Industrious jobs in Miami, FL

Real Estate Associate with Hospitality Focus - Miami Our client is seeking an associate with 3-5 years of real estate law experience to join our Real Estate Practice Group. The preferred location for the position is Miami, but we are open to considering qualified candidates in Dallas, Houston, Orlando, or Tampa. Qualified candidates will have true hotel experience (e.g., negotiating hotel management agreements, acquisition/disposition, and financing) and/or condominium and master planned community developer-side experience. Candidates will have experience drafting and negotiating documents related to real estate and financing transactions, including purchase and sale agreements, licenses, leases, loan agreements, easements, CC&Rs, development related agreements, and property management agreements, among others. Strong writing and communication skills are required. Experience in real estate development and joint venture work are a plus but not required. We are seeking a well-rounded, highly motivated associate with strong academic credentials and excellent writing and communication skills. The candidate should expect direct interaction with partners and clients and must have a positive attitude, strong interpersonal skills, and an exceptional work ethic. To be considered, candidates must hold a JD from an ABA-approved law school and must be in good standing and an active member of the Bar of the jurisdiction(s) where the candidates are admitted to practice. Timely admission to the Bar coinciding with the office of hire will be a condition of employment. Interested applicants should submit a resume, and be prepared to share law school transcripts and writing sample, with a cover letter indicating office preference. Our client offers a sophisticated practice in a team-based, positive, and collegial environment. We value creativity and intellectual curiosity among our lawyers and seek to make the practice both professionally and personally rewarding. Learn more about our Real Estate practice, read our bios, and peruse some representative matters at www.foley.com/realestate. They offer a comprehensive benefit program which currently includes Medical, Dental and Vision insurance; 401(k) Retirement; Disability and Life insurance; Adoption Assistance; Backup Care for Dependents with a very competitive salary. Qualified Professional and our clients are EEOC compliant.

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 Chief Steward, the Receiver's main functions are to manage all receiving items in the kitchen and ensures that shipments are inspected, sorted, and stored or well stacked on the shelves as needed. The Receiver oversees the invoices to make sure orders are correct and delivered in a timely manner. It is the Receiver's responsibility to replenish items that are low on inventory. RESPONSIBILITIES: * Ensure par levels for food, beverage and disposable items based on established par levels and communicate with managers accordingly for ordering purposes. * Assist with daily and weekly inventories and report issues to buyers. * Comply with sanitary practices for food handling, general cleanliness, and maintenance of receiving and storage areas. * Ensure and maintain restaurant compliance with all health and safety regulations. * Perform daily facility walk throughs of storage & receiving areas. * Comply with restaurant policies and procedures. * Receives all supplies, verifies invoices and ensures quality as per RDG guidelines. * Contact suppliers with order issues and communicate them to MOD. * Store supplies in assigned areas, perform proper rotation and report items reaching expiration dates. * Prepare daily receiving reports (LTS) and transmit invoices to the corporate office. * Process invoices in PMS * Perform other duties as needed. REQUIREMENTS/QUALIFICATION: * At least 1 year experience working in storerooms or warehouse environment. * At least 1 year experience of handling food products OTHER SKILLS & KNOWLEDGE: * Entry level knowledge or Microsoft Office Applications (Outlook, Word and Excel) PHYSICAL DEMANDS &WORK ENVIROMENT: * Ability to stand for long periods of time. * Ability to lift items between 40-50lbs. * Ability to work in a fast pace and refrigerated environment.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: As a Runner at our upscale restaurant, you will be an essential part of the dining experience, ensuring that guests receive their meals with the highest level of service and attention to detail. Your role includes a variety of responsibilities designed to support the smooth operation of the restaurant, from maintaining cleanliness and organization to assisting with guest services. RESPONSIBILITIES: * Product Knowledge: Maintain a thorough understanding of all menu items, ingredients, and specifications. * Service Standards: Adhere to service guidelines and standards, ensuring consistent delivery of exceptional service. * Guest Interaction: Greet guests warmly with a smile, make eye contact, and use guests' names whenever possible to personalize the experience. * Food Service: Deliver food to guests as specified in our service manual, describing dinner features and any changes or additions as needed. * Communication: Maintain constant communication with the expeditor to ensure that orders are delivered to the correct tables. * Order Awareness: Stay informed about all upcoming orders and the status of tables awaiting food. * Precision: Use position numbers consistently to ensure accuracy in service. * Side-Work: Perform assigned opening and closing side-work duties, ensuring that the dining area, tables, and chairs are clean and properly set. * Cleanliness: Keep runner/expo stations and service areas clean, organized, and well-stocked throughout the shift. * Teamwork: Collaborate effectively with team members, offering and requesting help as needed to ensure a seamless service. * Guest Services: Assist with guest services as directed by captains and management, always prioritizing the guest experience. * Product Updates: Promptly communicate any 86'd items to managers to ensure guests are informed of menu changes. * Policy Compliance: Follow all departmental policies, service procedures, and standards, and ensure that all tasks are performed according to company guidelines. * Prep Work: Check the daily prep list at the start of each shift to ensure all tasks are completed and sufficient prep products are available. * Equipment Use: Maintain knowledge of and properly use all equipment, following guidelines to ensure safety and efficiency. * Anticipation: Proactively anticipate guests' needs, responding promptly and courteously regardless of how busy the restaurant is. * Meetings: Attend employee meetings and contribute suggestions for improvement as needed. * Product Handling: Properly handle, store, and rotate all products, ensuring freshness and compliance with company policies. * Problem Reporting: Immediately report any equipment or food quality issues to the management team. * Professional Relationships: Maintain positive relationships with coworkers and guests, fostering a supportive and welcoming environment. * Sanitation: Strictly adhere to state sanitation and health regulations, as well as company standards, to maintain a safe and clean working environment. * Task Execution: Follow all prep work instructions as specified by the manager or supervisor, ensuring consistency and quality in every task. Requirements/Qualifications: Experience: A minimum of 2-3 years of experience in a high-volume, upscale dining restaurant, recognized cocktail bar, or lounge. * Detail-Oriented: Strong attention to detail with the ability to perform tasks accurately and efficiently. * Communication Skills: Effective verbal and written communication skills are essential. * Certification: Valid state food handling certificate is required. * Multitasking: Ability to manage multiple tasks in a fast-paced environment. * Team Player: Must be a cooperative and supportive team member. * Self-Motivation: Performance-driven with the ability to work independently when needed. * Professionalism: High standard of professionalism and courtesy in all interactions. * Physical Stamina: Ability to remain in a stationary position for up to 8 hours during shifts. * Physical Ability: Capable of reaching, bending, stooping, and frequently lifting up to 50 pounds. * Punctuality: Reliable and punctual attendance is a must. * Time Management: Strong time management skills to ensure tasks are completed efficiently. * Basic Math: Ability to compute basic arithmetic as required. * Recipe Comprehension: Ability to understand and follow recipes accurately. * Confidentiality: Maintain the confidentiality of company information and proprietary recipes. Other Skills and Knowledge: * Customer service. Physical Demands And Work Environment: * The role involves repetitive motions typical of restaurant work, such as carrying trays, serving dishes, and pouring beverages. * Prolonged standing is required throughout the shift, often for several hours at a time. * You may be required to lift and carry items up to [insert weight], such as trays of food, drink crates, or other restaurant supplies. * The work environment is fast-paced and can be physically demanding, especially during peak service hours. * You will need to navigate crowded spaces and tight corners, maintaining a high level of awareness and agility to ensure guest and team safety. * Exposure to varying temperatures, particularly in kitchen areas or outdoor service spaces, may be frequent. * The role requires the ability to maintain energy and focus during long shifts, which may include evenings, weekends, and holidays.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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 Learning & Development Manager for the back-of-house culinary division is responsible for designing, implementing, and sustaining best-in-class culinary training programs across the organization. This role ensures culinary teams are properly trained, assessed, and supported with the tools and resources required to deliver consistent execution, operational excellence, and compliance with Department of Health and internal standards. This individual will lead culinary onboarding, support new restaurant opening training roadmaps, manage skill development programs, and maintain compliance and certification standards across multiple venues. The ideal candidate brings a strong culinary foundation paired with demonstrated experience in training program development within high-volume, luxury, hospitality environments. This role reports into the Sr. Manager- Learning & Development RESPONSIBILITIES: Training & Development * Create, update, and maintain culinary training programs, learning paths, and standard operating procedures aligned with brand standards. * Develop and deliver hands-on culinary training initiatives, including technique modules, recipe mastery, cooking method workshops, and station-specific skill development. * Create and manage annual culinary training calendar to support company-wide development priorities. * Directly coach and train culinary leadership to ensure learning consistency, accountability, and follow-through. Assessments & Skill Validation * Conduct culinary assessments at scaling intervals to validate capabilities across kitchen teams and identify development gaps. * Build assessment frameworks and rubrics for skill evaluations, recipe execution, plating standards, and food safety compliance. * Provide reporting, feedback, and recommended training plans in partnership with HR, Culinary Leadership, and Operations. New Hire Onboarding & Openings * Lead culinary training during new restaurant openings, including coordinating schedules, materials, culinary trainers, and performance evaluation checkpoints. * Oversee back-of-house new hire training and onboarding modules ensuring all culinary team members receive consistent immersion into culture, standards, safety, and execution expectations. * Create structured training timelines and role-specific training checklist compliance. * Full alignment with the Opening Critical Path, ensuring all BOH milestones are completed on schedule. * Task Force coordination, including scheduling, deployment, trainer expectations, and onsite leadership alignment during the opening phase. * Pre-opening BOH readiness audits, using detailed checklists to validate station setup, prep guides, food safety, equipment functionality, and consistency across all teams. (MAKING SURE THE TEAM IS TRAINED ON BOH SOPs) * Onsite support during Friends & Family and Opening Week, with daily recaps, immediate retraining where needed, and full stabilization support. * BOH + FOH integration for openings, ensuring timing, expo flow, pacing, communication, and allergy/safety protocols are fully aligned. * Participation in post-opening debriefs, delivering insights, identifying gaps, and recommending adjustments to the opening process and training roadmaps. Compliance & Health Oversight * Develop and manage Department of Health compliance training programs, including food safety, sanitation standards, allergen awareness, and temperature control guidelines. * Partner with operations to ensure all culinary staff maintain necessary certifications and training records in compliance with regulatory requirements. * Conduct periodic kitchen compliance reviews to reinforce sanitation, SOP alignment, and safety behavior modeling. Documentation, LMS, & Reporting * Maintain accurate digital and onsite training materials, checklists, curriculum tools, and compliance tracking. * Support the development and use of an LMS platform for scheduling, learning records, and resource access. * Provide reporting and insights on training outcomes, assessments, certifications, and development progress. Additional Responsibilities * In partnership with our Sr. Manager, Learning & Development, you will develop and lead Learning & Development initiatives that align with business goals, talent strategies, and meet all compliance requirements. * Drive engagement and development at all levels of the organization and foster an environment of continuous learning to encourage career growth and succession readiness in BOH functions. * Conduct comprehensive needs analyses on a continuous basis, recognize emerging patterns, and provide recommendations to address gaps and/or potential opportunities. * Partner closely with the HR Team, and senior culinary management team to monitor the pulse of organizational needs and learning opportunities across RDG and diverse functions to align with Performance Management and career growth. * Research and implement best practices in instructional technology, tools, and approaches. * Assist with orientation facilitation, performance management preparation and service training when necessary. Cross training in all areas of learning & development is essential. * Support the Chief People Officer, Sr. Learning & Development Manager & HR Team with additional/other HR duties or initiatives as necessary. Requirements/Qualifications: * Minimum 8 years of experience leading a culinary corporate learning program in a high-growth environment restaurant industry with many hourly and salaried employees, with deep experience in developing and driving learning strategies. * Bachelor's degree in culinary arts, or related field of study or any equivalent combination of education and/or experience is required. * Previous experience as a corporate, executive or senior level chef or Culinary instructor adept at high volume, diverse and luxury cuisines required. * Strong understanding of food safety standards, DOH compliance requirements, and culinary best practices * Working knowledge of a Learning Management System (LMS). * Proficiency working with a variety of multimedia training platforms and driving strategy behind instructional design, including creating engaging and interactive learning curriculums using industry standards such as ADDIE and needs analysis. * Ability to create captivating training curriculum materials, slide decks and workbook training materials with ease. * Excellent team facilitation and presentation skills (platform skills) a MUST! * Certified Professional in Learning and Performance (CPLP) credential preferred. * Seasoned user of Microsoft office inclusive of Power Point, Excel, and Word. * Demonstrated success in fostering a learning culture that promotes engagement, retention, and career growth. * Strong ability to assess training effectiveness using data-drive metrics, feedback tools, and ROI analysis. * Experience leveraging learning tools, innovative digital tools, microlearning, and gamification to enhance learner engagement. * Deep understanding of front-and-back of house operations, brand standards, and luxury training. Other Skills and Knowledge: * Superior verbal and written communication skills. * Adept at working in a fast-paced, deadline-driven environment with a task-driven focus. * Accustomed to serving as a Change Agent - highly adaptable, dependable with an entrepreneurial spirit. * Strong analytical and critical thinking skills to successfully troubleshoot and resolve unexpected roadblocks, barriers, and inquiries from internal and external clients. * Excellent relationship building capabilities with a keen ability to drive engagement. * Ability to work am, pm, holidays, weekends if there is a business necessity or venue opening requirement. Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion. Sitting in a stationary position or standing in a classroom setting for several hours within the day Ability to travel to all venues (current and future) as required

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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 Omakase Head Chef prepares dishes in accordance with food health and safety regulations and restaurant standards. The Head Chef's responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers' orders according to preferences and food allergy considerations. To be successful as a Head Chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional Head Chef should work well under pressure and maintain restaurant standards during busy periods RESPONSIBILITIES: * Train and lead a disciplined, high-performing brigade with Michelin-level expectations. * Expertly cutting, slicing, and filleting different types of fish. * Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard. * Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. * Designing new recipes, planning menus, and selecting plate presentations. * Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets * Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment * Oversee product purchasing and manage culinary budget * Conduct period ending inventory and entry into the inventory sheets * Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS. * Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards * Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line) * Assist kitchen staff with food prep and creation * Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management * Maintaining a clean work environment in order to prevent food contamination * Sterilize all utensils, instruments, and equipment used in sushi preparation before every use. * Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met * Interview, onboard, and train BOH candidates with the help of GM and Ops Manager * Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime * Partner with cost control and menu analysis teams to optimize margin and menu engineering. * Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols. Requirements/Qualifications: * At least 8 years of Japanese and sushi-related experience in an upscale setting. * Proficient in Omakase / Sushi. * Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred. * Valid manager's food handler's license. * Sound knowledge of food safety regulations. * The ability to stand for long periods of time. * Excellent time-management skills. * Exceptional customer service skills. * Great people skills. * The ability to work under pressure.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: Riviera Dining Group is seeking a highly skilled Influencer & Community Specialist to join our team. The Influencer & Community Specialist will serve as the intermediary between our brands and our target audience, representing the voice, character, and principles of our brands through a variety of means, including community support, online interaction, and influencer relationship building. The primary objective of this role is to foster the establishment and credibility of our brand in both virtual and real-world settings. If you possess a strong passion for relationship-building and community development, we welcome your application. As an Influencer & Community Specialist at RDG, some responsibilities may include, but are not limited to, the following: RESPONSIBILITIES: * Monitoring and responding to comments and messages on social media platforms to engage with the community and address any questions or concerns. * Identifying trends and patterns in customer feedback to provide insights to the broader team and improve the brands' services and messaging. * Building relationships with key influencers, advocates, and customers to foster brand advocacy and help develop user-generated content. * Managing influencer outreach for brand collaborations and/or partnership opportunities * Managing Riviera Dining Group's social media posting calendars * Creating a community building strategy for Riviera Dining Group social media accounts to engage & inform RDG employees, investors, etc of upcoming hirings, announcements, partnerships, etc * Escalating issues and customer complaints to appropriate internal teams to ensure timely and effective resolution. * Developing crisis management protocols and processes to address potential issues or negative online events that could impact the brand's reputation. * Managing and moderating online communities, including forums, groups, and social media channels, to ensure positive engagement and brand reputation. * Collaborating with cross-functional teams, including marketing, branding, customer service, and reservations, to align community initiatives with overall business goals. * Working with social media listening and analytics tools to monitor brand mentions and sentiment online and adjusting community strategies accordingly. * Staying up to date with industry trends and best practices in community marketing and social media. Requirements/Qualifications: * Bachelor's degree in marketing, communications, business, or a related field. * 2 years of experience in community management, social media management, or a related field. * Hospitality experience is required. * Strong written and verbal communication skills, with the ability to effectively engage with diverse audiences. * Excellent interpersonal skills and the ability to build relationships with customers, influencers, and partners. * Familiarity with social media platforms and management tools, including canva or Iconosquare. * Understanding of social media analytics and engagement metrics, including impressions such as likes, comments, shares, and chats. * Knowledge of content marketing best practices. * Ability to work in a fast-paced, deadline-driven environment and manage multiple projects simultaneously. * Strong problem-solving and critical-thinking skills, with the ability to identify and address issues proactively. 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.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: In this position, you will smooth and shine the surfaces of various items. Depending on the item, you may do this by hand or using tools. While you are polishing pieces, it is important that you keep an eye out for inconsistencies on the surface area or any potential safety issues. Applicants should be familiar with the materials commonly used in the industry and comfortable performing repetitive tasks RESPONSIBILITIES: * Smooth surfaces of items * Polish items by hand or with various tools * Look for inconsistencies or potential safety issues * Maintain a clean and organized work area Requirements/Qualifications: * High school diploma or GED certificate preferred * Polishing experience in the industry is strongly preferred * Comfortable with repetitive tasks * Attention to detail Other Skills and Knowledge: * Superior verbal communication skills. * Ability to work a flexible schedule and visit properties as needed (new openings, open call etc.) Physical Demands and Work Environment: * Ability to stand for extended periods of time, up to 8 hours or more per shift. * Frequent walking, bending, and reaching. * Must be able to lift and carry up to 25 pounds regularly, and occasionally up to 50 pounds. * Repetitive hand movements for polishing glassware, silverware, and other utensils. * Manual dexterity to handle delicate items like glassware without breakage. * Ability to work in a fast-paced environment while maintaining attention to detail. * Primarily indoors in a restaurant or kitchen setting, which may involve exposure to high temperatures, humidity, and noise. * Exposure to cleaning chemicals and detergents used in dishwashing and polishing processes. * The work environment may be fast-paced during peak dining hours, requiring quick and efficient work. * Occasional contact with water, soap, and wet surfaces.

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.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: 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. Guiding them through the ordering process, communicating all requests and orders to the captains and servers, assisting the service team with service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation, and maintenance of table side drink carts. Essential and other important responsibilities and duties may include, but are not limited to the following RESPONSIBILITIES: * A complete understanding of the wines-by-the-glass program, pairings. Complete understanding of the cellar, proper wine service; decanting, and appropriate use of glassware. * Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles * Complete understanding of the cocktail program of the Main Bar as well as V by MILA bar program, have advanced knowledge of the spirits available, their pricing, history, and flavor profile. * Complete knowledge of the beer and N/A program * Maintain COGS and inventory levels within pre-assigned targets established by the executive team. * Financial management: understanding budgets, Profit & Loss statements, invoicing procedures, theoretical vs actual model. * Curating the wine and sake program per brand standards * Maintaining a database of wines in assigned programs, ensuring all items are correctly mapped. * Select wines and sake for the program to create a comprehensive wine list that correlates to the brand and concept. * Develop strong relationships with winemakers and vendors. * Developing and mentoring junior sommelier(s), hosting educational seminars * Provide ongoing training for existing staff members as well as new hires on the beverage program. * Maintain knowledge of new products and techniques in the industry. * Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. * Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. * Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day. * Attending employee meetings and communicating suggestions for improvement as needed. * Handle, store, and rotate all products properly. * Understand and comply with Company Policies. * Promptly report equipment and food quality problems to the Management team * Always maintain positive co-worker and guest relations. * Maintain and strictly abide by State sanitation/Health regulations and company standards. * Follow prep work as specified by the Manager or Supervisor. Requirements/Qualifications: Certified accreditation from a recognized organization (Court of Master Sommelier / WSET). * A minimum of 4 years of experience in high volume, elevated dining restaurant. * 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. * 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 the 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 to 50 pounds. * Remain in a stationary position for up to 8 hours throughout work shift.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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 Director, Sales will lead, elevate, and execute the sales strategy across a growing portfolio of luxury, high-volume restaurants, nightlife experiences, and membership-based hospitality venues. This role oversees Reservations, Membership Sales, VIP Services, Private Events Sales, and all Guest Relations functions with an unwavering focus on revenue optimization, service excellence, and brand integrity. Reporting to the Partner & Chief Sales Officer, the ideal candidate is a strategic, operational, and people-focused leader with a proven track record in luxury hospitality, nightlife, and high-volume environments. They will build scalable systems, mentor high-performing teams, and ensure that every guest touchpoint reflects the brand's elevated standards. RESPONSIBILITIES: Sales Leadership & Strategy * Develop and execute a comprehensive sales plan aligned with business goals, revenue targets, and brand standards. * Lead oversight of reservations strategy, ensuring optimal booking flow, table mix strategy, and yield management. * Set and monitor KPIs for all sales channels: reservations, VIP sales, memberships, private events, and corporate business. * Partner with Marketing, Operations, Culinary, and Finance to support growth initiatives, openings, and brand expansion. * Manage and forecast sales pipelines across venues, identifying risks and opportunities. Membership & VIP Experience Oversight * Oversee end-to-end membership lifecycle including recruitment, onboarding, engagement, renewal, and retention. * Lead VIP guest strategy ensuring white-glove service standards and experience personalization across venues. * Maintain top-tier industry relationships and develop proactive outreach programs to attract and retain high-value clientele. Reservations & Guest Relations Oversight * Ensure reservations teams execute service, tone, and brand protocols with accuracy and hospitality. * Oversee Guest Relations teams handling escalations, high-touch experiences, service recovery, and VIP routing. * Implement operational efficiencies, predictive forecasting, and guest segmentation tools. Team Leadership & Performance * Lead, mentor, and develop a high-performing team inclusive of Reservations Managers, Membership Director, VIP, Guest Relations teams, and Sales Managers. * Foster a high-accountability, service-driven culture rooted in teamwork, discipline, and excellence. * Conduct ongoing training, succession planning, and performance evaluation. Systems, Reporting & Compliance * Oversee revenue management systems, CRM functionality, reservations software, and reporting dashboards. * Ensure all compliance and brand protocols are followed including data privacy and communication standards. * Deliver high-level reporting to executive leadership with insights and action-based recommendations. Requirements/Qualifications: * 10+ years of luxury hospitality, nightlife, or high-volume restaurant sales leadership experience required as a VP or Senior Director. * Understanding and experience in the Miami hospitality market desirable * Proven leadership experience managing large, diverse teams across multiple locations. * Strong understanding of CRM systems, reservations platforms, yield strategy, and membership-based sales models. * Exceptional communication, negotiation, and relationship-building skills. * Demonstrated ability to thrive in dynamic, fast-paced environments with high expectations and accountability. * Experience working closely with ownership and C-suite leadership preferred. * Must have existing industry networks in and ensure confidentiality of clientele and brand. * Ability to adapt to an existing operational flow and identify opportunities for improvement after gaining a full understanding of all sub-departments within the Sales division-including Events, Membership, VIP, Reservations, Guest Relations, and Concierge programs-and develop robust KPI monitoring frameworks for each. Other Skills and Knowledge: * Luxury guest experience mindset * Executive presence and leadership maturity * Strategic planning and operational execution * Revenue management and analytical strength * Relationship stewardship and hospitality EQ * Solution-oriented decision making 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. * Traveling among all properties as required - Transportation required * Ability to work am, pm, holiday and weekend shifts as required

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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 Looking for a competent Food expeditor to help keep a smooth workflow between the kitchen and the tables. The food expeditor is tasked with keeping the flow of service moving. Receiving and organizing incoming tickets, calling to sections what is working on the board and what is yet to be fired to ensure pick up times are proper, and food is coming to the pass in a timely manner. Working with the COD on ticket times and follow ups with sections. The general liaison between FOH and BOH in terms of requests and service issues. This person has a calm demeanor, can multitask and communicate effectively and efficiently during busy services to resolve issues. ESSENTIAL DUTIES AND RESPONSIBILITIES * Receiving and organizing food orders * Organizing the mise an place designated to the pass is set before service starts * Ensuring the efficient flow of orders from servers to the kitchen * Ensuring orders are being prepared with the correct priority * Ensuring ticket times are being kept * Following up with COD about any timing issues * Maintaining a calm demeanor to ensure communication is fluid between FOH and BOH operations, so issues are understood and resolved with as few words spoken as possible. * Alerting the COD when a heavy flow is coming, or a particular section is being inundated with orders to ensure they stay on track * Communicating with FOH about any 86's or kitchen issues that may affect service or timing * Being the filter of questions from FOH about any long ticket times or general questions about allergies or special requests. Knowing when to involve the chef and when to directly answer to save the team's time. * Alerting Managers when servers are not following steps of service or improperly sending orders/firing sequences * Being the second set of eyes for food consistency before items are sent to tables * Ensuring Comp and Void procedures are being followed. Following up immediately when improper voids are entered. * Reviewing any issue tables or tickets after service with COD for them to address with FOH management team. * Breaking down and cleaning the pass area before leaving and pass mise en place is washed and put away properly for the next days service. SKILLS AND QUALIFICATIONS * Proven experience as food expeditor or other restaurant positions * Understanding of health and safety rules in a restaurant * Dexterity in using kitchen equipment or utensils and carry heavy trays * Well organized and ability to lean and direct people * Excellent communication and negotiation skills * Outstanding coordination and negotiation skills * A customer-oriented approach * Great physical endurance * High school diploma, higher degree in hospitality or relevant field will be appreciated

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: Individual contributor role within the Finance team, responsible for supporting financial decision-making through collecting, analyzing, investigating, and reporting financial data. This role demonstrates a strong understanding of the company's business model and develops effective partnerships with assigned stakeholders. Responsibilities include preparing financial reports for P&L analysis, sales, margins, and/or expense management. This position reports to the Director of Accounting. RESPONSIBILITIES: * Prepare various financial and accounting statements by collecting data, analyzing and investigating variances, and summarizing information and trends. Initial focus will be on sales and customer analysis. * Track operational metrics and perform financial analysis with an emphasis on operational financial performance. * Analyze past results, perform variance analysis to identify trends, and make recommendations for cost savings and profitability improvements. * Develop business partner relationships and demonstrate a working knowledge of the organizations and business units they support. * Assist the CFO and Director of Accounting in preparing financial models to support decision-making. * Research and prepare responses to financial inquiries; may also assist with annual external audit requests. * Lead and assist in the budgeting process for all entities within the organization. * Prepare weekly and monthly reports on key management labor financials. * Prepare monthly, quarterly, and annual investor reporting. * Assess business opportunities and risks with a strong focus on long-term enterprise value creation. * Synthesize and communicate key financial and business insights at an executive level to support operational decision-making. * Provide thought leadership and guidance to drive strategic business initiatives for leadership teams. * Lead the financial planning process with a focus on value creation and alignment of resources with strategic priorities. * Play a critical role as a leader within the Finance organization, contributing an enterprise-level perspective to strategic, talent, and process improvement initiatives. * Partner with senior operating executives and their teams to influence and achieve key business outcomes. * Integrate effectively within the finance organization, contributing to RDG's customer-focused and high-impact culture. * Develop and manage internal and external financial communications, including key business presentations for the Executive Team. * Actively contribute to capital allocation strategy analysis and decision-making. * Develop scalable and repeatable processes with a focus on continuous improvement. * Lead executive-level discussions on strategy, initiatives, and special projects, including acquisition integrations and new business development within the division. Requirements/Qualifications: * Bachelor's degree in Finance, Accounting, or a related business field; MBA or MS in Finance or Accounting preferred. * 8-10+ years of experience in financial analysis. * FP&A or general accounting experience within the hospitality industry preferred. * Experience with business analytics, long-term planning, and complex trend analysis. * Revenue forecasting experience and strong financial acumen preferred. * Proficiency with Essbase or similar Hyperion systems. * Advanced Microsoft Excel skills. * Excellent written and verbal communication skills. * Strong analytical, logical, and forward-thinking competencies. * Strong planning, organizational, and execution skills. * High attention to detail and accuracy; operates with a quality mindset. * Ability to work in an agile environment and embrace change; able to successfully multitask and manage conflicting priorities. Physical Demands and Work Environment: * General office duties (e.g., typing), involving repetitive motion. * Ability to remain seated in a stationary position for several hours during the workday.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: Barbacks are primarily responsible for the seamless execution of bar operations, preparing batches, garnishes,and beverages per standard operating guidelines set forth in the bar manual. Uses appropriate garnishes, barware, glassware, and recipes for all beverages. Oversees bar maintenance, always maintains a clean and organized bar. Keeps bar area supplied in glassware, soda, garnishes, etc. RESPONSIBILITIES: * Possess a complete understanding of all beverage recipes, garnishes, barware, and glassware. Have thorough knowledge of the wines-by-the-glass program, beer and non-alcoholic (N/A) beverage program, including par levels and appropriate glassware. * Understand and maintain dining service standards for guests dining at the bar. Ensure correct portion sizes, batching methods, and compliance with bar rules and procedures. * Conduct thorough bar inventory, accurately documenting all products, including juices, sodas, napkins, condiments, and dry goods. Assist in stocking liquor, beer, wine, and N/A beverages, and accurately complete inventory forms. * Help with bar orders and requisitions, ensuring timely communication of any 86'd items to managers. * Monitor alcohol consumption to prevent guest intoxication. Anticipate guest needs and provide prompt, courteous service always. * Maintain knowledge of equipment use and maintenance, ensuring proper handling, storage, and rotation of all products. Promptly report any equipment or food quality issues to management. * Adhere to all company policies, state sanitation, and health regulations. Follow daily prep lists and maintain a clean and organized work environment. * Attend employee meetings, communicate suggestions for improvement, and maintain positive relationships with coworkers and guests. * Follow prep work instructions from the Manager or Supervisor and be adaptable to changing needs. SKILLS AND QUALIFICATIONS: * 1-2 years of experience in a high-volume, upscale dining restaurant or recognized cocktail bar/lounge. * Detail-oriented with strong communication and written skills. Ability to multi-task, manage time effectively, and perform basic arithmetic. * State-compliant food handling certificate. * Ability to remain stationary for up to 8 hours, reach, bend, stoop, and frequently lift up to 50 pounds. * Self-motivated, performance-driven, and committed to professionalism and courtesy. Punctuality, regular attendance, and the ability to maintain confidentiality are essential. * Must be a team player with a strong work ethic and a positive attitude. * Other Skills and Knowledge: * Flexibility: Ability to work a flexible schedule, including nights, weekends, and holidays as needed.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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 Nightlife Lounge Manager is responsible for lounge operations on MILA's 2nd Floor. This role reports directly into the GM. RESPONSIBILITIES: * Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team. * Manage and train the lounge team on beverage services, and upselling of spirits and bottle service * 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 for fine dining restaurant. * 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. * Work in collaboration with Human Resources, Payroll, and other Corporate Departments. Requirements/Qualifications: * A minimum of 3+ years previous experience as a Nightlife Lounge Manager or AGM in a 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 have nightlife management experience in a large volume upscale venue * Must be detail oriented and possess effective communication and written skills. * State compliant 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 * Ability to work a flexible schedule and late evenings. 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 stand for the majority of your shift in a loud (music) setting.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: As a Bar prep, his/her duties will consist of following the direction of the Lead Bartender to execute bar program recipes and assist bartenders in daily prep. The Bar Prep is responsible for supporting the bar department and bar team in advance of the shift. This role involves bar setup, prep & stocking, batching cocktails, preparing juices and garnishes, organizing, maintaining overall cleanliness, and ensuring the efficiency of the bar and surrounding areas. RESPONSIBILITIES: * Setting up and stocking stations with all necessary supplies * Answer, report, and follow management instructions. * Cleanliness of prep area. Ensure that all proper sanitation practices are enforced when talking care of the area. * Maintaining pars of bar garnishes, juices, cocktail batches, syrups, etc. * Restock all inventory: liquor, wine, juices, glassware, etc. * Setting up bar with appropriate mise en place Requirements/Qualifications: * 1+ years of experience in restaurants Other Skills and Knowledge: * Proven restaurant experience, including but not limited to experience as a prep cook, barback, bartender, or server. * Excellent understanding of various cooking methods, ingredients, equipment, and procedures * Familiar with basic bar terms and ingredients * Accuracy and speed in executing assigned tasks * Strong verbal communication skills Physical Demands And Work Environment: * Be able to lift up to 50lb * Be able to stand, twist, kneel, and move around for the entire duration of the scheduled shift * Be comfortable frequently using your hands and wrists

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: As a Barista at our upscale restaurant, you will be responsible for crafting and delivering high-quality beverages, including specialty coffees, teas, and other hot drinks. In addition to beverage preparation, you will ensure the barista station is meticulously clean, well-stocked, and organized, maintaining the highest standards of service and presentation. RESPONSIBILITIES: * Set up coffee station with milk, milk alternatives. * Refill grinders with the appropriate coffee bins * Brew ice tea * Refill bottled water in fridge * Make tea bags with the prescribed amount of loose lead teas * Refill sugar caddies per the SOP * Check all coffee / tea cups / espresso cups + saucers * Ensure all coffee/tea spoons + demitasse spoons are clean and neatly stocked, all handles pointing the same direction * Ensure the fridges are clean and organized per the SOP * Ensure trash cans are clean * FIFO for all perishable items * Complete all other tasks as assigned by management. Requirements/Qualifications: * Ability to multi-task. * Must be a team player. * Self-motivated and performance driven. * Professionalism and courtesy. * Ability to stand for 8 hours or length of shift. * Punctuality and regular and reliable attendance. * Effective communication, written and interpersonal skills. Other Skills and Knowledge: * Ability to read and speak English proficiently. * Ability to problem solve quickly Physical Demands And Work Environment: * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Standing position for several hours within the day.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: As a Runner at our upscale restaurant, you will be an essential part of the dining experience, ensuring that guests receive their meals with the highest level of service and attention to detail. Your role includes a variety of responsibilities designed to support the smooth operation of the restaurant, from maintaining cleanliness and organization to assisting with guest services. RESPONSIBILITIES: * Product Knowledge: Maintain a thorough understanding of all menu items, ingredients, and specifications. * Service Standards: Adhere to service guidelines and standards, ensuring consistent delivery of exceptional service. * Guest Interaction: Greet guests warmly with a smile, make eye contact, and use guests' names whenever possible to personalize the experience. * Food Service: Deliver food to guests as specified in our service manual, describing dinner features and any changes or additions as needed. * Communication: Maintain constant communication with the expeditor to ensure that orders are delivered to the correct tables. * Order Awareness: Stay informed about all upcoming orders and the status of tables awaiting food. * Precision: Use position numbers consistently to ensure accuracy in service. * Side-Work: Perform assigned opening and closing side-work duties, ensuring that the dining area, tables, and chairs are clean and properly set. * Cleanliness: Keep runner/expo stations and service areas clean, organized, and well-stocked throughout the shift. * Teamwork: Collaborate effectively with team members, offering and requesting help as needed to ensure a seamless service. * Guest Services: Assist with guest services as directed by captains and management, always prioritizing the guest experience. * Product Updates: Promptly communicate any 86'd items to managers to ensure guests are informed of menu changes. * Policy Compliance: Follow all departmental policies, service procedures, and standards, and ensure that all tasks are performed according to company guidelines. * Prep Work: Check the daily prep list at the start of each shift to ensure all tasks are completed and sufficient prep products are available. * Equipment Use: Maintain knowledge of and properly use all equipment, following guidelines to ensure safety and efficiency. * Anticipation: Proactively anticipate guests' needs, responding promptly and courteously regardless of how busy the restaurant is. * Meetings: Attend employee meetings and contribute suggestions for improvement as needed. * Product Handling: Properly handle, store, and rotate all products, ensuring freshness and compliance with company policies. * Problem Reporting: Immediately report any equipment or food quality issues to the management team. * Professional Relationships: Maintain positive relationships with coworkers and guests, fostering a supportive and welcoming environment. * Sanitation: Strictly adhere to state sanitation and health regulations, as well as company standards, to maintain a safe and clean working environment. * Task Execution: Follow all prep work instructions as specified by the manager or supervisor, ensuring consistency and quality in every task. Requirements/Qualifications: Experience: A minimum of 2-3 years of experience in a high-volume, upscale dining restaurant, recognized cocktail bar, or lounge. * Detail-Oriented: Strong attention to detail with the ability to perform tasks accurately and efficiently. * Communication Skills: Effective verbal and written communication skills are essential. * Certification: Valid state food handling certificate is required. * Multitasking: Ability to manage multiple tasks in a fast-paced environment. * Team Player: Must be a cooperative and supportive team member. * Self-Motivation: Performance-driven with the ability to work independently when needed. * Professionalism: High standard of professionalism and courtesy in all interactions. * Physical Stamina: Ability to remain in a stationary position for up to 8 hours during shifts. * Physical Ability: Capable of reaching, bending, stooping, and frequently lifting up to 50 pounds. * Punctuality: Reliable and punctual attendance is a must. * Time Management: Strong time management skills to ensure tasks are completed efficiently. * Basic Math: Ability to compute basic arithmetic as required. * Recipe Comprehension: Ability to understand and follow recipes accurately. * Confidentiality: Maintain the confidentiality of company information and proprietary recipes. Other Skills and Knowledge: * Customer service. Physical Demands And Work Environment: * The role involves repetitive motions typical of restaurant work, such as carrying trays, serving dishes, and pouring beverages. * Prolonged standing is required throughout the shift, often for several hours at a time. * You may be required to lift and carry items up to [insert weight], such as trays of food, drink crates, or other restaurant supplies. * The work environment is fast-paced and can be physically demanding, especially during peak service hours. * You will need to navigate crowded spaces and tight corners, maintaining a high level of awareness and agility to ensure guest and team safety. * Exposure to varying temperatures, particularly in kitchen areas or outdoor service spaces, may be frequent. * The role requires the ability to maintain energy and focus during long shifts, which may include evenings, weekends, and holidays.

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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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: In this position, you will smooth and shine the surfaces of various items. Depending on the item, you may do this by hand or using tools. While you are polishing pieces, it is important that you keep an eye out for inconsistencies on the surface area or any potential safety issues. Applicants should be familiar with the materials commonly used in the industry and comfortable performing repetitive tasks RESPONSIBILITIES: * Smooth surfaces of items * Polish items by hand or with various tools * Look for inconsistencies or potential safety issues * Maintain a clean and organized work area Requirements/Qualifications: * High school diploma or GED certificate preferred * Polishing experience in the industry is strongly preferred * Comfortable with repetitive tasks * Attention to detail Other Skills and Knowledge: * Superior verbal communication skills. * Ability to work a flexible schedule and visit properties as needed (new openings, open call etc.) Physical Demands and Work Environment: * Ability to stand for extended periods of time, up to 8 hours or more per shift. * Frequent walking, bending, and reaching. * Must be able to lift and carry up to 25 pounds regularly, and occasionally up to 50 pounds. * Repetitive hand movements for polishing glassware, silverware, and other utensils. * Manual dexterity to handle delicate items like glassware without breakage. * Ability to work in a fast-paced environment while maintaining attention to detail. * Primarily indoors in a restaurant or kitchen setting, which may involve exposure to high temperatures, humidity, and noise. * Exposure to cleaning chemicals and detergents used in dishwashing and polishing processes. * The work environment may be fast-paced during peak dining hours, requiring quick and efficient work. * Occasional contact with water, soap, and wet surfaces.

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.