Created by the Tasmanian Hospitality Association, the ‘More than Welcome’ campaign continues to grow bigger and better. In late 2023 the Federal Government tipped in $800,000 of funding to help address critical workforce challenges in the hospitality and tourism industries, of which $600,000 is allocated to an extended ‘More than Welcome’ media campaign. T he endorphins from feeling looked after and knowing someone genuinely cares is incredibly powerful for anyone’s self-esteem and personal development. It’s something Hotel Manager Rock Tandukar can attest to through her own welcoming introduction into hospitality and a standard of service she tries to uphold for all those who walk through the door at Hotel Bruny – whether staff, locals or visitors to Tasmania. Many would agree these traits are echoed throughout the industry, making it a supportive environment to be a part of. A huge benefit of the supportive nature of the industry is that it presents opportunities without bias and this perhaps is why those who pursue hospitality are so compassionate. It doesn’t matter what your background, education level, or nationality ROCK TANDUKAR INDUSTRY FEATURE
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is, hospitality presents a great opportunity to try something new and experience a range of people and cultures that may be lacking in other workplaces. The skills obtained in any sector of hospitality can then be taken into other career paths, destinations or personal situations, because at the end of the day it is much more than just pouring a cold one – a career in hospitality sets you up for life. Rock is grateful to experience this personal development for herself as well as the journey that has led her to become Hotel Manager at Hotel Bruny in Tasmania’s South. Her career began on her home soil in Nepal and her inspiration for following this path was not so traditional, in fact she thanks anime for where she is today. “It is a very funny story, to be honest. I watched an anime called One Piece – it’s about a little crew going on a boat. There’s a character called Sanji and he’s a chef. And I thought, if I study hospitality, I can go on a cruise, do it myself, get a crew. That started when I was little, so that’s how I got into hospitality.”
This childhood dream meant she began working in hospitality from grade 10 and then pursued a degree
20 Tasmanian Hospitality Review February/March Edition
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