General Manager

2 weeks ago

Doral, United States Riviera Dining Group Full time

RDG Overview

:

Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian 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

:

General Manager is responsible for the rooftop lounge and restaurant of Casa Neos, a unique modern agora located on the Miami River and overlooking the downtown skyline. This 30,000 total square foot venue encompasses 4 different settings. These leadership responsibilities include a hotel, rooftop lounge and restaurant.

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 years previous experience as a GM or AGM in a hotel or fine dining/luxury, high volume, cocktail bar/lounge venue setting. Bachelor’s degree in business administration, hotel & restaurant administration or related field of study or any equivalent combination of education and/or experience is required. 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)

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