In February this year, Freddie Clarke was named Rising Star in the Front of House category, sponsored by OpenTable, at the inaugural National Restaurant Awards Rising Star event. As the head waiter at 18 Restaurant at Rusacks St Andrews in Scotland, he is described as ‘a shining light within the property’ who is on first name terms with all the regular guests. He also recently become a mentee to a senior member of the company in order to further his education.
Tell us about your career so far
I initially started working in the restaurant business as a temporary job to earn some money for my gap year. However, it turned into much more. I’ve been at Rusacks for nearly four years now and have never quite been able to leave. Having been properly full time again for the last year, it has become clear what’s kept me in the industry. The smile on people’s faces when they enjoy the experience you offer them. The joy they feel when you go the extra mile for them and make them feel special. That’s why I’m still here.
What are your responsibilities in your role?
I’m currently responsible for the service standards and mid-service functionality of the restaurant. It is my job to not only demonstrate, but to enforce the standards we want to pursue.
OpenTable - sponsors of the National Restaurant Awards Rising Stars Front of House category
OpenTable, a global leader in restaurant tech and part of Booking Holdings, Inc., helps more than 60,000 restaurants worldwide fill 1.7 billion seats a year. OpenTable’s world-class technology empowers restaurants to focus on what matters most – their team, their guests, and their bottom line – while enabling diners to discover and book the perfect restaurant for every occasion.
What motivates you?
The desire for everyone to leave happy, having enjoyed their experience and wanting to come back.
What are the biggest challenges you’ve had to overcome?
Biggest challenges are probably our golf competitions. They are extremely challenging times, with incredibly long shifts, highly demanding customers, and an astronomical expectation for standards.
What do you most like about your current role?
I love that I work with friends, pushing both them and me to pursue perfection in service. I get to provide an unforgettable experience for people every day, with an incredible view over the most iconic view in golf. What’s not to love.
What’s your advice for keeping calm during a busy service?
I operate by following a checklist in my head for the tasks I have. Throughout service I add and take away from that list, constantly readjusting it to ensure everyone gets the service they’re paying for. To stay calm, I take a few seconds every now and again, look over my section, talk myself through every table to ensure I’m not missing anyone, and have a drink of water!
What advice would you give to someone starting out in the industry?
Stick with it! Don’t be afraid to mess up or ask questions, but do everything you do with confidence. The guest will never know you don’t know what you’re doing if you do it with confidence!
What are your career ambitions?
To work towards an operations role within White Rabbit Projects, looking over multiple restaurants and helping young servers develop a passion for the industry in the same way I did.