MEET OUR TEAM

General Manager

Phoebe Barter

As General Manager, Phoebe has a firm focus on the bringing the entire team at North Bondi Fish together to deliver a common goal – nailing the trifecta of food, service and ambience that combined ensure the ultimate guest experience. To Phoebe, creating a shared sense of culture and unity is the most important aspect of managing the team at NBF. 

 

Many guests, particularly locals and regulars, associate the Solotel brand with a polished, professional yet effortlessly enjoyable dining experience, and Phoebe sees her role as vital to upholding these expectations. The guests are always priority number one for Phoebe – after all, “without them, I wouldn’t be in my job – and I love my job!”. 

 

She understands Solotel’s values and reputation well, having had her first experience with the business as part of the team responsible for opening Barangaroo House, a career highlight she describes as “an amazing experience”.

 

A born and bread Sydneysider, Phoebe feels blessed to work in one of the most culturally vibrant and naturally spectacular destinations in the city. Before starting her day at North Bondi Fish, she kicks things off with a 6am start either down at the beach or another favourite local hangout, Bondi’s Crossfit Creature gym, where the weight-lifting fanatic has on occasion been spotted walking up and down the premises on her hands in a show of true dedication to her passions!  

Assistant Restaurant Manager

Benjamin Serres

Always looking to expand his horizons, French native Benjamin took a leap of faith to seek out a new life in Australia, arriving in Sydney in late 2014. 

 

Born in Toulouse, it was here that he studied International Management at the Toulouse Business School, setting him on a management career path that lead straight into the world of hospitality. His scored his first ‘real job’ after being upgraded to manager of the little French restaurant in his hometown where he’d served drinks and waited tables. 

 

Seeking a bigger challenge, he took on managerial duties at a busy hotel club in a tourist town in the French Mediterranean. Here, he was regularly in charge of taking care of some 1,000 diners a night from around the world. 

 

After moving halfway across the globe to put down roots in Australia, Benjamin experienced an enviable introduction to Sydney food culture and Aussie produce with position at Fratteli Fresh in the city. Starting as a waiter, his brightly welcoming demeanour and ability to stay cool under pressure quickly saw him take charge of the floor as Assistant Manager. 

 

Benjamin’s role at North Bondi Fish (he joined in 2016) is similarly multi-faceted and also involves staff training, culture and recruitment, helping out with social media and posting cool stuff on Instagram. 

 

For Benjamin, the most important thing is making every single diner feel welcome. The more content the guest, the more they’ll enjoy the laidback, beachside vibe that, according to Benjamin, makes NBF one of Sydney’s most enjoyable seafood experiences. 

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