Seasoned jobs in Miami, FL - 76 jobs

Remote PMHNP (1099 Contractor) About the Opportunity We are seeking a licensed and passionate Psychiatric Mental Health Nurse Practitioner (PMHNP) to join our network as a 1099 contractor. This is an exciting opportunity to provide high-quality psychiatric care to clients nationwide via a secure telehealth platform. This role offers the ultimate in flexibility and autonomy. As an independent contractor, you'll have the freedom to set your own schedule, manage your caseload, and build a practice that fits your lifestyle. If you're looking to focus on meaningful clinical work without the administrative burden of a traditional practice, this position is for you. Key Highlights Flexible Schedule: You have the autonomy to choose your own hours and caseload. Remote Work: Work from anywhere with a private, secure location. Competitive Compensation: Earn a competitive rate that reflects your expertise. Focus on Patient Care: Spend your time on clinical work, not administrative tasks. Responsibilities Provide psychiatric care and medication management to a diverse client population via a secure telehealth platform. Conduct psychiatric evaluations and develop individualized treatment plans. Maintain accurate and timely clinical documentation. Collaborate with other healthcare professionals as needed. Adhere to all HIPAA regulations and professional standards. Requirements Requirements Active and unrestricted state license as a Psychiatric Mental Health Nurse Practitioner (PMHNP). Strong diagnostic and treatment planning skills. Excellent verbal and written communication skills. Proficiency with telehealth platforms and digital communication tools. Ability to work independently, as no direct supervision will be provided.

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

Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene. We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses. We believe in the rhythms of life and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design and a refined culinary journey. D R E A M I T MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking. Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide. B U I L D I T Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States. G R O W I T RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities. Summary: The Bathroom Attendant cleans and maintains toilet facilities in accordance with company standards and policies. They use cleaning equipment to clean mirrors, floors, toilets, and sinks. They perform the cleaning activities before, during and after operational service hours. RESPONSIBILITIES: * Make guests feel comfortable and enhance the guest experience. * Maintain clean service areas. * Restock restroom supplies as needed. * Interact with guests in a positive and friendly manner. * Must always maintain a neat, clean, and professional appearance. * Must be willing and able to perform all other job duties and assignments as assigned by management. * Be able to work on your feet for long periods of time. * Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis. * Other duties as assigned. REQUIREMENTS * Ability to follow direction. * Team Player. * Must be able to stand for long periods of time * Ability to learn and perform all essential job functions accurately and safely. * Auditory and visual abilities to observe and detect signs of emergency situations. Other Skills and Knowledge: * Previous cleaning or bathroom attendant experience preferred. Physical Demands And Work Environment: * General standing assignments, which lends itself to repetitive motion. * Standing position for several hours within the day. * Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

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 the Food Buyer, you will play a key role in supporting the procurement and inventory process across food, beverage, and operating supplies. This role will be responsible for entering and coding invoices accurately in our accounting and/or purchasing software, ensuring proper expense classification for reporting and compliance. You will also assist the Procurement Manager with day-to-day purchasing activities, vendor coordination, and inventory management to help maintain accurate records and ensure smooth operations across departments. RESPONSIBILITIES: * Process invoices in procurement software (Birch St)/accounting software (Restaurant365) * Ensure accuracy of location, GL code, units of measure, price, weight, and quantities * Work with on-site receivers to review daily receiving reports (LTS) and ensure receipt of all invoices and credit memos from the restaurants * Communicate new or missing items to the Menu Analyst (F&B ingredients) and OS&E Manager (operating supplies) to ensure proper itemization of purchase orders and invoices * Troubleshoot issues with orders (e.g. discrepancies between PO and invoice) and communicate them to the Purchasing Manager as needed * Assist with proper storage, organization, and maintenance of all receiving and storage areas, particularly for equipment, china, glassware, and silverware at our Warehouse and Corporate Office, including participation in monthly walk-throughs * Ensure compliance with all restaurant policies and procedures, RDG standards, and health and safety regulations. * Perform other duties as needed Requirements/Qualifications: * At least 1 year of experience working in a storeroom or warehouse environment * At least 1 year of experience handling food products * Experience in Birch St & R365 is a plus Other Skills and Knowledge: * Entry-level knowledge or Microsoft Office Applications (Outlook, Word and Excel) Physical Demands And Work Environment: * Ability to stand for long periods of time * Ability to lift items between 40- 50 lbs * Ability to work in a fast-paced 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: A highly visible, hybrid role combining elevated corporate reception, office operations, and dedicated executive support. This position serves as a key anchor of the headquarters experience ensuring a polished, seamless environment for guests, teams, and senior leadership, while providing trusted day-to-day assistance to the Chief Brand Officer and Chief Sales Officer. RESPONSIBILITIES: Guest Experience & Corporate Reception * Serve as the first point of contact for all on-site visitors, delivering a warm, polished, and hospitality-driven welcome. * Assess the nature of each visit, notify relevant team members, and escort guests to executive offices, meeting rooms, or HR as needed. * Offer welcome beverages and ensure guests feel supported and cared for throughout their visit. * Maintain an immaculate, elevated reception area at all times-ensuring décor, seating, reading materials, and overall ambiance reflect a premium corporate environment. * Coordinate guest flow and meeting arrivals to support executive schedules and discretion. Office Environment & Operations * Oversee daily organization, cleanliness, and readiness of all shared office spaces, including kitchen, pantry, supply areas, and print stations. * Act as the primary point of contact for office-related needs; proactively identify issues (HVAC, lighting, maintenance, cleanliness) and follow through to resolution. * Manage conference room scheduling and readiness, including pre-meeting setup, hospitality coordination, and post-meeting resets. * Order, track, and manage office and pantry supplies, maintaining optimal inventory levels. * Coordinate snacks, beverages, and refreshments for the office and Executive Team. * Ensure the 6th-floor office is secured and locked at the end of each workday. Executive Support - CBO & CSO * Provide administrative and organizational support to the Chief Brand Officer and Chief Sales Officer, ensuring day-to-day efficiency and flow. * Assist with calendar coordination, meeting logistics, and preparation of materials for internal and external meetings. * Handle select confidential correspondence, scheduling requests, and follow-ups with discretion and professionalism. * Support executive-led projects, presentations, research, and ad-hoc requests as needed. * Act as a gatekeeper and liaison, helping prioritize requests and streamline communication when appropriate. Administrative & Cultural Support * Receive, sort, and distribute mail, packages, and deliveries; manage outgoing correspondence. * Support onboarding processes, including desk setup and coordination with hiring managers. * Coordinate parking access for employees, visitors, and vendors. * Assist with internal culture initiatives such as birthdays, office celebrations, and seasonal moments that enhance employee experience. * Provide flexible administrative support across departments as business needs evolve. This role is dynamic and expected to grow in scope as the organization evolves. Requirements/Qualifications: * 3-5+ years of experience in a hybrid administrative role (Corporate Receptionist, Office Manager, Administrative Assistant, or Junior Executive Assistant) within a fast-paced, professional environment. * Highly polished, composed, and service-oriented presence with excellent interpersonal and communication skills. * Strong hospitality mindset with a natural ability to create elevated, welcoming experiences. * Exceptional organizational skills, attention to detail, and ability to manage multiple priorities seamlessly. * Proactive, anticipatory, and solutions-oriented-able to operate with minimal direction. * Discreet, trustworthy, and comfortable handling sensitive information. * Adaptable and quick to learn new systems, tools, and processes. * Proficient in Microsoft Office Suite (Outlook, Word, Excel) and standard administrative platforms.

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 Dishwasher's primary responsibility is to maintain a clean and organized dish area, ensuring that all kitchenware, utensils, and equipment are sanitized and ready for use. This role supports the kitchen team by keeping the workspace orderly and efficient, contributing to the smooth operation of the French fine dining restaurant. JOB DESCRIPTION RESPONSIBILITIES: * Wash and sanitize dishes, pots, pans, utensils, and kitchen equipment. * Maintain cleanliness and organization in the dishwashing area. * Ensure that all items are cleaned according to health and safety standards. * Properly sort and store clean dishes and utensils. * Assist in the removal of trash and recycling as needed. * Report any equipment malfunctions or maintenance needs to the Supervisor. * Follow all safety and sanitation guidelines to ensure a clean and safe work environment. * Help with other kitchen duties as assigned by the Chef, Sous Chef, or Kitchen Manager. SKILLS AND QUALIFICATIONS: * Proficiency in communicating effectively in both English and Spanish * Ability to stand for extended periods. * Capability to lift items weighing between 40-50 lbs. * Ability to work efficiently in a fast-paced environment. * Strong attention to detail and commitment to cleanliness. * Basic understanding of food safety and sanitation practices. * Ability to follow instructions and take directions. * Good teamwork and communication skills. * Flexibility to work various shifts, including nights, 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: 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: We are looking for an experienced Director, Restaurant Operations to organize and oversee the daily operations of one of our restaurants. You will be the one to ensure that our business is well-coordinated and productive by managing its procedures and coaching its people. This is a very hands-on role within our organization. The area of responsibility for this role is very wide and thus requires thorough knowledge of various company processes. The ideal candidate must be competent and able to plan many kinds of operational activities. He/She must be an excellent leader who can discover the most efficient ways to run the business. The goal is to safeguard and augment the efficiency of the company's operations to facilitate accelerating development and long-term success. This role reports to the CEO. RESPONSIBILITIES: * Must be a self-starter, must have analytical abilities and self-criticism. * High level of communication skills * Will oversee multiple outlets within one venue or multiple venues. * Develop a set of management principles and accountability principles. * Create budgets along with finance dept and ways to manage these budgets. * Develop strategies and vision. * Communicate Company vision and mission. * Create a positive and respectful work environment. * Develop systems and processes. * Focus relentlessly on the customer. * Lead a team consisting of General Manager, Assistant General Manager, Floor Managers etc. * Be close to your KPIs: measuring financial performance, customer satisfaction, employee satisfaction, product satisfaction and other key indicators. * Extremely organized, professional, and efficient * Operate with business transparency: open, honest, and aligned with core values and management/company culture. * Bottom-up management: Encourage creativity and proactivity and autonomy => leading to greater employee engagement and productivity and accountability. * A bottom-up approach emphasizes the fact that those who are out "in the field" every day can provide significant insights that management, from their perspective a bit higher up, might fail to notice. * Transparency & collaboration with a hands-on HR Team is a MUST! Please ensure that you give HR "visibility" into your property, and all allow them provide you guidance on best practices and mitigate potential legal claims. * Fostering a creative culture: More minds (often from dramatically different backgrounds and walks of life) can increase an organization's creative ideas. This can lead to new processes, products, and potential revenue opportunities. * Product driven - insuring tasting and product evaluations are happening daily. Inconsistencies must be disclosed. * Passion for providing top-notch hospitality to guests: operating at or above 4.6 stars Guest satisfaction (Food, service, and ambiance). * Integrity to make the right decisions for the restaurant, staff, and guests. Honesty is the best policy and a nonnegotiable. * Confidence in your knowledge of the industry: The company must provide an annual restaurant/hospitality experience expenses budget per DOO to keep up to date with trends, ideas and constant inspiration and improvements. * Problem-solving and relationship-building skills. * Ability to strategize based on customer demographics. * Ability to manage multiple projects at once. * Ability to successfully train and coach a team: Training calendars, train the trainers. * Members and VIP driven operations: VIP treatment, recognition at the door, expedited services, developing relationships, connecting VIPs, VVIPS, and VVVIPs to VIP reservation line and VIP directors. (Facilitate reservations.) * Identify problems in the day-to-day operations and ways to fix them. * Manage day-to-day operations while also working toward long-term business goals. * Large emphasize on hiring, training, and staffing according to Payroll analysis and company requirements to maintain high guest satisfaction. * Identify profits and losses and operate within the parameters of budgets. * Daily communication across many teams (accounting, operations, human resources, and executive management) * Interview, hire, train and manage new supervisors and managers: Sourcing talents for your own business: use of LinkedIn, going to other restaurants. * Develop the team and provide paths for growth within the company. * Maintain company culture and staff morale. * Keep operations as streamlined as possible. * Understanding and management of operational standards (grooming, policies, and procedures). * Understand key revenue drivers and identify any room for improvement. * Make decisions on how to operate the business from both a guest and financial standpoint. * Know how, when to use support center and various department heads to help you and your operation strive. * The "devil is in the details!" It is very important to be as efficient and decerning as possible. Setting the stage for a value-based culture: * Define clear strategic objectives and share them within the organization. Highlight value drivers for meeting financial and operational goals. Assign owners who are accountable for each target or goal and follow up to review their plans to deliver. * Delineate roles and responsibilities individuals will play/execute in the organization's success. Move from good to better to best: * Good: Organizational charts illustrate roles, reporting relationships and spans of control. * Better: Job descriptions summarize role expectations and standards for how work is performed. * Best: Corporate strategy cascades to department- and individual-level objectives. Define roles in the overall corporate success and empower employees to build a plan for execution. * Understand the current state of the business. Organizational capabilities must support strategic objectives. What resources does the business have or need to be successful? Understanding this will help prioritize investments to fill the people, process, or technology gaps. * Measure progress and reward success. Track key metrics to drive accountability, and reward those who positively impact business performance. Keep attainable targets in front of the team and watch them thrive. Aligning employee objectives with the company's strategy drives the right behavior and creates a win-win culture. Taking these straightforward steps to creating a value-focused culture can help: * Deliver on strategic and financial objectives. Defining financial targets and a plan to achieve them is the starting point for sustainable value creation. * Attract and retain good employees. People like to be challenged, respected, and valued. A happy workforce will have buy-in and really care about business performance. * Build a company less dependent on you. REQUIREMENTS/QUALIFICATIONS: * A minimum of 10 years previous experience as a Senior GM or DOO in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting. * Bachelor's degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required. * Demonstrated experience managing a multi-use venue (multiple restaurants in one location). * Must be detail oriented and possess effective communication and written skills. * State compliant food handling certificate & TIPS certification required. * 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 * Ability to work a flexible schedule inclusive of weekends, holidays, am, and pm. * Must be able to travel among RDG properties and accept new assignments when necessary. Physical Demands And Work Environment: * General office assignments-(typing), which lends itself to repetitive motion. * Be able to reach, bend, stoop and frequently lift to 50 pounds. * Ability to be in warm (hot) weather conditions throughout shift (Pool and boat deck) * Workplace could be loud based on entertainment provided.

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.

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 reservation agent you will be managing incoming reservation requests, maintaining an organized reservation system, and provides excellent customer service to guests. Responsibilities include handling inquiries, seating assignments, and coordinating with restaurant staff to optimize guest flow. Strong communication, organizational skills, and previous customer service experience are required. RESPONSIBILITIES: * Manage incoming reservation requests via phone, email, and online booking platforms. * Maintain an organized reservation system and ensure accurate recording of all bookings. * Provide excellent customer service by assisting guests with inquiries, special requests, and seating preferences. * Coordinate with the restaurant staff to optimize table assignments and ensure efficient seating arrangements. * Handle reservation cancellations and modifications promptly and professionally. * Uphold restaurant policies and procedures regarding reservations and seating arrangements. Requirements/Qualifications: * Previous experience in a customer service role, preferably in a restaurant or hospitality setting. * Strong communication and interpersonal skills. * Excellent organizational abilities and attention to detail. * Ability to multitask and work efficiently in a fast-paced environment. * Familiarity with reservation management software is a plus. * Flexibility to work varying shifts, including evenings, weekends, and holidays, as needed. Other Skills and Knowledge: * Strong attention to detail and accuracy in processing reservations. * Collaborative to share an environment with opportunities for interaction with coworkers and supervisors. 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. * Using hands and fingers for typing, clicking, and navigating reservation systems and software. * Lifting or carrying lightweight office materials or equipment 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 (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 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: The Senior Price Negotiator / Strategic Sourcing Manager is responsible for developing and executing a centralized pricing and sourcing strategy across a multi-unit hospitality group. This role leads negotiations with national, regional, and local vendors to secure best-in-class pricing, rebates, and contract terms across food, liquor, beer, wine, non-alcoholic beverages, disposables, services, and operational expenses. This position plays a critical role in driving margin improvement at scale while balancing quality, brand standards, operational practicality, and vendor reliability across multiple concepts and locations. RESPONSIBILITIES: Scope of Responsibility * Supports multiple restaurant brands and locations across varying service models * Manages seven-figure to eight-figure annual spend * Oversees preferred vendor programs and master supply agreements * Acts as the primary commercial lead for vendor negotiations across the group Key Responsibilities Strategic Sourcing & Negotiation * Lead group-wide negotiations for all major spend categories: * Food (protein, produce, dry goods, specialty imports) * Alcoholic beverages (liquor, beer, wine) * Non-alcoholic beverages * Disposables, packaging, smallwares, and janitorial supplies * Facilities, maintenance, utilities, pest control, and other services * Structure master agreements, tiered pricing, rebates, and volume incentives. * Leverage multi-unit scale to standardize SKUs and consolidate vendors where appropriate. * Conduct formal RFPs and competitive bidding processes. Cost Strategy & Margin Optimization * Establish and manage group-wide cost targets and benchmarks. * Analyze pricing trends, vendor increases, and market volatility. * Partner with culinary and beverage leadership to: * Maintain brand integrity while optimizing costs * Approve substitutions or alternative sourcing strategies * Support new concept development, openings, and expansions with pricing models and vendor onboarding. Vendor Program & Relationship Management * Build strategic partnerships with national and regional distributors. * Monitor vendor compliance with pricing, service levels, and contract terms. * Manage escalation and resolution of pricing discrepancies and service issues. * Evaluate vendor performance across locations and recommend corrective actions or changes. Cross-Functional Leadership * Serve as a key partner to: * Culinary leadership and beverage directors * Operations leadership and GMs * Finance, accounting, and inventory teams * Align sourcing strategies with operational realities and brand standards. * Ensure negotiated pricing is accurately implemented across all locations and systems. Reporting, Controls & Governance * Track and report savings, rebates, and cost avoidance at the group level. * Maintain centralized documentation for contracts, pricing matrices, and vendor terms. * Audit invoices and pricing compliance across units. * Establish internal controls to ensure purchasing discipline and contract adherence. Qualifications & Experience Required * 5-10+ years of experience in strategic sourcing, procurement, or vendor negotiations within: * Multi-unit restaurant groups * Hospitality management companies * Foodservice distribution or beverage procurement * Demonstrated success managing large-scale vendor negotiations and contracts. * Strong understanding of restaurant financials, including COGS, labor-adjacent costs, and operating expenses. * Advanced Excel and financial analysis skills. * Exceptional negotiation, stakeholder management, and communication skills. Preferred * Experience negotiating alcohol pricing and working with national beverage distributors. * Experience supporting multiple restaurant concepts with distinct brand standards. * Familiarity with ERP, inventory, and purchasing platforms (e.g., MarketMan, BirchStreet, Coupa). * Background in finance, supply chain, or contract law. Key Competencies * Strategic thinker with strong commercial judgment * Highly organized with strong attention to detail * Data-driven and results-oriented * Comfortable operating at both executive and operational levels * Strong ethical standards and vendor governance discipline KPI Evaluations * Group-wide reduction in food, beverage, and operating costs * Year-over-year margin improvement by concept and location * Vendor compliance and pricing accuracy * Successful execution of RFPs and contract renewals * Measurable savings tied to negotiated agreements Reporting Structure * Reports to: Corporate Controller * Works closely with: Culinary, Beverage, Operations and Finance

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 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: You will play a pivotal role in delivering an exceptional dining experience. Your primary responsibilities include warmly greeting guests, expertly guiding them through the menu, accurately communicating orders to the kitchen and bar teams, and assisting with beverage service when needed. You will be expected to announce and describe food and beverages at the table with clarity and professionalism. Additionally, you will manage the preparation, presentation, and upkeep of tableside drink carts. This role requires clear and engaging guest interaction. Responsibilities may also include other duties as assigned to ensure a seamless and memorable dining experience for our guests. RESPONSIBILITIES: * Menu Mastery: Possess a comprehensive understanding of all menus, including menu structure, ingredients, origins, suppliers, seasonality, flavor profiles, allergy considerations, preparation methods, and presentation styles. * Beverage Expertise: Demonstrate in-depth knowledge of the cocktail program at both the Main Bar, including an understanding of available spirits, pricing, history, and flavor profiles. * Wine Knowledge: Have a thorough understanding of the wines-by-the-glass program, including appropriate pairings, and a working knowledge of the wine cellar, proper wine service techniques (e.g., decanting, glassware), as well as a strong grasp of the beer and non-alcoholic beverage offerings. * Policy Adherence: Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. * Preparation and Compliance: At the start of each shift, review the daily prep list to ensure all items are complete and sufficient product is available. Adhere to standard portion sizes, cooking methods, quality standards, and kitchen rules. * Equipment Proficiency: Ensure proper use and maintenance of equipment, using each item only as intended. * Guest Engagement: Anticipate guest needs, respond promptly, and provide exceptional service at all times, regardless of the time of day or how busy the restaurant is. * Team Collaboration: Attend employee meetings, contribute suggestions for improvement, and maintain positive relations with coworkers and guests. * Product Handling: Handle, store, and rotate all products correctly, ensuring adherence to company policies and procedures. * Sanitation Standards: Strictly abide by state sanitation and health regulations, as well as company standards, to maintain a safe and clean work environment. * Problem Reporting: Promptly report any equipment or food quality issues to the management team. * 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 in a high-volume, upscale dining environment. * Attention to Detail: Strong focus on precision and accuracy in all tasks. * Communication Skills: Effective verbal and written communication abilities are essential. * Certification: Valid state food handling certificate is required. * Multitasking: Ability to handle multiple tasks simultaneously in a fast-paced setting. * Teamwork: Must be a collaborative team player with a positive attitude. * Self-Motivation: Driven by performance with a proactive approach to tasks. * Professionalism: High standard of professionalism and courtesy in all interactions. * Physical Stamina: Capable of remaining in a stationary position for up to 8 hours during shifts. * Physical Ability: Must be able to reach, bend, stoop, and frequently lift up to 50 pounds. * Punctuality: Consistent, on-time attendance and reliable presence are mandatory. * Interpersonal Skills: Strong interpersonal skills to interact effectively with guests and team members. * Time Management: Efficient time management to handle workload and responsibilities. * Basic Math: Ability to perform basic arithmetic operations as needed. * Recipe Comprehension: Able 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: 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: The Assistant Controller will manage both accounting and managerial accounting functions, supporting the company's financial activities. This hands-on role involves direct management of accounting and financial reporting, requiring a thorough understanding of internal controls. The ideal candidate will be a person of integrity, equipped with strong management and communication skills. This position reports directly to our Controller. RESPONSIBILITIES: * Maintain documented system of accounting policies and operations. * Daily maintenance of Sales & Service Charge / Tips reconciliation. * Review and organize financial statements for record and review. * Assist Controller with quarterly/annual financial reports. * Manage the quarterly/annual budgets and forecasts. * Advise on financial analyses and decision-making regarding pricing, contract negotiations, significant costs, benchmarks, and other matters with management and chief financial officer. * Analyze business performance / results, providing feedback to Executives Management. * Ensure the accurate preparation / reporting of monthly financial results in strict accordance. * Company deadlines (Sales Reporting, Payroll Reporting, Weekly EBITDA Reporting) . * Ensure evaluation of Cost of Sales and Labor Costs . * Ensure any variations to budgets and forecasts are explained in management reports. * On a monthly basis track and review expenditure against set budgets * Responsible to "Red Flag" any deviation of profitability of any unit. * Responsible to notify sales trends and variation in average checks. * Ensure that data is reviewed and analyzed by Chefs and General Managers from each unit. * If any deviation, responsible to take corrective action in order to get back in line with a satisfactory profitability result Requirements/Qualifications: * Bachelor's degree in accounting, finance, business administration with an emphasis in accounting, or a related field * Ideal candidate has 3 to 5 years of experience in hospitality accounting. * Previous experience as an accountant, accounting supervisor, or manager * Excellent computer skills: experience in accounting software and Microsoft Office, Point of Sale (Toast preferred). * Exceptional knowledge of finance, accounting, budgeting, cost accounting and cost control principles, and Generally Accepted Accounting Principles (GAAP) * Excellent written and verbal communication skills * Analytical ability to develop and implement improvements or recommendations * Attention to detail * Able to work well with senior executives and team, as well as mentor/lead other team members 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: 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.