Shane Smith Email & Phone Number

Launceston, Tasmania, Australia

As Group General Manager, I was responsible for the strategic oversight and commercial success of a diverse portfolio of venues, including hotels, historical sites, retail, and tourism ventures. I managed operations across multiple properties, such as Entally Lodge, Entally House, Low Head Pilot Station, and Melita Honey Farm, ensuring high performance and guest satisfaction across all businesses.In this role, I provided full financial leadership, including budget management, cash flow forecasting, creditor/debtor oversight, and financial reporting. My responsibilities also included project management, such as overseeing asset acquisitions, refurbishments, and sales. I played a key role in liaising with local and state governments, legal teams, and various stakeholders to ensure regulatory compliance and smooth operations.

Launceston, Tasmania, Australia

As General Manager at Entally Lodge, I led the operations of multiple departments, including Group Central Reservations, Front Office, Maintenance, Housekeeping, Food & Beverage, and Event Management. I played a pivotal role in ensuring regulatory compliance as the Property Licensee, Food Safety Supervisor, Senior First Aid Officer, and Fire Warden, prioritizing guest and staff safety.I was responsible for full-cycle human capital management, overseeing recruitment, onboarding, scheduling, performance management, and redundancy processes. Additionally, I led financial stewardship by developing and managing budgets, conducting financial re-forecasting, optimizing revenue management, and overseeing cash flow projections and reporting.In terms of digital strategy, I enhanced the Lodge’s brand visibility through effective social media management, driving engagement and expanding our audience. My expertise extended to integrating technology and systems, including Property Management Systems (PMS) like Roomaster, Little Hotelier, RMS, Channel Minder, and various POS systems. I am also proficient in financial tools such as Xero, MYOB, and Sage, alongside the full Microsoft Office 365 Suite

Hervey Bay, Queensland, Australia

I oversaw the kitchen operations across multiple venues, including à la carte and buffet restaurants, a bakery, and bars. I exercised full autonomy in menu design, cost control, and day-to-day operations, ensuring consistently high standards of food quality and service. Managing a large, dynamic team, I fostered collaboration and optimized performance to exceed guest expectations.I was responsible for financial oversight, including budgeting, cost control, and financial reporting, driving operational efficiency while maintaining quality. Through innovative culinary practices and strong leadership, I successfully elevated both food quality and guest satisfaction across all venues.

Great Barrier Reef, Hervey Bay

At Lady Elliot Island Eco Resort, I led all aspects of the food and beverage operations, overseeing kitchen management, team leadership, and quality control. My role included managing recruitment, scheduling, and compliance with HACCP standards, ensuring that all dishes met both company guidelines and local regulations. I had full autonomy over menu development and cost management, continually improving efficiency while delivering high-quality, sustainable culinary experiences.With a focus on elevating guest satisfaction, I worked closely with the team and restaurant manager to align on priorities and maintain premium service standards. Through a combination of flexibility and resilience, I consistently met operational goals in a demanding environment, all while fostering a collaborative team culture. This position allowed me to enhance my leadership skills and develop a deeper understanding of eco-friendly hospitality practices.

Cairns, Queensland, Australia

During my tenure at Fitzroy Island Resort, I led the food and beverage operations across diverse venues, including à la carte and buffet restaurants and bars. I exercised complete control over kitchen management, which encompassed menu creation, cost management, and daily operational oversight. My role involved guiding a large team of culinary and service staff, focusing on enhancing food quality and elevating guest experiences.In addition to operational leadership, I managed the financial aspects of kitchen operations, including budgeting, cost analysis, and reporting, ensuring profitability and sustainability. My commitment to excellence and innovation in culinary practices played a key role in delivering memorable dining experiences within the resort's unique environment.