Paul Berger, General Manager, Harmonie German Club

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.

COVID-19 has been incredibly challenging. Describe the process the club has undergone and how are you keeping yourself and others positive?

The federal government shut down hit the HGC very hard. We have 35 staff combined in the Club and Restaurant that were all affected with stand downs. I personally was in isolation when the announcement was made; it was an extremely difficult time. As usual with the government announcements, the bureaucratic details take a little while to catch up. Logistically it was exhausting keeping up with the tsunami of information and trying to decipher the facts from the innuendo.

Closing the Club from the confines of isolation could not have been possible without my fantastic small team of permanent staff. Working through checklists, zooming daily, we had the place wound up in only a few days.

It was heartbreaking for me to stand down my staff. We are a tight bunch. At the time of the stand down there was no relief in sight. The anguish and mental wellbeing of all of the staff was the number one priority, underpinned by the overwhelming reality that the Club might not survive the shutdown. This was easily the most difficult two weeks I have ever experienced in my career.

The announcement of Job Keepers allowance really was the life raft we needed. It gave me an opportunity to re-engage most of my staff and start planning for some member engagement and club activity. Unfortunately there were a number of staff members that were not eligible and were guided to the Social Security system; we remain in constant contact with them to ensure their wellbeing.

As a team we are working through this. We are all optimistic that we will be returning to normal business sooner rather than later, this belief is keeping everyone positive.

The anguish and mental wellbeing of all of the staff was the number one priority, underpinned by the overwhelming reality that the Club might not survive the shutdown.

This was easily the most difficult two weeks I have ever experienced in my career.

Paul Berger, General Manager, HGC

What has been the most common type of feedback received during this uncertain time?

The board have been amazingly supportive and encouraging during these times, I would like to make a point of thanking the Harmonie German Club Board for their support.

My Staff including my CFO and Section Managers have really made this experience a pleasure to work through. Its times like these you really see the best in people. I have an awesome team at the Club and my Family and staff in the Restaurant have also been excellent and extremely supportive.

It would be difficult to ask for a more committed and understanding group of people. The Club staff particularly the guys that have been stood down and are not entitled to the JKA have been extremely understanding and selflessly empathetic, we really are surrounded by great people here at the Club.

What are you looking forward to most once this is over?

We really need to get back to business. I am looking forward to seeing the Club buzzing, with happy, satisfied members and working with my team to maintain our excellent service and unique products.

Anything else, you want to add?

The Harmonie German Club has been on a fantastic trajectory for four years now. The HGC is really the phoenix of the industry. Our hope is that this pandemic does not knock the club around too much.

We are all anticipating things will not be the same when we re-open, there will be many new restrictions and limitations to the way we operate. My hope is that we can maintain a business model that will ensure we can remain relevant on the Club landscape and can continue to grow and service the community in the way we have proudly done in recent times.