RIVIERA DINING GROUP
Join to apply for the
Claudie - Upscale Dining - Sommelier
role at
RIVIERA DINING GROUP
Overview RDG introduces its first restaurant-concept brand, MILA, offering guests a culinary journey through exquisite MediterrAsian cuisine. MILA opened in January 2020 in Miami Beach. RDG emphasizes genuine hospitality, fine dining, and a sophisticated nightlife atmosphere. MILA has quickly become a premier destination within Miami\'s upscale social scene. RDG is a collective focused on excellence and the art of sensory engagement, with core principles around immersive experiences, organic design, and a refined culinary journey.
DREAM IT: MILA has exceeded expectations in its initial two years, achieving success and ranking #5 in The Restaurant Business Top 100. RDG has expanded into new concepts including AVA MediterrAegean (Winter Park, FL), CASA NEOS on the Miami River (opened June 2024), and MM (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 brand portfolio and membership program aim to create a network of venues offering a unique lifestyle to guests and members in Florida. The 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 expansion in national and international markets, including New York City, Los Angeles, Las Vegas, Paris, London, Dubai, and Mexico City.
Summary Sommeliers are primarily responsible for the seamless execution of providing guests with a complete experience relating to wine, spirits, beers, and non-alcoholic beverages offered by MILA. Responsibilities include guiding guests through the ordering process, communicating orders to the captains and servers, assisting the service team with service when necessary, announcing food and beverage at the table, maintaining guest interaction, and preparation and maintenance of table-side drink carts. This role may involve additional duties as assigned.
Responsibilities
A complete understanding of the wines-by-the-glass program, pairings, and the cellar, including proper wine service, decanting, and appropriate glassware use.
Comprehensive knowledge of all menus, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods, presentation styles.
Complete knowledge of the cocktail program of the Main Bar and V by MILA bar program, including spirits availability, pricing, history, and flavor profiles.
Complete knowledge of the beer and non-alcoholic beverage program.
Maintain COGS and inventory levels within pre-assigned targets set by the executive team.
Financial management understanding: budgets, Profit & Loss statements, invoicing procedures, theoretical vs actual models.
Curate the wine and sake program per brand standards and maintain a database of wines in assigned programs.
Select wines and sake to create a comprehensive list aligned with the brand and concept; develop relationships with winemakers and vendors.
Develop and mentor junior sommeliers, host educational seminars, and provide ongoing training for staff on the beverage program.
Maintain knowledge of new products and techniques; comply with all departmental policies and service standards.
Maintain knowledge of equipment and ensure proper use and maintenance.
Anticipate guests’ needs, respond promptly, acknowledge guests, and manage interactions during peak times.
Attend employee meetings and communicate suggestions for improvement as needed.
Handle, store, and rotate all products properly; comply with company policies and sanitation/Health regulations.
Report equipment and food quality problems to management; maintain positive co-worker and guest relations.
Follow prep work as specified by the Manager or Supervisor.
Requirements/Qualifications
Certified accreditation from a recognized organization (Court of Master Sommeliers / WSET).
A minimum of 4 years of experience in a high-volume, elevated dining restaurant.
Detail oriented with effective communication and written skills.
State-compliant food handling certificate.
Ability to multi-task, be a team player, self-motivated, and performance driven.
Professionalism and courtesy; punctuality and reliable attendance.
Effective communication and time management skills; ability to comprehend and follow recipes.
Maintain confidentiality of company information and recipe data.
Other Skills And Knowledge
Leadership
Physical Demands And Work Environment
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Remain in a stationary position for up to 8 hours during a shift.
#J-18808-Ljbffr
Claudie - Upscale Dining - Sommelier
role at
RIVIERA DINING GROUP
Overview RDG introduces its first restaurant-concept brand, MILA, offering guests a culinary journey through exquisite MediterrAsian cuisine. MILA opened in January 2020 in Miami Beach. RDG emphasizes genuine hospitality, fine dining, and a sophisticated nightlife atmosphere. MILA has quickly become a premier destination within Miami\'s upscale social scene. RDG is a collective focused on excellence and the art of sensory engagement, with core principles around immersive experiences, organic design, and a refined culinary journey.
DREAM IT: MILA has exceeded expectations in its initial two years, achieving success and ranking #5 in The Restaurant Business Top 100. RDG has expanded into new concepts including AVA MediterrAegean (Winter Park, FL), CASA NEOS on the Miami River (opened June 2024), and MM (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 brand portfolio and membership program aim to create a network of venues offering a unique lifestyle to guests and members in Florida. The 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 expansion in national and international markets, including New York City, Los Angeles, Las Vegas, Paris, London, Dubai, and Mexico City.
Summary Sommeliers are primarily responsible for the seamless execution of providing guests with a complete experience relating to wine, spirits, beers, and non-alcoholic beverages offered by MILA. Responsibilities include guiding guests through the ordering process, communicating orders to the captains and servers, assisting the service team with service when necessary, announcing food and beverage at the table, maintaining guest interaction, and preparation and maintenance of table-side drink carts. This role may involve additional duties as assigned.
Responsibilities
A complete understanding of the wines-by-the-glass program, pairings, and the cellar, including proper wine service, decanting, and appropriate glassware use.
Comprehensive knowledge of all menus, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods, presentation styles.
Complete knowledge of the cocktail program of the Main Bar and V by MILA bar program, including spirits availability, pricing, history, and flavor profiles.
Complete knowledge of the beer and non-alcoholic beverage program.
Maintain COGS and inventory levels within pre-assigned targets set by the executive team.
Financial management understanding: budgets, Profit & Loss statements, invoicing procedures, theoretical vs actual models.
Curate the wine and sake program per brand standards and maintain a database of wines in assigned programs.
Select wines and sake to create a comprehensive list aligned with the brand and concept; develop relationships with winemakers and vendors.
Develop and mentor junior sommeliers, host educational seminars, and provide ongoing training for staff on the beverage program.
Maintain knowledge of new products and techniques; comply with all departmental policies and service standards.
Maintain knowledge of equipment and ensure proper use and maintenance.
Anticipate guests’ needs, respond promptly, acknowledge guests, and manage interactions during peak times.
Attend employee meetings and communicate suggestions for improvement as needed.
Handle, store, and rotate all products properly; comply with company policies and sanitation/Health regulations.
Report equipment and food quality problems to management; maintain positive co-worker and guest relations.
Follow prep work as specified by the Manager or Supervisor.
Requirements/Qualifications
Certified accreditation from a recognized organization (Court of Master Sommeliers / WSET).
A minimum of 4 years of experience in a high-volume, elevated dining restaurant.
Detail oriented with effective communication and written skills.
State-compliant food handling certificate.
Ability to multi-task, be a team player, self-motivated, and performance driven.
Professionalism and courtesy; punctuality and reliable attendance.
Effective communication and time management skills; ability to comprehend and follow recipes.
Maintain confidentiality of company information and recipe data.
Other Skills And Knowledge
Leadership
Physical Demands And Work Environment
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Remain in a stationary position for up to 8 hours during a shift.
#J-18808-Ljbffr