• Meet Susie Scott

    POSTED October 16, 2016

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Susie Scott was recently hired to be the restaurant manager of the Carillon in Austin, Texas.

1. What are you looking forward to in your new role as the restaurant manager of The Carillon?

As a new manager, I am most excited about introducing new people to The Carillon. It is a unique restaurant, with a relationship with The University of Texas and prides itself on providing cuisine and service that reflects the local identity of Austin. The potential within this space is limitless. There are multiple private dining rooms, huge spaces for events, a beautiful main dining room and a bar that has the potential to become a hotspot for both locals and visitors to Austin.

2. How do you think your past industry experience has prepared you for this role?

Working in food and beverage for more than 15 years has given me the opportunity to experience all the aspects of this wonderful industry. As someone who has worked many different positions in many types of places, I understand what it means to provide excellent service. It’s not just about flawless technique and knowledge of service standards, it’s also about providing a comfortable and warm environment for your guests.

3. What goals do you have in mind for the restaurant for this year and further down the line?

I want to translate my experience as a certified sommelier working at a renowned wine bar in New York City and working in the wine culture of downtown Austin, into the bar at The Carillon. With a heavy focus on curating a thought-provoking, yet approachable, wine list. I hope to create an inviting and energetic environment for guests to come and enjoy a glass of wine along with our new small plate menu, thoughtfully composed by our talented kitchen with wine-friendly fare. I hope that in the future, more Austinites will think of The Carillon as a destination for great drinks, delicious food and a fun place to gather any night of the week with friends and family.

4. How did you get into the industry?

When I was in high school, I started working in a mom-and-pop coffee shop. I really enjoyed the fast pace and energy required to make specialty coffee drinks, breakfast, and lunch for people on the go. That peaked my interest in the industry, and I soon began my career as a server and bartender and eventually moved into management. I lived in New York City for 10 years, where I found my passion for food and beverage while working at Morrell Wine Bar at Rockefeller Center. I fell in love with the culture of food and wine and have traveled to many different regions of the world to explore this culture further.

5. What do you enjoy most about the restaurant business?

The people in this field are the best part of the restaurant business! Not only do I have the opportunity to work with many hardworking, interesting individuals that become like members of my family, but it also allows me the ability to meet new people every day. Working in hospitality is about providing a memorable and enjoyable experience for your guests. It is exciting, challenging and very rewarding to provide those kinds of positive moments for people.

League City CVB manager Stephanie Polk shares her career journey.

Originally from Kentwood, Louisiana, Stephanie Polk, TDM, CTE, first made her mark on the travel and tourism industry as director of marketing for the Beaumont Convention & Visitors Bureau. There, she helped to elevate the city as a destination for recreation travelers and business groups. Wowed by her accomplishments, in 2020, League City brought her on board to lead its marketing efforts. She shares with us highlights and advice from her experience in the industry. 


These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

Raul Moronta was recently named the chief commercial officer for Remington Hotels

1. What are you looking forward to most in your new role?


Your meetings and events aren't confined to one place, so why should your bar be? Take your tap to go with a mobile bar at your next shindig.
Hitch & Sip
Hitch & Sip first opened its restored 1970s trailer in May 2018 and has been serving corporate happy hours, trade shows, client appreciation events and more ever since. The cash bar can be set up indoors or outdoors and is entirely customizable.