Jae Woods has spent more than a decade working across hospitality, from pubs and cocktail bars to fine dining restaurants in Perth and London. Moving into management at a young age, she developed a reputation for leading teams with equal parts discipline and empathy, shaped by mentors who recognised her potential early on.
Today, Woods remains firmly embedded in restaurant operations, with a focus on team culture, guest experience and the small details that turn a good service into a memorable one. Although creative pursuits have occasionally tempted her away from the industry, hospitality has always pulled her back. Here, she shares how she navigates long shifts, prioritises wellbeing and finds balance in an industry that often rewards the opposite.
What time do you wake up, and what’s the first thing you do?
It depends on what time I finish the night before, but I usually try to wake up between 9am and 9.30am. The first thing I do is open the curtains and get some sunlight, if it’s there, followed by skincare.
Night shifts mean late finishes. What does winding down look like for you?
A shower, evening skincare and sitting in silence for a bit because service is so loud, socially and mentally. Sometimes a late meal if I’ve forgotten to eat during service.
What does your diet look like on a service day versus a day off?
I recently started working with a nutrition coach to help me stick to regular meals, so I’m following a structured meal-prep plan. It’s made a huge difference. I forget meals far less often and feel much more organised and energised.
Do you exercise and, if so, when do you fit it in?
I do. Pilates three times a week, bouldering, one leg session at the gym and a daily walk.
I usually train in the morning between 8.30am and 10am so I can start the day well. That said, I go by energy rather than discipline. If I’m not feeling it after a physical shift, I won’t force it.
Is there something about working in hospitality that people assume is bad for you, but that you actually think is good?
People assume hospitality automatically destroys your social life or work-life balance, but I think it teaches emotional intelligence very quickly. You learn how to read people, regulate yourself under pressure, communicate clearly and create an experience for someone even when you’re exhausted. Those skills transfer into every part of life. I think everyone should work in hospitality at some point.
And the flip side: what’s something the industry normalises that you’ve had to push back against?
Probably the idea that your personal life should always come second to service. There’s almost a badge of honour around being endlessly available, exhausted or running on empty. Over time I realised that doesn’t actually make you better at hospitality. Eating well, resting properly and having a life outside the venue is what allows you to stay good at it long term. I’m only just starting to practise that now after 14 years in the industry.
What do you drink on a big night? And what do you reach for the morning after?
Most likely a martini, Champagne and white Burgundy. In that order. The next morning: water, more water, maybe a face mask and a bath.
You’re on your feet, reading a room and managing energy for hours at a stretch. What keeps you present?
I genuinely love creating a good experience for people. When service is flowing and everyone’s in sync, it feels almost addictive in the best possible way. Staying present also becomes easier when you stop trying to perform perfection and focus on connecting with people properly.
What’s the best meal you’ve had recently that genuinely made you feel good?
That depends on your definition of “best”. For me, it’s probably something simple but intentional. A well-cooked piece of beef, soba, good seasoning and a thoughtful wine pairing. It’s the preparation, the cooking and the act of sharing it, or even enjoying it alone, that makes it memorable.
If you could give one piece of advice to someone starting out in front of house about looking after themselves for the long haul, what would it be?
Don’t build your identity around being “the reliable one”. Hospitality rewards people who overextend themselves and it can take a long time to realise you’re running on empty. Learn boundaries early. Sleep properly when you can. Eat before service. I’m still learning to do it myself.