Heath Bentley

Manage two cellar doors and 3 three guest houses. Duites include the following

• Created yearly budgets and monthly reports for senior management summarising operational performance metrics.
• Coached, mentored and trained team members in order to improve their job performance.
• Established processes to ensure efficient workflow throughout the organisation.
• Maintained up-to-date records of employee attendance, payroll information, vacation requests.
• Implemented new technologies to streamline operations, reduce costs, and improve customer service.
• Ensured compliance with all applicable laws, regulations, industry standards.
• Organised and maintained front desk operations, including check-in and check-out procedures.
• Ensured guests received requested services in a timely manner.
• Developed policies and procedures to ensure smooth operation of the guest house.
• Monitored daily bookings and reservations for the guest house.
• Maintained accurate records of all guest transactions and payments.
• Conducted regular inspections of the premises to ensure cleanliness standards were met.
• Coordinated with vendors to purchase necessary supplies for day-to-day operations.
• Managed inventory levels, ensuring adequate stock levels at all times.

• Assisting management teams in running both venues
• Assisting in the training of School Based Trainees
• Responsible for beverage ordering and stock control
• Implementing extensive gin & tonic menus across both venues
• Responsible for updating the wine list at Rustico Rockingham
• Responsible for the introduction of the Museum wine list at Rustico Hay Shed Hill
• Implementing the use of the Coravin wine system at both venues
• Responsible for the introduction and running of customer cocktail classes at Rustico Rockingham
• Working with owner on marketing across both venues
• Staff training to increase product knowledge
• Continuously reviewing and researching new beverage lines.

• Day to day running of restaurant
• Working with head chef & restaurant manager to produce food & beverage menus
• Overseeing weddings and wine events
• Hosting cocktail classes
• Stock control and ordering
• Developing & implementing Wine, Cocktail & Beer/Cider menus
• Marketing and advertising
• Kitchen preparation.

• Writing cocktail menus
• Cocktail training
• Controlling beverage levels
• Stock control
• Working with island Sommeliers in coordinating wine lists.

• Overseeing team of 15 F&B Attendants
• Hiring and training of staff
• Writing rosters
• Beverage ordering
• Meeting budgets
• Producing wine and cocktail lists
• Cocktail training
• Organising and overseeing events such as weddings and celebrity chef luncheons
• Counting tills
• Responsible for stock control and pricing
• Overseeing kitchen staff.