Page 12 - foodservice news - July 2018

12
FRONT OF HOUSE
WINNING HOSPITALITY
IDENTICAL TWINS, AMY AND LORENA SMYTH, HAVE BOTH MADE A CAREER IN FOODSERVICE. AND AS MEMBERS OF THE ROCKPOOL DINING GROUP TEAM, THE TWO HAVE EARNED THE POSITION OF GENERAL MANAGER OF THE CUT BAR & GRILL AND SAKÉ RESTAURANT & BAR THE ROCKS, RESPECTIVELY. HERE THEY SHARE WITH FOODSERVICE WHAT DRIVES THEM.
AMY SMYTH
GENERAL MANAGER
THE CUT BAR & GRILL (NSW)
What drew you to a career
in foodservice?
Initially, it all started out as a part-time job as a waiter when
I was 14 and I’ve been involved in the industry ever since. The lifestyle appeals to me as I have never been inclined to sit at desk and live the 9 to 5 lifestyle. It’s a very social industry which bodes well for me. And during service, everything is in the moment and
can be pretty high adrenalin. You just have to make it happen – no guts, no glory.
How do you translate The Cut Bar & Grill's philosophy to the dining room? It all starts with our care factor, from the top down, which is also instilled into all of our staff from the point of hiring. It’s incredibly important that the right people are in the right place. Our philosophy of care transcends everything we do, from the presentation of our restaurant and the produce we use, to how we treat our guests, and support one another front and back of house. Everything counts.
What has been the biggest challenge of your career? Becoming a general manager
has been my biggest challenge.
It can be all-consuming, you’re responsible for everything, and it doesn’t slow down. Just when you think you’re 'there', suddenly you’re not. It could be anything from managing guests’ expectations and experiences to ensuring your staff are happy. However, if you’re organised, a good communicator and can manage your time well, everything is possible.
What is your favourite wine or spirit and food pairing, and why?
It’s very dependent on my mood. I
really enjoy Italian food with
a medium-bodied red wine. In saying that, Korean BBQ with a beer and bottle of Soju is a favourite also. It’s becoming more popular to pair spirits with food, over wine.
What one piece of advice from your training days do you keep with you? Sometimes you have to take a step back and look around to see what you need. This advice translates from being in the middle of service, to what you need in your restaurant as a whole. Looking with fresh eyes is also important; collaboration is key to staying current and at the forefront of it all.
Over your career, how have you seen the tastes of Australian diners change and evolve?
Australia may be a little far away from the rest of the world, but Aussies love to travel and eat everything – they’re very well- versed in all things food. Chefs
– who typically love to travel themselves – have responded to diners’ intrepid tastes by offering tonnes of variety in their dishes and experimenting with other cuisines, drawing on ideas that they’ve soaked up from their own travels. All of this has created a vibrant and constantly evolving and maturing dining scene in Australia. It’s certainly something to be proud of.
PHOTOGRAPHY: ANNA KUCERA