Workers Deal
Pete’s Place can accommodate up to 25 persons in single-share accommodation, however various twin-share options are also available depending on your requirements.
We provide the following service as standard:
- Breakfast can be prepared as a dine-in hot and cold buffet or as a hot and cold takeaway option to suit the customer’s requirements and is scheduled to compliment your working day, shift or rotational roster
- Lunches can be prepared and provided to guests the evening before or prepared prior to breakfast so they can be taken at the time of departing
- Dinner can be prepared as a dine-in hot and cold buffet or as a hot and cold takeaway option to suit the customer’s requirements and is scheduled to compliment your working day, shift or rotational roster
- High quality food is prepared from high grade ingredients in a hygienic manner with suitable containers and packaging options for crib lunches
- Daily check of motel rooms to ensure beds are orderly, towels are hung, rubbish is removed
- Room refresh mid-week to replace bathroom linen
- Sheets, pillowcases and towels are laundered each week with blankets and doonas maintained in a clean and sanitary condition to the satisfaction of the customer, and laundered on each change of occupancy
Our Capability Statement
Kylie and Rhiannon along with their Chef and additional Team Members are responsible for:
- Menu planning
- Preparation of meals
- Purchasing and handling of produce and supplies
- Cleaning of motel rooms and restaurant to ensure all areas are kept clean hygienic and tidy
- Regular maintenance of all lawns and gardens to a high standard
- Regular maintenance of pool and BBQ area to a high standard for guest use and enjoyment
- Accommodation management including:
- Taking reservations – from simple 1-night stays through to complex manning plans for large groups of workers on rotational rosters
- Booking in and checking out guests
- Daily inspection of all accommodation, grounds, kitchen and dining room
- Timely action on all reported maintenance issues
- Administrative and finance tasks
- Catering for functions, both large and small
- Staff training in all aspects of operations
- Staff management
- Public relations and social media