Peter Stephenson Email & Phone Number

King St

2013 – to date: Entertainment Management Services - General Manager – Centrefold LoungeI’ve always enjoyed a challenge, and when I took over this very large Nightclub it was in the doldrums, losing money, and with little or no direction. The Group General Manager gave me a completely free hand to ring the changes and grow the business.Over the 8 years, I have steadily increased profits by 10-18% year on year, to now producing a dynamic popular highly profitable enterprise in an environment where similar Clubs are struggling.Coming from a ‘F&B and Gaming’ background, I have introduced a new type of management of this style of Venue, concentrating on Customer satisfaction (measured in return visits and membership growth), installed comprehensive operating procedures, developed new marketing strategies, and installing a marketing team.I have introduced staff training sessions, and have developed my assistants from within.I have introduced choreographers and trained stage hands to enhance our entertainment, I have created a safe, friendly and enjoyable atmosphere where people now enjoy the great entertainment, and excellent customer service, and above all value for money.There have been so many challenges in doing this and it has been done carefully and deliberately, and I’m pleased to say effectively, and profitably.The team includes 120+ dancers, 3 choreographers, 30+ bar/waiting/stage staff, 15 contract staff, 2 marketing staff, 3 assistants.

Sydney Road Brunswick

Managing the day to day operations of this busy Hotel. My first challenge is to reverse the downward spiral of the business, to re-organise the staff, including training and direction, recruitment of a new Chef, new Menu and some general marketing strategies to bring people back to this well furbished Hotel in busy Sydney Road.Reporting directly to the Group Operations Manager Paul O’Connor on a weekly basis and the Owners each month.

Campari Restaurant, Station Pier

Very busy 400 seat Restaurant right on the Port Melbourne waterfront. 1,000 covers per day during summer weekends. Approx 60+ Staff - Breakfast, Lunch & Dinner (open 18hrs per day)

Melbourne, Australia

Operations Manager for the 4 outlets owned and managed by the Western Bulldogs, including Whitten Oval, The Leeds Club, Baccus Marsh Golf Club, The Spottswood Bowling Club .

Keilor

Australia’s oldest family owned HotelResponsible for management and profitability of the HotelMy main achievement was taking the 200 seat Bluestone Bistro from 200 seats to 300 seats by adding exterior areas. F&B T/O increased from $15k per week to $23k per week, with bottom line F&B profitability increased from $40k to $125K for the year.Reporting directly to the owner Ray Dodds.

Knox City

A 450 seat Restaurant delivering 4,000+ fresh a-la-carte meals per week.Responsible for the effective running of the restaurant on a daily basis.Managing a staff of 60 with 25 on the floor and 20 back of house on busy Friday & Saturday evenings producing over 1,000+ meals each evening.Food costs ran at approximately 22% and wages at 28% with tight controls.Reporting directly to owner/partner Gilbert Rigoni.

Werribee

Originally recruited for this position under a minimum 12 month contract because of my experience of managing large busy venues, the Club was about to begin a $4+m rebuilding/expansion of their Club facilities. Due to internal politics, the venture was not completed. I completely restructured the management systems within the Club.Introduced corporate governance to the Board!Reported directly to the Board at weekly meetings

Footscray

I joined FSM with the aim of maintaining a high level of cleaning and maintenance services for existing Clients including the huge P&O Ports Complex, and adding to and building the business. I added major contracts with Amcor Packaging and City Wide to our growing list of clients.

Moonee Valley

Head-hunted whilst I was at the Maroondah Club, I was responsible for the management and profitability of the new purpose built Tabaret complex on the hill at the Moonee Valley Racetrack.Managed a staff of 3 assistant Managers, TAB Manager, Head Chef, F&B Manager and Marketing Manager with 100+ general staff.I was part of the Major Events management team organising for 4 Cox Plates during my tenure.Major milestones included returning a huge profit back to the Club in 1997 & 1998, also organizing a year 2,000 Millennium Ball for 600+ people at the Club whilst all my contempories were cancelling their events due to concerns over staffing levels and the dreaded millennium bug.Reported directly to the C.E.O. Paul Brettell

Ringwood

.Responsible for the management and profitability of the Club.Took the Club from a poorly performing 45 EGM Club to a re-developed thriving 70 EGM Club. Wrote their first 5 year business plan for the expansion of the facilities and was invited back for the official opening of the new Club.Made honory Life Member of the East Ringwood Past Players Association.Reported directly to the Board on a monthly basis.Linkedin, its actually 4 years!!!

Windy Hill

Responsible for the profitability and management of the Social Club.Oversaw the moving of the Social Club from Windy Hill to the MCG on Match days in 1992Oversaw the re-development of the Social Club facilities to accommodate Gaming.Introduced Electronic Gaming in August 1992 – the first Tattersalls Venue in the State.Reported directly to the C.E.O. Roger HampsonReported monthly to the Board.