HOSPITALITY REVIEW TASMANIAN
February/March 2023
Major Milestone Wrest Point celebrates 50th anniversary
Venue Upgrades Workforce Development Fulfilling Careers Also Inside:
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Hobart Redevelopments 8-13 Minister Update 15 Opposition Leader 17 Membership & Corporate Update 18 FEATURE: Wrest Point anniversary 19-21 Workforce Development 22-25 Jobs Hubs 26-27 Employment Relations Update 31 FEATURE: More than Welcome campaign 32-36 Great Customer Experience Program 38-39 Clubs Tasmania 40-41 Tourism Tasmania 42-43 Liquor & Gaming 45 Hospitality Dr 47
Hobart Redevelopments
More than Welcome Campaign
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
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PRESIDENT UPDATE
What a great start it has been to 2023 with the continuation of the growth we saw last year. I’m excited to be back as THA president advocating for our great industry, working to continue the upward curve we have seen in the past 12 months. As always there will be some obstacles and opposition from the usual suspects along the journey as we surge forward – but there is no doubt that Tasmanian hospitality is back where it belongs. I’m pleased to be a part of a united and committed THA board and I’m confident this group of passionate and experienced people will continue the good work and strong leadership that the THA is renowned for. What is especially pleasing to see is a strong female presence on our board for 2023. The importance of women in our industry cannot be underestimated and it is vital we have appropriate representation at these levels. In taking over as president I have made this one of my priorities, I am extremely proud to see that the number of female board members has increased from last year with Alexia Kalis and Karen Burbury joining
Jocelyn Berechree and Shelley Richards on the board. Both Alexia and Karen are well respected, and are successful hospitality business owners, and I look forward to seeing what great ideas and suggestions they bring to the table. I’m also pleased to welcome Danny Veis, Leigh Reid, and Tony Kennedy to the board for 2023, all have worked in hospitality in different roles for many years and it’s great to have this level of experience helping to grow our industry. Paul Jubb as senior vice president along with John Dabner, Angelo Fraraccio, Martin Kelly, Michael Best and Matt Cock will all continued to volunteer their time, the diversity we have representing the entire state is arguably as good as it has ever been. Heading into my first full year as president, I am determined to keep the momentum we have built in the past 12 months. To see our industry come back as it has and grow is amazing and a credit to each and every business owner, operator and their staff.
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IN FEBRUARY THE TAX ON BEER WILL INCREASE AGAIN MAKING YOUR NEXT SCHOONER MORE EXPENSIVE
1
CEO UPDATE
Death and taxes – they’re labelled the two guarantees in life. And as we kick-off 2023 it is the annual, silent version of the latter which is again impacting our hospitality venues at a time when cost of living pressures are already putting a great strain on profitability and viability. In Australia, we pay the fourth highest beer tax in the world. It is a tax which is quietly increased twice a year, and has done for the last 36 years. But now it is becoming a ridiculous burden on bar, pub and restaurant owners. On February 1, a 3.7 per cent tax increase was introduced by the Federal Government, which affects draught as well as packaged beer. This hike came on top of the four per cent increase in August. The tax hikes, linked to inflation, mean beer drinkers are now paying $1.50 more tax per slab, 6.5 cents per pint and nearly five cents per schooner than last July. Australian beer taxes are rising at the fastest rate in more than 30 years and if a similar increase is passed on in another six months, the country will overtake Japan into third place on the global beer tax table. Only Scandinavian countries Finland and Norway pay more tax on beer.
Almost $20 of the price of every slab and 90 cents of every pint heads to Canberra, again at a time when publicans are facing the double edged sword of their own increasing utility bills and the average punter having less disposable income to spend. And this increase is already having an impact on consumption, with Treasury last October forced to revise down the amount of beer tax it expected to gather by $30 million to $2.65 billion this financial year. Continued tax hikes could soon lead to a pint costing $15 in a pub or club. It is something that will cripple venue operators, who have often absorbed this tax to keep the taps flowing to patrons but will struggle to keep doing so. We should be encouraging people back into our venues – especially on the back of the recovery from two years of Covid – not forcing their hand with exorbitant prices. I for one certainly support recent calls asking the government to consider freezing the tax on packaged beer in bottle shops for two years and halving the tax paid on tap beer in this year’s budget. Whether the officials in Canberra listen remains to be seen, but we will be ensuring our voice is well and truly heard.
Preserving history, reviving old haunts and modernising for the 21st century – several iconic Hobart waterfront and surrounding suburb venues have undergone multimillion dollar makeovers in the past year to keep Tasmanian hospitality at the forefront of patronage experiences KEEPING UP WITH THE TIMES INDUSTRY FEATURE PICTURED: SHIPPIES HOTEL
PICTURED: FRANKLIN WHARF
A s far as iconic Hobart establishments go, there wouldn’t be too many locals – or visitors for that matter – who wouldn’t have a memorable story or two when it comes to Shipwrights Arms Hotel, The Metz Sandy Bay, Telegraph Hotel or the site of former Observatory nightclub, which is now Franklin Wharf restaurant. From raging late nights, popular DJs and musicians to hearty, well renowned and world class food, the venues are each steeped with rich history. And the one thing they all have in common as 2023 begins is a facelift from major renovations and redevelopments to provide the modern-day punter with experiences they still won’t forget. Having sat idle for five years, the former site of O-Bar and Blue Skies Hotel at 1 Murray St Pier re-opened early last year as Franklin Wharf following an $8 million revamp which took five years and faced lengthy delays with planning appeals and impacts from Covid-19. With a pristine location on the edge of the docks, the venue is a different offering from Pub Banc, which also runs popular Salamanca spots Cargo, Jack Greene and Post Street Social, which is a stones throw from Franklin Wharf. Armed with a restaurant and outdoor dining area downstairs and a 250-seat function room space upstairs with sweeping views of the Derwent, Franklin Wharf is slowly finding its feet after throwing open its doors just months after the state’s own borders re- opening to Victorian and NSW residents just before Christmas in 2021.
“For us, I guess it’s more of a food-based concept because if you look at the rest of Pub Banc’s venues, they’re late-night trading,” Pub Banc managing director Ian Vaughan says. “They have food seven days a week but there’s also late-night trading in there, whereas this place serves breakfast, lunch and dinner and is shut by 11 o’clock at night. It’s a more casual dining offering with the bar being a second part of the business. “The last couple of months have been positive, December and January have been pretty positive with the good weather. I think the timing after the pandemic and our first winter after the borders opened wasn’t great and the function centre upstairs probably hasn’t achieved what we wanted to achieve just yet, but we’ll get there. I’m positive for this year. The whole waterfront has picked up again with the weather and the fact that I think people were sick of being told what to do and sick of being locked down and sick of the restrictions. “They finally came out in December and in January in pretty big numbers to be honest, it was quite good and we’ve had some good events in [recent weeks] with the Wooden Boat Festival, that for Franklin Wharf is going to be very big because it’s right around the waterfront, and there’s a lot of boats around the pier.” “You’ve got to redevelop and you’ve got to spend the money… if you don’t do it, you’re going to be left right behind.” - Pub Banc managing director Ian Vaughan
9 Tasmanian Hospitality Review Feb/Mar Edition
Designed with a ‘Sydney’ vibe in mind, Franklin Wharf may have been an expensive venture – especially at the height of Covid – but as an experienced publican Vaughan is aware there is no resting on your laurels. And the fact it is one of a handful venues in the vicinity which have undergone transformations is only good for Tasmanian hospitality as a whole. “Look at all the developments on the waterfront and even North Hobart and Mid Town, everyone’s looking for new venues,” Vaughan says. “Everyone has their honeymoon period for two or three years and if you’re not spending or redeveloping, you’re going to be left behind the eight ball. That’s why we did Franklin Wharf, to bring something new, a
premium venue to the waterfront and in particular with the function centre as well, a premium function space overlooking the water. “You’ve got to redevelop and you’ve got to spend the money. I mean, is it a great time to be building and redeveloping the way inflation and interest rates and everything else is going with the cost of living? Probably not, but if you don’t do it, you’re going to be left right behind. The more people that redevelop the venues on the waterfront region, you look at the Telegraph and Shippies, it just brings more people to the area. Everyone benefits from it, whether we spend the money or someone else spends the money on a new venue, it just brings people out and then they end up in your venue anyway.”
PICTURED: FRANKLIN WHARF BAR.
PICTURED: FRANKLIN WHARF RESTAURANT. CREDIT: AL BETT
ROB JUBB (LEFT), PAUL JUBB AND NICK BEDDING. CREDIT: LINDA HIGGINSON
Like the Franklin Wharf site the Telegraph Hotel, located just a few minutes’ walk across the road on Morrison St, had also sat empty for a period of time – albeit only since April 2021. The leasehold was acquired by the Australian Venue Co in July, and the company then revealed a $5 million refurbishment which includes a rooftop terrace with views of the waterfront. This was the key piece of the upgrades, with the rooftop terrace armed with retractable roof coverings and heating. Built in 1858 as the Electric Telegraph Hotel, which was gutted by a fire in 1939 and had to be rebuilt, the Hobart landmark has otherwise stood largely unchanged for 164 years until its recent makeover, re-opening to the public last September. F or Shippies general manager Rob Jubb, planning the $1 million renovation on the landmark heritage- listed pub in Battery Point was a delicate balancing act between modernisation and preserving close to 200-years of history.
in partnership with former Australian star cricketer James Faulkner and former managing director of Shadforth Financial Group Nick Bedding, is revered among sailors and the upgrades were completed just in time for last year’s Sydney to Hobart after lengthy delays. “We felt the timing was right to get the front of house area sorted and it was just probably a little bit dated,” Rob says. “There was a lot of demand in this space, it’s a popular venue and a well-known venue and we just thought ‘yeah, the time was probably right to have a real go’. It had had a lot of band aids over the last 35 years, it still had the furniture from the time when they last renovated. We felt it was the right time to modernise it and make use of the outdoor space that was there.” Shippies now boasts a contemporary dining room which includes an alfresco area, but the front bar has remained untouched, much to the delight of the regulars. “There’s been a lot of shock, but on the whole pretty good feedback,” Rob says. “We’re still working on a few things internally but so far so good. The bar is the
Shippies, co-owned by hospitality giant Paul Jubb
PICTURED: SHIPPIES
oldest part of the building, it’s stuff like that you can’t really recreate with new things. So to me it was really important that we maintained that kind of integrity and that that kind of classic feel. But the rest, it was just time I think. We still have got a couple of things to fix but once we get that done, I think we’ve done a pretty good job.” Down the road in Sandy Bay, The Metz has been reborn thanks to co-owners Alex Haros and Drew Port and like Shippies, welcomed customers back just prior to Christmas. Best mates Haros (Mr Burger) and Port (Room for a Pony) had loosely discussed the idea of going into business together in the past, but when they were approached to look at The Metz, the memories came flooding back and temptation took over.
Metz coming back and it is a haunt that a lot of people have fond memories of,” Port says. “There was almost big shoes to fill, but we’re really happy with the way we executed it. People have been flocking to us since we’ve opened. “Feedback has been really good. It’s sort of my generation who came to it as the Metz, and then there’s a lot of locals particularly who remember it is Nickleby’s and the amount of times I’ve heard stories about the dance floor shaking and all that sort of stuff. There’s a very rich history I guess and it’s nice to sort of carry that on.” Located at 217 Sandy Bay Rd, The Metz has had a number of guises since being sold by the previous owners in 2011, including the most recent Dave’s Hot Pot venture which closed earlier last year. Since taking
“Obviously there was that sort of hype around The
PICTURED: SHIPPIES
PICTURED: THE TELEGRAPH HOTEL. CREDIT: THE MERCURY
the keys Haros and Port have been open seven days a week, providing a diverse offering which still includes the famous pizza menu. “It needed a fair bit of love, but I think particularly that alfresco dining is where you can see the potential and just being out there again, having had not been in for five or 10 years on that deck, you could look past what it was when we inspected it to what it could be and it brought those memories back,” says Port. “It’s a fairly diverse offering here now, we are doing breakfast, lunch, dinner, pizzas, functions, so there is a lot going on across the business. “The key difference between when we came here 10, 12, 15 years ago, is that there just wasn’t a lot of competition in general. There wasn’t the amount of pubs and clubs and restaurants that there is now, so whilst people are a lot more accustomed to going out for a meal, and I guess spending in venues, there is a lot more competition for that dollar. “We’re finding our lunch and dinners are going great, breakfast we’re still building… we’re still finding our feet I guess to some extent but we’re really confident we’re getting pretty close to where we want to be.”
PICTURED: ALEX HAROS (LEFT) AND DREW PORT AT THE METZ. CREDIT: NIKKI DAVIS-JONES
PICTURED: THE METZ SANDY BAY.
“There was almost big shoes to fill, but we’re really happy with the way we executed it. People have been flocking to us since we’ve opened,” - The Metz Sandy Bay co-owner Drew Port
EDITORIAL
Minister for Hospitality and Events Nic Street
Tasmania continues to be the events capital of the nation with another thriving summer of events being delivered across all regions of the State. The booming success of events like Festivale, the Burnie International and Ironman 70.3 all demonstrate the Government’s commitment to bring more world- class events to Tasmania, ensuring our events sector remains vibrant all year round. In Launceston, a sell-out Festivale showcased the state’s fantastic food and beverage to over 28,500 people over three days, drawing visitors from around Australia to celebrate all things Tasmanian. In the south, for the first time more than 1200 athletes from around the nation took to Hobart’s streets and waterways for the Ironman 70.3. Attracting over 3000 visitors to the state this inaugural event provided an economic boost of around $2 million to Tasmania. We look forward to seeing this event grow over the next four years. And in the north-west, Burnie International Tennis concluded with the Final on between Australian tennis stars James Duckworth and Rinky Hijikata, the latter fresh from his Australian Open Doubles victory. Tasmania’s visitor economy is thriving, business confidence is up, and our Government’s vision is to take the Tasmanian events industry to the next level.
Our blockbuster summer of events in Tasmania is, by no means over, with Ten Days on the Island, Taste of the Huon, Mona Foma at both ends of the state, the long weekend in Longford motorsport showcase, the Tasmanian Wooden Boat Festival, and the bucket-list adventure run Gone Nuts on the North West Coast over the next few months alone. The list of events that have taken place in Tasmania over the last few months is significant. From the Wynyard Tulip Festival, Taste of Summer, Festivale, the Big Bash and International Cricket, Hobart and Burnie International Tennis Tournaments and the Sydney to Hobart, there has been something for everyone. Our Government is proud to support so many fantastic events in Tasmania, and will always ensure they are fit to attract visitors and give Tasmanians access to the best world-class events in their own backyard. It goes without saying that each and every one of these events would not be possible if not for the tremendous organising committees, world-class stallholders and armies of staff that ensure the Tasmanian events experience is a truly memorable one.
All the best for the rest of the Tasmanian summer events season!
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EDITORIAL
Labor Leader and Shadow Minister for Tourism, Hospitality and Events Rebecca White
Strengthening and future-proofing our hospitality industry
about how they will pay their bills from July.
Under a Labor government, Tasmanians will pay Tasmanian prices for Tasmanian energy. A Labor government will cap power price increases at 2.5 per cent each year for three years, saving Tasmanian businesses thousands of dollars. And we will introduce a rebate scheme, making rebates per megawatt hour available to eligible businesses. Labor will also take real and meaningful action to address the housing crisis and provide affordable housing. We’ve seen the impact of the lack of affordable housing and government inaction to address this – and we know regional communities are struggling to get the workers they need simply because there is nowhere for them to live. One of the things we could do immediately is properly regulate Tasmania’s short-stay accommodation market. Instead of leaving it up to individual councils, we need a statewide pause on any new “whole home” short-stay permits. And we need the planning reform promised by the Liberals in 2014 but still not delivered, six years after they were due.
As we begin a new year, Tasmanian Labor is looking ahead with optimism and focused on planning for a prosperous future for our state. I know many hospitality businesses have taken heart from the bumper summer season, after years of Covid disruption, but I’ve also spoken to many business owners for whom the uncertainty and anxiety isn’t over. Soaring power prices – with more on the horizon – and other rising costs associated with record inflation have left many businesses on the edge, and I know staying afloat is a weekly proposition for some. Materials cost more, water costs more, waste disposal costs more thanks to the government’s waste tax and trade waste tax, and on top of that, you’ve got rising insurance premiums and soaring rents. So as 2023 unfolds, Labor is focused on providing the relief and support many in the industry need to not only survive, but also thrive. Since the Liberals broke their promise to de-link Tasmania from the National Electricity Market, power prices have already gone up by 12 per cent. Prices are set to rise by another 20 per cent per cent by the middle of this year, adding another $500 to the average annual household bill, with businesses set to pay thousands more. And, as many café and restaurant operators have told us, they simply can’t afford it and are in despair
The Labor team and I are committed to having the right policies to build the foundations of Tasmania’s future.
And we will keep holding the current government to account and pushing them to provide the help and support the industry desperately needs to support jobs right across Tasmania.
Membership & Corporate Update
The new year has only just begun, however there feels like there is a lot of positivity among our members as we launch into 2023. Our membership packs have now been sent out, this year they contain your membership sticker, certificate, and event calendar, keep an eye out for yours and make sure you display your sticker with pride. The event calendar has key dates with what we have planned in 2023, with the return of some of our great annual events as well as some new editions. Make sure you save these dates, there will be some great opportunities to network with colleagues and industry partners. We have already started working with our corporate partners to help reduce costs to your business and will shortly share a link to our online corporate partner booklet. These offers include great savings on premium wines, house spirits, as well as great ways to promote your business and they are exclusive to THA members. The membership team will be out engaging
with venues more than ever this year to make sure you are accessing all the offers suitable to your venue and working through your costs to help unlock other opportunities. If you want to access these offers at any stage, you can contact the THA team on 03 6220 7300. In 2023 we’ll also be launching our new website, dedicated member pages housing important documents and bringing our members services into the technology age. This website will allow us to highlight our members around Tasmania. The team will be in contact with you to make sure we have the right details listed for your venue. We hope these changes make dealing with the THA seamless and assist to add value to your membership and the industry. We would like to welcome the following new members to the association. Like all our members, these venues support the industry that supports them, and we would encourage all of industry to do the same and visit them when you can.
Bridport Bay Inn
Hope and Anchor Tavern
LIQ Distributors
Lake Leake Tavern
Port Esperance Sailing Club
Pumphouse Point
Blac Fig
The Cricket Hub Tasmania
University Football Club
Franklin Wharf Restaurant
Islington Hotel
Telegraph Hotel
Sush Bank Arcade
Sush Collins Street
Sush Track
Callington Mill Distillery
Mouth Waters Café
Red Velvet Lounge
Membership or Corporate Enquiries? contact Nick Roney E: nick@tha.asn.au PH: 0439 119 343
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PICTURED: FIREWORKS AT WREST POINT. CREDIT ALASTAIR BETT
WREST Point celebrated 50 years on Friday February 10 and while taking some time reminisce and celebrate its incredible past, it remains to look firmly to the future. The hotel’s journey has been nothing short of extraordinary and there is no doubt Wrest Point put Tasmania on the map and created an unprecedented boom in visitor numbers when it opened in 1973. Today, Wrest Point is renowned as one of the most iconic hotels in Tasmania, attracting roughly 82,257 hotel guests in 2022. Federal Group Managing Director and CEO Greg Farrell, Wrest Point General Manager Andrew Fox and Tourism Industry Council Tasmania CEO Luke Martin reflect on the significance of the milestone achievement and what its future looks like. Federal Group Managing Director and CEO Greg Farrell said it was a venue that has constantly reinvented itself to meet the needs of Tasmania’s tourism and events sector. CELEBRATING 50 INDUSTRY FEATURE
“We’re proud of the role that Wrest Point continues to play as a major employer and training ground for tourism and hospitality professionals,” Farrell said. “We’re incredibly proud of the property today, which has new restaurants and bars, boutique casino gaming spaces, and the best entertainment facilities in the state, including the refurbished Showroom.” Over the past half a century it has provided thousands and thousands of Tasmanians with work with many people having had their careers kick-started including Honey Bacon, Bernard Dwyer, David Christian, Rebecca White MP, Brendan Blomeley, and Jude Franks. Wrest Point is proudly part of Federal Group, which is Tasmania’s largest private sector employer and currently has about 650 staff at Wrest Point. “Our incredible staff is the key to its success, having over the years upheld the values and traditions of our organisation and continue to do so today,” Mr Farrell said.
19 Tasmanian Hospitality Review Feb/Mar Edition
PICTURED: GENERAL MANAGER ANDREW FOX PREPARES FOR WREST POINT 50TH. CREDIT: THE MERCURY
Tourism Industry Council Tasmania CEO Luke Martin said it’s hard to think of another hotel developed anywhere in Australia that has had such a profound impact on its local community, as the opening of Wrest Point had on Tasmania. “I believe its greatest impact has been in the lives of so many Tasmanians first attracted to careers in cooking, hospitality, and events because of a venue like Wrest Point. “So many Tasmanians who got their first jobs at Wrest Point have gone on to have long, successful careers in tourism and hospitality in Tasmania, interstate, and overseas. “It’s still today the largest workplace in our industry, full of young Tasmanians undertaking cooking apprenticeships and starting careers in hospitality, who will go on to work in our industry for years to come.” Wrest Point General Manager Andrew Fox said importantly, they’ve just put the finishing touches on a $42 million renovation and have their eyes firmly on the future. “Hobart has experienced enormous growth and change since 1973… looking back over 50 years, you’d have to say Wrest Point is a place of community, entertainment, and celebration.” “We’re proud of the role that Wrest Point continues to play as a major employer and training ground for tourism and hospitality professionals,” - Federal Group Managing Director and CEO Greg Farrell
PICTURED: WREST POINT CELEBRATING 50. CREDIT ALASTAIR BETT
PICTURED: JERRY LEWIS IN TASMANIA AS THE OPENING ACT FOR THE WREST POINT CASINO IN 1973.
PICTURED: WREST POINT BEING BUILT IN THE 1970S.
PICTURED: ABOVE: WREST POINT DINERS IN THE 70S. CREDIT: TASMANIAN ARCHIVE AND HERITAGE OFFICE, IMAGE AA3751096 PICTURED: BELOW: PATRONS IN ONE OF WRST POINT’S BARS. CREDIT: TASMANIAN ARCHIVE AND HERITAGE OFFICE, IMAGE AA3751099
Workforce Development
CAREER CONNECTOR
With so many online recruitment websites and tools to support employers and employees it’s often hard to know which ones are good and, more specifically, which ones are best suited to the hospitality industry. After a bit of research and a desire to find services that are free, we believe that the following would be the best places for Tassie’s hospitality businesses to start.
If you are looking for staff, the Career Connector program may be able to assist with introductions to potential workers. The Career Connector program is a free service designed to provide assistance to help people find a new job or take the next step in their career journey. The Career Connector program gets people ready for work faster with personalised career advice, support needed to confidently access training, connection to local Jobs Hubs, employment opportunities, service providers, and other programs that assist in the employment journey.
TAS TOURISM & HOSPITALITY JOBS PORTAL
Tasmanian Jobs tastourismandhospitalityjobs.com.au is a free, fast, and easy way for local businesses and organisations to connect with potential new employees and job seekers to find industry specific positions across Tasmania. The portal is co-owned by the THA & TICT and is managed by VXT. Tourism and Hospitality Hospitality and Tourism employers can simply upload a job advertisement for free to the portal and then let VXT do the rest. The job ad is then available for jobseekers with the passion, experience, and desire to work in Tassie’s hospitality and tourism industries to view, apply and share.
Connecting Tasmanians to training and jobs
For those seeking employment in the sector, the Jobs Portal can save the hassle of scrolling through multiple job sites to search for the right opportunity. Everything a job seeker needs is in one easy-to-use hub - along with tips on how to create a CV, explore education and training opportunities as well as stay up to date with job expos, support and local employment trends. To advertise your listing or find job vacancies across Tasmania, visit www.tastourismandhospitalityjobs. com.au
Career Connector is available to the following people:
• Those who have lost their job or been made redundant in the last 12 months; • Young Tasmanians aged between 18-25 • Older Tasmanians aged over 45 years and have been out of the workforce for 12 months or more; and • Migrants who have been residing in Tasmania for more than six months, have working rights and are unemployed or underemployed.
22 Tasmanian Hospitality Review Feb/Mar Edition
Workforce Development
To access this free referral service, please connect via https://www.searsonbuck.com.au/career- connector-request/ and add the comment “Career Connector Staffing Request” in the subject line. As a provider of staff throughout Tasmania, Career Connector can also offer employers the flexibility of engaging a candidate via an on-hired/labour hire staffing arrangement or their external payrolling service.
There are over 500,000 monthly hours of worker availability on Swaggie. With thousands of new jobseekers signing up each month, some hospitality jobs are seeing more than 100 applications in 48 hours. In addition to helping businesses find workers locally, people are looking for work in areas they’re travelling to, driving awareness of new regions, destinations, and venues.
Swaggie is an easy-to-use tool to help employers connect with an engaged base of potential workers.
SWAGGIE
Job platform Swaggie helping hospitality businesses find workers for free
With Swaggie employers can:
• Post unlimited jobs for free • Post jobs for future availability • Instant message applicants and contact all applicants for free
Launched last year, Swaggie is a free platform helping venues find workers for free.
Supported by hospitality and tourism peak bodies, the website connects employers directly with
• Keep jobs live for as long as you need • Promote your job with multiple photos
To post a job, simply head to https://app.swaggie.co/, register with an email, and add your ABN!
For more information, contact the Swaggie team at hello@swaggie.co, or visit Swaggie’s website at https://swaggie.co/ or Facebook page https://www. facebook.com/SwaggieCo
jobseekers, and is designed to help businesses better manage peak periods or ongoing turnover.
On Swaggie, employers post jobs for free, for as long as needed and as far in advance as required. This helps minimise cost, effort, and time, while letting you attract workers and build the best team possible.
Swaggie doesn’t get involved in the recruitment process, simply helping you connect with applicants.
23 Tasmanian Hospitality Review Feb/Mar Edition
Workforce Development
FACEBOOK GROUPS
providers and chat to businesses who are recruiting staff or considering taking on an apprentice.
If you are a Hobart business on the hunt for bar, front of house or kitchen staff the following two Facebook groups are worth joining. They are good places to advertise a vacancy or look for casual staff.
As a business who registers to support the event you will have the opportunity to:
• Meet the ‘next generation’ of hospitality employees • Recruit staff for immediate vacancies or get a head start on finding casual staff for peak times or even next summer • Network with other businesses • Find out about the current training opportunities – accredited certificate courses and non accredited short courses and skill sets • Speak to the experts about taking on an apprentice
HOSPITALITY
Hobart Bartenders https://www.facebook.com/groups/ BartendersofHobart
EXPO CAREER
Looking for staff? Considering an apprentice in the future? Want 1st pick of the next generation?
BOOK A RECRUITMENT SPACE AT ONE OF OUR EXPOS
Hobart
Chefs
https://www.facebook.com/
Hobart RACV Hobart Hotel 28th Feb 9.30-1.00 & 1.30-6.00 & 1st Mar 9.30-4.00 Launceston - Peppers Silos 7th March 9.30-5.00 Burnie - Central Hotel 16th March 9.30-5.00
groups/852363204824159
CAREER EXPOS
Following on from our successful mini recruitment fair held in November last year the THA has organised to hold statewide Career Expos:
Enquiries or to book your space: email roger@tha.asn.au phone 0409357408
You can book a space at an Expo for a short amount of time or for a whole day. Please contact roger@ tha.asn.au or 0409 357 408 with any questions or to book a space.
• Hobart 28th Feb & 1st March • Launceston 7th March • Burnie 16th March
These events will be promoting careers in hospitality to students and members of the general public. Participants will be able to watch masterclasses, get involved in hands on experiences, talk to training providers, meet with apprenticeship network
Enquires? Contact Roger O’Meagher E: roger@tha.asn.au Ph: (03)6220 7306
24 Tasmanian Hospitality Review Feb/Mar Edition
passion SHAREYOUR IN TOURISM & HOSPITALITY
JOBS AVAILABLE NOW@ Now across Tasmania there are hundreds of tourism and hospitality jobs ready to be filled.
EDITORIAL
The Tasmanian Government’s Regional Jobs Hub Network has been busy over the summer finding creative solutions to workforce shortages by bringing together local job seekers and businesses. Hannah Zoudar, the manager at Beachfront in Bicheno, is one operator who has benefited from the services and contacts that her local Jobs Hub (Break O’Day Employment Connect) was able to offer. She had exhausted all avenues for finding local housekeepers, so approached Ward Totham, BODEC’S Employment Connector to discuss the situation. Through his connections with Workforce Australia provider, Asuria, Ward was able to identify a pool of keen job seekers interested in Hannah’s housekeeper roles. “We had great success by broadening our staff search to the nearby town of St Marys but the job seekers had no transport to get to Bicheno for an interview,
however we didn’t let that stop us,” Ward said.
“We used the Area Connect service to get people to the interview and the result is all four were employed which is fantastic.” Area Connect is a Tasmanian Government-funded transport solution delivered by Community Transport Services Tasmania. It gets people to work and training where no other service is available. Area Connect now collects the four employees from St Marys and transports them to the Beachfront in Bicheno where they work their shift and then return to St Marys in the afternoon. “Finding a solution to assist the Beachfront has been immensely rewarding, but the real impact has been for the new employees. Their new jobs have been life changing,” Ward said.
FROM LEFT: WARD TOTHAM, BODEC EMPLOYMENT FACILITATOR WITH LEE-ANN KENNEDY (BEACHFRONT HOUSEKEEPING SUPERVISOR), STEVE WOLFE, AREA CONNECT LOCAL COORDINATOR AND NEW EMPLOYEES TAYLOR KING AND COURTNEY MIDDENDORP.
26 Tasmanian Hospitality Review Feb/Mar Edition
EDITORIAL
Further down the coast in the south east of the state, staff at the local Jobs Hub (Business and Employment Southeast Tasmania (BEST)) know all too well the challenges that tourism and hospitality businesses in the area face with staff shortages. But the secret to their success has been in the relationships they have built with employers on the ground and knowing the strengths and qualities of local job seekers. BEST’s expertise in connecting local businesses with local employees helped Will Kingston from Park Beach Café find two new staff. He was introduced to two people and after successful work trials both have started in back-of-house and barista roles.
Will said he found it incredibly easy to work with BEST and was thrilled with the result and quality of the new staff. “It was very easy to give the team a call and tell them what I needed and then be introduced to potential staff for a work trial. The new staff have been thrown in the deep from the start but they’ve picked it up really well,” Will said. The Regional Jobs Hub Network, supported by Jobs Tasmania, has helped over 2500 Tasmanians into work. The Network will further expand its reach with a new Jobs Hub being added in the Huon Valley, and
LEFT: ANDREW HYATT, BUSINESS AND EMPLOYMENT SOUTHEAST TASMANIA, WITH WILL KINGSTON FROM PARK BEACH CAFÉ.
BEST’S Employment and Training Coordinator, Martin Killick said that often local employers weren’t sure how to find staff. “They might have tried to advertise in the usual ways or asked friends or family. But what we can do is identify keen job seekers that might be lacking a bit of confidence and bring both parties together’ Martin said.
Break O’Day Employment Connect expanding to Dorset in early 2023.
If you are looking for staff for your business contact your local Jobs Hub today.
stategrowth.tas.gov.au/jobstasmania
27 Tasmanian Hospitality Review Feb/Mar Edition
EDITORIAL
Fee-Free TAFE in 2023
grow by upskilling new and existing staff,” Mr Dreher said.
If you’re looking to upskill in 2023, there’s still time to access TasTAFE Drysdale’s fee-free hospitality and tourism courses.
To be eligible for a fee-free place people must be:
• a resident of Tasmania or working in Tasmania • an Australian or New Zealand citizen, an Australian permanent resident, an eligible VISA holder, or • of working age.
Fee-free places are available across a number of courses including:
• Certificate II in Baking • Certificate II and III in Hospitality • Certificate II in Kitchen Operations, Certificate III in Tourism • Drysdale Housekeeping Essentials; and • The Front Office Experience. TasTAFE CEO, Grant Dreher, said via an agreement between the Tasmanian and Australian Governments, TasTAFE is providing fee free places to those wanting to train, retrain or upskill. “Fee-free courses will help address skills shortages in the hospitality industry by removing the fee barrier to access training. They will also assist businesses to
“We see greater access to our training as a win for our learners, industry and the community,” Mr Dreher said.
Fee-free hospitality and tourism courses are available in Hobart, Devonport and Launceston and may be on-campus, a mix of on-campus and online, or in the workplace, depending on the course. Fee-Free TAFE is a joint initiative of the Australian and Tasmania Governments, providing tuition-free training places to students wanting to train, retrain or upskill.
Apply now for a TasTAFE fee-free course at: www. tastafe.tas.edu.au/fee-free.
MENTORING IN TOURISM AND HOSPITALITY TRAINING PROGRAM
Enrol Here
VXT has scheduled the next Mentoring in Tourism & Hospitality Training Program in St Helens commencing April 17-18 and a further day on May 22. The program is designed specifically for those who are looking at furthering their career in tourism and hospitality.
Dates: Location:
April 17-18 and May 22 St Helens
VXT has partnered with Registered Training Organisation, National Food Institute (RTO ID 3821) to deliver training in a mentoring program that has been put together specifically for the hospitality and tourism industries in Tasmania. The program includes accredited units: BSBLDR411, BSBLDR413 and BSBXTW401.
For more information and to enrol in the program please visit our website at www.vxt.org.au/mith
vxt.org.au/mith
VXT | Training a hospitality and tourism workforce to deliver the Tasmanian experience
EDITORIAL
We need to attract Working Holiday Makers back to Australia Like most states in Australia, many Tasmanian tourism businesses rely on Working Holiday Makers (WHM) to tackle the skills shortages, especially in the hospitality industry. There is a need to attract these young adults back to Australia, as business owners and employees are working excessive hours to service the needs of their customers. Australia is competing on the world stage for overseas workers, so we need to promote it as a great destination for these candidates. States such as South Australia and Queensland are starting to run their own campaigns to attract these young people to support businesses in need of labour. It is imperative to keep lobbying to the Federal Government to not only attract these individuals to Australia, but also offer longer stay and visa extension for those working in the hospitality and tourism industries. There are two programs which allow businesses to access candidates from overseas. The more popular program is Working Holiday Visa Subclass 417, and
there is also the Work and Holiday Visa Subclass 462. These visas can be approved in as fast as 24 hours, and do not have such compliance and costs like the Subclass 482 visa pathway. Employers of the WHM offer a role for six months on award rates; and once probation is completed and the candidate has a skill set on one of the Occupation Lists, they can progress to a longer-term visa. It is a very cost-effective solution with long-term prospects. Moreover, Subclass 417 is accessible for 19 countries and Subclass 462 is accessible for 28 countries, providing a very large pool of young people to attract to travel and work in Australia. Many businesses say that without international workers, they cannot keep their doors open. WHM contribute over $3 billion to the Australian economy and support jobs in regional Australia. They arrive in Australia with money to spend and earn income in the local communities and this then goes back into the communities. These are very valuable visa programs and more needs to be done to promote Australia, especially Tasmania, as a destination for an international working experience.
Acquiring & shortlisting candidates Skills assessments & training 360 reference checks In-depth competency interviews Video interviews & skills demonstrations Visa lodgement & coordination Booking flights & accommodation Ongoing candidate support Employment contracts All-in-one candidate management services SKILL SHORTAGE SOLUTIONS
Fully integrated recruitment & immigration solutions for Hospitality and multiple other key industries
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perdamanglobalservices.com.au
(08) 9429 5111
advice@perdaman-gs.com.au
Level 17, 58 Mounts Bay Rd, Perth WA
Employment Relations -Business Improvement Update
Key Industrial Legislation Changes
and want to bargain with those other employers. • This will only apply to employers with at least 20 employees and who are not covered by another enterprise bargaining agreement which has nominally expired. Enterprise agreements • The Fair Work Commission will be able to consider the views of the parties to an enterprise agreement as to whether a proposed agreement passes the Better Off Overall Test (“BOOT”). From December 6 6. Fixed Term Employment contracts for a specified term (includes fixed term contracts) With some exceptions: • fixed term or maximum term contracts entered prior to 7 December 2023. • employees whose remuneration exceeds the high- income threshold (currently $162,000) • employees with specialised skills who are employed to complete a specified task. • employees who replace permanent employees on leave or for emergency situations. • apprentices and trainees. • where the provisions of a Modern Award allow • Some of these changes are already in effect while others will gradually come into effect during 2023.
Members and hospitality and associated businesses may be aware with recent announcements on December 6 last year the Federal Government made significant amendments to the Fair Work Act 2009 (Cth). A summary of the key changes summarised below.
From December 7, 2022 1. Pay secrecy
• Pay secrecy clauses in existing employment contracts no longer have any legal effect and are banned from being included in future contracts. • Employees now have a workplace right (protected by law) to openly discuss their remuneration with one another. 2. Anti-discrimination • Existing protected discriminatory attributes have been extended to include breastfeeding, gender identity and intersex status.
From March 6 3. Sexual harassment
• Employers will have a positive duty to proactively take reasonable measures to eliminate, as far as possible, unlawful sexual harassment and sex discrimination in the workplace and to manage these risks in a similar way to health and safety risks. • Unless employers can demonstrate that they have taken such measures, they may be held vicariously liable for the sexual harassment behaviour of their employees. From June 6 4. Flexible work requests and requests to extend parental leave. By June 6 (unless proclaimed earlier) 5. Enterprise bargaining Two new multi-employer bargaining streams will come into effect, namely: • “Supported bargaining agreements”, in terms of which the Fair Work Commission or the Minister for Employment and Workplace relations may require multiple employers in low paid industries, or which have common industries, to bargain together; and • “single interest employer authorisations”, in terms of which the Fair Work Commission may direct certain employers to bargain with other employers if their employees have clearly identifiable interests
7. Family and Domestic Violence Leave New paid leave entitlement
• The Fair Work Act 2009 provides for 10 days paid family and domestic violence leave to all employees, in line with the following dates. • From 1 February 2023, for employees of non-small business employers (employers with 15 or more employees) • From 1 August 2023, for employees of small business employers (employers with less than 15 employees, including casuals). • All employees, including full-time, part[1]time and casual employees, can access up to 10 days of paid family and domestic violence leave (FDVL) in a 12-month period. • Note Does not accrue year to year Not recorded as domestic leave to protect the individual TBD. Upcoming Bi- Monthly Webinars 2023 Schedule • Tuesday April 4 - 11am • Tuesday June 6 - 11am • Tuesday August 8 - 11am • Tuesday October 3 - 11am • Tuesday December 5 - 11am
Enquires? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407869924
31 Tasmanian Hospitality Review Feb/Mar Edition
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