Job Description

Section Wait Staff – Aqua Dining, Milsons Point

Be part of the team reopening one of Sydney’s most iconic dining rooms

Aqua Dining sits above North Sydney Olympic Pool at Milsons Point, looking straight across the harbour to the Opera House and the Bridge. It’s where SRG began in 2000, and it’s reopening this month. The floor team we hire now sets the standard for the next chapter, starting with the first Saturday night full house.

Why we’re hiring now

Aqua has traded for more than 25 years. It’s the flagship of a group that keeps opening venues, and the reopening means rebuilding the floor team from the ground up. We need Section Wait Staff whose service is the same on a quiet Tuesday lunch as on a fully booked Saturday night. Casual and salaried positions are available.

Here’s the deal. The view gets the headlines, and the guests come for a special occasion. In return, you get a quality dining room at real volume, inside a group where your next step can be supervisor, sommelier or venue manager.

What you’ll own

• Your section is set, polished and briefed before the first booking arrives.
• Every table is greeted, ordered and served to Aqua’s steps of service, at full volume.
• You know the menu, allergens and wine list well enough to guide every table without checking.
• Special occasions are spotted at booking and delivered on the night, so birthdays, anniversaries and proposals all land.
• Your tables leave happy, and your average spend grows because you recommend, not because you push.
• When your section is under pressure, you call it early to your supervisor instead of going quiet.

Your first 90 days, and your first year

By day 90: Aqua is open, and you run a full section on a busy night without support. You know the menu and core wine list by heart. Your guest feedback and section spend are tracking at or above the floor average.

By month 12: You’re one of the people new starters shadow. You’ve completed [WSET Level 2]. You and your manager have agreed your next step, with a date on it, whether that’s senior waiter, supervisor or a move across the group.

You’ll do well here if

• You check your section, bookings and dietaries before service and fix the gaps before anyone asks.
• Your service at 9pm on a Saturday matches 12pm on a Tuesday.
• You read a table quickly, whether it’s a business lunch, a celebration or a first date, and adjust.
• You care about the details: polished glassware, a clean pour, the right cutlery before the course lands.
• You’d rather deliver one standard perfectly every night than wing it.
• You teach while you work, and newer staff copy the way you run a section.

What you need

• Waiting experience in a quality restaurant, ideally fine dining or premium high-volume
• Confident wine and beverage knowledge, or a real appetite to learn
• A current NSW RSA
• Availability for weekend and evening rosters
• Full Australian work rights

What you get

• One of the best dining-room views in Sydney, every shift
• Fully funded WSET Level 2 for key roles
• Up to 50% off dining across SRG venues
• An easy commute without the car. Milsons Point station and Milsons Point ferry wharf are a short walk away.
• Room to move. SRG runs around 17 venues across Sydney, so your next role can be inside the group.

About SRG

SRG Hospitality is a Sydney family business. Bill and Kathleen Drakopoulos opened Aqua Dining in 2000, and their children now run around 17 venues, including Ripples Chowder Bay, Little Manly and Rose Bay. Aqua has traded for more than 25 years, and the group is still opening new sites. That means you can step up to supervisor, sommelier or venue manager without changing employers.

How to apply Use the application link to submit your CV.

Applicants must have full working rights in Australia.

SRG Hospitality is an equal opportunity employer and welcomes applications from people of all backgrounds, abilities, and identities.