Page 40 - Tropic Magazine Issue 22

TROPIC • COVER STORY

Q&A Amy managing our staff and I

Ross-Reid think that does show so
HR Business Partner that’s gone a long way
to attracting the people
What attributes have staff been we’re after. The workforce
selected for? We’re very big on their is around 250-strong and
personalities. We’ve got really great there’s a lot of diversity in those
training programs in place so we were after roles. We’ve got people of all
collaborators who really shine and stand ages and backgrounds.
out from the crowd. And yes, we are the What is the scope for promotion? With Riley,
wild child but we’re also a five star hotel the first Crystalbrook Collection hotel to
so we absolutely do still look at people’s open in Cairns, we’ve had a 25% progression
experience relevant to the positions rate for our staff to either transfer to other
they’re applying for to make sure we roles within our properties or receive
really hit the mark. promotions, which is a huge percentage of
Where has the interest come from? There’s staff. One of our philosophies is if you’re good
been a lot of interest both locally and at what you do, there’s only one place you’ll
nationally. A lot of people have heard about go and that’s up. When you think about our
the Crystalbrook brand and they want to brand across Australia, we’ve obviously got
be part of that vibe. We think differently other hotels in Byron Bay, Newcastle and
about our approach to customer service and Sydney so there are lots of opportunities.

Q&A Ross or inside where there’s some nice the kitchen and bar
staff to make sure
lounge seating or the energetic bar
McFarlane setting. Flynn’s Italian is a little bit everything’s en
Food and Beverage more relaxed fine dining, perfect for pointe and building
a big knowledge
an evening meal. And what better
Manager way to provide a night cap than to of our products so
head up to Whiskey and Wine, which our staff can make
How does the variety of food and also has a cigar bar. recommendations to
beverage options cater for different What has your day-to-day job our customers based on
customers? Being the third hotel, entailed to prepare for the opening? whatever their preferences
we have had a great learning ground We’ve introduced our team to the might be.
opening Riley and Bailey, and we’ve business and we’re really trying How does Flynn’s dining and
got a wide variety of offerings at to get them to embrace that drinking vibe differ to that of other
Flynn. Boardwalk Social caters for Crystalbrook vision and the passion luxury hotel brands? My spin on it
that relaxed gastro-pub style fare that we share for hospitality, really is that we’re providing luxurious
and the layout gives the opportunity getting them to understand that service minus the pretension.
for customers to sit themselves in we’re here to provide our guests an We can do it in a relaxed setting
different areas, whether it be on experience and a journey, not just but also provide guests with that
the street front to people-watch a transaction. We’re working with premium experience.

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40 • Tropic • Issue 22