23 March 2010
TT-Line's new
General Manager of Retail and Hospitality says the day-to-day
operations of Spirit of Tasmania I and II present a unique set of
challenges.
But unique challenges are not new for Nick Harriman who has
enjoyed a long career in the hospitality industry in Australasia
and Europe, working in restaurants, hotels, retail and
nightclubs.
He has worked in various senior management roles for a range of
well-known hotels and was educated at the Les Roches Hotel
Management School in Switzerland.
Mr Harriman joined TT-Line in January this year and is examining
every task his department undertakes.
"We are basically revisiting everything we do on the ship," he
said.
"I also want to get out there and meet suppliers and re-establish
contacts with Tasmanian-based vineyards, cheese makers, farmers and
other producers.
"You can eat and drink Tasmanian produce in the world's best
restaurants, so it makes sense to have the best of the state's
foods and wines available on board our ships."
Mr Harriman said he was still working through the review of
operations.
"It is definitely a case of watch this space," he said.
"Importantly, we have a fantastic platform to continue to build
on.
"Essentially we want to be able to deliver whatever experience our
passengers are after and keep everyone happy, whatever their
tastes.
"So, if our passengers are looking for a top end experience, or
just a meat pie and sauce, we want to be able to provide
that."
Mr Harriman said there were many elements that contributed to
TT-Line's success that enabled the smooth running of the
vessels.
"The retail and hospitality team do a fantastic job given the
unique issues associated with operating at sea and the daily
turnaround of vessels when they are in port," he said.
But regardless of these challenges, Mr Harriman said the
hospitality sector was all about the customer.
"Delivering the experience in a seemless manner, regardless of the
circumstances, is vitally important," he said.
Released by:
Nicolas Turner
0418 538 865
