The nominations are in for the 23rd Australian Bar Awards, as voted by the bar industry and we are thrilled to see the hard work and dedication of our teams result in nominations in multiple categories.
Congratulations to Eau de Vie Melbourne and Sydney, Boilermaker House and Pearl Diver.
We sat down with down with Arianna Martini, Reservations and Events Coordinator for Nick & Nora’s to discuss hospitality and her role at The Speakeasy Group.
What do you love about the industry?
I enjoy providing clients with a variety of services. I would say I excel at coordinating multiple events and cultivating strong relationships with clients and venue teams, which is crucial in this industry.
A day in a life as a Reservations and Events Coordinator at Head Office
It really depends on the day of the week. Monday is usually the busiest for me as we go through emails and client inquiries from weekend reports. My main focus is on finalising events and saving all the details on Tripleseat, the event platform we use. In the afternoons, we usually take the time to reach out and respond to inquiries, either by phone or email.
What do you love about your role and working at the Head Office?
I enjoy working with my team at the Speakeasy Group. The company is inclusive, flexible, and offers a supportive environment.
Favourite drink on the Nick & Nora’s menu?
I enjoy the drinks from Pearl Diver, but I do have a soft spot for Nick & Nora’s Melbourne. My favourite drink at Nick & Nora’s is Passion Project.
Where would we find you on a day off?
You would find me out with my friends on my day off! I love going to bars or restaurants to have a great time!
I hope you are all well, keeping warm, and keeping the winter blues at bay!
After our shift to Tanda we have taken on feedback from both our finance and venue teams and have decided that the best move for everyone is to move to a weekly pay cycle across the group. This is to commence next week to be in line with the new financial year.
What this means for you?
Melbourne staff will be paid on Tuesday 2nd July and weekly there after. Sydney staff will be paid on Wednesday 3rd July and weekly thereafter.
The pay cycle will run from Monday to Sunday. This means it is now more important than ever to ensure that every shift you work is recorded correctly in Tanda.
Please make sure to sign in and out at the beginning of your shift and for all breaks. Managers, we ask that you approve all shifts daily to ensure that Monday payroll is a quick and smooth process for you and your team.
As we roll into a new financial year, there are a few other changes to be aware of:
Superannuation
As of July 1, 2024, the superannuation guarantee will increase from the current rate of 11.0% to 11.5%.
Rate of Pay
The minimum wage review for the 2023-24 decision has been published by the FWC, confirming a minimum wage increase of 3.75%. Over the coming weeks, the FWC will also publish draft determinations and orders on how the increase impacts each modern award. The FWC will then update those that are paid an hourly rate accordingly. This will be an automatic update within Tanda and will come into effect for the first pay period after July 1.
Finally, while I have your attention, thank you for all of your hard work across the group, we appreciate everything you do!
As always, please feel free to reach out to myself or Ian with any queries.
Kindest regards,
Tracy
I acknowledge the Traditional Owners of the land on which we stand, and pay our respects to Elders past, present, and emerging.
To book: email[email protected] with your name, number of tickets & which show you would like, your confirmation email and tickets will be sent back from the booking’s office.
With the recent changes to our time and attendance software, we are also adapting to new software, including an automated Right to Work Check software (vSure) that will help us verify the work rights of our employees across the company and our venues.
Previously, with Employment Hero only those who were not citizens or permanent residents of Australia were required to upload the data however with this new software and to bring us in line with the Right to Work Check all staff are required to complete it.
With that being said, once we have added your details on vSure, you will receive an email and a text message instruction requesting permission to check your Right To Work in Australia.
For questions and concerns feel free to reach out to me or Tracy.
As some of the Melbourne staff have experienced, we have encountered a few glitches while transitioning to the new payroll software, Tanda.
We have found that some issues stem from staff not signing in and out correctly for shifts and breaks. To ensure everyone is paid correctly and on time, please make sure to check and confirm your sign-ins and sign-outs at the end of each shift.
A massive congratulations to Tibo Menut from Eau-de-Vie Melbourne for winning the Speakeasy x Patron Cocktail Competition. Tibo will be heading off on a once in a lifetime trip to Mexico inn the coming months alongside the winner of the Mentor ticket that will be announced on Monday the 20th of this month.
Congratulations to our finalists, Brodie Hall, Raphaelle Jourden, Harrison Kennedy, Sarscha Lewis and Gizeth Franco.
Thank you again for everyone who entered, came along to the final and assisted in the execution of the competition in any way. Viva la Mexico!
We sat down with Trishank Fernandes over a True Detective cocktail for a catch up.
Trishank is the experienced and devoted Venue Manager at 1930’s Art Deco inspired Cocktail and Champagne bar Nick & Nora’s Melbourne.
Tell us a bit more about your hospitality journey and what you love about the industry?
Variety is the spice of life and hospitality seemed like a good fit to hone my people skills, foster meaningful connections, and make a positive change wherever I worked. The first seeds were sown way back on our annual family vacations in Goa, India- the land of sun, fun, beaches, and entertainment. Curiosity led me to befriend the staff who were more than happy to keep me entertained with a few chores.
Leaving a sheltered family life, I took a giant leap of faith to chase my dream in Australia. Sheer grit, passion, work ethic and commitment helped me steadily transition from a bar back to my current role as Venue Manager at Nick & Nora’s. I thrive on challenges and the thrill of fixing issues keeps me going.
What do you love most about your role at Nick & Nora’s?
I love the fast pace, pressure, vibe and energy of the role and the venue. Interactions with customers from all walks of life and the happy smiles keep me invigorated. I love working with a dedicated and passionate team who share the same goal to create a memorable experience for our guests. No day is ever the same and there is always a surprise waiting around the corner!
Where can we find you on a day off?
Most likely catching up on sleep, staying on top of household chores and meal prepping. The occasional weekend off could find me on a fun day out doing something adventurous with my partner or having a relaxing day around the house watching a movie. Strawberry picking, salsa dancing, wine tasting, and exhibitions are among some of my spontaneous outings!
My favourite drink on the menu at Nick & Nora’s?
The True Detective is my favourite drink on the menu at Nick & Nora’s. Apart from it being an amazing TV series to watch, I love the smokiness that the cocktail has alongside a touch of sweetness from the pear brandy. It’s a match made in heaven for any whiskey lover!
What does a day in the life of your role look like?
My role as Venue Manager at Nick & Nora’s is a balancing act juggling large teams, guests, and plenty of functions. On busy nights, it’s all about ensuring the guest experience is top notch and keeping the team motivated. In short, my role is a thrilling rollercoaster ride of creativity, problem-solving and strategising for future success.
We sat down with down with Andy Caldwell, the Venue Manager of Mjølner Sydney over a whisky poured from Mjølner itself to discuss hospitality and his role at The Speakeasy Group.
Tell us a bit about your hospitality journey and what you love about the industry?
My grandfather started in the Hospitality industry in 1930’s Belfast when he was just 8 years old, working in bars as a bus boy saving up money to buy his first bar in Belfast at the age of 16 in 1938. It’s something my father continued in the vein of the culinary world rather than Pubs and Bars and rose to be quite the recognised and respected chef in the Irish Hospitality scene in the 1970s and 1980s. You could say Hospitality runs in my blood.
I love hospitality not only because it was what allowed a poor catholic family to pull themselves out of poverty and rise to a level where they sent not one but two children to Harvard University and Cambridge University, but because it is one of the few industries where the connection with people is still maintained and strong, it is an industry where it is all about people. And I love that. You really get out of hospitality what you are willing to put in.
Throughout my career I have worked in Cocktail Bars built in churches, comedy clubs, leading London cocktail bars, Michelin Guide Restaurants, and even your local pub, dedicated to understanding and developing my skills in many different areas to refine my knowledge, experience, and capabilities as much as I can.
What is a day in the life in your role look like as Venue Manager of Mjølner Sydney?
My day to day is mostly consumed with ensuring that the experience we have dedicated ourselves to delivering is executed to the highest level. Interacting with customers, kitchen, and staff alike to ensure that all cylinders are firing. But also, in the background whenever I have the time, constantly investigating and developing ways of growing the brand.
What do you love most about your role as Venue Manager and working at Mjølner?
My team more than anything. Since beginning I have grown the team around me to a great place where we are really a close-knit family of lads and ladies who have all come to really thoroughly enjoy what they do, and working with each other. Which makes me very proud to say the least, seeing fully what they are all capable of once they are given the space and the time to do so.
Favourite dish on the Mjølner menu?
My favourite dish at Mjølner would have to be the Sydney Rock Oysters, basic I know but the sunrise lime vinaigrette that our fantastic kitchen put together for it is nothing short of stunning, and who doesn’t love an oyster?
Second would have to be the Grilled Whole Snapper, with snow pea sprouts, charred garlic shoots, and a fantastic lemon-based sauce that is generously drizzled over the top. It is absolutely to die for..
Where would we find you on a day off?
Most likely at the beach or at the gym, swimming in the water or working out just seems to do wonders for my ability to really relax. That or sat on my couch playing a video game like most nerds my age.
