Katrina Birchmeier Email & Phone Number

Hobart, Tasmania, Australia

I have become a trusted advisor in the Tourism and Hospitality team, and within my first year was offered a six-month contract for the role of Acting Manager, Policy and Programs. My enthusiasm for finding solutions to complex problems, sound judgement and multidisciplinary background are the key strengths behind my success in this roleKey achievements:• Successfully led the Tasmanian government’s collaborative response to the tourism and hospitality industry workforce challenges through the Tourism and Hospitality Workforce Action Plan, including co-design and implementation of the plan with internal and external stakeholders. I delivered the final report and review of the Action Plan at the conclusion of the period of works in December 2023• Playing a key role in the design, development and implementation of the Tasmanian Aboriginal Tourism Business Support Plan, including leading the Tasmanian Aboriginal Tourism Support Working Group. Central to this is my role in gathering insights and “bringing the outside in” to help educate government on the breadth and diverse challenges and opportunities across the sector• Over a period of two months, I successfully managed approximately 20 new grants, all requiring negotiation and approvals with clients, budgeting, risk management plans, seeking approval and consideration with compliance and grant services protocols. Maximum grant value, $2.5 million• Perform Secretariat function for the Tasmanian Tourism and Hospitality Workforce Advisory Committee

Hobart, Tasmania, Australia

The Tourism and Hospitality team is responsible for developing and delivering initiatives and strategies that support Tasmania’s visitor economy, including those identified in Tasmania’s 2030 Visitor Economy Strategy. Building trusting and respectful relationships and working collaboratively across government has enabled me to successfully deliver on key projects and strategic priorities of the Tasmanian government. Key achievements:• I quickly became well respected member of the Tourism and Hospitality team – within six months of commencing the Project Manager role I was asked to act in higher duties managing one direct report, for a six week period• Fostered excellent, respectful relationships with a significant stakeholder, generating mutually beneficial outcomes through their $7 million grants.• Management of a broad range of external stakeholders with diverse history, priorities and needs, including Tasmanian Hospitality Association, Business Events Tasmania, Beacon Foundation, Visitor Experience Training, University of Tasmania, and businesses and individuals from the Tasmanian tourism and hospitality industry.• Management of complex and high-profile grants, balancing stakeholder priorities and grant compliance protocols.• Preparing written documentation including correspondence, Ministerial briefings and reports, using strong research and analytical skills to evaluate insights and data to inform recommendations.

‘Strong Culture, Strong Place, Strong Families’ is a research project that has been co-designed between the Kimberley Aboriginal Law and Culture Centre (KALACC) in Western Australia and the Centre for Aboriginal Economic Policy Research (CAEPR) at the ANU at the request of the Minister for Indigenous Australians to meet an identified national and regional need for a rigorous, community-grounded outcomes measurement framework for Indigenous cultural wellbeing. I was employed as the Research Officer for phase 1 of the project to explore the conceptions of Indigenous culture and wellbeing generally and specifically in the Kimberley. This involved compiling relevant reports, papers, chapters and other grey literature, particularly with respect to Kimberley, State and National framework programs. My critical review, analysis and interpretation of the documentation formed the perspective for the literature review and a foundation for the future research for the ‘Strong culture, Strong Place, Strong Families’ project.Key achievements:• Co-author for the literature review for the commissioned report, focusing on how culture is defined and measured, what strong culture means for wellbeing and how culture has featured in Australian Indigenous policy to date• The literature review was published in October 2023 under the 'Working Papers' on the ANU Centre for Aboriginal Economic Policy Research website

Hobart, Tasmania, Australia

Pigeon Whole Bakers has grown from a ‘mum-and-pop’ small business to one with over 50 employees across three main sites and a multi-million-dollar operation. I was recruited for a newly created role responsible for organisational risk assessment, and people and culture change management. My key responsibilities included the development and implementation of processes to ensure ongoing business compliance with regulatory frameworks and legislation (including Fair Work Australia, Equal Opportunity Tasmania, Work Health and Safety legislation, Australian migration policy for workers, and COVID-19 control measures); mentoring of managers to ensure that their behaviours actively address business sustainability and growth, personnel retention and development, and build excellent employee capabilities; and employee advocacy.Key achievements:• Led risk and compliance assessment across Human Resources (HR), Industrial Relations (IR) and Work Health and Safety (WHS)• Collaborative change management leadership, creating a culture of inclusiveness, accountability, and mindfulness, motivating employees to self-reflect in order to meet their professional goals and potential in the workplace, while restructuring roles and individual expertise for alignment of business needs• Led a team of seven senior managers, working closely with the business owner to enhance operational efficiency and business sustainability• Systematically developed a complete suite of HR, IR, WHS and operational policies and procedures in the first 6 months to reduce biases in the recruitment and on-boarding of new employees, employee performance appraisals, and performance management processes• Implementation of business foundations, including strategies to deliver a positive workplace culture that drives engagement and impacts happiness and satisfaction in the workplace• Establishment of accountability frameworks and an effective performance management system

Hobart, Tasmania, Australia

Peppermint Bay Group is the umbrella company for Peppermint Bay Hotel, Peppermint Bay Cruises, and Franklin Restaurant (now permanently closed). I was headhunted for this newly created role to risk assess all operations within the business, ensure compliance with regulatory frameworks, develop and implement policies and procedures, and oversee the operational, personnel and financial deliverables of these three diverse business units. Changing the culture to one where inclusiveness and support are highly valued and where both employees and teams are able to develop and reach their potential was also a primary responsibility of my role. Modelling appropriately respectful workplace behaviours and providing leadership and support to managers and employees served to enhance employee performance and business sustainability.Key achievements:• Led risk and compliance assessment across Human Resources (HR), Industrial Relations (IR) and Work Health and Safety (WHS)• Collaborative change management leadership, creating a culture of inclusiveness, accountability, and mindfulness, motivating employees to self-reflect in order to meet their professional goals and potential in the workplace• Implementation of business foundations, including strategies to deliver a positive workplace culture that drives engagement in the workplace; the development and implementation of robust record keeping procedures for employee management and WHS issues; and the development of tools for managers to track their financial performance relating to revenue targets, cost of goods budgets and wages targets• Led a team of five senior managers across three business units, mentoring, supporting and managing their performance to ensure business goals were met• Led the company’s COVID-19 response, navigating restrictions and ensuring business compliance with new workplace legislation under JobKeeper and changes to the Restaurant Industry Award (RIA).

New Norfolk, Tasmania, Australia

The Agrarian Kitchen Eatery opened in June 2017 in regional Tasmania. Focusing on hyper local and seasonal produce for an innovative menu. The Agrarian Kitchen Eatery is an extension of the world-renowned Agrarian Kitchen Cooking School. I was brought on board to recruit, induct and mentor the opening team, as well as implement all front of house operations, procedures, and processes. Key achievements:• Provided ongoing strategic advice to the owners, highlighting risk relating to the restaurant operations, including creating detailed cashflow projections and business analysis documents• Systematically developed a complete suite of Human Resources (HR), Industrial Relations (IR), Work Health and Safety (WHS) and operational policies and procedures, including employee handbooks• Developed and implemented all front of house procedures to ensure a smooth opening and ongoing efficient restaurant operations • Maintained a well-trained, and motivated front of house team, with minimal staff turnover• Awarded Best Regional Restaurant and Two Hats by The Good Food Guide 2018• Awarded One Star by Gourmet Traveller in their 2018 Australian Restaurant Guide

Sydney, New South Wales, Australia

Sugarcane is a busy, upmarket Southeast Asian restaurant that opened in late July 2016. Having established myself as an experienced and sought-after specialist in set up and implementation of new businesses, I was headhunted as the Restaurant Manager for their opening. I was responsible for people and culture, recruiting, training and leading the front of house team, developing and implementing restaurant operational procedures, and managing the wine program.

Sydney, New South Wales, Australia

Bar Brosé was a natural wine bar created by the team from ACME in Rushcutters Bay. The innovative bar menu created by Head Chef Annaliese Gregory accompanied by natural wines and the unique cocktail offering created by Ed Loveday made for a great addition to Sydney’s bar scene when it opened in March 2016. I was responsible for leading the front of house team, overseeing day-to-day restaurant operations, and creating and managing the innovative natural wine list.Key achievements:• Media coverage in Australian Gourmet Traveller, The Australian, Gourmet Traveller WINE, Broadsheet and Eater

Brooklyn, New York, United States

Following the success of Garagistes and Sidecar, I was headhunted for the General Manager position for the opening of the Four Horsemen, a trendy, natural wine bar in Brooklyn. I was involved in the conceptual and planning stages of the wine bar all the way up to opening and operation. As General Manager, I was responsible for people and culture, implementing venue procedures and systems, leading the front of house team, managing all ongoing operations of the venue, including the beverage program and its unique natural wine offering.Key achievements:• Project management of all facets of pre-opening, including advice on venue design and layout; advice to the business owners in relation to the restaurant operation and cashflow projections; collaborated on the wine list and food menus; assisted in procuring all restaurant wares from plates to silverware to wine glasses; researched and set-up point of sales system; recruited opening front of house team• Provided ongoing strategic advice to the owners in relation to the restaurant operation• Developed and implemented all front of house procedures to ensure a smooth opening and ongoing efficient venue operations • Creation and maintenance of an innovative natural wine list• Maintained a well-trained, and motivated front of house team, with minimal staff turnover• Media coverage and reviews in the first six months of operation - New York Times, Bloomberg, Bon Appétit, Tasting Table, Munchies (Vice), The New Yorker, Eater NY

Hobart, Tasmania, Australia

Garagistes was the brainchild of myself, Luke Burgess (chef and co-owner), and Kirk Richardson (co-owner). Garagistes was about connecting people with the provenance of food and wine. We achieved this by creating an innovative, ever-changing, seasonal menu, offering unique beverage pairings and a pioneering natural wine list. After the strong performance of Garagistes, we took over a small site around the corner to open Sidecar, a sophisticated natural wine bar. It soon became a favourite spot amongst locals and visitors alike. As General Manager, I was responsible for people and culture, payroll and bookkeeping, leading the front of house team, and leading the beverage program.Key achievements:• Creation of a pioneering, one-of-a-kind natural wine list , not just for Tasmania, but nationally• Featured in “Happiness is on the Plate” – Garagistes was featured as one of 5 unique international restaurants in the television series produced by French production company, Arté• 2013 Judge for “Electrolux Appetite for Excellence” Young Waiter of the Year• 2014 Judge for Adelaide Hot 100 Wine Show• Awarded Two Stars and ranked #18 by Gourmet Traveller in their 2015 Australian Restaurant Guide• Media coverage and reviews in Australian Gourmet Traveller, The Australian, Saveur, Monocle, James Halliday Wine Magazine, Gourmet Traveller WINE, Restaurant and Catering, The Mercury, Inside Out Magazine, Travel and Leisure, The Sunday Times

Advanced Masters Degree, Applied Anthropology And Development (Specializing In Indigenous Policy And Development), Graduated With Commendation

Achieved High Distinction (90/100) for my Master Thesis: "Fostering Indigenous Futurity: Applying insights from examining Australia's.

Bachelor Of Commerce - Bcom, Marketing, Tourism And Hospitality Management