Great Customer Experience Program
GCE South
In recent years I have been working hard and hands on managing venues in Launceston, Low Head and Bridport. I’m very passionate about making profitable hospitality businesses with happy staff and great customer experiences - the perfect combination! I am deeply connected to the tourism and hospitality industry in communities across Tasmania, I am very proud of what we do and how many exceptional products, experiences and people we have in our industry. For three decades now I have loved every job I have had in the industry - 5-star hotels, and restaurants, tourism sites, heritage accommodation precincts, vintage motels, local pubs and bottle shops, busy cafes, seafood shacks, catering weddings and retreats in the wilderness, and volunteering with events, festivals and sports clubs brings me the joy.
The THA is excited to introduce the newest member of our GCE team - Anita Lewis! Neets, who is no stranger to the hospitality industry, has relocated to Hobart and will be out and about visiting venues in the lead up to Christmas. She will be a welcome addition to the program, bringing a wealth of experience, knowledge and passion.
From Anita: I grew up on the East Coast of Tasmania, and began working in hospitality at 14. The love of the industry was instant for me. I went on to train broadly including property management, commercial cookery and front of house hospitality. Great managers believed in me early - I began running a pub before I knew
I am so thrilled I can bring my energy and passion to help others, to the GCE program of the THA.
GCE North West
The picturesque Stanley Tarkine Region has been buzzing with excitement as it celebrates recent achievements that highlight its vibrant hospitality and tourism sector. With Hursey Seafood clinching a prestigious National Seafood Industry Restaurant Award and Stanley being honoured with Silver in Australia’s Top Tiny Tourism Town Award for 2024, the region is showcasing its commitment to excellence in service and experience.
what I was really doing at 19, then I wanted fine dining experience so I very persistently harassed Terry Fidler for a job in his St Helens restaurant, Fidlers on the Bay where my knowledge of food and wine went to the next level! I worked for the Dohertys Hotel family in the launch of their St Helens Hotel and then developed and opened my first restaurant Angasi when I was 23. With my business partner Thomas Dicker and my husband Darren Lewis, we had seven strong years running Angasi at Binalong Bay, a very successful modern Australian restaurant, winning THA/AHA awards annually. We were at the beginning of the modern Australian restaurant breakthrough for regional Tasmania, it was great times! We were very young and keen with no business experience and we worked 90 hour weeks, paid ourselves $10 an hour, employed over 50 life long friends, made so many people happy, and loved every minute of it. Alongside my multiple hospitality jobs I maintained a career in Local Government for 10 years, I loved being able to bring the same level of customer service from hospitality to council. My background in planning and economic development is always very relevant to my hospitality work.
Recently, Gena, returned to the Stanley Tarkine Region to spread the Great Customer Experience Program’s magic. During her visit this also included Hugo’s Brew
26 Tasmanian Hospitality Review Oct/Nov Edition
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