As a star server at The Bazaar by José Andrés at SLS South Beach, Joshua Rodriguez wears many hats. For our ongoing “Role Call” series—where we go behind-the-scenes to meet the colorful sbe crew—Rodriguez shares his “day in the life” as a service industry extraordinaire.
What is your role with sbe?
To be the most versatile asset the company has to offer. In our field, expectations change on a daily basis. If I am ever needed to clean dishes—I’m there. If I am needed to bus a table—pass me a tray. If I am needed to help out with a new venue opening (Brickell, Hallandale, mid-town, New York, Mexico, etc.)—what took you so long in asking?
What do you love about your job?
Being able always to say “Yes” to my guests, and not having to second guess myself (management backs me up 100%). What sbe and The Bazaar have taught me is always to smile, have fun, and give everyone—whether they’re first time guests, repeat guests, or CODE members—the same level of hospitality. That will make them want to come back. Everyone is VIP and showing them they are is how we make our friends.
When not working, where will we find you?
Either cutting or causing traffic with my skateboard on Ocean Drive.
What’s the perfect meal at The Bazaar?
The complete dining experience of The Bazaar is at its best when it’s then continued on-property into a Hyde or Bar Centro experience. On those nights when all of the venues are activated, the property is the most lively.
That may be why SLS South Beach was named the hottest hotel three years and counting. Even when one is working, the property has a “buzz.” It may be the core values of everyone working there, along with two of the best restaurants and one of the sexiest nightclubs in Miami.
We consistently show our guests a style and a sense of luxury. That’s the buzz they come back for. So, from food to the ambiance to service—the perfect meal at The Bazaar is feeling the full Bazaar/SLS experience.
Favorite new menu item?
The Grissini. From being the most intricate tapa we have on the menu, to how the onion jam melds with the flowers and truffle on the bread, to how the flavors compliment the parmesan cheese foam. It truly is mouth watering.
Check out our other installments of “Role Call” where we chatted with Shanon Ferguson, sbe’s Director of Restaurant Operations; and our Hyde Beach Kitchen + Cocktails Director of Operations, Memphis Garrett.