cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene. D R E A M I T MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking.
Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide. B U I L D I T Through its elevated brand portfolio, and its exclusive
membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States.
G R O W I T RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities. Summary : The AGM will be responsible for managing and supporting daily operations of Baoli. In the absence of the General Manager, the AGM will act as interim GM. 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. Candidate must be Serv Safe certified. RESPONSIBILITIES: 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. Positively handle guest requests and accept feedback with grace. 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. Must understand how to use basic computer applications and POS systems.
Staff, train and develop guest-focused employees. 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. Follow company guidelines to effectively manage labor. Achieve restaurant financial goals as specified to applicable area of responsibility. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures.
Assist GM in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity. Weekly inventory counts, costs, and maintenance. Requirements/Qualifications : Minimum of 5+ years fine dining/upscale experience is required in a restaurant or hotel setting. Bachelor’s degree in business administration, hotel administration, or related field of study or any equivalent combination of education and/or experience is desirable. 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. Positively handle guest requests and accept feedback. 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. Must understand how to use basic computer applications and POS systems. Staff, train and develop guest-focused employees. 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. Other Skills and Knowledge: 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)
Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene. We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses.
We believe in the rhythms of life and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design and a refined culinary journey. D R E A M I T MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking. Following
the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide.
B U I L D I T Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States. G R O W I T RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai
and Mexico City for potential expansion opportunities. Summary : The Maitre D’ is responsible for managing and leading daily front desk operations for the restaurant.
Oversight of regular and VIP clientele development of private event contact, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities. RESPONSIBILITIES: Execute and maintain quality of food, beverage and service with full adherence to standards set forth by management; 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 restaurant guests; build loyalty and face/name recognition. Positively handle guests requests and accept feedback with grace and humility Manage host team to provide seamless guest interaction. Maximize seating utilizing Seven Rooms. Understand the market and surrounding areas (i. e. restaurants, businesses, hotels). A complete understanding of all menus, menu structure, ingredients, origins An understanding of the birdtail program structure and pricing model of the Main Bar as well as L’Atelier and V by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees Possess knowledge of the beer and N/A program Train new and existing employees on MILA service standards.
Assist management with training needs as required 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. Manager and coordinate all menu changes and communicate with the service team Understand and comply with Company Policies.
Promptly report equipment and food quality problems to Management team Always maintain positive co-worker and guest relations. Maintain and strictly abide by State sanitation/Health regulations and company standards. Follow up on daily side work duties Requirements/Qualifications : A minimum of 3-5years of experience in high volume elevated dining restaurant in a major metropolitan market. Experienced with online booking platforms such as Open Table, Resy, Seven Rooms. Must be detail oriented and possess effective communication and written skills.
State complaint food handling certificate Must have computer knowledge (Excel, Windows, etc. ) Ability to multi-task. Must be a team player and possess strong leadership abilities. 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 Other Skills and Knowledge: Physical Demands And Work Environment : General office assignments-(typing), which lends itself to repetitive motion. Sitting in a stationary position for several hours within the day. I have reviewed this document and discussed the content with my manager. My signature below means that I have been advised of my job description. Employee Signature Date Human Resources Director Signature Date 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. Please Note: When completed, the Job Description may extend to more than two pages.
making eye contact, and using the guests name whenever possible. •Serves food in the manner in which is described in this manual. •Describes dinner features as needed (including changes and additions). •Always communicates with the expeditor to see what orders go to what tables•Is aware of all upcoming orders.
•Is aware of status of tables expecting food. •Always uses position numbers. •Performs assigned opening and closing side-work. •Checks each table for completeness of setting•Checks dining area, tables, and chairs for cleanliness. Maintains cleanliness and organization of runners/expo stations and service areas. •Keep stations stocked throughout shift •Works as a team member, helping
and requesting help from others. •Assists in guest services as directed by captains and management. •Communicates all 86’d items to managers in a prompt manner.
•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. •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 SKILLS AND QUALIFICATIONA minimum of 2-3years of experience in high volume, elevated dining restaurant, recognized birdtail bar/lounge•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 upto8hours 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 No Third Party Agencies or Submissions will be accepted. Our company is committed to creating a diverse environment. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, interactionual orientation, national origin, genetics, disability, age or veteran status.
DFWP Opportunities posted here do not create any implied or express employment contract between you and our company/ our clients and can be changed at our discretion and / or the discretion of our clients. Any and all information may change without notice. We reserve the right to solely determine applicant suitability. By your submission you agree to all terms herein.
cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene. We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses.
We believe in the rhythms of life and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design and a refined culinary journey. D R E A M I T MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking.
Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide.
B U I L D I T Through its elevated brand portfolio and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States. G R O W I T RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London,
Dubai and Mexico City for potential expansion opportunities. Summary : The lead server reporting to the General Manager is a member of our Food and Beverage team.
The successful candidate will be responsible for providing specialized service to guests through the knowledge of serving techniques of innovative Mediterranean and Asian cuisine, wine, and spirits. Providing support to the team by consistently thinking critically about service, drinks, menu items, and relevant trends in the local liquor community. The lead server is 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, and 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: Oversight of monitoring and operation of our server system to maximize uptime and resolve issues quickly. Mentor and develop the team and participate in code reviews. 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 birdtail 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.
Assist with weekly and/or monthly inventories. A complete understanding of the wines-by-the-glass program, pairings. A Working understanding of the cellar, proper wine service; decanting, and 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 at 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 the Management team Always maintain positive co-worker and guest relations. Maintain and strictly abide by State sanitation/Health regulations and company standards. Follow prep work as specified by the Manager. Requirements/Qualifications : At least 18 years of age. A minimum of 3-5 years of experience in high-volume, elevated dining restaurants. Must be detail oriented and possess effective communication and writing 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 a stationary position for up to 8 hours throughout the work shift Be able to reach, bend, stoop, and frequently lift up to 50 pounds. Punctuality and regular and reliable attendance. 1Effective communication, written, and interpersonal skills. Time management skills Experience in configuring and Managing POS. Experience in incident, problem, change, and capacity management.
Prepare a plan of improvement, discuss it with guests, and carry out the execution. Handling guest’s complaints. Compute basic arithmetic. Ability to comprehend and follow recipes Maintain confidentiality of company information and recipe data Other Skills and Knowledge: Superior verbal and written communications skills (Bilingual is a plus in Spanish and French) Must operate with a high degree of confidentiality and trust. Ability to work a flexible schedule inclusive of am, pm, weekends, and holidays. Environment: Working standing for long periods during the shift Ability to be agile and work in high volume establishment.
Ability to lift 50 pounds. We recognize that candidates come with a wealth of experience and talent beyond just the technical requirements of the role. If your experience aligns with what you see listed here, please consider joining Riviera Dining Group and applying to our career site. Diversity of experience and skills combined with a passion to serve our guests is key to innovation and inspiration. We encourage candidates from all backgrounds to apply for our roles. ion
team player is also important as other job duties may be assigned outside of general butchery. Applicant must have a strong understanding of fabrication procedures of the following, but not limited to: Proper breakdown and portioning of whole fish, including snapper, grouper, flounder, halibut, Chilean seabass, Salmon, Tuna Proper breakdown and portioning of Shellfish including Maine Lobster, Caribbean Lobster, Snow Crab, King Crab, Scallops, Oysters, and Clams Proper breakdown and portioning of whole chickens and other game birds Pork Belly Pork Shoulder Pork Ribs (St.
Louis Style, Baby Back, Spare) Beef Chuck round and Flap Beef Short ribs Beef Striploin Beef Ribeye Beef Tenderloin
Training/Experience/Education: Professional communication skills are required. Ability to take direction. Ability to work in a team environment. Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated and organized. Commitment to quality service, and food and beverage knowledge. SKILLS AND QUALIFICATIONS Food Handlers permit required. Must be able to work nights, weekends and some holidays. Must be able to speak, read and understand basic cooking directions Understanding and knowledge of safety, sanitation and food handling procedures. Job Type: Full-time No Third Party Agencies or Submissions will be accepted. Our company is committed
to creating a diverse environment. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, interactionual orientation, national origin, genetics, disability, age or veteran status.
DFWP Opportunities posted here do not create any implied or express employment contract between you and our company/ our clients and can be changed at our discretion and / or the discretion of our clients. Any and all information may change without notice. We reserve the right to solely determine applicant suitability. By your submission you agree to all terms herein.
for wine, liquor and food items based on established levels. Communicate to manager any low stock items Assist with weekly inventory. Comply with sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure and maintain restaurant compliance with all health and safety regulations.
Assist with maintenance programs for all equipment Perform daily walk throughs of the entire facility. Comply with restaurant policies and procedures. Assist to monitor staffing levels to minimize cost and increase productivity. Receives product, verifying invoices and freshness of merchandise. Store inventory in the correct areas of the restaurant Count all
inventory and report issues to the buyer Keep the restaurant organized Perform other duties as assigned Our company is committed to creating a diverse environment.
All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, interactionual orientation, national origin, genetics, disability, age or veteran status. DFWP Opportunities posted here do not create any implied or express employment contract between you and our company/ our clients and can be changed at our discretion and / or the discretion of our clients. Any and all information may change without notice. We reserve the right to solely determine applicant suitability. By your submission you agree to all terms herein.
