Job 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 (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:

The Lead Bartender will play a crucial role in the management and operation of the bar at Riviera Dining Group Restaurant. This position requires an individual with a robust understanding of bartending, including a deep knowledge of mixology, spirits, wine, and beer, as well as a strong ability to lead and inspire a team.

RESPONSIBILITIES:

• Supervise and support bartenders and barbacks, ensuring their tasks align with operational needs and standards.
• Serve as the primary leader and oversee the bartending team, offering guidance, support, and direction to ensure a collaborative work environment.
• Maintain the bar’s cleanliness and organization, consistently upholding and enforcing SOPs for the team.
• Provide comprehensive training to the staff on bartending techniques, guest service, and AVA’s specific service style.
• Collaborate in inventory management, including ice, fresh produce, sodas, beer, liquor, and other necessary bar supplies.
• Nurture and foster relationships with bar regulars and patrons, ensuring their preferences are remembered and their experiences personalized.
• Lead by example with impeccable attendance, punctuality, and grooming, setting the standard for the team.
• Operate as an orchestrator behind the bar, delegating tasks effectively and ensuring service flow remains smooth even during peak times.
• Engage in creative menu development and cocktail design in collaboration with the Head of Mixology.
• Troubleshoot equipment issues and communicate them to management and maintenance as required.
• Address customer inquiries or complaints and immediately get a manager involved while maintaining AVA Mediterragean Restaurant's reputation for outstanding service.
• Assist in controlling inventory costs and report findings to management with recommendations for optimization.
• Promote and maintain safety and sanitation standards, adhering to local, state, and federal regulations.

Requirements/Qualifications:

• Demonstrable experience in a leadership bartending role with a track record of team management and customer service excellence.
• In-depth knowledge of mixology, bar equipment, and sanitation regulations.
• Computer skills with experience in inventory management software.
• Leadership acumen coupled with a collaborative spirit.
• Strong communication skills, both verbal and written.
• Detail-oriented, especially under pressure, with exceptional multitasking abilities.
• A passion for the hospitality industry, particularly within the context of Mediterranean cuisine and culture.
• Relevant certifications in bartending, mixology, or alcohol service.

Physical Demands And Work Environment:

• Continuous Movement: Frequently required to stand and move about the bar area, often for extended periods, to perform essential job functions.
• Handling Objects: Regularly required to handle or use objects, tools, or controls; must have the ability to manipulate tools, instruments, and small equipment, including but not limited to shakers, strainers, and bar blades.
• Lifting Requirements: Must be able to lift and/or move up to 50 pounds occasionally and perform tasks such as transferring deliveries to storage areas and moving ice bins.
• Fine Motor Skills: Must possess the ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects, particularly in crafting intricate cocktails and garnishes.
• Stamina and Endurance: Must possess the ability to maintain a high energy level over an 8-10 hour shift and during busy, peak hours.
• Noise Level: The noise level in the work environment can be loud, particularly during busy hours; you must be able to communicate and be understood in such an environment.
• Flexibility: Must be flexible with the ability to bend, twist, and reach at various times to access bar supplies and equipment.
• Work Environment: Must be able to work in a fast-paced, stressful environment, remaining calm and efficient during high-volume periods and while managing staff.
• Temperature Changes: Occasional exposure to variations in temperatures due to the presence of the bar and restaurant kitchen environment and entrances opening during service.
• Safety Hazards: Potential risk of slips, trips, falls, burns, cuts, and other injuries associated with a restaurant environment; must prioritize safety and proper handling of glassware, blades, and equipment.

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