Josef Neumeier

Quay is the creation of leading Australian restaurant group, Fink, and Executive Chef Peter Gilmore. One of the country’s most celebrated restaurants, Quay has received Three Hats in the Good Food Guide for 23 consecutive years.

- Oversee the performance of Queen Chow Manly and Bert's Bar & Brasserie in Newport, providing mentorship and coaching for a team of eight direct reports and 110 staff. - Enabled the business to win several major awards including Good Food Guide - Two Hats moving from 16.0 to 16.5, Australian Wine List of the Year - Three Glasses, Australian Wine List of the Year - Hall of Fame, Award for Excellence 2022, Sydney - Contemporary Australian Restaurant - Formal - Delicious. 100, NSW, 2022 - Position 17.

- Maintained responsibility for the overall performance of the two new Sonoma Cafes across NSW and ACT, reporting directly to the Founder and Director (nine direct reports and 150 staff). - Rejuvenated the training and development program for cafe management. - Defined, streamlined, and improved the reporting and meeting structure and the bonus system. - Reviewed existing services and systems and streamlined the beta stage in collaboration with the current POS Supplier’s Development team.

- Oversaw operations of ten Thrive restaurants across NSW, VIC, QLD, and ACT with full budget responsibility (13 direct reports and 270 staff). - Directed the opening of two new restaurants in VIC and NSW, including construction planning. - Designed and executed training and development programs for the Store Management team. - Ensured brand compliance and oversaw HR, menu development, policies and procedures, supply chain management, and customer feedback.

- Assumed General Manager responsibilities for the Löwenbräu Keller Restaurant, the Rocks. - Led the overall New South Wales operation, overseeing a total turnover of $42M annually with nine restaurants across two brands (Löwenbräu Keller and Bavarian Bier Café), including full budget responsibility for Urban Purveyor Group, one of Australia’s largest restaurant groups (45 direct reports and 400 staff). - Created and executed the annual operational and capital budgets for all nine restaurants.

- Spearheaded operational execution for a 7500-seat tent at the Oktoberfest in Munich, held annually for 16 consecutive days. - Supervised a team of 250 service employees, overseeing service standards and section allocation. - Managed customer relationships, serving approximately 28,000 guests daily. - Oversaw reservations management, including VIP, with an average turnover of 3.8 times per seat.

Schweizer Zertifikat in Food & Beverage Operations