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 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 :

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.

Must be detail oriented and possess effective communication and written skills.

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.

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

Other Skills and Knowledge:

*

Physical Demands And Work Environment :

• General office assignments-(typing), which lends itself to repetitive motion.
• Sitting in a stationary position for several hours within the day.

I have reviewed this document and discussed the content with my manager. My signature below means that I have been advised of my job description.

Employee Signature Date

Human Resources Director Signature Date

The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. Please Note: When completed, the Job Description may extend to more than two pages.