Bar/Floor Manager

RDG Overview: 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 Bar/Floor Manager will be responsible for managing and leading daily operations of AVA MediterrAegan.
In the absence of the General Manager, the Bar & Floor Manager will act as interim AGM/GM.
Oversight of management and employee development, bar inventory management, bar 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.
Three years of experience in a management role are required.
Experience with restaurant openings is desired, however not required.
Candidate must be ServSafe & T.
I.
P.
S.
certified.
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.
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.
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.
"Face" of the bar program and leading from the front lines.
Watching ticket times, guest satisfaction, DOH compliance, overall operations, and quality control of beverages and bar.
Intimate knowledge of schedules of all bar staff and effectively coordinates with GM.
Participate in weekly reports (sales, product mix, expenditures, general operations) for review GM/management team.
Should be present in all management meetings for all floors and venues.
Update and maintain beverage administrative systems (Menu Matrix, FOH bar Staff training documents, costing worksheets, produce budgeting, produce, and spirit order sheets, toast requests, menu edits, cleaning schedules, etc.
).
Actively works with events team and marketing on cocktail shoots and filming.
Actively works with members as the face of the bar program.
Also helps members with their needs and preferences.
From time to time helps recruit and locate new members.
Fluent in LTS training and operations Responsible for bar DOH compliance on all floors May from time to time take brand meetings.
Create and maintain vendor relationships to obtain deals and discounts on products with the approval of the General Manager or DOO.
Leads mandatory monthly bar team meeting for each venue.
Menu Maintenance and engineering to be sent to General Manager for approval.
Leads the bar lead teams holding them accountable for their role in the process of running a smooth operation.
Oversee all new bar hires and their training schedules, Responsible for all product in and out of building and ordering/stocking the product for all venues in the building.
Maintain pouring cost goals and uphold the Executive team's standards for each space.
Nighttime and primetime work is a must to supervise the health of the operation during busy nights and events on all floors/venues.
Assist with Menu maintenance via Marketing (QR,Physical Menu, Golden Hour, Brunch) Occasionally flex hours based on bar manager' responsibilities.
Responsible for prep and consistency Responsible for produce ordering and cost controls.
Responsible for bar glassware ordering and OSE Responsible for liquor ordering, PARs, and controls Does all administrative duties for new cocktail menu launch, including menu matrix, staff education, pre-shift and tastings.
Review Toast updates Responsible for JotForm quality control report Responsible for Sculpture reporting on the beverage side Responsible for communicating bar moral and issues to General Manager.
Bar Auditions/Recommendations/ Certifications when leads are too busy or unable to train.
Available to train and oversee new prep team physically training all new team members when leads are unavailable.
Requirements/Qualifications: Minimum of 5+ years fine dining/upscale & bar management experience is required.
Bachelor’s degree in business administration, hotel administration or related field of study or any equivalent combination of education and/or experience is desirable.
Ability to collaborate with vendors and order the correct beverage product and pars.
Previous experience as a bartender and the ability to work with craft cocktails and an extensive wine list.
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.
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.
Excellent communication skills required (bi-lingual in Spanish a plus) Sound decision making capability while protecting the restaurant/Company in instances of urgency.
Assist in conducting quarterly restaurant staff evaluations.
Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion.
Sitting or standing in a stationary position for several hours within the day.