Claudie - Upscale Dining Room Captain

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:

Reporting to the General Manager, the Dining Room Captain plays a pivotal role in delivering an exceptional dining experience. As a Captain, you will be responsible for the seamless orchestration of guest interactions, from the initial greeting to guiding them through the ordering process. You will ensure that all guest requests and orders are accurately communicated to the servers and assist the wine team with beverage service as needed.

Your duties include announcing food and beverage selections at the table with precision and professionalism, engaging in clear and proficient guest interactions, and overseeing the preparation, presentation, and maintenance of tableside service, including drink carts. You will also be responsible for upholding the highest standards of service, ensuring that each guest's experience is flawless and memorable.

Essential and additional responsibilities may include, but are not limited to, the following:

RESPONSIBILITIES:

• Menu Mastery: Possess a thorough understanding of all menus, including menu structure, ingredients, origins, suppliers, seasonality, flavor profiles, textures, allergy considerations, preparation methods, and presentation styles to ensure an exceptional guest experience.
• Cocktail & Spirits Knowledge: Have advanced knowledge of the cocktail program, including spirits available at the Main Bar and any specialty bars. Understand their pricing, history, and flavor profiles to provide informed recommendations and enhance the dining experience.
• Wine Expertise: Demonstrate deep knowledge of the wines-by-the-glass program, including pairings. Understand the cellar, proper wine service, including decanting, and the appropriate use of glassware to deliver a refined dining experience.
• Beer & Non-Alcoholic Beverages: Maintain a strong knowledge of the beer and non-alcoholic beverage programs, ensuring guests have a wide range of options to complement their meals.
• Standards & Procedures Compliance: Maintain complete knowledge of and adherence to all departmental policies, service procedures, and standards, ensuring consistency and excellence in every aspect of service.
• Prep & Readiness: At the start of each shift, review the daily prep list to ensure it is complete, and confirm that sufficient prep products are available to meet service demands.
• Portion & Quality Control: Consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures to maintain the restaurant’s high standards.
• Equipment Maintenance: Maintain complete knowledge of the correct maintenance and use of equipment, ensuring it is used only as intended and reporting any issues promptly to management.
• Guest Engagement: Anticipate guests’ needs, respond promptly, and ensure all guests feel acknowledged and valued, regardless of the time of day or level of business.
• Team Collaboration: Attend employee meetings and communicate suggestions for improvement as needed, fostering a culture of continuous improvement and collaboration.
• Product Handling: Handle, store, and rotate all products properly, ensuring freshness and quality while minimizing waste.
• Policy Compliance: Understand and consistently comply with company policies, maintaining the highest standards of professionalism and integrity.
• Issue Reporting: Promptly report any equipment malfunctions or food quality concerns to the management team, ensuring that issues are addressed quickly and effectively.
• Positive Relations: Always maintain positive relationships with co-workers and guests, contributing to a harmonious work environment and exceptional service.
• Health & Safety Compliance: Strictly adhering to state sanitation and health regulations as well as company standards, ensuring a safe and clean environment for both guests and staff.
• Task Execution: Follow all prep work and service instructions as specified by the Manager or Supervisor, ensuring readiness and efficiency in all operations.

SKILLS AND QUALIFICATIONS

• 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

Requirements/Qualifications:

• A minimum of 3 years of experience in high volume, elevated dining restaurant.

Other Skills and Knowledge:

• Leadership

Physical Demands And Work Environment:

• Standing 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.