General Manager – Restaurant

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:

The GM will be responsible for managing and leading daily operations of the restaurant. Oversight of management and employee development, inventory management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. Holidays, late nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. A minimum of 8 years of experience in a senior management role are required. Experience with restaurant openings is desired, however not required. Candidate must be ServSafe certified. Position reports to DOO.

RESPONSIBILITIES:

• Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team.
• Manage and train multiple Assistant General Managers and Captains.
• Ensure Occupational Safety and health Act, local health and safety codes, and company safety and security policy are met.
• Control Profit & Loss (i.e., Budget attainment) by following cash control/ security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
• Recruit, interview, and hire team FOH; conduct performance review, take discipline action, motivate, and train.
• Ensure maintenance of equipment, facility, and grounds using a Preventive Maintenance plan based on company standard.
• Ensure food quality and 100% customer satisfaction.
• Ensure complete and timely execution of corporate & marketing programs.
• Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team.

• Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged.
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service.
• Proactively visit with and interact with guests and members; build loyalty and face/name recognition.
• Provide sound resolution(s) to guest complaints with poise and professionalism.
• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
• Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback.
• Maintain highest level of safety, security, sanitation, and cleanliness of facility.
• Manage team accountability.
• Maintain good rapport with vendors to ensure quality and consistency.
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
• Sound decision making capability while protecting the restaurant/company in instances of urgency.
• Assist in conducting quarterly restaurant staff evaluations.
• Control cash, credit, and other receipts by following company cash handling/reconciliation procedures.

Requirements/Qualifications:

• A minimum of 5-8 years previous experience as a GM or AGM in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting.
• Bachelor’s degree in business administration, or related field of study or any equivalent combination of education and/or experience is required.
• Previous hotel, dock operations and catering experience is desirable.
• Must be detail oriented and possess effective communication and written skills.
• State complaint food handling certificate
• Work collaboratively with Human Resources on coaching and Learning & Development opportunities.
• 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 and recipe data

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)