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
Bartenders will combine craft cocktail knowledge, precision, speed and genuine hospitality across restaurant and late-night service. Tip income and total earnings are not guaranteed.
Responsibilities
Prepare cocktails and beverages consistently according to approved recipes.
Provide knowledgeable, engaging and responsible bar service.
Maintain a complete menu, spirits, wine and sake knowledge.
Enter orders and process payments accurately through the POS system.
Keep the bar clean, organized, stocked and service-ready.
Monitor guest consumption and follow responsible-service practices.
Support inventory counts, product rotation and opening and closing duties.
Qualifications
Three or more years of experience in craft cocktails or upscale, high-volume bars.
Strong cocktail, spirits and basic wine knowledge.
Ability to work quickly without sacrificing accuracy or presentation.
Professional communication and guest-service skills.
Responsible alcohol-service certification or ability to obtain it.
Compensation Details
Compensation: Hourly (Based on Experience) plus tips
Benefits & Perks: Dining Discounts, Paid Training
Required Skills
Attention to Detail
Time Management
Customer Engagement
Team Collaboration
Adaptability
Problem Solving
Multitasking
Creativity in Mixology
Read more
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African, Asian
Fine Dining
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.
