By Vanessa Cavasinni, editor Australian Hotelier

With two managerial appointments made, Solotel begins the recruitment process for Barangaroo House in earnest.

Opening this summer, Solotel have already made three major appointments for the three-level venue, including the announcement a month ago that Cory Campbell (ex- Vue de Monde, Noma) has been made executive chef of the entire venue.

Two new appointments have been announced, with Matt Murray taking on the role of general manager of Barangaroo House. Murray has plenty of experience in managing large hospitality venues, having spent four year’s running Keystone’s Bungalow 8 and The Loft, before managing the entire Establishment complex (Establishment, Mr Wong, Palmer & Co, Hemmesphere, est) for Merivale. Murray believes that Barangaroo House can bring something new and spectacular to the Sydney hospitality scene.

“Our ambition is to create something that Sydney, and Australia, have never seen before. The initial tastings of Cory’s food are incredible, and we want this experience to be, more than anything, fun!”

Chelsea Carter, who has operated the Paddo Inn Bar & Grill for Solotel for the last year as licensee, has come on board as assistant general manager for Barangaroo House. Carter is a vocal supporter of women in leadership roles, participating in events organised by the organisation Women In Hospitality.

Barangaroo House comprises a waterside bar on ground floor, a restaurant on the first floor, and a premium rooftop cocktail bar. Campbell, Murray and Carter are now looking to recruit hospitality staff in all facets of operations for the venue, to make up the 140-strong team.

“There is so much opportunity across the three levels of Barangaroo House, and in the Solotel group in general. Diversity is one of our core values, and we encourage people from all walks of life to apply to join the team. It really is going to be a world-class experience,” stated Carter.

Interested parties are encouraged to submit their resume on the Barangaroo House website.

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