Cameron Moreaux | Director of Marketing and Growth Development
Tell me about your position:
I create strategic marketing plans for Off The Hook in order to promote our cajun culture and to stay relevant and connected to the community. One campaign I am particularly proud of is our #BeOffTheHook campaign that promotes personal and communal growth. Whether it’s through cleaning up our bayous or coastline or supporting our health care heroes, there is always a way to better yourself, your community and the land you live on. I also deal with franchise sales, location scouting and gathering data analytics from targeted markets around Louisiana and the U.S. for us to consider growing the Off The Hook brand. Other responsibilities I have are dealing with the production and quality of our proprietary items like gumbo and crawfish étouffée and assisting in the training and opening of new locations.
What is the best part of your job?
Getting to eat Off The Hook whenever I want is pretty great!
What is the hardest?
Besides burning off all of those calories, I would say working with family members on a daily basis. We each have our own ideas on decisions to be made and how we like things to be done so we end up butting heads every now and then; but, we all know when to compromise and understand that the main goal is the success and growth of Off The Hook.
What on the horizon for Off The Hook?
We are doing research into multiple cities around the southeast U.S. for possible Off The Hook locations and are in contact with prospective franchisees for future growth. In the next few years, we would like to have a solid presence throughout the Gulf Coast.
What’s one leadership skill you feel everyone must learn?
One of the most important leadership skills to me is communication. It can not be stressed enough that everyone needs to be on the same page, from the top down. Every decision that is made is to accomplish the goals we strive for each day, month or year, the “how to” needs to be communicated from the owners to the managers and all the way to the dishwasher. Everyone needs to be working together and it starts with communication.
What’s something people might not know about you?
I am a huge travel junky and foodie. I have traveled a lot in my past and I am always looking up deals on flights and hotels just for fun. As far as my appetite, there is pretty much no food that I would turn down. It was a strict rule for my brothers and I growing up that we eat everything that was on our plate and at least taste something before we decided we did not like it. I’ve grown to be open to just about any type of food.
As a child, what did you see yourself doing as a career?
In elementary school and in to high school, I wanted to move to Los Angeles, become an actor and travel the world making movies. I loved film, meeting new people and wanted to live in sunny California.
What was your very first job?
My first job was working for my father at his billboard company. I remember it like it was yesterday. Summer time in south Louisiana, 100 degrees with 100% humidity, standing outside having to buff, prime and paint forty foot long poles with the heat radiating off of the steel. I ran through a lot of sun screen to say the least.
What time to do you wake up and how do you start your day?
I usually wake up around 5:30 or 6 am and make myself some scrambled eggs and a cup of coffee.
What’s one thing you couldn’t live without?
Family and friends. All the great memories I have in my life wouldn’t be as great if they weren’t there the share them with.
What do you enjoy doing in your free time?
I really enjoy cooking, golfing or playing pēdro.
Favorites/This or that:
Favorite vacation spot:
Crab Island, Destin, Florida
How do you take your coffee:
Black. Occasionally I’ll add cream.
Chocolate or vanilla ice cream: Chocolate
Pen or pencil:
Pen, depending on the point size
Early bird or night owl:
Early bird •