Page 52 - foodservice magazine September 2019

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WOMEN IN FOODSERVICE AWARDS 2019
WOMEN IN FOODSERVICE 2019 FINALISTS
OUTSTANDING SERVICE
“Fighting to be taken seriously as a young woman in the wine industry was (and still is) the biggest professional challenge I have faced. The wine side of the foodservice industry used to be much more of an old boys’ club and I had to work very hard to prove myself and earn the respect of my peers and wine reps.”
ALICE CHUGG
Sommelier at Ettie’s, TAS
LEADERSHIP IN FOODSERVICE
“I like to describe my leadership style as “lead by example”. I have no issues getting my hands dirty. My background in operations means I will always be in the thick of it. I don’t micro-manage individuals; coaching employees to perform is the path I’d rather take.”
EMMA JEAN YEE
Chief executive officer at Peter Rowland, VIC
RESTAURANT MANAGER OF THE YEAR
“When the job has been tough, I assess what I am doing and how I can do it better – and be better. I am responsible for my happiness and if a work environment becomes tough, then I will find a way for it to be better. If it is time for change, then I will action this with respect. My advice is work harder and smarter with personal and professional goals always in mind.”
MADELEINE MORGAN
Restaurant manager at Pt. Leo Estate, VIC
“I’ve learned to have confidence in myself, as this is something I struggled with early on. You need to believe in yourself and surround yourself with the best people. I’ve also learned the importance of culture and people – the lifeblood of a successful restaurant. I don’t believe a restaurant can be successful in the long term without a positive team culture and happy people at all levels of the organisation.”
SIAN POTSIG
Restaurant manager at Nomad, NSW
“The thing that has kept me going
is knowing that I’m trying to make a difference to the lives of the inmates who I am helping to gain skills, so that they might go on to work in the industry and not reoffend or return to a correctional centre. I always encourage the inmates to give feedback and be involved in the daily running of the cafe, and they are all made to feel equal and also know they can approach me at any time.”
CAROLYN HOPKINS
Senior overseer of catering at Long Bay Correctional Centre, NSW
“I think an important professional trait that we sometimes forget is empathy. It’s easy to give good service to guests who are bubbly and receptive, however when you get a guest who may be cold, disinterested or rude, it’s a lot harder to go out of your way. Often we’re already emotionally drained, but good service is about taking the time to put ourselves in their shoes; perhaps they have had a rough day too. I think the point at which good service becomes memorable is when you make a real connection with the guest.”
MICHELLE WU
Restaurant manager at Ishizuka, VIC