AddressDestined to be Sydney’s newest inner-city neighbourhood, Etymon are excited to be an important part of ensuring North Sydney becomes a great food destination. Etymon is developing a multi-level lifestyle hospitality offering for residents and the local community alike. An artful mix of carefully curated venues including eateries and retail which are collectively designed to be a beacon for visitors and a playground for residents.
Venues we are recruiting for include Soluna, a 300 seat LA-inspired all-day diner; Sol Bread & Wine a combined bakery, cafe and wine bar, which will transform from casual dining throughout the day to a sophisticated wine bar by night, and GENZO offers a contemporary twist on Japanese cuisine, characterised by sleek and moody interiors punctuated with vibrant neon accents.
The Role
The role of the Venue Supervisor is to support the management team in the day-to-day venue operations, providing quality, well-executed guest experiences to the highest standards, while leading and developing the front of house team, supporting with the management of the financial aspects of the business and building relationships with the local community. The Floor Supervisor is the step change to management once fully competent, with these roles consulted for management opportunities for new and existing venues
For candidates with a passion for hospitality who have not yet got supervisory experience under their belt, we will consider for Team Lead roles.
Responsibilities
- Mentor and support the Front of House team to deliver a high-quality execution of service including recruitment and selection
- Manage the floor plan to maximise service periods in collaboration with Reservations and Events and the venue staff
- Work with the Head Chef, General Manager and Reservations and Events on the planning and execution of menus for a la carte and event bookings
- Deliver consistent service that is focused on excellence, with a passion for the product
- Offer advice about the menu and wine choices, and across all products the bistro sells
- Manage inventory for the venue, including working with the Bar Manager and Head Sommelier on beverage purchasing
- Have a financial focus including rostering to labour costings and stock control
- Support the strategy around growing the community of locals and regulars within and around the business
- Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
- 3 years’ experience within management roles the hospitality industry
- Experience leading teams of hospitality professionals including recruitment and training
- Excellent culinary product knowledge
- Great knowledge of wine, food, and spirits
- Knowledge of reporting, cost of goods and labour
