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Originally a fashion house, Merivale, owned by the Hemmes family, has been established in Australia for 60 years. The Hemmes family are developing and operating pioneers within the hospitality industry, owning a growing portfolio of more than 60 restaurants, bars, pubs, hotels and function spaces in Sydney. Justin Hemmes is the Chief Executive Officer of Merivale.
Live & Work in Sydney
There is no place quite like Australia. Sydney’s food, wine and bar scene is on par with some of the best in the world, not to mention we are home to some of the most iconic destinations.
At Merivale, we employ passionate individuals from around the world. If you are here for an adventure on a Working Holiday Visa or studying on a Student Visa – as long as you are passionate and committed, we’d love to hear from you.
For more information on whether you are eligible to work in Australia please visit: immi.gov.au/faqs
- Mr Wong & MsG's, El Loco, Papi Chulo
Merivale culinary star, Dan Hong, still pinches himself. After starting in his family’s Vietnamese restaurants, today he’s a sneaker-wearing executive chef who mixes with the likes of est’s Peter Doyle and mentors other young chefs. “I love that management notices what you do and that there are opportunities to step up,” says Hong, who oversees the kitchens of Mr Wong, Ms.G’s, El Loco and Papi Chulo. While his guilty pleasure is junk food – think fried chicken, hot dogs and burgers – he’s also got a soft spot for Lorraine’s Patisserie. “I can’t resist her strawberry mascarpone, date tart and chocolate tart,” he says.
Gardener - Merivale
Merivale’s head gardener, David Tetsall, has his sister to thank for his job as the company’s official green thumb. “She was working at the Beresford and suggested the job to me,” he says. “Plants can add an enormous amount of atmosphere to a venue – for example, the greenery in the Beresford’s courtyard turns it into an amazing experience.” During his three years at Merivale, Tetsall has eaten his way around the venues. For him, the stand-outs are the desserts and Sunday lunches at Ms.G’s, the steak at York 75 and having a beer in the courtyard of his beloved Beresford. “Love the plants there!” he says with a cheeky grin.
Bar Manager -Palmer & Co
Palmer & Co’s bar manager, Sam Egerton, leads and inspires a team drawn from all corners of the world. “I love their creativity and experience that help make Palmer & Co one of the best bars in the world,” he says. Sam started his hospitality career as a bar back in New Zealand 12 years ago. In 2006, he moved across the ditch, taking his cocktail expertise to a whole other level. At Palmer & Co he’s found his happy place, inspiring the cutting-edge bar and drink culture that’s made the speakeasy-style venue a favourite small-bar destination. It’s no surprise that one of his favourite things is his own bar’s Bright Punch – a clarified milk punch. He’s also partial to the steak tartare at Felix and the Balmain bug tail tempura at sushi e.
Manager - Ivy Pool Club
Few people know Merivale’s venues better than Poolclub manager Michael Stamboulidis. He started at Merivale more than five years ago as an ivy host before hosting at Level 6, helping to manage the Royal George, returning to ivy as assistant operations manager, detouring to Establishment and finally landing poolside. “I love the feeling of family in the group and working with professionals,” he says. “Everyone is uncompromising and driven.” As he’s done the rounds, he’s developed a few loves, such as Poolclub’s summer margaritas, the Beresford’s espresso martinis and Bistrode CBD’s beef sirloin for two.
Restaurant Manager – Est.
Carissa Teeling started at est. as a food runner. “If the restaurant manager who hired me in 2004 had said that one day I would be in his shoes as restaurant manager, I wouldn’t have believed it was possible,” she says. “After cutting my teeth on all things fine dining as a runner, I progressed through the positions of head waiter, supervisor and assistant manager before becoming restaurant manager in 2012.” Away from est., Teeling loves heading to The Fish Shop on sunny Sundays “to have a yummy bite and watch the world go by”. She’s also partial to late-night cocktails and charcuterie at Palmer & Co and the prawn shumai at sushi e within Establishment.
Food & Beverage Director – Merivale
From Waiter to Director of Food and Beverage, Frank is one of the most influential in the industry. Affectionately described as the company’s eyes, ears and stomach, food and beverage director Frank Roberts started at Merivale in 2003 as part of the est. team. After managing Potts Point eatery Lotus, he returned to manage est. His extraordinary people and management skills were recognised in 2008 when he became group restaurant operations manager – the master of Merivale’s many eateries believes - "the more you give the more you get back".
Events Director - Merivale
Kathy Savill has come a long way since starting in hospitality in the 1980s. “My first job was working for a caterer who loved to put taramasalata in lychees as a canapé so they looked like eyeballs,” she recalls with a laugh. After jobs as varied as chalet girl and payroll manager, Savill is now Merivale’s director of sales and events, promoting the company to corporate, private, tourism and leisure markets. Her favourite ways to enjoy Merivale include relaxing over a glass of wine in Tank Stream Bar, heading to Papi Chulo in Manly for long lunches with girlfriends, and tucking into Mr Wong dumplings with her kids and husband after Saturday sport.
Cellar Manager – Ivy & Coogee Pavilion
It’s nearly a decade since Ben Bruton started working as Establishment’s night cellar manager. Cellars are clearly his thing – he’s managed the cellars at ivy and now those at Coogee Pavilion. “Over my time at Merivale, I’ve been exposed to world-class restaurants and bars,” he says. “I have great pride in telling my friends and family who I work for. We are all ambassadors for Merivale - we want everyone to have a fabulous experience when they walk through the door and come into a place that’s different to their day-to-day life. One of the by-products of Merivale’s popularity is busy-ness – and that’s a good thing. It creates the vibe in each venue and makes the shifts go by quickly.”