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We run our business with high levels of individual accountability and minimal bureaucracy.
This builds a sense of entrepreneurship and encourages each business unit to be creative in their day to day operations.
Operating Safe Venues to go through a training program that includes: Induction Training & Operation Manual; Workplace Hygiene Procedures; Health, Safety and Security Procedures; Applied First Aid; Work In A Socially Diverse Environment; Situations; Safe Food Handling Manual; Product Knowledge.
To ensure a total quality approach that is consistent with each new venue, I develop comprehensive Policies and Procedures for each key area of the business are in place.
These currently include: Food & Food Safety: Head Chef; Quality Assurance: Venue Manager; WH&S Management: HR Manager; Responsible Service of Alcohol: Venue Manager.
Where applicable, my registered security include Responsible Service of Alcohol at all times, with more during peak hours. I also employ WH&S Consultants to devise policy. As per the mandates of my Liquor Licensing, I have an approved