Regional council posts near $17m surplus in ‘turbulent year’
From local democracy reporter Brendon McMahon:
The West Coast Regional Council has posted "an unexpectedly large" surplus of $16.6 million in its delayed 2020-21 annual report.
The draft, cleared by Audit NZ, will be tabled on Tuesday at the audit and risk committee meeting, and is expected to be formally adopted next month.
The report is late due to Covid-related constraints on the auditing process. The reporting time was relaxed nationally through a law change for a large number of affected local authorities.
Chairman Allan Birchfield described 2020-21 as a "turbulent year" as the long-term impacts of Covid were felt throughout the region.
Revenue was greater than budgeted by $17.4m, mainly due to the transfer of the Greymouth floodwall assets from the Grey District Council to the regional council. The floodwall has since been valued at $15.6m.
The addition of the floodwall increased the infrastructure asset base to $103.7m, and dominated the council's balance sheet.
Subsidies and grants were $1.1m more than budgeted because of higher than expected funding from the Government for infrastructure projects.
Investment income was up $679,000 because of better than expected returns on investments.
Expenditure was up $809,000, mainly due to unforeseen spending on infrastructure. In particular, $452,000 was spent on modelling for the Westport flood warning forecast, part of the requirements for the proposed flood protection scheme.
In the year to June 30 last year, part-year remuneration for then chief executive Vin Smith totalled $168,115 (2019-20 it was $255,729).
Mr Smith left during July 2021, and therefore any related severance pay will not be disclosed until next year's annual plan.
Total costs for the council's 73 staff was $6.5m (75 staff and $5.8m the previous year).
Elected representative costs were $409,454 (2019-2020 $372,718).
Three staff members earned between $160,000 and $280,000. The council also had eight staff receiving between $100,000 and $159,999; the previous year it had six in that pay bracket.
Current chief executive Heather Mabin said 'governance' costs of $642,152 were over-budget by $220,149.
Ms Mabin said that reflected increased costs of finalising the 10-year long-term plan.
The increased governance cost was predominantly audit fees, she said.
Birchfield said the council was successful in receiving $900,000 in 2020-21 to fund flood resilience projects in the Hokitika, Greymouth and Westport rating districts.
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
View more stories, or nominate someone: @humansofchch
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Poll: Is it okay to grocery shop in your PJs?
I'm sure you've seen it while doing your weekly shop... In fact, it may have even been you.
What do you think about people heading to the supermarket in their pyjamas?
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14.5% It's fine!
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75.1% It's questionable
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10.4% Other - I'll share below
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