On International Women’s Day every year, the voices and stories of women across the world are celebrated, as we address the issues that cause gender inequality and diversity. But despite these issues remaining, such voices and stories take a backseat once the day is done.
We think it’s worth doing the opposite and actively challenging the issues that create these gaps in our industry. So, we’ve launched this weekly series, Wednesday Women, where we’ll profile the stories of the inspiring women in this great and wide industry.
Today we speak with Mel Porter, Director and General Manager of country Queensland pub Porters Plainland Hotel.
For Porter, the pub space is more than an industry or a place to work, it’s a family affair. First leased by her grandparents in 1946, with her parents later purchasing the freehold in 1976, Porter speaks fondly of life growing up around Porters Plainland Hotel.
For many years, Porter’s parents, who she says “live and breathe good old-fashioned country hospitality”, have been her biggest source of inspiration, and ignited a life-long love of the family pub.
“Even though they are retired, my dad still calls bingo every Monday morning in the hotel, he visits the bar for a few beers and his ‘PR work’ each Wednesday and Thursday afternoon, and mum and dad are still in the hotel bar every Friday before dining with friends, customers or anybody that will have them,” she says.
On top of the passion she inherited from her parents, Porter recalls drawing inspiration from the many hospitality superstars she was fortunate enough to work with, including Chris Allison, now Lewis Land Group Queensland General Manager.
“The biggest influence from my R.E. days was witnessing Chris Allison go from glassie to DM to Venue Manager. I really respected his polite, positive and team-focused leadership,” she added.
Despite her connection to the hotel, Porter relocated to Brisbane to attend university, where she worked at the Royal Exchange Hotel in Toowong for five years. After a decade-long stint in Brisbane’s advertising industry, Porter decided to rejoin the family business in 2015.
Returning to Porters Plainland Hotel, Porter took on the role of Marketing Manager, at a time when the business had a team of 56 across bar, food and beverage, retail and admin. Before long, the pub underwent a multimillion-dollar renovation, which added a standalone gaming room, function spaces and a 17-room motel.
“This coupled with significant growth in our region has seen us grow to a team of 127, including structured management,” Porter explained.
As the business grew, so did Porter’s role, quickly encompassing all aspects of hotel operations, and soon she stepped up to the role of Director and General Manager, alongside her brother Michael.
This growth means more to Porter than the opportunities it created for her and her family, but also the opportunities it continues to create for younger hospitality workers on a similar journey to her own.
“The best part about it is being able to really offer an actual hospitality career path for young people at our regional venue. Previously, talented people would start out here and then move to the city. Now, we can build a career path for them right here in the Lockyer Valley.”
What lies ahead?
Looking to the future of the pub industry, and the trends shaping it, Porter outlines the importance of catering to a variety of customers and occasions. She believes one of the most significant trends is creating beautiful spaces and fit outs that people will choose to relax and socialise in time and time again.
“Hotels will play an ever increasing role in the community. They are no longer just places to share a beer with a mate or a stranger. With the addition of different spaces, you can celebrate almost all of life’s occasions at your local pub.”
The Porters Plainland Hotel has a long history, but Porter says that creating these experiences has always been central to the pub’s philosophy.
“Our core business remains the same, to look after people. Whether that is to deliver a barista-made coffee to somebody tucked in a quiet corner reading a book, gourmet meals to a family celebrating a milestone, or a perfectly pulled beer to somebody sitting at the bar wanting a chat.”
Over the years, in order to fulfil this philosophy, Porter refers to a few changes the team has made to improve operations and customer experience.
“Not a day goes by that I am not thankful that we designed and built our function spaces to enlarge or contract off our existing dining spaces with retractable doors. Flexible multi-use spaces have been a god send.”
While the renovation has allowed for some significant improvements, equally, the smaller changes that don’t go unnoticed.
“It’s the tiny things like creating a big kids menu, which sits between the little kids and adults menu, as well as an existing seniors menu and weekly gourmet specials, allow something for everyone in the family.”
On an operational basis, improvements started with the combined one-hour delivery of food and drinks which is serviced via the Bottlemart store.
Porter also says: “It’s amazing how much an online table bookings platform has improved our operations. The majority of our customers still prefer to phone, but the software itself is the game changer.”
Although Porter has overseen some significant changes in her time at the pub, some things will always remain.
“Given the strong family connection with our hotel, I doubt I’ll ever end up at another pub and we don’t have plans to acquire more. But there’s plenty more to be done here in Plainland, so watch this space,” she says.
Community and connections
Community holds a lot of significance for Porter, and even now, she acknowledges just how much of her career path has been inspired by those around her. In particular, her strong connection with the Queensland Hotel Association (QHA) has been invaluable.
“I have had the privilege of gaining immeasurable knowledge from QHA members across the entire state, both young and old,” she added.
Among all of the advice that she has received, Porter has some of her own to pass onto hospitality workers aspiring to leadership roles.
She says: “Work in as many areas of hotels as you can. Do the dishes, count the tills, work front of house, work bar, work gaming, work accommodation and work retail.
“Ask questions and always maintain a healthy curiosity for new ideas. You will get to know your staff, your customers, your processes, and become invaluable.”
