For Tess Chaffey, hospitality wasn’t part of a grand career plan. When she was 20, Chaffey organised a pub job in England, booked a one-way ticket and figured she’d work out the rest when she got there.
What followed was five years of waitressing, a move back to Australia, and eventually a chance opportunity behind a bar that changed everything.
“I did a shift on the bar and I just loved it,” says Chaffey. “It was a lot more creative than just being a waitress, but you still get to be involved in the service side of things. Service and guest experience are still my favourite things about hospitality.”
That first bar shift sparked a career that would eventually take her to Sydney cocktail institution Old Mate’s Place, where she spent two years learning the craft of bartending and later stepping into a management role.
“It was where I really learned how to be a bartender and what it takes to work in a really good cocktail bar,” she says. “The chaos, but still being able to produce quality and not lose any of your service. Being able to create an experience that makes people want to come back.”
The move from bartender to manager happened naturally, she says, driven by a desire to continually improve and contribute more to the venues she worked in.
“I always wanted to put my best foot forward no matter what I was doing. It was a natural progression.”
Today, Chaffey is front office bar manager at Silver’s Motel, the Enmore whisky bar from industry veterans MC and Ty Capper. Having known the pair through the industry, the opportunity to join the team felt like the right fit.
“I love whisky, and I knew they were amazing people to work with. It was a venue I really wanted to be part of.”
While Silver’s Motel has earned a reputation for its extensive whisky offering, Chaffey says the venue’s biggest strength is its ability to create memorable guest experiences. On busy Saturday nights, groups gather around the large bar space, working through whisky flights, cocktails and recommendations from the knowledgeable team.
“We’re really lucky with the team here. Everyone is experienced and passionate. People can come in, sit at the bar, ask questions about whisky or cocktails and really engage with what we’re doing.”
As a manager, Chaffey’s leadership philosophy is simple: support people in the way they need to be supported.
“I always view myself as part of the team,” she says. “I see it more as my job to work for them than them working for me.”
Recognising that every team member is different is a key part of that approach. Some require close support and guidance, while others thrive when given autonomy and trust.
“You’ve hired experienced people for a reason. Sometimes it’s about being there when they need you, rather than standing beside them every second.”
Above all, authenticity sits at the centre of how she manages both staff and guests.
“I think the main thing is being genuine. Bringing your whole genuine self to work. Whether it’s the team or the guests, I just want people to feel comfortable and happy when they’re here.”
Like many hospitality professionals, Chaffey admits one of her biggest challenges is knowing when to switch off.
“I care a lot about what I do, sometimes too much. I’ll go home and keep thinking about work.
“It’s a 24-hour industry and sometimes I don’t give myself enough space before I hit burnout.”
It’s a lesson she’s still learning, but one she believes is crucial for anyone building a long-term career in hospitality.
“You need to allow yourself time away from it. If you don’t, that stress starts affecting everything around you.”
For those considering a career behind the bar or in management, her advice is equally straightforward.
“Always bring your most genuine self. Hospitality is about people. If you genuinely enjoy creating great experiences and being part of someone’s night, people can feel that.”
And when her own shift is done?
Her drink of choice is a Boulevardier – whisky, Campari and vermouth – while at Silver’s Motel she’s quick to point visitors towards the venue’s signature Ice Magic Old Fashioned.
“It’s definitely my favourite cocktail on the menu.”