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 Maitre D’ is responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele development of private event contact, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities.

RESPONSIBILITIES:

• Execute and maintain quality of food, beverage and service with full adherence to standards set forth by management; 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 restaurant guests; build loyalty and face/name recognition.
• Positively handle guests requests and accept feedback with grace and humility
• Manage host team to provide seamless guest interaction.
• Maximize seating utilizing Seven Rooms.
• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels).
• A complete understanding of all menus, menu structure, ingredients, origins
• An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier and V by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees
• Possess knowledge of the beer and N/A program
• Train new and existing employees on MILA service standards.
• Assist management with training needs as required
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day
• Attend employee meetings and communicate suggestions for improvement as needed.
• Manager and coordinate all menu changes and communicate with the service team
• Understand and comply with Company Policies.
• Promptly report equipment and food quality problems to Management team
• Always maintain positive co-worker and guest relations.
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow up on daily side work duties

Requirements/Qualifications:

• State complaint food handling certificate Must have computer knowledge (Excel, Windows, etc.)
• Ability to multi-task.
• Must be a team player and possess strong leadership abilities.
• Self-motivated and performance driven.
• Professionalism and courtesy.
• Must be detail oriented and possess effective communication and written skills.
• 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
• A minimum of 3-5years of experience in high volume elevated dining restaurant in a major metropolitan market.
• Experienced with online booking platforms such as OpenTable, Resy, Seven Rooms.

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