Bridget started working in hospitality straight out of school as a way of making money to go travelling and found an industry that suited all her favourite things…food, wine, travel and people.
After working in London for many years as a manager of a large restaurant/bar she returned to Melbourne and began managing fine dining restaurants such as The Venetian and Philippe Mouchel before spending the next 8 years working as a manager for the Lucas Group which included restaurants such as The Botanical, Pearl Restaurant, Chin Chin and Baby Pizzeria.
After 20+ years in the industry Bridget still loves food, wine, travel, people and now training the next group of hospitality professionals to take this journey.
Since finishing her Bachelor of Applied Science in Hospitality and Business Studies in 1999, Cate has been working in the hospitality industry. With many years of managerial/supervisory positions under her belt, Cate has worked and trained for many well-known hospitality venues. Moonee Valley Racing Club, Village Roadshow Resort and Gloria Jeans to name a few.
Cate has a passion for food & wine. She attends as many food and wine festivals as she can, keeping her knowledge current and then passing this on to her students. Cate loves helping her students develop skills and knowledge to confidently start in the hospitality industry. She can also be found frequenting Melbourne restaurants and bars.
Stephanie started her career at McDonalds as a Shift Assistant, working there for 6 years taught her lots about strict policies and training staff. Stephanie wanted to learn more so she moved to the city and studied a Diploma of Resort Management for 2 years. While studying Stephanie worked in a restaurant as a senior waiter. This was the start of her fine dining career. Once graduated, Stephanie moved on to work at 5 star Adelphi hotel in Melbourne's CBD. As a guest supervisor at the hotel Stephanie was in all job roles, F&B, reception, telephonist, house keeping, concierge and beauty therapist.
Stephanie then joined her partner in operating their own Restaurant. She managed the FOH operations for a number of years before they both started an addittional catering business. The catering business operated at major events around Melbourne. As catering was not enough she also was the function manager at the restaurant.
Alan is a hospitality veteran with over eight years management experience across multiple sectors in hospitality. Having worked in cafes, bottleshops, bars, pubs and fine dining he has had access to all types of venues, clientele and products. Alan works with us in addition to his current role as the Venue Manager of the 2 Brothers Brewery Beer Hall in Moorabbin.
After starting out working casually in a bottleshop in St Kilda helping the Venue Manager to choose the next products to hit the shelves, Alan's enthusiasm for the industry saw him moving up to writing wine, beer, spirit and cocktail lists for multiple venues during his career. Alan has a wealth of experience both across the bar and on the floor which he is passionate about imparting to the newer generation of hospitality professionals. A studying Cicerone and current Beer Judge, Alan has completed studies in both beer and wine to further his knowledge of the industry."
Rebecca has been in the hospitality industry since she was 16. She lived in Sydney for 6 years serving some of their elite whilst managing a variety waterfront venues. For 5 years she was the manager at The Stokehouse Café in St.Kilda. This iconic beach front restaurant has been an institution for the last 25 years. Seating up to 250 guests she understands pressure and time management as her team would serve up to 1000 guests a day.
Rebecca is passionate about passing on her knowledge and skills by training in the classroom and most prominently within some of Melbourne’s most coveted venues. She also provides student support for the students at Serve It Up.
With more than 20 years experience in hospitality Benjamin has done it all, from meagre beginnings as a Bar back in one of Melbourne’s premier night clubs to burning up the floor at 2 and 3 hat restaurants. From supervising venues and managing events and more recently he has consulted on projects in China.
After living in France a deep affinity with their culinary and oenological arts grew and this lead him to gain a qualification as a sommelier when he returned to Melbourne. After graduating he deepened his knowledge of the industry both in ‘Front of house’ operations putting together drink lists to match menus, then with retail in the selling and promoting of a brand and it’s products.
Now he operates his own business which started with becoming a qualified Trainer/Assessor. He loves to see the process of the students development and enjoys even more to help them go beyond their limits to be their best.
Amy has been working in Hospitality since she was 14 when her family opened a restaurant on Chapel Street. Since then she has forged a career in hospitality management, consultancy and training. Amy has worked with large companies such as ACCOR hotel group, Village Cinemas (Gold Class) as well as many smaller restaurants and cafes. She has her own consultancy business which she still operates, where she sets up restaurants and cafes from the ground up, working with the designers, suppliers and key stakeholders.
Amy started Serve It Up in 2011 because she wanted a training organisation that could specialise in Hospitality and do it well. She has written the majority of the training programs herself to ensure they work, are innovative, fun, skills based, quality driven and designed to get students jobs.
Amy and every other trainer here at Serve It Up are passionate about hospitality and delivering real training.