HOSPITALITY REVIEW TASMANIAN
June/July 2023
Celebrating women in Hospitality
COVER PHOTO: WINGS WILDLIFE PARK SENIOR WILDLIFE KEEPER NICOLE MASON CREDIT: MOON CHEESE STUDIO
Also Inside:
Agfest 2023 Women in Hospitality Clubs Tasmania
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Women in Leadership 9-13 Minister Update 15 Opposition Leader 17 Great Customer Experience Program 18-19 FEATURE: Women in Hospitality 20-24 Employment Relations Update 26-29 Workforce Development 31 FEATURE: Agfest 32-37 Clubs Tasmania 38-41 Membership and Corporate Update 43
Agfest
Tourism Tasmania 45 Liquor & Gaming 48 Hospitality Dr 49 Corporate Glossary 50-51
GCE Program
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
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PRESIDENT UPDATE
We are at a unique point in our great state, with the dream of a Tasmanian AFL team finally reached. This should be a time when all of Tasmania is celebrating the AFL finally acknowledging our existence and granting the competition’s 19th licence to us. But the AFL has made it abundantly clear – a state of the art stadium is a requirement of granting the licence for our team. For this reason, we need to be united in bringing the vision of the entire Macquarie Point Urban Renewal project to life. I understand that some will have concerns around a large project like this, but these opportunities are rare. Governments need to be able to balance between operating the state while also finding and creating opportunities for growth. And that means making big infrastructure projects like the redevelopment of Macquarie Point come to life. From a hospitality perspective, an urban renewal and entertainment project with a roofed stadium in the middle of the capital city is undoubtably a game changer. The references and comparisons to both Adelaide (Adelaide Oval) and Perth (Optus Stadium) are frequently mentioned. And with good reason. Talk to any of our South and West Australian friends and they couldn’t be more complimentary of the impact and opportunities their stadium developments bring. They have re-invigorated and transformed hospitality in both cities, with the vibrancy and buzz on match days for a wide range of sports and when major concerts or
events are held providing major economic injections.
A project like this provides another reason to visit Tasmania, and we know tourists will often stay for multiple nights and visit other parts of the state to experience everything we have to offer. When we look at what events like Dark Mofo do for hospitality during winter, we see a very large proportion of the tickets sold are to people from outside the state bringing a new injection of economic growth - imagine what additional events (and concerts) could be staged with a fully enclosed stadium at our disposal. One of the biggest prospects for the state will be the larger conference and exhibition opportunities which Tasmania would finally be able to compete for, because currently we don’t have the capacity to host larges scale events. A project like this will put Tasmania on the map for what is a huge market, not just in Australia but around the world. This is one part of the project I would like to see focused on to ensure we get the right outcome. This project is a once in a lifetime opportunity which, if done right, will provide countless jobs and stimulate the Tasmanian economy for many years. I just hope we can all have a sensible debate around certain aspects of concern without crushing the project and dream of countless Tasmanians that have been waiting for the opportunity to have their own AFL team. The Tassie Turbo chooks has a nice ring to it don’t you think?
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CEO UPDATE
The coldest, shortest months of the year have arrived but there is no slowing down for everyone at the THA. Thanks to events such as Dark Mofo, winter is no longer a period where Tasmania completely shuts down, visitor numbers might decline slightly but they remain strong and despite the extra layers required to stay warm it is great to see our hospitality venues humming along. What we do know is this winter business budgets will be stretched further due to the soaring costs of nearly everything across the board. Energy prices and interest rates, as well as food and beverage stocks, coupled with the wage increases, ultimately means a greater impact on venue’s bottom lines. Rest assured the THA will continue to keep the finger on the pulse for the needs and concerns of our industry and will lobby the Government where required to ensure the viability of the sector. This all links back to our visionary 2030 document revealed last year, which if you haven’t read you can find on our website at www. tha.asn.au. Recently we fully unveiled our Women in Leadership program, which saw a great turnout on both the East Coast and in Hobart. I have said on several occasions the impact on women in hospitality is profound and it is extremely pleasing to have some building blocks in place to help those who are aspirational and eager to
forge a successful career. There has also been plenty of positivity with our Great Customer Experience program and a partnership has been forged with Spirit of Tasmania. With two brand new ships coming next year, the company wanted to leave nothing to chance when it came to providing amazing guest experiences on the new vessels. Our program facilitator Dave Noonan presented several GCE Venue Awareness Sessions which were extremely well received and this training will continue in the coming months. If you haven’t taken advantage of the GCE program, which is completely free, please get in contact to discuss and learn more about how it can elevate the service of your business to the next level. Finally, it is with a tinge of sadness that we farewell one of our own in Roger O’Meagher. Roger has done a power of work in the Workforce Development space in his four years with the THA, providing countless opportunities in linking school students, migrants and those looking for employment in hospitality with employers. He will be missed by a lot of people, but we know we will see him around in his retirement – albeit on the other side of the bar! We won’t be stepping back in this space – we have a more than capable replacement in Jack Milbourne taking the reins, who is well respected by the industry and already boasts experience in the WFD area from his assistance with our school showcases.
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Nicole Mason started her journey in hospitality as a teenager and now holds a senior position at one of Tasmania’s most prominant wildlife parks. A new THA initiative is striving to open the door for other females to follow suit within the industry. Women In Leadership INDUSTRY FEATURE
PICTURES: MOON CHEESE STUDIO
Nicole Mason knows first-hand the power of an opportunity after being given a life changing traineeship at Wings Wildlife Park at the age of 17. Now a Senior Wildlife Keeper, Nicole is striving to encourage other women to explore the variety of incredible possibilities waiting in the hospitality industry. Tasmania, renowned for being an incredible produce belt, full of beautiful local delicacies and people, is also affectionately known for its incredible wildlife and particularly for being home to the Tasmanian Devil. For Senior Wildlife Keeper Nicole, getting up close and personal with the cute (but very fierce) animal has become part of her daily routine where her best friend Juda the Tassie Devil keeps her entertained for hours on end. Nicole’s leadership journey and introduction to the hospitality and tourism industry started from an early age when she recognised her passion for animals while at high school. “I started off as a work experience student coming to the Wings Wildlife Park when I was only 17-years-old,” she says. “I did a week worth of placement here and I was lucky enough to actually get offered a traineeship. Once my traineeship finished, I became full time. So I’ve been here since I was 17 – coming up to 15 years here at the wildlife park. “Back then, I didn’t really know exactly what that would involve. I didn’t really know a lot about wildlife. I’d only sort of worked with cats and dogs in veterinary clinics, so it was very much learning as you go. But I very much love it.” Looking back on those initial days at the park, Nicole often reflects on what her role has meant for her own personal development.
“I’ve become a lot more confident,” she says. “I’m very willing to get in and give everything a go and it has taught me a bit of resilience as well you know, because not everything is always going to go according to plan. Things can change very quickly within the hospitality industry or within the park here itself. So it does teach you to become a little bit more flexible and definitely more resilient and confident in how you talk to people.” That can-do attitude has helped her to become a strong and respected leader within the park, where she explains that her experience of starting at a beginner level and progressing over the years has gifted her with greater understanding towards her team. “I’ve definitely grown as a leader in how I handle certain situations. Sometimes things can pop up – for example we had our flood here last year and I think in those sorts of situations, it does show you how you need to work as a team. I think that’s pretty important, teamwork, and that you all work together. And it does help you develop within yourself what you’re actually capable of.” Nicole describes the key to both her enjoyment at work and how she approaches leadership as being given opportunities to improve and the room to grow and develop as a person. “More often than not, you’re perfectly capable of doing things but sometimes you just need to be put into a situation to be able to develop those skills. “Some skills come over time, some skills you can pick up quite quickly. People are natural at certain aspects of leadership, but some things I feel you need to be in a situation to better understand and grow, so that you can change how you would do things in the future.”
10 Tasmanian Hospitality Review June/July Edition
“I think it’s important to be able to inspire women and young girls into understanding that there’s a lot of oppor- tunities within the industry, and that you don’t just have to be in an office.” - Nicole Mason
Nicole places particular emphasis on one aspect when it comes to leadership. “I think it’s important that you find yourself a mentor or a role model within the industry and ask questions”, as well as “the opportunities that I’ve been given to learn a new skill, I have taken, and it has helped me to be well rounded within this particular industry here, particularly at the park. “I think it’s important to be able to inspire women and young girls into understanding that there’s a lot of opportunities within the industry, and that you don’t just have to be in an office.” Fifteen years on in her role, Nicole enjoys a lifestyle of being outdoors and interacting with animals everyday – taking on a variety of responsibilities at the park including feeding wildlife, greeting visitors and leading guided tours for families, tourists and businesses groups that visit the park. “What I love is just being able to be part of people’s experiences,” she says. “Working with devils everyday… you forget how amazing they are to other people! I actually had a lady who was brought to tears just from being so close to a Tasmanian devil, to be able to pat it and interact with it. And I think that’s probably one of the most rewarding parts. Working in hospitality is just about being a part of their experience and creating opportunities for memories to take away.” Providing a great experience extends into all aspects of Nicole’s role where she hopes to inspire women and young girls into seeing the potential that the Tasmanian hospitality and tourism industry holds. “I think it’s important to be able to inspire women and young girls into understanding there’s a lot of opportunities within the industry, and that you don’t just have to be in an office. There’s a lot of different roles that you can actually do and a lot of opportunities as well. More women should open themselves up to the possibility of leadership positions because it really does help you grow as a person.” The Tasmanian Hospitality Association’s Women in Leadership program has now launched, to find out more visit https://www.morethanwelcome.com.au/ women.
Enquiries? Contact Jess Gulliver E: jess@tha.asn.au Ph: 0447660906
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EDITORIAL
Minister for Hospitality and Events Nic Street
Hobart is once again embracing the darkness, with Dark Mofo descending on the city and proving to be the perfect tonic to the winter blues. Dark Mofo has become the iconic event of the Tasmanian winter over the past decade, attracting people here from across the country across the traditionally quieter winter months. The Rockliff Liberal Government has supported the festival since its inception, with more than $15 million invested into the delivery of the festival, recognising its importance not only to our cultural life and identity, but also to our economy. It is fantastic to see the festival underway for another year, which will once again be a boon for local businesses who will benefit from the increase in visitation and trade. Not only do we see the winter feast return, but also Dark Park at Macquarie Point, ensuring families can experience the festival more easily. Congratulations also to Dark Mofo’s outgoing Creative Director, Leigh Carmichael, on his outstanding curatorial guidance throughout the past decade. Leigh has been instrumental in establishing Dark Mofo as Tasmania’s most recognised winter event, and to its ongoing success, and he has done another phenomenal job with the 2023 program.
involved with this year’s festival – I know it’s a massive team effort.
Events like this are huge drivers of visitation to our state, and work hand-in-hand with our tourism and hospitality sectors. Last year, more than 24,000 interstate and international visitors attended Dark Mofo, and we expect to welcome many more across the course of this year’s festival. We have committed to further supporting the festival through Events Tasmania up to the 2024 festival. I encourage everyone to soak up the festival atmosphere and explore the capital city as it turns red. And the jam-packed schedule of events only continues from here – with the Festival of Voices, Huon Valley Mid-Winter Festival and the Beaker Street Festival still to come to entertain crowds yet again this year. The Government is looking to build further momentum from the great success of events such as these, with the Events Strategy 2023-2027 released earlier this month. Developed in consultation with the industry, the Strategy will focus on three key areas – visitor economy, social and brand.
A copy of the new Strategy is available at https://www.eventstasmania.com/events_strategy
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EDITORIAL
Labor Leader and Shadow Minister for Tourism, Hospitality and Events Rebecca White
It shouldn’t cost hospitality businesses an arm and a leg just to keep the lights on Of the many conversations my team and I have had with hospitality businesses over the past 18 months, one of the things we hear raised most is power prices, and how they seem to be going up, and up, and up.
rebate scheme, but instead they have the new Large Business Customer Electricity Support Scheme, which doesn’t work. Many businesses don’t meet the criteria for this scheme because the price they used to pay for power was too low or they don’t use enough power to qualify. For other businesses, there’s so much red tape that it’s not worth the time to apply, particularly when the returns available under the scheme are so low. In fact, during the recently held Budget Estimates, it was revealed that only 10 businesses have been approved grants under the scheme, for a combined total of approximately $160,000. When it comes to the skyrocketing price of energy bills, Labor has one simple belief – we should pay Tasmanian Prices for Tasmanian Power. That’s why under Labor’s Right Priorities Plan, we’ve promised to cap electricity price increases at 2.5 per cent a year for all households and regulated business customers if we’re elected to government. We would also re-establish the electricity rebate scheme that was in place in 2018, which would ensure that businesses don’t have to jump through hoops to benefit from the state’s abundance of cheap, renewable energy. With the price of other goods on the rise, it shouldn’t cost hospitality businesses an arm and a leg just to keep the lights on.
Unfortunately, there appears to be little relief in sight for businesses of all sizes doing it tough.
For smaller hospitality venues on tariffs there’s another price rise coming into effect from July 1, which at the time of writing, is expected to be between five and 15 per cent. This comes off the back of a 12 per cent increase last year, which was particularly hard to swallow as businesses rebuilt from COVID border closures. Despite taking a policy to cap power prices to the last election, the Government has broken its promise, and Tasmanian businesses and households are quite literally paying the price. If the Liberals had stuck to this policy, Tasmanian power bills would be immune from the volatility of the mainland market and would be about 20 per cent lower. Larger contracted energy customers have also been left hurting by broken Liberal promises, with some paying up to 50 per cent more for power.
The government promised they would reintroduce the
Great Customer Experience Program
Spirit of Tasmania
A new era is set to begin for Spirit of Tasmania, with the arrival of two new purpose-built ships, Spirit of Tasmania IV and Spirit of Tasmania V, in 2024. Leading up to this exciting event the Spirit of Tasmania General Manager Retail & Hospitality, Nick Harriman, wanted to leave no stone unturned in preparing his staff to create amazing guest experiences on the new vessels. Enter the THA and its Great Customer Experience (GCE) program, which helps provide another layer of service to businesses.
GCE Facilitator Dave Noonan has been presenting the GCE Venue Awareness sessions on board the ships via the partnership. “It has been very interesting being on board just hours before travellers arrive and talking with staff about their role and the powerful brand of the Spirit of Tasmania,” Noonan said. “Staff have been really responsive. Most are very experienced, so the interactive sessions are reinforcing their understanding of the brand of Tasmania and what guests want when arriving on board to visit and leave our island state.”
“We have great training programmes for our staff but we were aware of the fantastic work the THA was doing with the Great Customer Experience Program, so we are rolling it out with all our retail and hospitality staff,” Harriman said. “The feedback has been exceptional. Staff have enjoyed the sessions and feel like it has refocused the teams on how important their role is for Spirit of Tasmania and for Tasmania.”
GCE training will continue on the ships during June and July, with the likelihood of the GCE sessions also being expanded to include on-shore staff as well. GCE managers are working with all sectors of the hospitality and tourism industry, in all regions throughout the state and in all scales of businesses – from small bakeries and cellar doors to the mighty Spirit of Tasmania!
18 Tasmanian Hospitality Review June/July Edition
Great Customer Experience Program
King Island
There was further success for the GCE team in recent months with Dave Noonan and North-West Region manager Gena Cantwell venturing to King Island to present the program at the King Island industry forum. This successful event was co-branded with King Island Tourism Inc (KITI), WxNW Regional Tourism Organisation and Tourism Tasmania. We were very lucky to have Boomerang host this event and the view from their function centre was just breath-taking. Dave and Gena caught up with as many businesses as they could in the two days they were there, consisting of King Island Hotel, King Island Car Rentals, King Island Bakery, View Dining, Food works supermarket and the King Island Club to name a few. Being Gena’s first trip she was surprised to see so much on offer and it really confirmed that King Island is such a unique destination with its well manicured golf courses to views over the rugged coastline.
missed Dave and Gena recently, reach out and make an appointment for the next visit to have a chat about the GCE program and what it can do for you. Providing this support to the King Island community will not only help increase a great customer experience for all their customers, but also help elevate the King Island & Tasmanian brand.
ABOVE: KING ISLAND DISTILLERY FOUNDER HEIDI WEITJENS WITH GENA CANTWELL
The team returned home after a very impressive outcome with eight GCE Venue Awareness sessions booked for a return visit in July and a further five Business Health Checks to be completed. If you
Enquiries? Contact one of our GCE team below Jack Milbourne (Southern Regional Manager) E: jack@tha.asn.au Ph: 0439763977 Darren Martello (Northern Regional Manager) E: darren@tha.asn.au Ph: 0428020179 Gena Cantwell (North West Regional Manager) E: gena@tha.asn.au Ph: 0417125092 Dave Noonan (Program Facilitator) E: dave@tha.asn.au Ph: 0437099315
19 Tasmanian Hospitality Review June/July Edition
Work placement opportunities provide a great platform for students to get a taste of hospitality life, showcasing the versatility of jobs within the industry, writes Kirsten Bacon. Women in Hospitality and Tourism INDUSTRY FEATURE
PICTURED: LILY BARNETT
PICTURED: PENNICOTT WILDERNESS JOURNEY CUSTOMERS GET A VISIT FROM DOLPHINS
At the end of Year 12, using her skills gained from the Chinese course, she decided to have gap year and went to work in China as an Au pair, an opportunity to not only to use her Chinese (although of course all they wanted to do was learn English) but to explore some of the world on her own. On returning home an opportunity at Pennicott arose so she applied. Lily counts the fact that having done a successful work placement, as well as her success in her Chinese, were two strong factors in securing that work. Even though Lily says her Chinese isn’t amazing she found that Chinese visitors were very happy when she was able to engage in their native tongue, if only basic, and that extended hospitality made such a difference. While at university Lily also had the chance to travel to Taiwan studying at the ShiDa university in Taipei for four months, where she learnt an immense amount of language skills in a short time. “As far as I know, Pennicott Wilderness Journeys is one of the largest tourism businesses in Tasmania, and a major drawcard for people to the state,” Lily says. “Having good, friendly, competent staff as the face of the company is a key component to ensuring return visitation and happy visitors. This was and is still important to me.”
Kirsten Bacon
Participating in work placement at school was such a valuable experience for a young woman like Lily Barnett, something possibly that was never really in the plan or expected. Lily was a student at Elizabeth College in Hobart, Tasmania in year 11/12. While studying pre-tertiary subjects, Chinese being one of them, she also embarked on a VET Tourism Course. Within the course she was given the opportunity to explore a work placement and chose Pennicott Wilderness Journeys (PWJ) at their Bruny Island Cruises operation for six weeks. When I spoke to Lily, I asked her if it was something she has always want to do and her response, a response I hear from many young people, is until she had the opportunity for work placement it had not crossed her mind. It was a direct result of her work placement from her VET course.
21 Tasmanian Hospitality Review June/July Edition
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Going to work in other jobs in the hospitality industry, Lily recognised that this was a sector she enjoyed, related to, and wanted to be a part of, showing off Tasmania and engaging with tourists. I asked Lily how it felt to be a female skipper on the Pennicott’s boats. “Pennicott Wilderness Journeys has had a few female skippers in the past both in Hobart and at Bruny Island Cruises, however I am one of just a couple to skipper the Tasman Island Cruises side of the operation,” she says. “I have a huge amount of imposter syndrome in this position, but I know I’ve worked to be here. It is fun to challenge people’s ingrained stereotypes of what the skipper of a high- powered boat should look like. “When people arrive and they see a young woman at the helm I see a few shocked faces, and even receive one or two comments on it each trip. Some comments are complimentary, and some are pure shock. “There are one or two younger female deckhands with the company now who have their Coxswains certification and are hoping to get into skippering, so I think the future for women in this industry is bright.”
Lily has worked for Pennicott Wilderness Journeys now for seven years, and in that time has progressed up the ranks from receptionist to deckhand and bus driver, and now to skipper. Lily has attended different training courses to gain the necessary qualifications to move to new levels in her job, highlighting difficulties such as finding time to complete the training as a casual staff member, recognising that a lot of your study to get where you are is in unpaid time. “I knew the important thing to remember was that each training session would lead me to the next level in my job and would open up my availability for more shifts,” she says. If Lily has anything to say to anyone wanting to enter the Hospitality/Tourism industry it is this: “Effective communication is one of the biggest customer service skills required in my job. From the office staff taking the initial booking, to running a briefing when people check in for the cruise, to transporting customers to the boats, to offering interpretation on board the vessels. We are dealing with up to 120 customers at once, up to 240 a day in summer. We also must be adaptable as each new day can come with a new set of challenges, or a customer with some form of disability or allergy that can change how you run your day.
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“This also means we need good decision-making skills both as an individual, and the ability to make decisions and come to an agreed resolution with your colleagues. “My mentors were important to me, during my time there have been two female skippers, Kate Wilson and Belinda Clarke. Both offered encouragement and were role models to lead me to pursue a skipper role whether they knew it or not. My partner Drew is also a skipper with the company and constantly pushed me to pursue the role. He seemed to know I was capable of it before I did.” And to any other women, Lily urges them to “just do it, don’t be intimidated. Tourism and Hospitality is a fun industry to work in, with often like-minded people working together. Be prepared to answer the same question every single day, as customers will often have the same questions about the state as they travel around or relating to your workplace. If the job you want seems out of reach as an entry level job, apply anyway! You never know, you could be exactly what they are looking for. In the meantime, apply for jobs that could lead you there in the future. McDonalds, KFC or Donut King might not be where you want to be forever, but these businesses teach you invaluable skills relating to
working under pressure, providing customer service and time management. Don’t let a job rejection stop you from applying in the future either, especially if it’s for your dream job. “And lastly, I get to see the most beautiful, exquisite views every day of animals, nature and the place we call Tasmania.”
Kirsten Bacon is a passionate and enthusiastic VET trainer/ teacher who has over 45 years’ experience in the industry. Kirsten is enthusiastic about raising the profile of VET training in schools and developing working and collaborative relationship with industry and schools.
Employment Relations -Business Improvement Update
Listening to our members - survey
A full review of all feedback and suggestions is currently under review and while the sample of testimonials was not obligatory the sample size below is indicative and much appreciated.
This edition is to provide members and the broader industry an overview of the services provided to members only and to ensure we adopt a continuous improvement survey recently. Pleasingly, the sample size was near on 10 per cent of our overall membership base, covering all parts of our state and included Restaurants-Cafes, Hotels, Accommodation, Community and Sporting Clubs and other hospitality member businesses. The primary purpose of facilitating a member survey was to gauge a real-life member drill down for a continuous improvement feedback loop on services provided.
THA Member ER Services Survey Response Sample Snapshot: “It is reassuring knowing we can engage with ease to obtain clarification for pressing issues. We felt well supported and confident with information provided.” “As a new business owner to the hospitality industry, I’ve had so many questions and received fantastic guidance where required and always in a timely manner. I encourage all my fellow foodie business owners to join the THA.” “ER Support through the THA has been excellent. Always a quick response, thorough and with follow up to ensure I understand correctly. Personalised yet professional guidance and support with all matters re the Award, staffing issues, employment contracts, disciplinary procedures. THA and ER support feels like and extension of our business and not a serparate organisation and nothing is too big or small to deal with. Even with my small business, I’ve never been made to feel like an inconvenience.” “We have only been members of the THA for a short time, however everything that we have received so far has been excellent. There is so much assistance, information and interest in our business. Everything has been provided with care and is extensive. I thoroughly recommend the THA to any hospitality business.” “Only a phone call or email away is expert advice. A valuable part of our THA membership.”
Webinar Schedule: Invitations and links will be sent prior to each forum.
Applying a simple measure of services, we adopted a 1,2,3 rating as a measure against five key deliverables. Adopting a full end to end service, including Business Improvement services, has shown positive results as a proactive rather than reactive i.e. just Fair Work response that has been a growing core service now in place.
• July 4th Tues 11am • September 5th Tues 11am • November 14th Tues 11am • January 2024 (time, day TBC)
Enquiries? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407869924
26 Tasmanian Hospitality Review June/July Edition
EMPLOYMENT RELATIONS SERVICES
EMPLOYMENT RELATIONS
WHAT WE DO We have three main goals: to be timely, initiative-taking and value-adding to your business. These three tenants complement our solutions focused approach to provide an excellent experience to all our members and the broader industry. Our Point of Difference…. As a genuine end to end service, we are accessible, and we understand the hospitality industry.
Fair Work Advice ; including representation at hearings.
Employment Cycle including; Recruitment and retention
Position Descriptions and policies Appointment letters, Employment Contracts
Rates of pay and salaries Fair Work Health Checks Negotiation of industrial instruments Performance Management Workers Compensation Leave and absence management Termination of employment support Industrial Award applications
WHY JOIN THE THA?
Below is indicative of alternate legal and industrial services and costs compared with the THA. THA services form part of your annual membership fee and are not 3-5 year locked in contracts.
BUSINESS IMPROVEMENT
Business Structure reviews Leadership profiling Mentoring Support Change Management
Lawyer/ consultant (indicative charging)
THA Charge (No Extra)
Topic
Comments
$250.00+ per hour or $1500+per day *5 hour minimum
THA participate and support members from preparing to finalisation in UFD, anti- discrimination hearings
Unfair Dismissal (UFD) Adverse Action
$0
Employment Contracts Policy Procedure Guides Termination Letters
THA provide template documents to ensure legal compliance
$250.00+ per hour $350.00 per template
$0
THA provide regular media updates advising of changes affecting business operations i.e. award variations
Industrial Legislation Updates
$500+ per annum for this service alone
$0
Business structure reviews, change management and leadership profiling
Business Improvement
$250.00+ per hour
$0
*To prepare, participate and finalise an unfair dismissal case is 5 hours minimum
For further information, please contact Merv Saltmarsh at the Tasmanian Hospitality Association
www.tha.asn.au
merv@tha.asn.au
0407 869 924
OVERSEAS RECRUITMENT & IMMIGRATION
SKILLS SHORTAGES SHOULDN'T BE YOUR PROBLEM
Experience bespoke recruitment solutions with Perdaman Global Services
Perdaman Global Services (PGS) is a leading recruiting and immigration company offering a diverse range of workforce solutions across multiple sectors and industries. We provide a fully integrated overseas recruitment and immigration service to our clients, taking care of all the moving pieces and providing a single, simple point of contact. Our operations are all conducted in-house, so we can personalise your plan to make sure you are only paying for the services you need.
OUR SERVICES Concentrate on your business while we source, select, and mobilise the perfect candidates.
Visa lodgement & coordination Booking flights & accommodation Ongoing candidate support Employment contracts All-in-one candidate management services
Acquiring & shortlisting candidates Skills assessments & training 360 reference checks In-depth competency interviews Video interviews & skills demonstrations
FULLY INTEGRATED RECRUITMENT & IMMIGRATION SOLUTIONS FOR HOSPITALITY AND MULTIPLE OTHER KEY INDUSTRIES
BOILERMAKERS MANAGERS
CHEFS & COOKS HD FITTERS
CARPENTERS ENGINEERS
MINING, OIL & GAS PANEL BEATERS
STONEMASONS ELECTRICIANS
advice@perdaman-gs.com.au
(08) 9429 5111
Level 17, 58 Mounts Bay Rd, Perth WA 6000
EDITORIAL
Vishal Joshi came from humble beginnings. He grew up in Dehradun, India, with a passion for cooking from a young age. His passion led him to pursue Bachelor of Science focusing on hospitality and hotel administration, and earned qualifications from one of the best colleges in Mumbai. Prior to Australia, Vishal’s career took him around India and Qatar, from being a cruise line cook for 4000 people, to managing a high-calibre team in a Michelin- star restaurant.
Perdaman migration specialists worked closely with Kununurra Country Club Resort to ensure the interested candidates met prerequisites and were prepared to engage in long-term employment, on a four-year visa, with intentions to secure permanent residency. A pool of candidates was chosen to participate in the interview process, which included a Skype call with the employer and cooking a seafood risotto as the requested dish. The process was filmed, and the videos were presented to Kununurra Country Club management staff, who selected Vishal for the position based on the skills demonstrated. Skills assessments and collecting documentation for the visas were all managed by Perdaman, making the entire recruitment process smooth sailing and efficient for the employer. Kununurra Country Club’s then Resort Manager said the whole process was so smooth and easy that it felt too good to be true at times. “Our preferences for certain professional and soft skills in a chef de partie for our kitchen were taken on board and we were given a fantastic shortlist.”
Perdaman Global Services’ recruitment team was approached by Kununurra Country Club Resort to source a candidate for the position of Chef. The award- winning sanctuary in East Kimberley was in desperate need of chefs after struggling to fill the vacant positions for several months. The shortage of local hospitality staff and lack of applications led the resort to contact us for assistance in identifying appropriate candidates from overseas. Candidates were required to have specific professional and soft skills with a repertoire suited to the modern Australian cuisine that Kununurra Country Club offers. Showcasing local produce is an important aspect for the resort, so finding candidates who were able to hero these ingredients was a key element when considering jobseekers. A minimum of five years studying English was essential for the role, as it is a prerequisite for the required visa. The employer also specified candidates must be suited for long-term employment with intent to secure permanent residency. The position was advertised in the Philippines and India, where the market was better suited and where we have training and testing facilities located to enable a comprehensive interview process and skills assessment.
Vishal joined the team in Kununurra and started working as a chef. Within a few months, he took control of the kitchen and became the head chef. When asked about his greatest joy from the role as head chef, Vishal said it is simply the moments of recognition – when the resort reception passed on compliments of the food from impressed guests, or the exceptional round of applause received at the end of the night for an excellent dining feast.
29 Tasmanian Hospitality Review June/July Edition
EDITORIAL
VXT New Workforce Upskilling Training Solutions: Enhancing Staff Skills for Success
Program specifically designed for supervisors, team leaders, and managers who aim to improve their techniques to manage their teams effectively, attain high-quality results, plus inspire and motivate team members. With our diverse range of courses delivered onsite at your venue, you can empower your staff with the knowledge and skills necessary saving you time and ensuring a seamless learning experience. Don’t miss out on the opportunity to explore the possibilities that VXT’s training solutions offer. Contact us today and embark on a journey of continuous growth and success. Let us help you unlock the full potential of your workforce and ensure your business stays ahead in this competitive landscape. For more information around VXT’s course offerings and the current course guide, visit www.vxt.org.au/ courses or reach out to our enrolments team at info@ vxt.org.au.
VXT is excited to announce a number of brand- new course offerings to enhance workforce skills, overcome challenges, and deliver exceptional service in every interaction. At VXT, we believe that investing in your workforce is investing in the future of your business. Among VXT’s latest offerings are courses such as Resolving Conflict with Customers, Barista Refresher, and Delivering Excellence - The Tasmanian Service Experience. These programs provide valuable insights and techniques to handle customer conflicts with finesse, elevating existing barista skills and delivering top-notch service tailored to enhancing the Tasmanian visitor experience. However, VXT’s training solutions don’t stop there; Job Skills Coaching and Development, Developing New Leaders and Supervisors for staff ready to step into leadership roles along with a Leadership Development
Workforce Development
Awareness Sessions & School Career Events With Covid restrictions fully lifted schools have once again embraced the world of career expos and events that promote future pathways for their students. The THA has represented the hospitality industry at each event and provided students with a hands-on experience and career information and advice. We have also presented over 15 Awareness Sessions to high school and college students, with many schools opting in to have our ambassadors run a short skills session as part of the talk, with coffee training proving the most popular.
Competition Our Term One ‘Tasmanian Dairy’ Challenge received some excellent entries. The winning ones were: • Overall Winner - Bailey Robinson (Hobart College) for his Orange, Rosemary and Ricotta Flan • Outstanding Presentation - Stephanie Lowe and Millee Avery (Hobart College) for their Pannacotta with Mixed Berry Compote, topped with fresh berries and a chocolate biscuit crumble • Innovation Award - Annika Carpenter (Don College) for her Paprika Chicken in Milk, with mushroom cream sauce
The Term Two Challenge is currently receiving entries and we have set students a challenge to show off their ‘steaming’ skills. You can follow entries at https://www. instagram.com/thaschoolcookingchallenge/ New WFD Manager After nearly four years working in for the THA in their Workforce Development space I have made the decision to transition into retirement with a key part of my plan to be a consumer of hospitality services rather than helping to find staff for them! I have thoroughly enjoyed my work with the THA and the relationships built with our great hospitality industry partners and the schools and community organisations who engage and connect with us. I am also proud of the excellent THA partnerships and programs that young people are connecting with over the course of their senior schooling. It is such a pleasure when I am out and about, and I bump into some of these people who are now forging their own hospitality career journeys. Jack Milbourne who many of you may know through our GCE Program will taking over my role from the beginning of August. We are working closely together to ensure a smooth transition and continuity of the programs we offer.
Hospitality Showcases In late March we ran the first of our 2023 Hospitality Showcase events, schools from across the NW Coast joined our young industry professionals in being guided through hands on stations in bar, coffee, front of house and the kitchen. Our events for Launceston in July and Hobart in August are already fully subscribed.
31 Tasmanian Hospitality Review June/July Edition
AgFest 2023 Wrap INDUSTRY FEATURE
Another Agfest is in the books and the THA’s ‘Best of Tasmanian Hospitality’ Pavilion proved again to be a resounding success across the three day event. There might have been one less day of action at the 2023 Agfest than last year but the traffic through the Tasmanian Hospitality Association’s pavilion was just as high as patrons again flocked to get their experience of some of the state’s best produce. Quercus Park was a sea of colour across the three-day event in early May, with 44,790 people in total attending, providing an estimated economic boost of $25 million to the state economy. Not even the rain on Friday could dampen the atmosphere in the THA’s ‘Best of Tasmanian Hospitality’ shed, which took centre stage on South Street for the second straight year. Twenty-three stallholders featured in and outside the pavilion this year, as well as the THA’s Workforce Development site which provided attendees with the opportunity to learn how to make their own coffee as well as giving local students the chance to sharpen their hospitality skills at a major event. Some of last
year’s favourites returned – Angus Gourmet Steak Sandwiches, 7k Distillery, Fried and Loaded as well as Darby-Norris Distillery – to name a few, while the likes of Anvers Chocolates, Loose Goose, Franks Cider and Turners Stillhouse made their debuts in the pavilion and proved just as popular. The slow cooked rotisserie meats from Loose Goose, which was stationed outside in the new courtyard along with the Cascade and Boags vans, were a hit while those who were in an instant need of a caffeine hit in the frosty morning were treated to coffee from Van Demons.
32 Tasmanian Hospitality Review June/July Edition
VANESSA AND MATT DUNBABIN
The Optus Fun Zone again attracted plenty of attention from kids and adults alike, with the Hobart Hurricanes joined by Tasmania’s other professional sporting club the JackJumpers and their respective mascots Captain Hurricane and Jack the Jumper. Jack showed he was no slouch off the basketball court either, entertaining onlookers as he made and served coffee at the THA’s Workforce Development station. For Derwent Park based distillery 7k, returning to Agfest was a no brainer following their experience in 2022. Production manager Tom Rofe was joined by
sales manager Alexander Chaplin, with the pair kept busy across the entire event. Although the timing of this year’s Agfest meant one of the company’s signature products, the world’s hottest gin, wasn’t quite ready – much to the disappointment of several punters – Chaplin said 7k’s other gins and whisky’s flew off the shelves. “I think it worked much better this year [being back to three days instead of four] in terms of that it was easier for us, especially with not having to be there for the extra day,” Chaplin said.
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