MILA Members Club Bartender

RDG Overview:

Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene.

We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses. We believe in the rhythms of life and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design and a refined culinary journey. D R E A M I T

MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking.
Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide.

B U I L D I T

Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States.

G R O W I T

RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities.

Summary:

Bartenders are primarily responsible for the seamless execution of greeting guests at the bar, guiding them through the ordering process, preparing cocktails, beverages per standard operating guidelines set forth in the bar manual, Uses appropriate garnishes, barware, glassware, and recipes for all beverages. Oversees bar maintenance. Always maintains a clean and organized bar. Keeps bar area supplied in glassware, soda, garnishes, etc.

Essential and other important responsibilities and duties may include but are not limited to the following.

RESPONSIBILITIES:

• Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles
• Complete understanding of the cocktail program of the Main Bar as well as L’Atelier by MILA bar program, have knowledge of the spirits available, their pricing, history and flavor profile
• A complete understanding of the wines-by-the-glass program, pairings.
• A Working understanding of the cellar, proper wine service; decanting, appropriate use of glassware; Possess a strong knowledge of the beer and N/A program
• Complete knowledge of dining service standards in relation to guests dining at the bar.
• Knows how to operate cash register correctly.
• Cashes out all server banks and reconciles paperwork each night.
• Conducts thorough bar inventory writing down the amount of all products-juice, soda, napkins, condiments, and dry goods.
• Completes inventory form accurately. Assists with the stocking of all liquor, beer, wine, and N.A. beverage products.
• Assists with orders and requisitions for the bar.
• Communicates all 86’d items to managers in a prompt manner.
• Controls the amount of alcohol served, so that guests do not become intoxicated.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available.
• Understand and comply consistently with our standard portion sizes, batching/cooking methods, and quality standards and bar rules, policies, and procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Attend employee meetings and communicate suggestions for improvement as needed.
• Handle, store and rotate all products properly.
• Understand and comply with Company Policies.
• Promptly report equipment and food quality problems to Management team
• Always maintain positive co-worker and guest relations.
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow prep work as specified by the Manager or Supervisor

Requirements/Qualifications:

A minimum of 3-4years of experience in high volume, elevated dining restaurant, recognized cocktail bar/lounge

• Must be detail oriented and possess effective communication and written skills.
• State complaint food handling certificate
• Ability to multi-task.
• Must be a team player.
• Self-motivated and performance driven.
• Professionalism and courtesy.
• Remain in stationary position for up to 8 hours throughout work shift.

Other Skills and Knowledge:

• Be able to reach, bend, stoop and frequently lift to 50 pounds.
• Punctuality and regular and reliable attendance.
• Effective communication, written and interpersonal skills.
• Time management skills.
• Compute basic arithmetic.
• Ability to comprehend and follow recipes.
• Maintain confidentiality of company information and recipe data

Physical Demands And Work Environment:

• General standing assignments, which lends itself to repetitive motion.
• Walking and standing position for several hours within the day.

I have reviewed this document and discussed the content with my manager. My signature below means that I have been advised of my job description.

Employee Signature Date

Human Resources Director Signature Date