Assistant Head Sommelier - GENZO

at  Etymon Projects Pty Ltd

• Join a team redefining hospitality on the Lower North Shore
• Put your passion for Japanese spirits, wine and food matching into practise.
• Be part of the leadership team of this exciting new precinct, venue and project
  GENZO, set to open in early June is contemporary Japanese dining, with an edge. Interiors are sleek and moody with funky pops of neon colour. The food menu will have a focus on kushiyaki (skewers), noodles, and raw dishes that can work just as well in the restaurant or paired back as bar snacks, complimented by a compelling sake offering and a selection of Japanese wines alongside clean, balanced cocktails.
  GENZO is part of AURA by Aqualand, located on Walker Street near the new Victoria Cross Metro Station is an iconic new address and symbol of North Sydney’s sophisticated future, setting a new precedent for luxury harbourside living.
  Destined to be Sydney’s newest inner-city neighbourhood, we 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.
  Additional venues will be 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 a UNA - Purveyor of Fine Foods - a providore selling good crafted by our talented culinary teams.

THE REQUIRED SKILLS

• Minimum of 2/3 years’ experience in the wine industry
• WSET or CMS qualification or equivalent an advantage
• Previous experience in a Sommelier role
• Commercial and financial acumen
• A passionate wine professional
• Must have full Australian work rights

• Work with the service team to meet to deliver a comprehensive beverage program within your venue.
• Stay ahead of industry trends and reflect and implement these changes with the venue, enhance the guest experience, service standards and product presentation across wine and beverage.
• Work with Head Sommelier on the development and implementation of policies and procedures for wine/beverage procurement and operations.
• Establish and adhere to effective stock management processes and cost control procedures.
• Build and manage strong with key stakeholders, key suppliers; curate and develop a community of locals and regulars within, and around the business, with optimal growth in front of mind.
• Inspire the team to deliver exceptional dining experiences and maximise revenue.
• Stay ahead of industry trends, changes in innovation, the newest releases, and then reflect and implement these changes within the venue.