In light of our last ‘spotlight on’ segment where we spoke to our former skipper, Rory, we would like to introduce you to his successor Andy – our new General Manager.
If you’ve visited anytime in the last decade, then you’ll know him as a familiar face working across various positions in the restaurant. He has now stepped up to his new role, and we couldn’t be prouder of him.
So, without further ado, let’s meet Andy.
Back to where it all began
Celebrating a whopping ten years at The Buttery, Andy’s incredible career began with us when he left university and joined The Buttery through a work experience placement with the Princes Trust. He notes ‘as soon as I walked through those stained-glass doors, I instantly fell in love with the place.’
Andy began with us as a Food Runner, but quickly picked up the skills to work in all Front of House roles we have here. He then progressed onto becoming a Supervisor, before working under our previous leader Rory as his Assistant Manager.
Andy notes ‘I was lucky enough to have worked under Rory for the last six years, and I contribute my new position entirely to his guidance over the years, and the opportunities he has presented me with.’
He also said ‘it feels incredibly rewarding to take on the role of General Manager after serving as Assistant Manager. Having spent time in a leadership role already, I feel well-prepared to step up and tackle new challenges with a broader perspective. I’m excited to bring my experience, energy, and ideas to continue improving both our team’s performance and guest experience. It’s a great opportunity to build on the relationships I’ve developed and lead our restaurant to new heights.’
Some famous faces
When asked about Andy’s most memorable moments at The Buttery, he recalls ‘serving the high and mighty during COP26 was probably one of the busiest and memorable times I’ve had so far. From Bill Gates and his security entourage, a few of which resembled Dog the Bounty Hunter, to the Dutch royal family who showed up with no security and in casual attire.’ He has also had the pleasure of serving music icon Rod Stewart, Scottish comedy legend Greg Hemphill and even, as Andy put it, ‘Gavin, from Gavin and Stacey.’ Otherwise known as Matthew Horne.
Changes in the restaurant industry
Since starting his career, Andy has noticed some big shifts in the restaurant industry, one of the biggest, he says, is the fact that guests now seek more than ‘just a meal’ when they are out, now they want an experience.
Here at The Buttery, we are huge advocates of this, we incorporate a lot of things into your visit to ensure that dining with us is one of the most unforgettable culinary journeys you could ever have. Our service is meticulous, while also being incredibly welcoming. The team are super personable, and we always like to bring a little theatre to the table. Also, no visit to The Buttery is complete without some complimentary bread, or petits fours with your coffee now, is it?
Menu curation
As we have long been known for our carefully curated menus, we wanted Andy to shed some light on how involved he is with the menu development processes, and how he collaborates with the kitchen team to ensure an unforgettable dining experience for all of our guests.
He notes ‘I am quite involved in the menu development process, but I always leave the culinary magic to our talented chefs. My role is more about ensuring the menu aligns with what our guests want, seasonal trends, and our overall vision for the restaurant. I collaborate closely with the chefs by sharing guest feedback and helping to strike the right balance between innovation and the classics our regular faces love and keeps them coming back time and time again.’
What Andy hopes to achieve
Looking at what Andy hopes to achieve in his time as General Manager, he notes that he ‘wants to continue to build upon the current work environment where everyone feels motivated, appreciated, and excited to come in every day. A happy team translates to happy guests, and that’s the foundation of a successful restaurant, in my humble opinion.
I also aim to boost our operational efficiency – finding ways to streamline processes, reduce waste, and improve our overall performance, both financially and in guest satisfaction. And, of course, I want to leave my mark by ensuring our restaurant remains the go-to spot for both familiar faces and newcomers. I hope to do the team proud and continue Rory’s legacy.’
Some exciting challenges lie ahead
As General Manager, Andy is likely to be faced with a mix of challenges, we asked him what aspects of the role he is most excited about, and which he anticipates being the most challenging.
‘What excites me the most about being General Manager is the opportunity to shape the restaurant’s culture and guest experience on a bigger scale. I love working with a team, motivating them, and seeing the impact we can have together. There’s something special about creating an environment where both staff and guests feel valued – it’s incredibly rewarding.
As for the most challenging aspect, I’d say it’s balancing all the moving parts. From staffing to inventory, guest satisfaction to financial performance. I feel ready to tackle those challenges head-on with the experience I’ve gained, and a lot of caffeine.’
A time for reflection
Looking back on his time working with former boss Rory, Andy reflects on some key insights and philosophies that he has taken into his new leadership role.
‘Working with Rory was an incredible learning experience. One of the key insights I’ve taken from him is the importance of leading by example. Rory was never afraid to jump in, whether it was helping out during a rush or listening to team concerns, and that’s something I’ll carry forward. It wasn’t uncommon to find him Back of House running food or behind the bar polishing glasses. It really fostered a sense of teamwork and respect throughout the restaurant.
Another philosophy I’ve adopted from him is the focus on guest experience above all else. He always emphasized that the little details – how guests are greeted, how their feedback is handled, and even the ambiance – are what create lasting impressions. Rory had a calm, problem-solving approach during challenging times, which I like to think I’ve learned to adopt. Things can get chaotic but staying composed and positive can make all the difference in how both the team and guests feel.’
Teamwork
The Buttery is known for its exceptional team. But how does foster a positive working environment, and what’s his approach to staff development and training?
‘Fostering a positive working environment starts with making sure everyone feels valued and heard. I believe open communication is key, so I’m always encouraging the team to share feedback, ideas, or concerns. Recognising hard work and celebrating wins goes a long way in building morale.
I hope to foster a culture where the team feels supported, motivated, and excited about the potential to grow within the restaurant and see hospitality as a legitimate career choice rather than a stop gap.’
Some useful advice
With many aspiring to working in prestigious establishments like The Buttery, we asked Andy what advice he would give to someone with those ambitions.
‘It’s important to remain relaxed and focused, and have a strong understanding of every role, because knowing what it’s like to be covered in sauce helps you manage with empathy. Essentially learn every job and be prepared to handle tough situations with a smile. Lead by example, stay adaptable, and keep your sense of humour.’
Customer feedback and reviews
Here at The Buttery, we take all reviews and feedback very seriously. We asked Andy how he uses it to continually enhance the dining experience in our restaurant.
‘We actively collect and review customer feedback, and all are taken on board. The Buttery is one of the few restaurants in Glasgow that has stood the test of time, in part due to the high standards that the city holds us to. We use it to make improvements, communicate changes to our team, and follow up with guests to ensure their concerns are addressed. This helps us continually enhance the dining experience.’
Looking to the future
Looking at what Andy hopes to achieve during his time as General Manager, he notes ‘I’ve seen The Buttery grow under Rory’s guidance to become such a pleasure to work in, he’s left it in such a strong position. He never tried to change anything that’s stood the test of time – the decor, ambiance and service – and neither do I. If it ain’t broke don’t fix it.
My main goal is to continue his stellar legacy and follow the path he’s laid out for us. There are lots of little things I intend to implement and improve upon further down the line, but until then it’s all about maintaining the high standards that are expected of me.’
Andy’s ideal Buttery meal
We asked Andy what his perfect meal would be at The Buttery – starter, main, dessert and cocktail.
It would have to be one of Stevie’s famous cocktails to start, probably the coconut margarita, then onto our pan-fried West Coast scallops, followed by the saddle of wild Highland venison paired with a big Italian red, and finished off with our I.J. Mellis cheese selection with a vintage port to match, and a dram to wash it all down. Slàinte!’
