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Merivale to pay $19.25 million to former staff

Hospitality Magazine

Adero lawyers argued that the agreement, which had set standard rates of pay since 2007, had been invalid since 2009 when the Workplace Authority (Fair Work’s predecessor) ordered it to cease. The second allegation related to Merivale’s employment agreement with all of its staff until early 2019.

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LK Hospitality announces new group executive chef

Hospitality Magazine

The chef started out in Byron Bay where he completed his apprenticeship before moving to Melbourne for a stint at Church St Enoteca (2007-09). LK Hospitality has announced Luke Headon as its new group executive chef.

Magazine 237
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Jessica Bauer appointed GM at Philadelphia’s Hotel The Logan

eHotelier

A Philadelphia native, Bauer has been with the property since 2007, most recently serving as Director of Sales and Marketing since 2016. The Logan, Philadelphia’s Hotel, has announced the promotion of Jessica Bauer to General Manager.

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Amanda Hyndman and Francescu Cefalú promoted to senior leadership roles at Mandarin Oriental

eHotelier

Amanda Hyndman, who joined the company in 2007, has been promoted to the position of Chief People Officer. Mandarin Oriental is pleased to announce two senior leadership appointments. Francesco Cefalú, who joined the company in 2016, has been promoted to the role of Chief Development Officer.

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Peachtree Group Launches Restaurant Management Division

Lodging Magazine

“Since our founding in 2007, we have consistently grown by […] The post Peachtree Group Launches Restaurant Management Division appeared first on LODGING Magazine.

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Jessica Bauer appointed General Manager at The Logan Hotel

eHotelier

A Philadelphia native, Bauer has been with the property since 2007, most recently serving as Director of Sales and Marketing since 2016. The Logan, Philadelphia's Hotel, has announced the promotion of Jessica Bauer to General Manager.

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Peter Gilmore’s snow egg returns to Sydney’s Quay

Hospitality Magazine

Guests can choose from three Charles Heidsieck Champagne pairing options: Brut Réserve NV, $98; Rosé Réserve NV, $136; or Blanc des Millénaires 2007, $175. The snow egg will be available in Quay’s Green Room from 25 May to 15 June as part of the Quay’s Return of the Snow Egg with American Express program.

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