• Meet Susie Scott

     
    POSTED October 16, 2016
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Susie Scott was recently hired to be the restaurant manager of the Carillon in Austin, Texas.

1. What are you looking forward to in your new role as the restaurant manager of The Carillon?

As a new manager, I am most excited about introducing new people to The Carillon. It is a unique restaurant, with a relationship with The University of Texas and prides itself on providing cuisine and service that reflects the local identity of Austin. The potential within this space is limitless. There are multiple private dining rooms, huge spaces for events, a beautiful main dining room and a bar that has the potential to become a hotspot for both locals and visitors to Austin.

2. How do you think your past industry experience has prepared you for this role?

Working in food and beverage for more than 15 years has given me the opportunity to experience all the aspects of this wonderful industry. As someone who has worked many different positions in many types of places, I understand what it means to provide excellent service. It’s not just about flawless technique and knowledge of service standards, it’s also about providing a comfortable and warm environment for your guests.

3. What goals do you have in mind for the restaurant for this year and further down the line?

I want to translate my experience as a certified sommelier working at a renowned wine bar in New York City and working in the wine culture of downtown Austin, into the bar at The Carillon. With a heavy focus on curating a thought-provoking, yet approachable, wine list. I hope to create an inviting and energetic environment for guests to come and enjoy a glass of wine along with our new small plate menu, thoughtfully composed by our talented kitchen with wine-friendly fare. I hope that in the future, more Austinites will think of The Carillon as a destination for great drinks, delicious food and a fun place to gather any night of the week with friends and family.

4. How did you get into the industry?

When I was in high school, I started working in a mom-and-pop coffee shop. I really enjoyed the fast pace and energy required to make specialty coffee drinks, breakfast, and lunch for people on the go. That peaked my interest in the industry, and I soon began my career as a server and bartender and eventually moved into management. I lived in New York City for 10 years, where I found my passion for food and beverage while working at Morrell Wine Bar at Rockefeller Center. I fell in love with the culture of food and wine and have traveled to many different regions of the world to explore this culture further.

5. What do you enjoy most about the restaurant business?

The people in this field are the best part of the restaurant business! Not only do I have the opportunity to work with many hardworking, interesting individuals that become like members of my family, but it also allows me the ability to meet new people every day. Working in hospitality is about providing a memorable and enjoyable experience for your guests. It is exciting, challenging and very rewarding to provide those kinds of positive moments for people.

If there is a better hair-of-the-dog drink than a bloody mary, we sure don’t know what it is. Visit Beaumont shared its recipe for a tasty Sunday brunch cocktail, and they even made it for eight, so you can treat your friends!

 

Born and raised in Bryan, about 90 miles east of Village of Salado, Chadley Hollas, Village of Salado’s director of tourism, says he came to the town with one goal: to help Salado become Texas’ best small destination. His favorite thing about his adopted hometown is the people. “They are quirky, creative and hospitable—a neat combination that makes for many good conversations,” says Hollas.

 

Question: What is your one must-have for business travel?
 

"My Mophie power station so I don’t have to compete for outlets during a flight delay or have that awkward moment of leaning into my neighbor’s lap while trying to find an outlet on the plane."

India Rhodes, CSEP Dallas Partner | Wilkinson Rhodes