This Week Sits Down with the Seafood Shanty’s General Manager Shepe Arias
by Duke Kaboom
As sure as the sun rises in the east, so do the throngs of happy customers at the multiple dining areas of the Seafood Shanty, especially the massive deck overlooking the Edgartown Harbor.
With an unparalleled view of the engaging Edgartown Harbor, the Shanty is always happy to welcome the crowds who like to sit a spell and savor house specialties such as a luscious lobster roll and signature drinks.
This Week had the chance to sit down with general manager Shepe Arias. Arias shared some key details about the restaurant and dished out some valuable information for those aspiring to get their foot into the industry.
This Week: What made you want to pursue a career in the restaurant industry? Was it an unexpected turn of events or was it always something you wanted to do?
Shepe Arias: No one’s ever asked me that question. I always wanted to be in the service industry. I have a passion for it. I love talking to people and I love to make sure they’re taken care of. I just wanted to make a career out of it. There are not many people that can say “I love being a manager.” That’s because it is stressful and some people just don’t belong in the restaurant business. I’m sure you’ve seen managers stressed out or upset. It is just a waste of their own time. Either you like it or you don’t.
TW: What brought you to the Vineyard? Did you grow up here or did you move from another area?
SA: I live here year-round now. But I was born in Nicaraguaand came here in the mid-1980s. I was a young kid coming to the island for the summers and had to return home each fall to go back to school. Eventually, I stayed here year-round because I love the island. It’s such a beautiful place.
TW: How do you like living on MV?
SA: I love the Vineyard. It is intense in the summer, like everybody knows. But in the winters, it’s very calm and the complete opposite. The views are unbelievable everywhere you go year-round. This harbor is one of the most beautiful views on the island. It is gorgeous. I love how busy the island is, but it is also charming. Your first visit here is an experience you never forget.
TW: That was some wonderful information. Let us steer back to the restaurant. This place seems like it does a very good business. Do you ever get stressed out at times from the popularity of the Shanty?
SA: Never. If you’re a person that gets stressed out, this is not the place for you. You have to keep cool. If you don’t, your staff gets stressed out, too. You have to keep calm and know what you are doing. Once the staff sees that, they follow.
TW: How would you describe the atmosphere of this restaurant?
SA: We’re a family-style restaurant. We’re very relaxed. It’s not fine dining; it is fun dining.
TW: What’s your favorite dish here?
SA: Wow. I love everything we do here. The lobster rolls aredefinitely one of my favorites. They are of the best and biggest on the island. We are known for them.
TW: Have there been any celebrity encounters here at the Shanty that you’ve witnessed?
SA: Every year I can name several celeb sightings. For ex-ample, Al Pacino, Meg Ryan, James Woods and Brooke Shields. They come in and my kids don’t recognize them. I do, but I leave them alone and don’t tell anybody. Once they leave, I tell people and they go crazy. Celebs just want to be regular people and have a good experience without being bothered. I want them to enjoy a meal and not have everyone ask for autographs. I couldn’t even name all the famous people that come here. They come repeatedly, too.
TW: Do you have any advice for anyone who wants to be-come a chef or enter the culinary/restaurant world?
SA: They have to be good with people and crowds. Theymust have a good sense of customer service and not be shy. Talking to people is a must. If you’re not comfortable around people, this isn’t the business for you. If you are a people person, this is the business to choose. If not there are plenty of office jobs.
TW: You have shared some great feedback about the restaurant business and what it takes to run one successfully. Do you have any last words or input before we part ways?
SA: I will end by saying that you have to earn the staff’s respect. A lot of managers become hot-headed and demand respect, which usually backfires and they get no respect. Let your staff know you support them and that your ultimate goal is to make sure customers are taken care of. If you have that support system then becoming a great manager is achievable. If you aren’t a good manager, that goal is unreachable.
MORE INFO
31 Dock St, Edgartown, MA
(508) 627-8622
https://theseafoodshanty.com/
