About The Bentley Group
The Bentley Group came to life in March 2006 when chef Brent Savage and sommelier Nick Hildebrandt opened Bentley Restaurant + Bar in Surry Hills. Bentley was a new kind of restaurant for Sydney, with food that could challenge and inspire, but in a relaxed atmosphere and with an eclectic selection of wines not offered anywhere else. In 2013 Bentley Restaurant and Bar moved to a bigger, grander space at the Radisson Blu Hotel in Sydney’s CBD. The Bentley Group established its second venue, Monopole, in Potts Point in December 2012. Yellow was the group’s third venue, launched in August 2013 and offers vegetarian and vegan dining in the heart of Potts Point. The Group’s fourth venue, Cirrus, was established on the waterfront at Barangaroo in September 2016, specialising in contemporary, sustainably-caught seafood dishes and like the other venues has an extensive and eclectic wine list. In 2020, Savage and Hildebrandt re-launched Monopole in the CBD.
King Clarence is the latest restaurant brought to you by the Bentley Group, gaining 2 hats since it's open in December 2023, we are located on the corner of King and Clarence Street Sydney. The 100-seat venue is an Asian-inspired restaurant influenced by the cuisine of China, Korea, and Japan headed by executive chef Khanh Nguyen. A number of dishes will be cooked over the custom-built BBQ and grill, with a large live seafood tank also being a feature within the restaurant. King Clarence will be the fifth venue to join Savage and Hildebrandt’s The Bentley Group.
About the Role
The Bentley Group is looking for Assistant Restaurant Managers to fill upcoming vacancies. The ideal candidates will have a minimum of 2 years’ experience in a hatted restaurant manager position, impeccable presentation, and a genuine passion for delivering memorable experiences to Sydney diners.
Key responsibilities:
- Maintaining high quality service standards;
- Excellent verbal communication and time management skills;
- Ability to maintain a calm demeanour in a fast paced, high intensity environment
- Leading, rostering, and training the front of house team;
- Management of labour costs and reporting and the ability to balance high volume periods and peak service times with the team;
- Checking stock levels, ordering supplies, and implementing monthly stocktakes;
- Overseeing reservations and building relationships with regular guests;
- Confidently offering advice about menu and wine choices - great product knowledge is essential, and a wine background is a bonus;
- Liaise with the kitchen regarding menus, events daily run-sheets and service;
- Experience managing functions and special offsite events
With five venues; King Clarence, Cirrus, Bentley, Yellow & Monopole, we have a dynamic team of passionate professionals who are awesome to work with and can offer the right applicant career development and generous staff perks.
About the Process
Please email your resume along with a cover letter telling us a bit about yourself, your availability, salary expectations and which of our restaurants you would love to work at.
Job Type: Full-time
Pay: $75,000.00 – $85,000.00 per year
Benefits:
- Employee discount
- Salary packaging
Schedule:
- 10 hour shift
- 8 hour shift
- Afternoon shift
- Evening shift
- Monday to Friday
- Public holidays
- Weekend availability
Supplementary Pay:
Ability to commute/relocate:
- Sydney, NSW 2000: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Restaurant management: 2 years (Preferred)
Licence/Certification:
Work Authorisation:
Work Location: In person
Expected Start Date: 04/06/2024
