Schedule
Days: Sunday, Tuesday, Wednesday, Thursday, Friday, SaturdayShifts: Night
Required Years of Experience
3 years
Job Details
About 1123 Miami
1123 Miami is an upscale West African and Asian fusion steakhouse from Chef Tobias Dorzon, opening November 23, 2026, in the heart of Wynwood. The restaurant will offer dinner, brunch, private events and After 1123 late-night service. We are building an opening team of hospitality professionals who take their craft seriously, maintain high standards and want to grow with a restaurant built for national recognition.
Position Overview
Servers will provide knowledgeable, polished and engaging service while guiding guests through 1123 Miami's West African and Asian fusion menu, steak selections and beverage program. Tip income and total earnings are not guaranteed.
Responsibilities
Provide attentive, elevated service throughout each guest's experience.
Explain ingredients, preparation methods and the story behind the menu.
Guide guests through steak, wine and beverage selections.
Enter orders accurately and communicate allergies and dietary restrictions.
Coordinate with runners, bussers, bartenders, culinary staff and managers.
Maintain table presentation and complete assigned opening, closing and side work.
Participate fully in menu, beverage and service training.
Qualifications
Two or more years of serving experience in upscale dining.
Steak and wine knowledge preferred, with willingness to complete extensive training.
Strong hospitality, communication, sales and multitasking skills.
Current food-handler certification or ability to obtain one.
Ability to remain composed and detail-focused during high-volume service.
Compensation Details
Compensation: Hourly (Based on Experience) plus tips
Benefits & Perks: Paid Training, Employee Discounts
Required Skills
Attention to Detail
Customer Service Orientation
Team Collaboration
Adaptability
Problem Solving Skills
Time Management
Culinary Knowledge
Salesmanship
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1123 is a steakhouse built on the conviction that fire is a universal language. We trace a line from the open flame grills of West Africa, the smoke of suya, the depth of jollof, the generosity of the communal table, to the disciplined precision of the East: the binchōtan glow of the robata, the restraint of a perfect cut, the quiet ritual of service.
Every plate is a conversation between heritage and technique. Dry aged cuts kissed by charcoal. Heat balanced by acid. Bold, unapologetic spice meeting clean, exacting form. This is not fusion for novelty's sake. It is a homecoming for two traditions that always belonged at the same fire.
