

“Of course it is way difficult here, and this is what people hide. It’s like when people come to America they don’t really like to share their struggles or the hard part of it, but we have to work all day, every day. And the whole different environment and culture? You have to work with different people from different countries, and in management you have to be the one who holds all of that together. It has been very hectic but at least I can say it is worth it,” he told the Sunday Observer.

“You have to just make up your mind to work towards you goals and just accept the challenges, because it will be beneficial if you work hard,” he added.