Assistant General Manager - CLAUDIE at Riviera Dining Group Inc

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Feb, 26

Salary

0.0

Posted On

27 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Management, Guest Satisfaction, Bar Operations, Staff Training, Inventory Management, Customer Service, Problem Solving, Leadership, Safety Standards, Sanitation, POS Systems, Vendor Relations, Financial Management, Service Audits, Team Accountability, Market Understanding

Industry

Food and Beverage Services

Description

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 AGM will be responsible for managing and leading daily operations of Claudie. This position will have both a combination of floor and bar management responsibility. Oversight of management and employee development, inventory management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. Holidays, late nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. Five years of experience in a senior management role is required. Experience with restaurant openings is desired, however not required. Candidate must be ServSafe certified. This position reports to the GM. RESPONSIBILITIES: * Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. * Management of bar operations (staff hiring, training and inventory) is required in this role in addition to floor management. * Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. * Proactively visit with and interact with guests and members; build loyalty and face/name recognition. * Positively handle guest requests and accept feedback with grace. * Provide sound resolution(s) to guest complaints with poise and professionalism. * Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) * Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. * Maintain highest level of safety, security, sanitation, and cleanliness of facility. * Must understand how to use basic computer applications and POS systems. * Staff, train and develop guest-focused employees. * Manage team accountability. * Maintain good rapport with vendors to ensure quality and consistency. * Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. * Sound decision making capability while protecting the restaurant/Company in instances of urgency. * Assist in conducting quarterly restaurant staff evaluations. * Follow company guidelines to effectively manage labor. * Achieve restaurant financial goals as specified to applicable area of responsibility. * Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. * Assist GM in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity. * Weekly inventory counts, costs, and maintenance. Requirements/Qualifications: * Minimum of 5+ years fine dining/upscale management experience is required. * Bachelor’s degree in hospitality or business or a combination of experience is desirable. * Experience managing bar operations (hiring, training and inventory) along with floor operations of an upscale/luxury high volume restaurant is required. * Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. * Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. * Proactively visit with and interact with guests and members; build loyalty and face/name recognition. * Positively handle guest requests and accept feedback with grace. * Provide sound resolution(s) to guest complaints with poise and professionalism. * Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) * Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. * Maintain highest level of safety, security, sanitation, and cleanliness of facility. * Must understand how to use basic computer applications and POS systems. * Staff, train and develop guest-focused employees. * Manage team accountability. * Maintain good rapport with vendors to ensure quality and consistency. * Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. * Sound decision making capability while protecting the restaurant/Company in instances of urgency. * Assist in conducting quarterly restaurant staff evaluations. * Ability to work a flexible schedule. AM/PM/Weekends/Late nights.

Responsibilities

The Assistant General Manager will manage and lead daily operations of Claudie, focusing on both floor and bar management. Key priorities include employee development, inventory management, and ensuring guest satisfaction while upholding company standards.