Hospitality professionals wanted! Section Waiters, Supervisors and Managers!

Curious, considered, uncomplicated hospitality.

Born from a love of natural wine, we've been rewarding curiosity since 2010, creating characterful wine bars and restaurants that we like to think have made an impact on the Sydney hospitality scene. Today, the Love Tilly Group is home to many loved venues including Love, Tilly Devine, Dear Sainte Éloise, Ragazzi Wine + Pasta, Palazzo Salato, Letra House, four Fabbrica pasta bars and two Fabbrica bakeries. Each venue has its own personality, menus, team and regulars; but we're all united by the same philosophy: crafting considered spaces for guests to share good wine and good food, in great company.

We are always looking for enthusiastic, friendly and talented people to join our team. Right now, we're seeking waitstaff, supervisors and managers at all levels who are ready to grow with us across our diverse portfolio.

We are looking for a range of industry professionals from those early in their hospitality journey to experienced leaders ready to take the next step.

We'd love to hear from you if you are:

• Passionate about great food, wine and exceptional service

• Warm and genuine – you welcome every guest with care and a desire to exceed expectations

• Curious – you love learning about wine, food and hospitality

• A team player who thrives in a fast-paced, collaborative environment

• Reliable with good availability for nights and weekends

Across our wine bars, restaurants and bakeries

• Deliver warm, attentive service that makes every guest feel at home

• Learn and share our menus and 600+ bottle wine lists with confidence

• Work as part of a supportive, high-performing team

• Opportunities to move between venues and grow within the group

Front of House Supervisors across our venues

• Play a key role in the day-to-day running of the floor

• Lead by example, supporting and motivating the team

• Ensure our guests receive the considered, uncomplicated hospitality we're known for

• Assist with stock control, service standards and team development

Management roles across our wine bars, restaurants and bakeries

• Take the reins at one of our intimate, characterful venues

• Lead and inspire your team to deliver outstanding guest experiences

• Manage day-to-day operations, including stock, financials and rostering

• Work closely with our Culinary Director and leadership team to shape menus and wine programs

• Drive venue growth while maintaining the unique identity of your space

• Staff dining and wine discounts across all Love Tilly Group venues

• Opportunities to move between venues and roles – grow your career across our 11-strong portfolio

• Ongoing training and development, including certified courses such as WSET and First Aid

• Supportive, experienced leadership teams who are invested in your success

• A safe, inclusive and respectful workplace – we foster environments where everyone can express themselves openly and develop their skills

• Long-term career growth – we prioritise promoting from within where possible

• Educational team trips to regional suppliers and producers

• Access to our Employee Assistance Program and dedicated People & Culture support

The Love Tilly Group was founded in 2010 by Director Matthew Swieboda and Culinary Director Scott McComas-Williams. Matt began his career as a sommelier, developing a deep appreciation for wines with personality, while Scott honed his craft under Frank Camorra at MoVida before joining Love Tilly Group ahead of opening Ragazzi Wine + Pasta in 2019. Together, they've built a group driven by craft, consistency and care, promoting an environment that supports learning, responsibility and long-term growth.

Our venues are home to 800+ bottle wine lists which champion up-and-coming, little-known winemakers as well as some of our favourite classics. Our menus showcase food that honours tradition, yet is uniquely our own and made with the world's best ingredients, often found in Australia.

Our core values guide everything we do:

• Hospitality First – we welcome every guest with care, warmth, and a desire to exceed expectations

• Considered Food & Beverage – we create menus and drinks lists that balance tradition, innovation, quality and value

• Community & Connection – we build spaces where guests feel at home, share and connect

• Authenticity & Integrity – we provide natural and authentic experiences underpinned by honesty and quality

• Sustainability & Responsibility – we support producers who work sustainably and lead through ethical business practices

• Personal Growth – we foster environments where we can all develop our skills and strive to improve every day