Page 28 - foodservice magazine September 2018

28
WOMEN IN FOODSERVICE AWARDS 2018
OUTSTANDING SERVICE
PRESENTED BY FOODSERVICE
PATRICE NOBLE
RESTAURANT MANAGER THE BRIDGE ROOM (NSW)
What does success mean to you?
Success for me is building a team that consistently delivers a seamless service experience that exceeds the expectations of each and every one of our guests. It is important to me that the team is cohesive and is always pushing the boundaries to improve.
How do you translate The Bridge Room’s philosophy to the dining room? The true essence of The Bridge Room is all about genuine hospitality and connecting with people. It starts with welcoming people in and most importantly listening, listening to what people are saying and paying attention to
their needs and adjusting my service accordingly. Professionalism with a kind, considerate and personalised approach.
Who has had the biggest
influence on you or your career? Kylie Javier-Ashton, the GM at Momofuku Seiōbo. I worked overseas for a number of years and after managing some very large and trendy restaurants I decided I wanted to challenge myself and work with some of the best. I spent three years working for Kylie at Momofuku and during this time I matured into the professional I am today. She taught me to always be transparent and honest in all aspects of my work. If you are honest with yourself and with those around you, then you are open and always ready to change and improve.
What has been the biggest challenge of your career so far? Finding the right work/life balance. Hospitality and taking care of others is a natural instinct for me, but to do that to the best of my ability I have recognised that I need to also care for myself. My main focus outside of the work is ensuring I am both physically and mentally strong, and I love hitting the gym most days before work.
What is the first question you
ask young waiters who want
to work with you?
“Tell me about a time when you experienced fantastic hospitality and what made it so memorable?”
What is your take on
culinary trends?
Innovation is the key driver of both growth and success within hospitality. It can be a combination of many aspects but it all starts by looking at things in a different way and developing a unique personal perspective. Ultimately the restaurants that are shining today are the ones that continue to evolve and refine that individual voice and vision. In general, people really want to connect with the dining experience and I focus on removing the obvious mechanics of service and adding a little bit of soul to it.
What is your go-to wine or spirit?
Bruno Paillard Premiere Cuvée Brut Champagne.
Over your career, how have Australian diners’ tastes evolved?
Australian diners are more engaged and educated on produce, service standards and dining trends.
What is the biggest problem facing the industry today?
The Australian dining scene is very fortunate that we have continued to see growth over the last five years, but it takes many elements to ensure that a restaurant survives in what is a constantly evolving industry. The biggest challenge
I see for the industry is that we don’t yet have a body of long-term hospitality professionals coming through to support that growth and evolution. The various awards such as this one will continue to help to drive recognition that the industry is a profession and you can have a lifelong satisfying and exciting career in it.
2018
WOMEN
IN FOODSERVICE AWARDS WIFA