My Luby's story actually started because of my mom. In 2008, when I was 17 years old, she went to apply for a job at Luby's in Laredo and asked if I wanted to apply too. I figured, why not? I started as a busboy, then worked as a dishwasher, expo and cook. Little by little, I learned just about every part of the restaurant.

But I had another interest, too: numbers. I left Luby's at 19, studied accounting at Texas A&M, and spent several years working in bookkeeping and accounting. Eventually, I realized I missed the restaurant business and came back to Luby's in 2014. That accounting background never really left me. I enjoy understanding the numbers behind the operation, labor, costs, sales and all the little decisions that add up to a successful restaurant.

More recently, Luby's gave me an opportunity that required an even bigger leap. I left Laredo, the city where I had lived my entire life, and moved to the Dallas-Fort Worth area to become a General Manager. Everything was new: a different city, a different community and a different role. I knew my first job was to listen, learn and make our restaurant a place where people felt welcome.

That has been one of the most rewarding parts of the experience. Guests have told me they notice the difference. They know they can come talk to me, they see a team working together, and the restaurant feels like a better place to spend time. That matters to me. I want Luby's to be a place where people from all parts of the community can come together over a good meal and feel taken care of.

I'm also proud that our restaurant has continued to grow. I'm competitive enough to look at the strongest Luby's locations and think, I want us up there too.

Outside of work, the most important thing in my life is my family, especially my kids. They're a big part of what keeps me moving forward. And when I get the chance, I love soccer. Back home, I traveled throughout Mexico to watch Liga MX matches in person. I miss that energy, the crowd, the excitement and everyone coming together around the game.

In some ways, that's what I want for my restaurant too. Different people. One place. And a reason to come together.