12
ClubsACT CLUBSACTION MAY 2020
Describe your career in the club industry. I, like many people found my way into hospitality as a second job. I started in a little tavern working for a multi-venue operator, he gave me an opportunity to do the role full time and I never looked back. After running a couple of Canberra Bars and Taverns in the city I applied for a supervisor’s position at the Vikings new Club in Lanyon in 1995. I spent 5 great years with the Vikings before leaving the Erindale Club as a senior Duty Manager and making my way to the Canberra Southern Cross Club. The CSCC gave me my first opportunity as a venue manager. The Yamba Sports Club in Phillip was home for two years. My induction as a venue manager was a fantastic experience. The food and beverage training that I received gave me a real passion for the industry. Looking back, my experience there was like an apprenticeship into the industry. I was fortunate enough to be tutored by some excellent people in that Club group.
Paul Berger, General Manager, Harmonie German Club
Through my industry contacts I was offered a position at the Canberra Labor Club in Belconnen as the Venue Manager, also another great experience. Working with some really good people, I enjoyed being part of a focused team, it was satisfying to be a part of the club, at the time it was growing into an industry powerhouse. However, there was a part of me that was not being satisfied. My passion for food was not being met and I was determined to scratch that itch.
I left the Labor Club in 2004 to take on a mixed business with my wife - A Tavern, Bottle shop, Bistro and Mini-mart. For the next 13 years I was in Clubland hiatus, I tried my hand at a couple of restaurants, did a little bit of Club Catering and enjoyed life as a small business operator and family man. In 2016 I closed down the business and applied for the General Manager’s position at the Harmonie German Club in Narrabundah. With this position came the opportunity to take on the catering contract at Knuckles German Restaurant. This has been my greatest and most rewarding challenge. Both the Club and the Restaurant had been through some very tough times and were in desperate need of attention and sound management. Leading the team at the Harmonie German Club to successfully bring the Club back from the brink has been undoubtedly my most rewarding industry experience. When I look back over my career I am privileged to have worked with some very good people. The industry is full of fantastic dedicated people, many of those in general food and beverage and front line gaming positions, I have worked with countless Duty Managers and section managers, and had the privilege to work under some excellent COE’s and Operations Managers. Over the years and learned something from them all of the people I have worked with, I am still learning from my staff today. If I had to choose the four most influential people I have had the pleasure to work with, I would settle on; Peter Webb (deceased) CEO – Vikings, A fantastic leader of people Peter Head – CEO – CSCC, A true visionary of the Club industry Marinos Haridemos – Mentor General Business Oliver Buecher – Chef and mentor in the culinary business.
Leading the team at the Harmonie German Club to successfully bring the Club back from the brink has been undoubtedly my most rewarding industry experience.
Paul Berger, General Manager, HGC
What is the most valuable lesson you have learned in your career? Integrity is something that cannot be underestimated and cannot be returned once lost. Your character is your CV. This industry thrives on honest, hardworking people. I learned very early in my hospitality career, fortunately from the mistakes of others that if you lose your integrity you lose all future opportunities. Your reputation will not make you, but certainly has the ability to break you.
This industry thrives on honest, hardworking people.
Paul Berger, General Manager, HGC
