Hotel Manager Q&A

Heath Johansen

GENERAL MANAGER - URAIDLA REPUBLIC (HOTEL, BREWERY, CAFÉ, BAKERY)

HOW DID YOU ENTER THE HOTEL INDUSTRY AND WHAT HAS BEEN YOUR CAREER PATH?

I began my hospitality career at the young age of 13, working for the Warradale Hotel as a glassie. I have worked at many venues over the course of my career as a bartender, restaurant manager and hotel manager. I have always wanted to be in this industry and had a passion to move up the ranks and put what I have cultivated over the years into practice in venues I have run.

DO YOU HAVE ANY FAMILY CONNECTIONS IN THE HOTEL TRADE?

Hospitality has always been notorious for nepotism. My mother had long been in the hospitality sector, and it opened the door to a lifelong obsession with this industry.

So much so that both my wife, Natalie, and son, Kai, both work here at the hotel, making it a family affair.

WHAT DOES YOUR POSITION ENTAIL?

Day-to-day operations of the Uraidla Republic and working closely with a great team of managers and department heads to grow our brand. We currently employ 81 staff members on-site.

WHAT DO YOU LOVE THE MOST ABOUT WORKING IN HOTELS AND HOSPITALITY?

The people have always been the best thing about this job. Whether it be engaging with customers or staff mentorship. It is amazing to see staff develop and find their passion for this industry. It always brings a smile to my face when I see former staff find their own success with new venues and know you helped them on their journey.

WHAT IS THE MOST CHALLENGING PART OF YOUR ROLE?

The most challenging aspects of being a manager involves training and motivating staff to consistently exceed customer expectations. I find that the most successful way to do this is to cultivate a great culture amongst the employees. Bad culture will kill a business very quickly, but good culture will take care of itself.

WHO HAVE YOUR MENTORS BEEN OVER THE YEARS?

I have been very fortunate to work with many fantastic hospitality leaders over the years, such as Bill Sparr, Bob Karpluk, Brett Matthews and Greg Maitland. Each of which have given me their time and energy that has allowed me to grow in my ability. I have always been about growth and development and bringing the next generation of hospitality people through the ranks just as I was.

WHAT ADVICE WOULD YOU GIVE TO THOSE LOOKING TO WORK THEIR WAY UP THE HOTEL BUSINESS LADDER?

Perseverance is key. You need to love what you do and keep learning. Learn from every person you can and take that knowledge and apply it. Keep building your craft and have fun. There is no other industry that utilises so many different skill sets.

WHAT IS ONE OF THE MOST MEMORABLE MOMENTS OR HIGHLIGHTS YOU HAVE FROM WORKING IN THE HOTEL INDUSTRY?

There have been many amazing experiences and a lifetime of memories made in this industry. I have had the privilege to work with many amazing hospo legends and won lots of awards along the way but a definite stand out was winning AHA|SA’s ‘Best Overall Hotel’ and AHA’s ‘Best Restaurant in Australia’ for the Stirling Hotel in 2015.

WHAT DOES YOUR FUTURE LOOK LIKE? WHERE DO YOU SEE YOURSELF IN FIVE YEARS?

My family and I are committed to building business here in South Australia. We have the best of everything right at our doorstep and there are so many opportunities to grow and be successful with the right vision. The plan would be to become involved in ownership of my own venue or part of a group and to continue to develop amazing hospitality offerings.

WHAT MAKES YOUR HOSPITALITY OFFERING DIFFERENT FROM OTHER VENUES?

Our venue has so much to offer anyone venturing into the Adelaide Hills. We have a hotel, brewery, café and bakery all on-site. The décor is quirky and unique with a big focus on ‘upcycling’. We also have a newly redeveloped wine cellar that houses over 4000 bottles with many from the Piccadilly Valley to promote this amazing region.