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| How did you go about getting your current job? |
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The Restaurant industry is so big in one sense but small in another, in all quality restaurants we tend to know each other. After training for the world skills competition, there was a new opening here in Howth, Ivans Oyster Bar and Grill. The General Manager was Aiden Myler whom I worked for in l'Ecrivain. I must have impressed him with my attitude and skills because he rang me up and told me of the position. He told me about the concept of the restaurant and I liked it. I started 2 months ago and am enjoying it tremendously.
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| Describe a typical day? |
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There is no such thing as a typical day, all days are different, different problems, challenges and of course different customers. The day could go something like this - open the restaurant, managing staff for the day, put them in sections and different work flows, check emails, organising staff rosters, ringing several suppliers to order stock for the week. Service starts, meeting customers ensuring they are enjoying themselves, handling cash, lodging in safe, ensuring standards are high by all staff, communicating with the kitchen about menus etc and generally problem solving.
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| What are the main tasks and responsibilities? |
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Responsible for the smooth running of the restaurant, ensure and improve standards. Working with the head chef and general manager on sales and how to increase them. Hiring and training new staff.
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| What are the main challenges? |
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Lots of challenges ensuring that staff are well organised for service and making sure 120 people for dinner are leaving happy, Difficult customers can be hard to deal with. I find if I listen to them and take appropriate action they will leave happier than they arrived. Getting the right staff and training them can be challenging but if the employee has a good attitude this makes it all worth while
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| What's cool? |
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I can take days off together, for example, I could take a Saturday and Sunday off and Monday and Tuesday, back to work on Wednesday night. I love the buzz of a busy restaurant. I also love the way regulars know my name - some nights I could know most peoples names. It can be rewarding when your restaurant wins awards. Also when I go out for dinner anywhere I would probably know at least one person working there so I would be looked after very well
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| What's not so cool? |
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It's a very demanding job, I have to be well presented everyday. Any problems you have outside the restaurant can't effect you in the restaurant, because customers want to be looked after. I have to be in good form all the time. There can be no such thing as a bad day as I am in direct contact with the public and they want smiling faces.
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| What particular skills do you bring to your workplace? |
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I'm very positive in everthing I do. I have to lead by example as staff are looking up to me for advice. I'm highly motivated which rubs off on staff. Being a well organised person is an advantage as you will be dealing with a lot of paperwork, suppliers and a lot of reservations - if you're not organised you could lose reservations. A friendly and pleasant manner is a must. There is nothing like a warm welcome. These are skills you naturally have to have, although quiet people can come out of their shell after a while when they get more confident with customers
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