Ben Walter has over 30 years’ hospitality industry experience. Starting his career as an apprentice chef he worked his way through a varied range of hospitality establishments over his 20 years in kitchens – including as Head Chef of OscarW’s Wharfside, Echuca (1 chef’s hat) and Executive Chef at the Sebel Suites for Mirvac Hotels.  His experience covers many different market levels and sized establishments, both regional and metro all over Australia.

Deciding to move away from operational kitchen management in 2007, Ben has honed his skills in management and change consulting and leadership training. His particular areas of expertise are: recruitment and selection, training and performance management systems; kitchen management systemisation, food cost control, wage cost control, profitability and customer satisfaction maximisation. Ben is also a highly regarded and engaging workshop facilitator.

Specialising in assisting independent hospitality operators develop their systems of management and leadership for over a decade, Ben has worked with the following businesses helping improve their operations:

• Trader House Group, Melbourne (Cumulus Inc., Cutler & Co., Marion, Meatsmith, Builders Arms Hotel, Supernormal),
• EMC Group, Geelong
• The American Hotel, Echuca
• The Lake House, Daylesford
• The Settler’s Tavern, Margaret River
• Rustico at Hayshed Hill, Margaret River
• Van Haandel Group, Melbourne (Stokehouse)
• Mamasita, Melbourne
• San Telmo Group, Melbourne
• Corner Hotel Group, Melbourne
• Riverland Group, Melbourne
• Hotel Hotel, ACT
• FJM Hospitality, Perth, WA
• Lord of the Fries, Melbourne
• Matilda Bay Brewery, Healesville
• Rice Paper Scissors Group, Melbourne