Page 13 - foodservice news - July 2018

FRONT OF HOUSE
13
LORENA SMYTH GENERAL MANAGER
SAKÉ RESTAURANT & BAR THE ROCKS (NSW)
What does success mean to you?
For me, success has many components. Firstly, I think to be happy and enjoy what you do is
a success in itself. To constantly challenge yourself and your team to be better every day and be rewarded with the results from that hard work is a success. Pushing boundaries and setting yourself goals, then achieving them is also success. To have someone walk out the door of your restaurant saying it was the best meal they ever had and to deliver on and exceed someone’s expectations to provide the best possible dining experience, that is also success.
What are your responsibilities
at Saké The Rocks?
I run the day-to-day operations of the restaurant. I do everything from service in the restaurant to working with each department to ensure we are operating a successful business, marketing to finances, events to reservations, I’m involved in all of it.
How do you create and deliver great hospitality?
Consistency and conviction in execution is vital in delivering
amazing hospitality and a memorable experience to every guest. This comes down to
the team, who are the most important element in delivering great hospitality; they are the face of what the restaurant represents. Training drives
this. Never stop investing in your people. There is always something new to learn in our ever-evolving industry. I always encourage my team to go out and dine, see what other restaurants are doing well and how they can make improvements themselves.
What is the first question you
ask young staff who want to
work with you?
“What do you love about working in hospitality?” Their answer always tells me whether they’re serious about their job. People think it’s an easy way to make a dollar, but there’s more to it than that. This industry requires passion, dedication and a genuine love for the job. I’m very selective in who I hire.
In your opinion, what is the biggest problem facing the industry today? Hospitality is a hard game and there are many challenges that we are faced with. Finding and retaining good, experienced
staff is hard. Hospitality is such a transient industry in Australia and with the restrictions posed on international workers who make up a large percentage
of our teams, it’s a constant struggle. Mental health issues are also very prevalent in our world, especially with chefs.
It’s an issue that is currently a point of discussion. People are now more aware of it, which is positive, but I still think there is a stigma that we need to address and move beyond.
What is your advice for aspiring restaurant managers?
Find someone that inspires you. I have had many mentors over my career who have shaped who I have become as a restaurant manager. Build relationships with other people in the industry. Be willing to work hard and take risks. Listen to the guest. Be flexible and be organised. Running a restaurant is a juggling act and you need to be a great multitasker.
Lorena Smyth, general manager of Saké Restaurant & Bar The Rocks.
Opposite: Amy Smyth, general manager
of The Cut Bar & Grill.