Our departments
Six departments make up the business. Each page shows the purpose, the people, the measures that matter and the systems the team works in.
Front Office and Reservations
Runs reception, reservations, concierge, porter and night audit around the clock. The team is the first and last point of contact for every guest, manages room inventory and rates, and owns the guest record from enquiry to check-out and follow-up.
Restaurant and Bar
Delivers breakfast, lunch, dinner, room service and bar service in Tidewater Restaurant and Quay Bar. The team sells and serves food and beverages, manages the liquor licence conditions on the floor, handles cash and card takings and looks after guests in a busy licensed venue.
Kitchen and Food Production
Produces all food for the restaurant, room service, functions and off-site catering. The brigade plans and costs menus, receives and stores deliveries, follows the food safety program and trains apprentices and commis chefs in commercial cookery under the Executive Chef.
Events and Conferences
Sells, plans and delivers weddings, conferences, gala dinners and community events at the hotel and the Bayside Events Centre. The team prepares function sheets and run sheets, coordinates suppliers, audiovisual and staffing, and manages on-site operations on the day.
Harbour View Travel
Operates the retail and corporate travel desk. Consultants research destinations, construct itineraries and airfares, prepare quotations, make and document bookings with airlines, cruise lines, tour operators and accommodation providers, and advise customers on passports, visas and travel insurance.
Housekeeping and Facilities
Prepares and services guest rooms, public areas and function spaces, runs the in-house laundry and coordinates maintenance contractors. The team manages chemicals, manual handling and lone-work risks, and keeps the building safe, clean and presentable for guests and staff.