As the Restaurant Manager of Ho Lee Fook, Brian Ferguson knows more than most that there’s no “typical” day in the hospitality industry. From meeting a wide cast of characters to putting out any last-minute fires, Brian’s role spans multiple fronts, and is integral to ensuring operations run like clockwork. Many days, that means taking any last-minute changes in scheduling or staffing in stride. But for the UK native, the unpredictability is all part of the job. “I love the variety I encounter from day-to-day, especially being able to entertain, trade stories and meet people from all walks of life,” says Brian. “You never know what’s going to happen and that’s what makes it interesting!” Below, Brian gives us a peek inside his daily routine.
6am: Wake up, take a quick glance at my phone to go through last night’s booking and table notes. Make sure my two chihuahuas are doing ok. Respond to any messages and emails, then chill in bed for a few hours scrolling through all restaurant notes and chatting with the wife!
9am: Finally get out of bed and put some light TV on (usually an episode of the UK TV series “Benidorm” or “The Office”). Have a breakfast of eggs and toast while looking at reservations for tonight and start putting in a plan of action for service.
10am: Off to the PURE gym, which is only a 5-minute walk from my place. Pass by Stazione Novella and say hello to Josh. I like to go to the gym at least four times a week; I feel I have a lot more energy at work after a weight-lifting session.
12pm: Head to the supermarket to pick up lunch: I normally eat clean during the week, sticking to simple chicken and rice and some protein snacks. Then it’s home again – for the third shower of the day – before getting ready for work.
2:30pm: Arrive at work and say hello to everyone; this is something we all do to show respect. Turn on the lights and start doing set up; I like to be the first one there… when it’s just me, it’s nice to enjoy a bit of quiet time before the magic starts.
3:30pm: Team arrives and we finish all the service set up (there’s lots of napkin folding…). We all sit together and talk about last night’s service and go over who’s coming in tonight.
4pm: We head to the Team Canteen for a late lunch. This is the only meal with the team so we’ll try to relax a bit and talk about non-work issues.
5:30pm: Briefing time! Everyone’s in full uniform and the restaurant is looking perfect. We go through all the reservations and plan of action for the night, put the music on and ramp up the energy. Chef tells us the latest specials and what to push tonight. We talk a little about some of the dishes and the sommelier shares new wines and pairings.
6pm: The restaurant opens and the first guests start coming in. We normally have lots of tables early so the team needs to be full of energy at the start to give the best possible experience!
8pm: The restaurant is full and the team is on fire. I touch every table and engage with the guests. I also crank the music up and try to get the vibes pumping. Check to make sure the kitchen is doing okay and check in on the door team.
11pm: All the bookings are in and the night is winding down… I make sure all the guests leave happy and there are no issues with any of the tables. As the last guest leaves, we normally put on a different playlist (we take turns picking out the music) and start breaking down the service, set up and clean for tomorrow.
12am: I send the team home if all the guests are gone, and if the closing checklist is in order. I’m the last one to leave, so I make sure all the A/C units and lights are off, and everything is neat and tidy.
1am: Walk home and grab an energy drink. At home, I watch TV for 30 minutes, put a podcast in and head to bed, ready to do the same thing tomorrow.
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Craving more? Read more ‘Day In The Life’ stories here and here to find out what our teams do to make that Black Sheep magic happen every day.
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