Page 29 - foodservice magazine September 2018

WOMEN IN FOODSERVICE AWARDS 2018
29
RESTAURANT MANAGER OF THE YEAR
PRESENTED BY PORKSTAR AND INSPIRED BY AUSTRALIAN PORK
SHARON ROMEO
OWNER AND RESTAURANT MANAGER FINO SEPPELTSFIELD (SA)
What drew you to a career
in foodservice?
Cucina povera, aka Calabrese peasant cooking, which was a part of my Italian upbringing. The food is always honest and simple. What inspired me even more was the love and care put into food by my very hospitable and generous parents who would regularly create a convivial environment for the ritual of sharing food. Their example and my fondest memories drive me to do the same for others.
What is your role at
Fino Seppeltsfield?
Conductor – I aim to lead all sections with the perfect timing, precision and flair that delivers a harmonious and joyful experience for all. More specifically, I am an owner/operator and in addition to managing all aspects of front of house service, I am the wine director and collaborate with
my business partner on business development and marketing.
How did you build Fino Seppeltsfield's philosophy?
By being true to myself and standing by my core values every day under all circumstances.
I believe it is all about deep respect and commitment. Produce is grown and nurtured with care and integrity by the farmer,
treated and cooked with care and
integrity by the kitchen, and served with care and integrity by our FOH team. I highlight intuitive service in staff training and encourage my team to entertain and share their knowledge, especially where it relates to regional produce and producers that we work closely with.
What is your approach
to managing your team? Workplace culture is a key success measure for me. I train and lead a team that expects integrity, respect and care for our customers and for each other. Keeping everyone on track is an ongoing and daily part of my role – open communication, positive motivation, leading by example and acknowledging and rewarding great service.
What is the first question you
ask young staff who want
to work with you?
“Why do you want to work here?” I want to understand what really drives them and what it is that interests them about our business and the industry.
I want and need them to be successful with us so I investigate to determine if and how they will fit into our work culture and how their specific interests can complement the current team.
What is the biggest problem facing the industry today?
My restaurant has always been regionally based. We find a skills shortage in recruiting
the right people for our team. But it’s not just us, we know from talking to peers in major
centres that it’s all over. It’s not attracting young people.
Managing online reputation is also a problem. Customers are becoming increasingly reliant on 'online reviews' to assist them in decision making. They are actually value systems that rank a business purely by relying on public opinion. Rankings are exposed to sabotage both positively and negatively so they have little value and we struggle with how to manage it.
What is your best advice for aspiring restaurant managers? Show your dedication – leading by example; train, empower
and delegate; be curious, keep learning and create; relationships are king; if you haven’t got a sense of humour, get one; and maintain life balance.
2018
WOMEN
IN FOODSERVICE AWARDS WIFA
PHOTOGRAPHY: ANDRE CASTELLUCCI