Kitchen staff ineligible for welfare payments required South Dubbo Tavern owner and licensee Lee Green to think and move fast after pubs were suddenly shut down in late March as part of a bid to contain COVID-19 in NSW.
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Knowing the four skilled overseas workers holding 457 visas could end up "on the street" made Mr Green even more determined to try to protect the livelihoods of staff.
Swiftly-implemented changes to his business, teamwork and solid community patronage almost immediately allowed the former Sydneysider to retain all 11 full-time staff members including the overseas workers stuck in Australia after its borders closed.
An "amazing" community response to the introduction of takeaway and home- delivered meals and beverages, along with the opportunity to order through Eat Appy, also led to the gradual rehiring of 17 casual workers and job creation.
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The new offerings became permanent after COVID-19 restrictions were eased and pubs again welcomed people through their doors, first 10 and then 50.
"..our old staff are back on and we've got the opportunity to employ more local people in the community and help get the economy started again," Mr Green said.
Three new casual workers were on deck as the business looked for another chef and an apprentice chef, he said.
Mr Green has accessed the JobKeeper allowance for "four of the 11" full-time staff members.
This week he credited the business' fast transformation, cooperation of staff and community support for "minimising the hurt".
"Our goal through it was to try and keep as many staff on as we could and we are in a unique situation where nearly all of our kitchen staff are 457 sponsored visa holders," Mr Green said.
Out in the cold when it came to welfare and unable to return home, the overseas workers were "literally on the street if we couldn't keep them in a job", he said.
"They pay tax at the normal rate you and I do but in an event such as this they are left in a very precarious situation," Mr Green said.
The licensee said the teamwork of full-time staff had helped eliminate the need for voluntary leave or reduced hours of work.
"We had to change quickly and be flexible and work in different areas," he said.
While his business was "still losing money" over the shutdown, Mr Green remained grateful.
"I think the first Friday night we offered home delivery and takeaway we did over 300 meals," he said.
"I'd like to thank the community for.. keeping us all in a job."
