RIVIERA DINING GROUP
Overview
Restaurant Manager – AVA, Coconut Grove role at RIVIERA DINING GROUP (RDG). RDG introduces its first restaurant-concept brand, MILA, offering MediterrAsian cuisine in Miami Beach. RDG aims to provide immersive experiences, organic design, and a refined culinary journey, with upcoming projects including AVA MediterrAegean in Winter Park, CASA NEOS on the Miami River, Claudie, MM, and more. Summary
The Restaurant Manager, AVA, Coconut Grove will be responsible for managing and supporting daily operations, including floor management, employee development, inventory management, supply purchases, and guest satisfaction. Performance will be measured by consistent results while upholding company standards, expectations, and systems. Holidays, late nights, and weekend hours are required. This position reports to the GM. Responsibilities
Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere with attentive, detailed, friendly, and courteous service. Proactively engage with guests and members; build loyalty and face/name recognition. Positively handle guest requests and accept feedback with grace. Provide sound resolutions to guest complaints with poise and professionalism. Regularly measure and evaluate service through restaurant service audits and guest/employee feedback. Maintain high standards of safety, security, sanitation, and cleanliness of the facility. Understand how to use basic computer applications and POS systems. Inspire confidence through leadership and cultivate a culture of excellence among staff. Make decisions quickly and responsibly in urgent situations to protect the restaurant and company. Assist in conducting quarterly restaurant staff evaluations. Follow company guidelines to effectively manage labor and schedules. Achieve restaurant financial goals within applicable areas of responsibility. Control cash, credit, and other receipts by following cash handling and reconciliation procedures. Participate in weekly reports (sales, product mix, expenditures, general operations) for review with the GM/management team and Head of Mixology; attend management meetings for all floors and venues. Collaborate with HR to provide leadership through performance management, coaching, and staff development. Ensure DOH compliance. Oversee all new hires and training, and physically train new team members when leads are unavailable. Manage all products in and out of the building and coordinate ordering/stocking for all venues. Requirements/Qualifications
Minimum of 5 years fine dining/upscale luxury experience as a Restaurant Manager or AGM in a high-volume restaurant setting. Bachelor’s degree in business administration, hotel administration, or related field (or equivalent experience) desirable. Pre-opening experience desirable. Experience with luxury dining service standards required. Certifications: Mixology and/or Bar Management desirable; food handler’s certification and compliance with local, state, and federal regulations for alcohol service and health standards. Computer Skills: Proficient in Microsoft Office; experience with POS systems (Toast preferred); ability to learn inventory management, scheduling, and reporting software. Interpersonal Skills: Excellent verbal and written communication; ability to lead and motivate a team and maintain relationships with staff, management, vendors, and customers. Leadership Skills: Ability to manage and train staff, including performance management and coaching. Operational Knowledge: Knowledge of bar operations, inventory management, menu development, cost control, and health/safety regulations. Financial Acumen: Ability to manage budgets and analyze financial reports to achieve goals. Problem-Solving: Strong analytical and quick decision-making in a fast-paced environment. Flexibility: Able to work nights, weekends, and holidays as required. Attention to Detail: Strong focus on service quality, inventory, and regulatory compliance. Initiative: Proactive in identifying improvements and driving performance. Creating SOPs and best practices for teams. Other Skills And Knowledge
Punctuality and reliable attendance; ability to work days, nights, weekends, and holidays. Effective written and interpersonal communication; time management. Maintain confidentiality of company information and recipes. Physical Demands And Work Environment
General office tasks with repetitive motions; ability to reach, bend, stoop, and lift up to 50 pounds. Ability to work in warm conditions and in an environment with high-volume music. Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Food and Beverage Services
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Restaurant Manager – AVA, Coconut Grove role at RIVIERA DINING GROUP (RDG). RDG introduces its first restaurant-concept brand, MILA, offering MediterrAsian cuisine in Miami Beach. RDG aims to provide immersive experiences, organic design, and a refined culinary journey, with upcoming projects including AVA MediterrAegean in Winter Park, CASA NEOS on the Miami River, Claudie, MM, and more. Summary
The Restaurant Manager, AVA, Coconut Grove will be responsible for managing and supporting daily operations, including floor management, employee development, inventory management, supply purchases, and guest satisfaction. Performance will be measured by consistent results while upholding company standards, expectations, and systems. Holidays, late nights, and weekend hours are required. This position reports to the GM. Responsibilities
Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere with attentive, detailed, friendly, and courteous service. Proactively engage with guests and members; build loyalty and face/name recognition. Positively handle guest requests and accept feedback with grace. Provide sound resolutions to guest complaints with poise and professionalism. Regularly measure and evaluate service through restaurant service audits and guest/employee feedback. Maintain high standards of safety, security, sanitation, and cleanliness of the facility. Understand how to use basic computer applications and POS systems. Inspire confidence through leadership and cultivate a culture of excellence among staff. Make decisions quickly and responsibly in urgent situations to protect the restaurant and company. Assist in conducting quarterly restaurant staff evaluations. Follow company guidelines to effectively manage labor and schedules. Achieve restaurant financial goals within applicable areas of responsibility. Control cash, credit, and other receipts by following cash handling and reconciliation procedures. Participate in weekly reports (sales, product mix, expenditures, general operations) for review with the GM/management team and Head of Mixology; attend management meetings for all floors and venues. Collaborate with HR to provide leadership through performance management, coaching, and staff development. Ensure DOH compliance. Oversee all new hires and training, and physically train new team members when leads are unavailable. Manage all products in and out of the building and coordinate ordering/stocking for all venues. Requirements/Qualifications
Minimum of 5 years fine dining/upscale luxury experience as a Restaurant Manager or AGM in a high-volume restaurant setting. Bachelor’s degree in business administration, hotel administration, or related field (or equivalent experience) desirable. Pre-opening experience desirable. Experience with luxury dining service standards required. Certifications: Mixology and/or Bar Management desirable; food handler’s certification and compliance with local, state, and federal regulations for alcohol service and health standards. Computer Skills: Proficient in Microsoft Office; experience with POS systems (Toast preferred); ability to learn inventory management, scheduling, and reporting software. Interpersonal Skills: Excellent verbal and written communication; ability to lead and motivate a team and maintain relationships with staff, management, vendors, and customers. Leadership Skills: Ability to manage and train staff, including performance management and coaching. Operational Knowledge: Knowledge of bar operations, inventory management, menu development, cost control, and health/safety regulations. Financial Acumen: Ability to manage budgets and analyze financial reports to achieve goals. Problem-Solving: Strong analytical and quick decision-making in a fast-paced environment. Flexibility: Able to work nights, weekends, and holidays as required. Attention to Detail: Strong focus on service quality, inventory, and regulatory compliance. Initiative: Proactive in identifying improvements and driving performance. Creating SOPs and best practices for teams. Other Skills And Knowledge
Punctuality and reliable attendance; ability to work days, nights, weekends, and holidays. Effective written and interpersonal communication; time management. Maintain confidentiality of company information and recipes. Physical Demands And Work Environment
General office tasks with repetitive motions; ability to reach, bend, stoop, and lift up to 50 pounds. Ability to work in warm conditions and in an environment with high-volume music. Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Food and Beverage Services
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