Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's both this morning and we're talking. You're more than
welcome with Steve Olda. He's the CEO of the Tasmanian
Hospitality Association. You've been doing that for about sixteen years.
Speaker 2 (00:08):
Yeah, been there a while now, mate, come out of
government role and then into this role.
Speaker 1 (00:11):
So have you done a lot of hospitality yourself?
Speaker 2 (00:14):
Now? I've worked behind bars and stuff through football and
basketball clubs that I've been involved in. I've been president
of a few different clubs, and so I've done the
sort of work on the bar, but not paid jobs
in hospitality. I come from a government sort of relations background,
burn an advisor in government, so I got head under
to do this role sixteen years ago, and I guess
over that sixteen year journey, I've probably become a bit
of an expert in hospitality stuff, but I've never actually
(00:35):
worked in a paid job in it.
Speaker 1 (00:37):
When you've been around all of these industries for so long,
can you highlight some of the skills that would be
crucial if you wanted to get in to have a
successful and maybe long career in hospitality.
Speaker 2 (00:46):
Yeah. Look, I think the key one for me is
just the can do attitude and a smile and willingness
to deal with people. The most successful people I've saying, Yeah,
I think about Angeloi fraciaut DeAngelo's. You walk in the
door of DeAngelis and Angelo's there. He greets you with
a smile. He knows a little bit about you, he
knows which football club you go for, whatever it might be,
and he's always got a smile on his face. And
he's always got the can do attitude. You know, he
can always work out. It might be the busiest night around,
(01:08):
he's got to squeeze some vip into a table. He
can always just deal with it and work it out.
And I think the can do attitude and the positive
personality and nature about just love dealing with and talking
to people will get you through most things in the industry.
And then it leads off to whether you want to
be a chef, back of house person or whatever. I
think anyone with the right attitude can do any of
those roles in hospitality.
Speaker 1 (01:27):
Yeah, right now, if you were going to be a chef,
does knowing all the words in the swear word dictionary.
Speaker 2 (01:32):
Help and helps? So you would have thought that I'd
be pretty good at it, but I actually can't cook
for it. Well, but yeah, you got to have a
personality that suits going into the kitchen and dealing with that.
But I think you'll talk to you probably massimine. People
like that are amazing chefs that have for amazing careers
in the industry. But I guess you've got to have
an interesting food if you want to be a chef.
That's a primary thing. And I think anyone who has
(01:52):
an interest in food can go in and learn. I mean,
my steps on. His first job was working out customs
housepen a bit of a dishy, and then a couple
months later he was helping the chefs and he was
cooking meals of different varieties, even from the basic level
up a little bit. Now he can cook great meals
now at home and stuff. And that was just from
working in a back of house kitchen as a sort
of sixteen year old.
Speaker 1 (02:09):
So now that your son's got all these skills, I'm
guessing you're not trying to kick him out of the
house anytime soon. No. No, he's also.
Speaker 2 (02:13):
Apprentice carpenter in his full year, so we can actually
use his carpentry skills and he's cooking skills. But I
probably wish i'd done it when I was young, because
I'm probably the worst cook in the house.
Speaker 1 (02:21):
Yeah right, there are amazing skills to actually have. Just
to know how to cook a handful of dishes can
get you so far in life.
Speaker 2 (02:27):
Oh Canada, I said, Xavier was sixteen when he started
doing it all, and he can cook most meals and
do it without really trying, where I'd never really learned
those skills when I was young. I was too busy
out playing footy or cricket. But a part of me
says I wish I did learn that sort of stuff
because I think those sort of survival skills, if you
want to call it, are crucial for life. So I'd
encourage anyone to at least learn how to cook. So
let's be honest, if you learn how to cook, it
can pretty much survive.
Speaker 1 (02:48):
I also think that in this industry, from what I've seen,
is it can be something you need to really put
a lot of effort into. But at the same time,
everybody you work with will also go out and have
a good time, so it really supports a real good
social life as well as work ethic.
Speaker 2 (03:01):
That's why the industry is so great, as it does
actually suit everyone. A rafted different people and people can
fit and work the hours that they want to work,
which I think fits in really well. So as I said,
I think a lot of the skills you can work
an hour in so you can learn them as you go.
You've got options to go to training off the job
at dry Stale or wherever it might be, or you've
got the opportunity to learn on the job, and that's
where a lot of our people do is they learn
those skills. But if you've got the right attitude when
(03:22):
you first come in, I think you can do anything
in any career, and hospitality is no different.
Speaker 1 (03:26):
I think it's a great place to learn hospitality here
in Tasmania also as well, because we've got such a
high level of extremely high quality people in just about
every facet of the industry I understand.
Speaker 2 (03:37):
And TASMANI has just become more and more renowned for
their food and wine and they're great things about the
hospital industry. So you're in a perfect breeding ground, let's
call it. But I mean I also remember one of
the things Fel cape On, who was on my board
when I first started her own Ball and Change for
a long time he used to say, is he's always
talk to me about how many doctors and lawyers he
had go through Ball and Chain who were studying and
work there. And he always said that when they come
out of their unit to ground, they're about to be
(03:58):
a doctor or a lawyer or whatever was. He'd say
they were so far ahead of one else just because
of the customer service skills they learned in hospitality. For
whatever crew you go into.
Speaker 1 (04:06):
We're going to take a break, we'll come back. We'll
talk a bit more with Steve Old who's the CEO
of the Tasmanian Hospitality Association. This is your more than
welcome
It's both this morning and we're talking. You're more than
welcome with Steve Olda. He's the CEO of the Tasmanian
Hospitality Association. You've been doing that for about sixteen years.
Speaker 2 (00:08):
Yeah, been there a while now, mate, come out of
government role and then into this role.
Speaker 1 (00:11):
So have you done a lot of hospitality yourself?
Speaker 2 (00:14):
Now? I've worked behind bars and stuff through football and
basketball clubs that I've been involved in. I've been president
of a few different clubs, and so I've done the
sort of work on the bar, but not paid jobs
in hospitality. I come from a government sort of relations background,
burn an advisor in government, so I got head under
to do this role sixteen years ago, and I guess
over that sixteen year journey, I've probably become a bit
of an expert in hospitality stuff, but I've never actually
(00:35):
worked in a paid job in it.
Speaker 1 (00:37):
When you've been around all of these industries for so long,
can you highlight some of the skills that would be
crucial if you wanted to get in to have a
successful and maybe long career in hospitality.
Speaker 2 (00:46):
Yeah. Look, I think the key one for me is
just the can do attitude and a smile and willingness
to deal with people. The most successful people I've saying, Yeah,
I think about Angeloi fraciaut DeAngelo's. You walk in the
door of DeAngelis and Angelo's there. He greets you with
a smile. He knows a little bit about you, he
knows which football club you go for, whatever it might be,
and he's always got a smile on his face. And
he's always got the can do attitude. You know, he
can always work out. It might be the busiest night around,
(01:08):
he's got to squeeze some vip into a table. He
can always just deal with it and work it out.
And I think the can do attitude and the positive
personality and nature about just love dealing with and talking
to people will get you through most things in the industry.
And then it leads off to whether you want to
be a chef, back of house person or whatever. I
think anyone with the right attitude can do any of
those roles in hospitality.
Speaker 1 (01:27):
Yeah, right now, if you were going to be a chef,
does knowing all the words in the swear word dictionary.
Speaker 2 (01:32):
Help and helps? So you would have thought that I'd
be pretty good at it, but I actually can't cook
for it. Well, but yeah, you got to have a
personality that suits going into the kitchen and dealing with that.
But I think you'll talk to you probably massimine. People
like that are amazing chefs that have for amazing careers
in the industry. But I guess you've got to have
an interesting food if you want to be a chef.
That's a primary thing. And I think anyone who has
(01:52):
an interest in food can go in and learn. I mean,
my steps on. His first job was working out customs
housepen a bit of a dishy, and then a couple
months later he was helping the chefs and he was
cooking meals of different varieties, even from the basic level
up a little bit. Now he can cook great meals
now at home and stuff. And that was just from
working in a back of house kitchen as a sort
of sixteen year old.
Speaker 1 (02:09):
So now that your son's got all these skills, I'm
guessing you're not trying to kick him out of the
house anytime soon. No. No, he's also.
Speaker 2 (02:13):
Apprentice carpenter in his full year, so we can actually
use his carpentry skills and he's cooking skills. But I
probably wish i'd done it when I was young, because
I'm probably the worst cook in the house.
Speaker 1 (02:21):
Yeah right, there are amazing skills to actually have. Just
to know how to cook a handful of dishes can
get you so far in life.
Speaker 2 (02:27):
Oh Canada, I said, Xavier was sixteen when he started
doing it all, and he can cook most meals and
do it without really trying, where I'd never really learned
those skills when I was young. I was too busy
out playing footy or cricket. But a part of me
says I wish I did learn that sort of stuff
because I think those sort of survival skills, if you
want to call it, are crucial for life. So I'd
encourage anyone to at least learn how to cook. So
let's be honest, if you learn how to cook, it
can pretty much survive.
Speaker 1 (02:48):
I also think that in this industry, from what I've seen,
is it can be something you need to really put
a lot of effort into. But at the same time,
everybody you work with will also go out and have
a good time, so it really supports a real good
social life as well as work ethic.
Speaker 2 (03:01):
That's why the industry is so great, as it does
actually suit everyone. A rafted different people and people can
fit and work the hours that they want to work,
which I think fits in really well. So as I said,
I think a lot of the skills you can work
an hour in so you can learn them as you go.
You've got options to go to training off the job
at dry Stale or wherever it might be, or you've
got the opportunity to learn on the job, and that's
where a lot of our people do is they learn
those skills. But if you've got the right attitude when
(03:22):
you first come in, I think you can do anything
in any career, and hospitality is no different.
Speaker 1 (03:26):
I think it's a great place to learn hospitality here
in Tasmania also as well, because we've got such a
high level of extremely high quality people in just about
every facet of the industry I understand.
Speaker 2 (03:37):
And TASMANI has just become more and more renowned for
their food and wine and they're great things about the
hospital industry. So you're in a perfect breeding ground, let's
call it. But I mean I also remember one of
the things Fel cape On, who was on my board
when I first started her own Ball and Change for
a long time he used to say, is he's always
talk to me about how many doctors and lawyers he
had go through Ball and Chain who were studying and
work there. And he always said that when they come
out of their unit to ground, they're about to be
(03:58):
a doctor or a lawyer or whatever was. He'd say
they were so far ahead of one else just because
of the customer service skills they learned in hospitality. For
whatever crew you go into.
Speaker 1 (04:06):
We're going to take a break, we'll come back. We'll
talk a bit more with Steve Old who's the CEO
of the Tasmanian Hospitality Association. This is your more than
welcome
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