Job Description

Company Overview RDG introduces its first restaurant‑concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. RDG has exceeded expectations in its initial two years, achieving remarkable success despite pandemic‑related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). RDG’s distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary We are looking for an experienced Director, Restaurant Operations to organize and oversee the daily operations of one of our restaurants. You will be the one to ensure that our business is well‑coordinated and productive by managing its procedures and coaching its people. This is a very hands‑on role within our organization. The area of responsibility for this role is very wide and thus requires thorough knowledge of various company processes. The ideal candidate must be competent and able to plan many kinds of operational activities. He/She must be an excellent leader who can discover the most efficient ways to run the business. The goal is to safeguard and augment the efficiency of the company’s operations to facilitate accelerating development and long‑term success. This role reports to the CEO. Responsibilities Must be a self‑starter, possess analytical abilities and self‑criticism. High level of communication skills. Will oversee multiple outlets within one venue or multiple venues. Develop a set of management principles and accountability principles. Create budgets along with finance dept and ways to manage these budgets. Develop strategies and vision. Communicate Company vision and mission. Create a positive and respectful work environment. Develop systems and processes. Focus relentlessly on the customer. Lead a team consisting of General Manager, Assistant General Manager, Floor Managers, etc. Be close to your KPIs: measuring financial performance, customer satisfaction, employee satisfaction, product satisfaction and other key indicators. Extremely organized, professional, and efficient. Operate with business transparency: open, honest, and aligned with core values and management/company culture. Bottom‑up management: Encourage creativity and proactivity and autonomy leading to greater employee engagement and productivity and accountability. Product driven – ensuring tasting and product evaluations are happening daily. Inconsistencies must be disclosed. Passion for providing top‑notch hospitality to guests: operating at or above 4.6 stars Guest satisfaction (Food, service, and ambiance). Integrity to make the right decisions for the restaurant, staff, and guests. Honesty is the best policy and a nonnegotiable. Confidence in your knowledge of the industry: The company must provide an annual restaurant/hospitality experience expenses budget per DOO to keep up to date with trends, ideas and constant inspiration and improvements. Problem‑solving and relationship‑building skills. Ability to strategize based on customer demographics. Ability to manage multiple projects at once. Ability to successfully train and coach a team: Training calendars, train the trainers. Members and VIP driven operations: VIP treatment, recognition at the door, expedited services, developing relationships, connecting VIPs, VVIPS, and VVVIPs to VIP reservation line and VIP directors. (Facilitate reservations.) Identify problems in the day‑to‑day operations and ways to fix them. Manage day‑to‑day operations while also working toward long‑term business goals. Large emphasis on hiring, training, and staffing according to Payroll analysis and company requirements to maintain high guest satisfaction. Identify profits and losses and operate within the parameters of budgets. Daily communication across many teams (accounting, operations, human resources, and executive management). Interview, hire, train, and manage new supervisors and managers: Sourcing talents for your own business: use of LinkedIn, going to other restaurants. Develop the team and provide paths for growth within the company. Maintain company culture and staff morale. Keep operations as streamlined as possible. Understanding and management of operational standards (grooming, policies, and procedures). Understand key revenue drivers and identify any room for improvement. Make decisions on how to operate the business from both a guest and financial standpoint. Know how, when to use support center and various department heads to help you and your operation strive. The “devil is in the details!” It is very important to be as efficient and discerning as possible. Requirements / Qualifications A minimum of 10 years previous experience as a Senior GM or DOO in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting. Bachelor’s degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required. Demonstrated experience managing a multi‑use venue (multiple restaurants in one location). Must be detail oriented and possess effective communication and written skills. State compliant food handling certificate & TIPS certification required. Ability to multi‑task. Must be a team player. Self‑motivated and performance driven. Punctuality and regular and reliable attendance. Effective communication, written and interpersonal skills. Time management skills. Maintain confidentiality of company information. Ability to work a flexible schedule inclusive of weekends, holidays, am, and pm. Must be able to travel among RDG properties and accept new assignments when necessary. Physical Demands and Work Environment General office assignments (typing), which lends itself to repetitive motion. Be able to reach, bend, stoop and frequently lift to 50 pounds. Ability to be in warm (hot) weather conditions throughout shift (Pool and boat deck). Workplace could be loud based on entertainment provided. Seniority Level Director Employment Type Full‑time Job Function Management and Manufacturing #J-18808-Ljbffr RIVIERA DINING GROUP

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