sbe Corporate

  • SLS Brickell Hotel & Residences / Barback - Fi'lia by Michael Schwartz

    Job Locations US-FL-Miami
    Req No.
    Job Requirements
  • Overview

    SLS_Brick (VertCrest) disruptive logoLogo-Package_Black Brickell


    Fi’lia by Michael Schwartz features honest Italian food highlighting fresh ingredients from the wood grill and hearth, handmade breads and pasta, and a signature tableside Caesar salad. The restaurant celebrates the essence of a Chef Schwartz dining experience – a fresh and pure approach to food and drink served in an unpretentious setting.


    A Barback is responsible for the open/close preparation and servicing of all permanent and portable bars. Responsible for constant operational maintenance of bar area, par levels, ice, garnishes, operating supplies & equipment (OS&E). The removal of all dirty dishes and glassware from bar area. Stocking of all kegs. Subject to change based on seasonality, availability and business needs. Provides attentive service to each customer bar by providing an environment that is clean and well stocked at all times. Maintain established bar stock levels by carrying cases of beverages from walk-in coolers to bar. Maintain supply of ice, glassware; drink garnishes, etc. for bars. Maintain cleanliness of bar areas and equipment. Receive beverage orders and complete monetary transactions. 


    As a Barback, you would be responsible for preparing and servicing permanent and portable bars throughout the hotel in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

    • Retrieve orders from storeroom, visually check stock and reconcile with written requisitions to ensure order accuracy and re-check stock upon delivery
    • Prepare the bar by cutting, slicing and peeling perishable garnishes and fruits, mixing and pouring juices and storing back-up supplies in prescribed containers
    • Check with and assist the bartender to stock and maintain the bar to include, but not limited to, paper products, straws and stirrers, condiments, glassware, ice and produce
    • Transport taps and replace and perform routine maintenance on beer kegs
    • Maintain cleanliness of bar area, beer lockers, refrigerators and storage areas in accordance with federal, state, local and company codes




    High school diploma or equivalent



    ServSafe TIPS Certificate



    A minimum of 6 months of experience in a high volume, service focused environment. Preferably in a similar caliber restaurant

    Flexible and long hours sometimes required.

    Must have a working knowledge of spirits, wine and beer as well as all other products offered.

    Must be self-motivated, constantly striving to improve their already extensive knowledge of beverages.

    Must exhibit a focused attention to detail, while working in a high-pressure environment.

    Must be able to maintain excellent customer service skills while maintaining high service standards.


    Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

    Must be able to multitask and prioritize departmental functions to meet deadlines.

    Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

    Must be fluent in the English language, both written and oral.  Multilingual skills are a plus.



    Must be able to lift and carry heavy trays and equipment in addition to handling delicate objects, such as glassware, without damaging.

    Ability to use all equipment associated with the position.

    Ability to carry, lift and move up to 50 pounds of ice, garbage and bar supplies, lift kegs weighing approximately 200 pounds, and push/pull carts weighing in excess of 400 pounds throughout shift.




    All Team Members must maintain a neat, clean and well groomed appearance (specific standards available).



    Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.


    Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.


    Upon employment, all employees are required to fully comply with sbe rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.


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