Assistant General Manager

2 months ago

Miami, United States Riviera Dining Group Inc Full time
Job DescriptionJob Description

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 AGM will be responsible for managing and leading daily operations of Claudie. 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. Five years of experience in a senior management role are required. Experience with restaurant openings is desired, however not required. Candidate must be ServSafe 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 management experience is required.
  • Bachelor’s degree in hospitality or business or a combination of experience is desirable.
  • Experience managing the floor of a French inspired upscale/luxury restaurant/bistro is preferred.
  • 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.
  • Ability to work a flexible schedule. AM/PM/Weekends/Late nights.

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.

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