RIVIERA DINING GROUP
RDG introduces its first restaurant-concept brand, MILA, offering guests a culinary journey through exquisite MediterrAsian cuisine. Opened in January 2020 in Miami Beach, MILA combines genuine hospitality, fine dining, and a sophisticated nightlife atmosphere to become a premier destination within Miami's upscale social scene.
At RDG, we are a collective dedicated to excellence and the art of sensory engagement. Our core principles focus on providing immersive experiences, organic design, and a refined culinary journey.
DREAM IT
MIRA 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, CASA NEOS, Claudie, and MM, a Membership Community. Upcoming projects include AVA’s second location, Casa Neos Lounge, Noora, and HONŌ Japanese Steakhouse.
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 Server at our upscale restaurant, you will play a pivotal role in delivering an exceptional dining experience. Your primary responsibilities include warmly greeting guests, guiding them through the menu, accurately communicating orders to the kitchen and bar teams, and assisting with beverage service when needed. You will announce and describe food and beverages at the table with clarity and professionalism and manage the preparation, presentation, and upkeep of tableside drink carts. This role requires clear and engaging guest interaction and may also include other duties as assigned to ensure a seamless and memorable dining experience for our guests. Responsibilities
Menu mastery: comprehensive understanding of all menus, ingredients, suppliers, seasonality, flavor profiles, allergy considerations, preparation methods, and presentation styles. Beverage expertise: in-depth knowledge of the cocktail program at both the Main Bar and V by MILA, including spirits, pricing, history, and flavor profiles. Wine knowledge: thorough understanding of the wines-by-the-glass program, appropriate pairings, wine cellar, and proper wine service techniques. Policy adherence: maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. Preparation and compliance: review the daily prep list at the start of each shift, ensure all items are complete, adhere to 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. 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 and company standards. Problem reporting: promptly report any equipment or food quality issues to the management team. Task execution: follow all prep work instructions as specified by 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. 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. May require lifting and carrying items up to 50 pounds. The work environment is fast‑paced and can be physically demanding, especially during peak service hours. 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. Requires the ability to maintain energy and focus during long shifts, which may include evenings, weekends, and holidays. Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Management and Manufacturing Industry
Food and Beverage Services
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As a Server at our upscale restaurant, you will play a pivotal role in delivering an exceptional dining experience. Your primary responsibilities include warmly greeting guests, guiding them through the menu, accurately communicating orders to the kitchen and bar teams, and assisting with beverage service when needed. You will announce and describe food and beverages at the table with clarity and professionalism and manage the preparation, presentation, and upkeep of tableside drink carts. This role requires clear and engaging guest interaction and may also include other duties as assigned to ensure a seamless and memorable dining experience for our guests. Responsibilities
Menu mastery: comprehensive understanding of all menus, ingredients, suppliers, seasonality, flavor profiles, allergy considerations, preparation methods, and presentation styles. Beverage expertise: in-depth knowledge of the cocktail program at both the Main Bar and V by MILA, including spirits, pricing, history, and flavor profiles. Wine knowledge: thorough understanding of the wines-by-the-glass program, appropriate pairings, wine cellar, and proper wine service techniques. Policy adherence: maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. Preparation and compliance: review the daily prep list at the start of each shift, ensure all items are complete, adhere to 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. 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 and company standards. Problem reporting: promptly report any equipment or food quality issues to the management team. Task execution: follow all prep work instructions as specified by 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. 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. May require lifting and carrying items up to 50 pounds. The work environment is fast‑paced and can be physically demanding, especially during peak service hours. 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. Requires the ability to maintain energy and focus during long shifts, which may include evenings, weekends, and holidays. Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Management and Manufacturing Industry
Food and Beverage Services
#J-18808-Ljbffr