L – Server

Industry:

Company: Riviera Dining Group

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.

DREAM IT
MILA 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 (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT
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.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. 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:

Servers are primarily responsible for the seamless execution of greeting guests, guiding them through the ordering process, communicating all requests and orders to the servers, assisting the wine team with beverage service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation and maintenance of table side drink carts. Essential and other important responsibilities and duties may include, but are not limited to the following

RESPONSIBILITIES:

• Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles.
• Complete understanding of the cocktail program of the Main Bar as well as V by MILA bar program, have knowledge of the spirits available, their pricing, history and flavor profile.
• A complete understanding of the wines-by-the-glass program, pairings.
• A Working understanding of the cellar, proper wine service; decanting, appropriate use of glassware; Possess a strong knowledge of the beer and N/A program Maintain complete knowledge of and comply with all departmental policies/service procedures/standards At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available.
• Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Attend employee meetings and communicate suggestions for improvement as needed. Handle, store and rotate all products properly.
• Understand and comply with Company Policies.
• Promptly report equipment and food quality problems to Management team
• Maintain positive co-worker and guest relations at all times.
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow prep work as specified by the Manager or Supervisor.

Requirements/Qualifications:

• Nightlife experience
• A minimum of 2-3years of experience in high volume, elevated dining restaurant.
• Must be detail oriented and possess effective communication and written skills.
• State complaint food handling certificate
• Ability to multi-task.
• Must be a team player.
• Self-motivated and performance driven.
• Professionalism and courtesy.
• Remain in stationary position for up to 8 hours throughout work shift.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Punctuality and regular and reliable attendance.
• Effective communication, written and interpersonal skills.
• Time management skills.
• Compute basic arithmetic.
• Ability to comprehend and follow recipes.
• Maintain confidentiality of company information and recipe data

Physical Demands And Work Environment:

• Restaurant assignment, which lends itself to repetitive motion.
• Standing position for several hours within the day.