Hospitality Heroes! at Copperhead
John Caruso discovers how Copperhead’s charismatic leader is brewing a bold new generation of service superstars.
Jimmy van den Bremer, the driving force behind Copperhead Restaurant and Brewery reckons hospitality isn’t just a gig for uni students to earn a few bucks between lectures. For him, it’s a proper career, one you build over years, like a fine wine or a well-aged cheese. And having clocked time in hotels from the Netherlands to Chile and Sydney, he’s on a mission to raise the next generation of hospitality legends.
Now, Jimmy’s not your average restaurant manager. He did his hotel schooling in the Netherlands, then hopped around the globe, picking up roles at the Sheraton in Santiago, Holiday Inns in Holland and Sydney, and even the Intercontinental in Sydney. His CV reads like a travel brochure for hospitality pros.
But what really stands out is his philosophy on hiring: “I don’t look for skills, because I can teach those. What I want is personality, someone who can hold a yarn, make guests feel like they’re mates, and care about the customer’s experience,” he says.
“Personality is something you can’t train, and that’s the secret sauce for Copperhead’s success.”
In a lot of European countries hospitality is a respected career path. Front of house staff are professionals, not just casual workers waiting for their next exam or semester to start.
Down Under, it’s often the opposite, a stopgap job for students or a stepping stone to something else. Jimmy’s trying to flip that script.
He’s building a team of young guns who could one day run the show in big hotels or breweries, and he’s doing it with a mix of old-school European style and a dash of laid-back charm.
Take the youngest recruit, Jamie, who is also Jimmy’s 14-year-old son. The kid already has his RSA (Responsible Service of Alcohol) and is behind the bar shaking up drinks like a pro.
“He loves it,” Jimmy says. “He’s seen what I do and wants a career in hospitality.” If Jamie’s anything to go by, the future looks bright.
But it’s not just family; the Copperhead crew includes a handful of youngsters who are already impressing customers and management alike.
There’s Chloe Woods, 16, who’s been with Copperhead for two years. She’s the kind of front-of-house star who runs the floor like she owns it, and the Google reviews back that up. Customers call her a “gem,” and it’s clear she genuinely cares about looking after people.
Then there’s Elana Beatty, a bubbly local who started with zero skills but now confidently juggles plates and chats with customers and colleagues with equal ease. And Willow Cannon, not a hospitality hopeful, but a teacher-in-the-making whose humour and leadership keep the team ticking.
Jimmy’s management style is a breath of fresh air. Forget the old-school yelling and nitpicking; he prefers encouragement and turning any negative feedback into a positive.
“I don’t critique, I encourage,” he says. “If there’s something to improve, I make it a chance to grow.”
It’s like having a coach who is part mentor, part cheerleader, and part wise old Dutchman who’s seen it all.
The word is out! The restaurant is often full of clientele who’ve travelled from Noosa, Caloundra, Gympie, and beyond.
Why? The trifecta: cracking beer brewed on site, top-notch food, and service that’s more like catching up with mates.
Jimmy reckons it’s the combination of all these qualities that are making people spread the word.
Next time you’re at Copperhead, remember, you’re not just getting a feed and a cold beer; you’re witnessing the making of the next hospitality superstars.
Cheers to that.
