Bartender – Sushi Scratch Restaurant Deer Valley

Bartender – Sushi by Scratch Restaurant at Grand Hyatt Deer Valley

Join to apply for the Bartender – Sushi by Scratch Restaurant at Grand Hyatt Deer Valley role at Grand Hyatt

The Grand Hyatt Deer Valley Hotel is located in the famed Deer Valley ski resort, about 40 minutes from Salt Lake City International Airport. It is part of a new development featuring 17 ski lifts, approximately 1,600 residential units, 8 hotels, 1,350 rooms, and 250,000 square feet of conference and retail space. The hotel includes 436 luxury accommodations (381 guest rooms and 55 residential units), 30,000 square feet of meeting space, a lobby‑level restaurant and bar, signature bar, pool/après‑ski bar and grill, coffee bistro, outdoor event terrace, pool, whirlpools, kids club, and fitness area.

• Serve as the primary point of contact for all guest needs throughout the omakase experience, coordinating closely with the chef to ensure seamless service.
• Welcome guests according to Sushi by Scratch service standards; present beverage options; take orders; prepare and serve all beverages; execute pairings; maintain continuous guest touchpoints; and support chefs with guest‑facing needs.
• Provide fine‑dining service rooted in storytelling, product knowledge, and genuine hospitality.
• Design and execute seasonal cocktail menus—including non‑alcoholic options—and develop beverage pairings that reflect Japanese influence, in compliance with all local and state liquor laws.
• Oversee daily bar setup, prep, cleanliness, and closing procedures in accordance with established policies.
• Manage guest payment collection with accuracy, attention to detail, and gracious hospitality.
• Interact with guests and colleagues with warmth, professionalism, and respect.
• Host in the lounge when required by management.

• Minimum of 2 years of experience as a bartender, sommelier, or fine‑dining service professional.
• Strong preference for candidates with experience in Japanese concepts, including knowledge of sake and Japanese whiskey.
• Passion for hospitality and the ability to deliver thoughtful, precise, and memorable service.
• Warm, professional communication and leadership skills.
• Reliable, flexible, and eager to learn and adapt.
• Full‑time availability, including nights, weekends, and holidays (1 pm–close); overtime may be required.
• Must have current alcohol‑server certification and/or food‑service permit as required by local or state government agency. Additional certification may be required.

Entry level

Full-time

Management and Manufacturing

Hospitality