WHO ARE WE?
Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences.
Job Description
POSITION SUMMARY
RDG is recruiting General Managers for placement across its Florida venues, including new restaurant openings. The General Manager owns day-to-day operations of an assigned venue — labor and scheduling, cost control, budget attainment, luxury service standards, and development of the management team — in a high-volume upscale dining environment. Candidates must be open to property location and assignment, and flexibility is essential; this role reports to a Director, Operations or the VP, Operations.
KEY RESPONSIBILITIES
- Operations & Compliance
- Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team.
- Ensure compliance with the Occupational Safety and Health Act, local health and safety codes, and company safety and security policy.
- Maintain equipment, facility, and grounds through a preventive maintenance plan built to company standard.
- Maintain the highest level of safety, security, sanitation, and cleanliness of the facility.
- Facilitate safe work behaviors across the team to protect both team members and guests.
- Financial & Cost Control
- Control profit and loss and attain budget by following cash control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking corrective action.
- Control cash, credit, and other receipts following company cash handling and reconciliation procedures.
- Guest Experience
- Deliver food quality and full guest satisfaction in a luxury, upscale dining environment.
- Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards, acting with urgency and remaining friendly, professional, and engaged.
- Provide a warm and welcoming atmosphere with attentive, detailed, and courteous service.
- Interact proactively with guests and members to build loyalty and face and name recognition.
- Resolve guest complaints with poise and professionalism.
- Measure and evaluate service through restaurant service audits and guest and team member feedback.
- Maintain working knowledge of the assigned venue's market and surrounding restaurants, businesses, and hotels.
- Team Leadership
- Recruit, interview, and hire the front-of-house team; conduct performance reviews, administer discipline, motivate, and train.
- Manage and train multiple Assistant General Managers, Floor Managers, and Captains.
- Manage team accountability and conduct quarterly restaurant staff evaluations.
- Instill a culture of excellence and inspire confidence throughout the team through strong leadership.
- Partner with Human Resources on coaching and Learning & Development opportunities.
- Maintain good rapport with vendors to ensure quality and consistency.
- Make sound decisions that protect the venue and the company in instances of urgency.
- Openings & Brand Programs
The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.
