RIVIERA DINING GROUP
Bartender - AVA Coconut Grove (Fall 2025)
Role at RIVIERA DINING GROUP.
Summary Bartenders are primarily responsible for greeting guests at the bar, guiding them through the ordering process, preparing cocktails and beverages per standard operating guidelines, using appropriate garnishes, barware, glassware, and recipes, overseeing bar maintenance, and ensuring a clean and organized bar area that remains well‑supplied with glassware, soda, garnishes, and other essentials.
Responsibilities
Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods and limitations, presentation styles.
Complete understanding of the cocktail program of the Main Bar as well as L’Atelier by MILA bar program, including spirits availability, pricing, history and flavor profile.
Complete understanding of the wines‑by‑the‑glass program and pairings.
Working knowledge of the cellar and proper wine service (decanting, appropriate glassware); strong knowledge of the beer and N/A program.
Complete knowledge of dining service standards in relation to guests dining at the bar.
Operate the cash register correctly and cash out all server banks, reconciling paperwork each night.
Conduct thorough bar inventory, writing down the amount of all products (juice, soda, napkins, condiments, dry goods).
Complete inventory form accurately; assist with stock of all liquor, beer, wine, and N.A. beverage products.
Assist with orders and requisitions for the bar and communicate all 86‑d items to managers promptly.
Control alcohol service to prevent excessive intoxication.
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
At the start of each shift check the daily prep list to ensure it is complete and sufficient prep product is available.
Understand and consistently apply standard portion sizes, batching/cooking methods, and quality standards.
Maintain knowledge of correct equipment maintenance and usage; use equipment only as intended.
Anticipate guests’ needs, respond promptly, and acknowledge all guests no matter how busy or what time of day.
Attend employee meetings and communicate suggestions for improvement as needed.
Handle, store, and rotate all products properly.
Comply with company policies and promptly report equipment or food quality problems to management.
Maintain positive co‑worker and guest relations.
Strictly abide by state sanitation and health regulations and company standards.
Follow prep work as specified by the manager or supervisor.
Skills and Qualifications
Minimum of 3‑4 years of experience in high‑volume, elevated‑dining restaurants or recognized cocktail bar/lounge.
Detail oriented with effective written and verbal communication skills.
State‑approved food handling certificate.
Ability to multi‑task.
Team player.
Self‑motivated and performance driven.
Professionalism and courtesy.
Able to remain in a stationary position for up to 8 hours during a work shift.
Seniority Level Mid‑Senior Level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Food and Beverage Services
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Summary Bartenders are primarily responsible for greeting guests at the bar, guiding them through the ordering process, preparing cocktails and beverages per standard operating guidelines, using appropriate garnishes, barware, glassware, and recipes, overseeing bar maintenance, and ensuring a clean and organized bar area that remains well‑supplied with glassware, soda, garnishes, and other essentials.
Responsibilities
Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods and limitations, presentation styles.
Complete understanding of the cocktail program of the Main Bar as well as L’Atelier by MILA bar program, including spirits availability, pricing, history and flavor profile.
Complete understanding of the wines‑by‑the‑glass program and pairings.
Working knowledge of the cellar and proper wine service (decanting, appropriate glassware); strong knowledge of the beer and N/A program.
Complete knowledge of dining service standards in relation to guests dining at the bar.
Operate the cash register correctly and cash out all server banks, reconciling paperwork each night.
Conduct thorough bar inventory, writing down the amount of all products (juice, soda, napkins, condiments, dry goods).
Complete inventory form accurately; assist with stock of all liquor, beer, wine, and N.A. beverage products.
Assist with orders and requisitions for the bar and communicate all 86‑d items to managers promptly.
Control alcohol service to prevent excessive intoxication.
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
At the start of each shift check the daily prep list to ensure it is complete and sufficient prep product is available.
Understand and consistently apply standard portion sizes, batching/cooking methods, and quality standards.
Maintain knowledge of correct equipment maintenance and usage; use equipment only as intended.
Anticipate guests’ needs, respond promptly, and acknowledge all guests no matter how busy or what time of day.
Attend employee meetings and communicate suggestions for improvement as needed.
Handle, store, and rotate all products properly.
Comply with company policies and promptly report equipment or food quality problems to management.
Maintain positive co‑worker and guest relations.
Strictly abide by state sanitation and health regulations and company standards.
Follow prep work as specified by the manager or supervisor.
Skills and Qualifications
Minimum of 3‑4 years of experience in high‑volume, elevated‑dining restaurants or recognized cocktail bar/lounge.
Detail oriented with effective written and verbal communication skills.
State‑approved food handling certificate.
Ability to multi‑task.
Team player.
Self‑motivated and performance driven.
Professionalism and courtesy.
Able to remain in a stationary position for up to 8 hours during a work shift.
Seniority Level Mid‑Senior Level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Food and Beverage Services
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