fbpx

Geelong restaurant wins at AHA Awards

December 8, 2024 BY
Geelong restaurant Matt Connell AHA Awards

Matt Connell won the award for Employee Excellence in Service at this year's AHA Awards for Excellence. Photo: SUPPLIED

AN EMPLOYEE at a Geelong restaurant has won big at the 2024 Australian Hotel Association Awards for Excellence.

Wharf Shed general manager Matt Connell took out the individual award in the Employee Excellence in Service – General Division category.

Mr Connell said it was overwhelmingly nice to have received the award.

“We are very much passionate hospitality people and really get a buzz about the industry and believe in it.

“We’re Geelong through and through, so to be recognised at a national level for something that we’re so passionate about is really humbling.”

The awards showcase Australia’s best pubs and hotels, with nominees required to have won an equivalent category in the state or territory awards.

Mr Connell went through an interview process for both awards, answering questions about the business, hospitality, how the Wharf Shed delivered its service and what set it apart.

He believes the Wharf Shed’s attention to detail combined with their accolades and achievements in hospitality had led to the win.

“I really think that level of attention to detail due to the experience both here and overseas and other businesses has led us to where we are today.

“We get the majority of tourists down on the waterfront from all different areas and now the Sprit of Tasmania’s coming in here, there’s a lot of people coming back and forth.

“The level of expectation we have of ourselves to leave people with a good impression for the region is super important.”

Mr Connell has been at the Wharf Shed for five years and worked in hospitality his whole life, enjoying the rush of the industry.

“There’s nothing better than being busy on a Saturday and Sunday, lines out the door, the adrenaline of it all; it’s so fun for me, I just love it,” he said.

“Hospitality is at a really exciting time at the moment because the businesses that are still hanging in there, there’s a fire in our belly at the moment about making sure we’re doing the best we possible can and serving the best product.”