Laurie Gallagher

Situated minutes away from the largest sporting precinct in the world, home of the Melbourne Cricket Ground, Olympic Park & AAMI Park. Regular events in the area often bringing attendances of 130000 people plus. From The Australian Tennis Open, Taylor Swift concerts to AFL Grand Final, Richmond Club Hotel is a destination venue on one of Melbourne premier entertainment precinct.

• In charge of operations for 707 capacity pub located on a prime spot on busy Swan Street, Melbourne
• Ensuring seamless guest experiences throughout the year including day’s where revenue exceeded $150,000
• Oversaw budgeting, cost control, and financial analysis to optimise profitability
• Adhering to strict KPI’s on labour, expenditure and gross margin’s
• This helped lead to a turnover of up to $315,000 a week in peak times of trade and EBITDA of $160,000
• Successfully achieved an average Gross Profit Percentage of 75% across food and beverage, surpassing industry benchmarks and demonstrating strong cost management and revenue optimisation skills
• Managed a team of 40+ staff members, providing and overseeing training, scheduling, and performance evaluations whilst ensuring compliance with both industry award standards and company KPI and budget targets on labour
• Exceeded sales budget by 10% at $8,200,000 for FY24 whilst converting to bottom line at 41% with EBITDA landing $520,000 over budget
• Ensured compliance with health and safety regulations, conducting regular inspections and implementing corrective actions to maintain a safe environment for guests and staff
• Close relationship with local council and police authorities to comply with licencing objectives
• Overseen operations on high volume event day’s including but not limited to Taylor Swift & Ed Sheeran concerts, AFL Grand Final & Boxing Day Cricket Test.

Following successful operations at previous venue, I was promoted to overseeing 3 unique venue’s all situated minutes away from the largest sporting precinct in the world, home of the Melbourne Cricket Ground, Olympic Park & AAMI Park. Richmond Club, a 707 capacity large volume pub, The Posty a 200 person pizza and cocktail bar & Holliava, a 200 person bar and function space.

• Following successful operations at previous venue, I was promoted to overseeing 3 unique venue’s all situated minutes away from the largest sporting precinct in the world, home of the Melbourne Cricket Ground, Olympic Park & AAMI Park
• Richmond Club, a 707 capacity large volume pub, The Posty a 200 person pizza and cocktail bar & Holliava, a 200 person bar and function space
• Overseeing operations of 3 unique a distinct venue’s all within 300 metres of one another with a combined capacity of over 1100 people
• Overseeing budgets and forecasts on labour, security, R & M, entertainment and other variable overheads to meet strict KPI’s on sales and profitability
• Managing a team of 60+ including venue manager’s & head chefs
• Managing gross profitability of both food and beverage to meet differing targets and reacting and responding to fluctuations in food and beverage COGS to ensure GP targets met
• Responsible for success of food and beverage offering alongside theme nights and special events
• Resulting in increased revenue and improved customer experience and feedback.

Operating a 400 capacity art deco gastropub in busy Prahran, just off bustling Chapel Street, one of Australia’s busiest entertainment precinct. Prahran Hotel is a bustling food heavy pub offering elevated dining options and multiple function spaces. With a distinct public bar alongside a smart dining space and private dining room and a large atrium style internal beer garden Prahran Hotel catered for all types of clientele

• Operating a 400 capacity art deco gastropub in busy Prahran, just off bustling Chapel Street, one of Australia’s busiest entertainment precinct
• Prahran Hotel is a bustling food heavy pub offering elevated dining options and multiple function spaces
• Managing a team of 20+ with a large focus on kitchen and food operations
• Focus on raising service standards in an elevated gastropub post COVID following closure of venue and severe staff shortages
• Managing venue and staff during difficult COVID periods with numerous closure’s and reopening’s whilst maintaining staff morale
• Overseeing hiring of multiple FoH and kitchen positions in difficult conditions post COVID with severe staff shortages across the country with trade booming following lockdowns
• Successful operation of significant functions throughout the year
• December alone seeing upwards of 30 functions per week with corporate function end of year parties bringing substantial revenue
• Overseeing budgets and forecasts on labour, security, R & M, entertainment and other variable overheads to meet strict KPI’s on sales and profitability.

Venue manager of 2 vastly different pub’s with The Local being a beachside regulars haunt with good beers and good pub food whilst Middle Park being a 4 story pub with significant accommodation, a high end restaurant and a large beautiful front bar. Both pub’s underwent significant renovations whilst I was there

• Venue manager of 2 vastly different pub’s with The Local being a beachside regulars haunt with good beers and good pub food whilst Middle Park being a 4 story pub with significant accommodation, a high end restaurant and a large beautiful front bar
• Both pub’s underwent significant renovations whilst I was there
• Overseen a $700,000 brownfield renovation of The Local that required a complete rebrand and pivot of venue concept during a 4-week closure
• Hiring and training an entire new team in preparation for relaunch
• Building a framework and sequence of service for venue operations post renovation to ensure future success and profitability
• Working alongside builders to ensure venue optimized for success during relaunch
• Overseen a $1,200,000 renovation of Middle Park Hotel, an iconic venue directly across from Gate One of The Melbourne Grand Prix track
• Included in renovation was a build of a 120-person seat restaurant with a focus on elevated pub food and dry aged meats
• Hiring, training and implementing sequence of service following brownfield renovation with a focus on casual fine dining service
• Responsible for 26 different accommodation rooms and ensuring successful operation of the Hotel aspect of the venue.