Peter Rosser

Responsible for looking after arguably the most important On-Premise territory in Australia, I managed the venues and the key groups in the Sydney CBD and Eastern suburbs for the Campari portfolio. This includes, but is not limited to, Trippas White Group, Liquid & Larder, Swillhouse, Boathouse Group, Tilly & Wills, Mucho Group, Venew Group and many others. Worked closely with NSW wholesalers and their representatives, ALM, Paramount, ILG and Gateway (as well as multiple sub-wholesalers) to support customers needs.

Collaborated with vendors and built effective partnerships devoted to capitalizing on emerging and sustainable sales opportunities and new trends in market.

Within the last four and a half years I have secured and signed multiple pouring agreements resulting in the ownership of over 40 key venues in my territory resulting in hundreds of new distributions. By working closely with the marketing dept, I helped launch multiple new brands into the territory, including Montelobos Mezcal, Ondina Gin, Wray & Nephew Rum, Lallier Champagne, Crodino Non-alcoholic spritz and others.

Responsible for the sales and relationships with all on/off premise venues in the Sydney CBD & Eastern Suburbs areas as well as the ACT and Newcastle. Think Spirits had a portfolio of almost 50 brands, all of which I represented and engaged with. As the former spirits expert for Think, I conducted all of the training sessions in NSW and the ACT, across all brands. I also operated as the key account manager for Sydney, looking after Merivale, Solotel, Applejack, Nicks and others. Being that all of the brand principals that come to Australia all come to Sydney, regardless of whether they go to the other cities or not, it was part of my duties to accommodate them and organise the masterclasses for them to host. I helped launch new brands and categories into the Australian market with my time at Think, such as Seedlip non alcoholic spirit, Casamigos Tequila, Italicus Bergamot liqueur, Mellow Corn and others.

Responsible for all revenue, stock control, staffing and day to day operations of the venue. I was in charge of a weekly P&L for the business, to balance wages, costs and outlay against revenue. As GM it was part of my duties to meet all reps and make decisions about products to be stocked in the venue. I oversaw a team of managers, including marketing/events personnel.

Effectively a casual brand-ambassador. My first assignment was in a stint for travel retail at Sydney Airport, where I did a month long promotion for Jack Daniels. I followed this with more travel retail promotion for the Chambord brand. After this period, I organised, set up, staffed and executed multiple events, in many different locations across brands such as Jack Daniels, Woodford, Finlandia, Chambord, Herradura and Tuaca. Also responsible for drink profiling/cocktail creation across several different brands in the Brown-Forman portfolio. Consumer masterclasses and staff training were also part of my duties.

Responsible for all day to day operations within the venue. These included staff supervising, product ordering, staff wages and DJ/promoter management.

Responsible for cocktail creation and implementation through the venue's cocktail bars, staff training and supervision, running of the cocktail bars.