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How did you get that job?

Name: Ann Patterson

Job Title: General Manager, Rogano Glasgow When did you start your job?: I had been general manager at Rogano for ten years but left to travel in Europe. I returned to the helm in the last few months. I’ve always had a strong association with Rogano because my grandfather used to be the chef when it opened in 1935, plus I worked there as a teenager while I was at college.

So what does your job actually involve? : The general manager’s remit is all encompassing, from staff training to cost evaluation, but overall it’s the smooth running of the two restaurants and bar. On a day-to-day basis the most important aspect of the role is the front of house operation. We pride ourselves on our reputation for offering first class service and a memorable atmosphere. I spend a lot of time liaising with our wine and drinks suppliers; we enjoy strong relationships with them and our long- standing partnership with Joseph Perrier has been built up over the last 20 years. What’s the best / worst aspects of the job?: The best part is dealing with our customers. Many of our diners have been regulars for over 20 years and shared very special moments here with us at Rogano, from wedding proposals to successful business deals. Over the years, the

restaurant has also attracted visiting celebrities including Frank Sinatra, Elizabeth Taylor, Tom Jones, Rod Stewart and Keira Knightley, but it never fazes the regular customers at all. The worst part is that I knew from an early age that the catering industry was my chosen career rather than one I ‘fell into’. As a teenager I spent my holidays helping out my grandparents with The Machrie Hotel in Islay. Another down side is the unsocial hours of the restaurant business, particularly if you have a young family. It’s why I always say passion and commitment is essential to making it work for you.

Looking back, what advice would you give to a young Ann at the start of the career?: As you climb the ladder and take on managerial roles, it’s important to delegate. I have always rolled up my sleeves and feel strongly that you should be prepared to do pretty much anything you ask others to do. However, it did mean that at times I had a tendency to take on too much. I think I have now learnt my lesson.

What has been your biggest achievement in 2011?: Coming ‘home’ to Rogano. I am working with the some of the most respected chefs, bartenders and managers in the business and we make a great team. Our Head Chef Andy Cumming has just been awarded two coveted AA Rosettes.

17 Nov–15 Dec 2011 THE LIST 125