WHAT DOES MANAGEMENT MEAN TO YOU?
I use the softly-softly approach. I think it's counterproductive to start shouting and 'doing a Gordon Ramsay'. As soon as you have more than 10 staff, you have a lot of personalities at play. I like to do a profit-and-loss on a person, looking at the good things 'in the bank'. A good personality is uppermost. And recognising your own shortcomings is crucial.
WHAT DO YOU LIKE/DISLIKE ABOUT YOUR JOB?
I love my work. I honestly see it in my sleep. At Christmas I went off to Argentina for three weeks, to herd cattle with the gauchos and learn how to prepare asado (beef cooked over a parrilla grill or open fire). Then to Buenos Aires to learn the cutting techniques of the great Argentinian steakhouses. There's nothing I don't like about this job.