Restaurant Service Director (m/f)

Descripción de la oferta

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, Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. 
Summary:  
 
The Restaurant Service Director is responsible for observing front-of-house operations in existing restaurant locations while also leading service planning and execution for new restaurant buildouts. This role requires a combination of operational expertise, team leadership, and project management skills to ensure outstanding guest experiences, efficient service workflows, and successful new openings. The Restaurant Service Director is an integral part of RDG Operations while collaborating with the HR Learning and Development Team. This individual is  responsible for the assessment of salaried and hourly team members across all locations. This position will report to the Senior Director, Operations.    
 
RESPONSIBILITIES:  

Existing Restaurant Operations 

• Observe day-to-day service operations to ensure exceptional guest experiences. 
• Maintain high service standards across all locations in collaboration with venue management.  
• Collaborate with corporate chefs, Executive Chef, and culinary team on a seamless and integrated operation between FOH & BOH staff.  
• Supervise and train front-of-house staff, including servers, hosts, and bartenders etc.  
• Develop and implement upscale/luxury service training programs. 
• Monitor service metrics, customer feedback, and implement improvements. 
• Ensure compliance with all health, safety, and sanitation regulations. 
• Evaluate training performance for each market against standards while acting through partnership with venue management and Senior Director, Operations.  
• Perform certified training restaurant visits as needed to ensure quality training experiences. 
• Train restaurant leadership to run efficient restaurants, achieving stretch goals including but not limited to retention, sales growth, and profitability. 
• Collaborate with HR Learning & Development team in areas of assessment, RDGU Train the trainer program, new content and curriculum roll-out and external vendor reviews.  
• Visits restaurants, both announced and unannounced, to evaluate and ensure operational compliance. This includes assessing FOH facilities, staff appearance, and staff training.  
• Implement strategies to enhance revenue, including upselling and guest engagement initiatives. 
• Identify opportunities for cost efficiencies without compromising service quality. 

Future Buildout Operations  

• Collaborate with ownership, designers, and contractors to optimize front-of-house layouts. 
• Develop service workflows and standard operating procedures for new locations. 
• Establish pre-opening service strategies, mock service runs, and grand opening plans. 
• Execute critical path with property General Manager and Senior Director, Operations. 
• Collaborate with Chief People Officer and L&D Team on new hire launch day and pre-opening training schedule.   
• Ensure all service technology (POS systems, reservation platforms) is properly implemented. 
• Work with marketing, culinary and operations teams to create a seamless guest experience from day one.