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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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 Beverage Manager, AVA Coconut Grove & Claudie is a dual-property role responsible for the beverage program, bar teams, and bar operations at both AVA MediterrAegean (Coconut Grove) and Claudie. This position reports jointly to the General Manager of each property and is accountable to both for inventory integrity, staffing, training, cost control, and service execution at their respective bars. The role is structured so that each week is split between the two venues, with dedicated on-property time at each to complete inventory counts and ordering, recruitment and interviewing, onboarding, and bar team training. Performance will be measured by consistent delivery of results at both properties — pour cost and variance targets, inventory accuracy, staffing levels and bench strength, training completion, and guest satisfaction — while upholding company standards, expectations, and systems. Holidays, late nights, and weekend hours are required.
Reporting Relationship & Property Coverage
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Reports jointly to the General Manager, AVA Coconut Grove and the General Manager, Claudie. Both General Managers contribute to goal setting, schedule approval, and performance review.
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Partners with the Head of Mixology and the Bar Operations Specialist on program standards, menu approvals, and vendor terms. Where the priorities of the two properties conflict and cannot be resolved between the General Managers, the matter is escalated to the Head of Mixology and Operations leadership for resolution.
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Works a five-day week split between the two properties: four of the busiest shifts across AVA and Claudie, plus one designated administrative day for inventory, ordering, recruitment, and reporting. Time is allocated so that neither property goes a full week without on-site coverage from this role.
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Submits a weekly coverage schedule in advance for approval by both General Managers, identifying which property the incumbent is based at each day and how peak nights, holidays, and large events at each venue are covered.
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The incumbent is expected to move between AVA and Claudie during a single shift as business needs require.
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Serves as the single point of accountability for the bar programs at both venues. Bar team members remain under the day-to-day floor direction of their home venue leadership while reporting to this role for program execution, training, and development.
RESPONSIBILITIES:
Dual-Property Leadership & Coordination
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Execute the approved weekly split between AVA and Claudie, maintaining visible leadership presence on the floor at both properties during peak service.
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Uphold a consistent standard of execution across both bars while respecting the distinct identity, menu, and guest profile of each concept.
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Attend management meetings at both properties and lead mandatory monthly bar team meetings at each venue.
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Provide a consolidated weekly report (sales, product mix, expenditures, labor, general operations) broken out by property for review with both General Managers, the Head of Mixology, and the Bar Operations Specialist.
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Communicate changes, risks, and challenges promptly to both General Managers and the Head of Mixology so that neither property is operating on incomplete information.
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Instill a culture of excellence and inspire confidence across both bar teams while displaying strong leadership skills.
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Exercise sound decision making that protects the restaurant and the Company in instances of urgency.
Inventory, Purchasing & Cost Control
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Complete a full weekly beverage inventory count at each property, including costing, variance analysis, and follow-up on discrepancies.
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Maintain and report pour cost goals for each venue independently, and uphold the Executive team’s standards for each space.
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Own ordering, par levels, receiving, and stocking of all beverage products for every outlet within both buildings, including accountability for all product in and out of each property.
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Drive COGS down by maximizing product utilization and finding the best use of dead stock across both properties.
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Create and maintain vendor relationships to secure deals and discounts, with the approval of the Head of Mixology, leveraging combined volume across both venues where advantageous.
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Utilize purchasing platforms and monitor the budget set by the LTS Report; maintain financial systems and software including Toast POS, Fintech, and Restaurant 365.
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Manage OSE requests and adhere to the OpEx budgets for both properties.
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Oversee maintenance requests and the function of all beverage-related assets at both venues.
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Control cash, credit, and other receipts by following Company cash handling and reconciliation procedures.
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Achieve the financial goals specified for the applicable areas of responsibility at each property, and follow Company guidelines to effectively manage labor.
Recruitment, Hiring & Onboarding
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Own bar team recruitment for both properties: screening, interviewing, bar auditions, and candidate recommendations.
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Partner with TA on requisitions, interview guides, offers, and all activity within the Company’s applicant tracking system; conduct behavioral-based interviews consistent with Company practice.
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Approve new hires in partnership with the General Manager of the receiving property.
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Maintain an active bench and candidate pipeline for both venues, anticipating seasonal volume, turnover, and event-driven staffing needs.
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Lead the onboarding process for new bar team members at a high level, providing guidance and constructive feedback to all parties involved.
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Maintain intimate knowledge of bar staff schedules at both venues and coordinate with each General Manager to ensure appropriate coverage without creating avoidable overtime.
Training & Development
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Build, deliver, and maintain bar training programs for both properties, including physically training new team members when leads are unavailable and coming in early to train and oversee new prep team members.
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Ensure every bar team member completes required training in the Company’s learning management system and holds current certifications, including responsible alcohol service and food handler certification; track compliance by property.
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Conduct bar auditions, recommendations, and certifications when leads are unavailable to train.
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Deliver all administrative work for new menu launches at each venue, including menu matrix, staff education, pre-shift, and tastings.
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Create best practices and SOPs that can be deployed consistently at both properties.
Guest Experience & Service Standards
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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.
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Provide a warm and welcoming atmosphere with attentive, detailed, friendly, and courteous service.
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Proactively visit and interact with guests and members at both venues; build loyalty and face and name recognition.
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Positively handle guest requests, accept feedback with grace, and provide sound resolutions to guest complaints with poise and professionalism.
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Regularly measure and evaluate service through restaurant service audits and by leveraging guest and employee feedback at each property.
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Understand the market and surrounding area in Coconut Grove, FL, & Brickell including neighboring restaurants, businesses, and hotels.
Compliance, Administration & Systems
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Responsible for DOH compliance at both properties.
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Enforce Company identification and age-verification standards and all applicable Florida alcoholic beverage laws and responsible service requirements at both bars.
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Maintain the highest level of safety, security, sanitation, and cleanliness of both facilities.
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Update and maintain administrative systems for each venue (menu matrix, FOH training documents, costing worksheets, produce budgeting, produce and spirit order sheets, Toast requests, menu edits, cleaning schedules).
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Own menu maintenance and engineering for both bars, submitting to the Head of Mixology and Bar Operations Specialist for approval; support menu development and R&D as needed.
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Assist with menu maintenance via Marketing (QR, physical menu, Golden Hour, brunch) and review Toast updates for both venues.
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Responsible for prep and consistency of all bar production at both properties.
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Proficient in basic computer applications and POS systems.
Requirements/Qualifications:
- Minimum of 5 years of experience managing multiple venues, outlets, or properties concurrently in a fine dining, upscale, or luxury high-volume setting as a Beverage & Restaurant Manager, Bar Manager, or AGM. Significant financial acumen is required.
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Experience operating within a dual or matrixed reporting structure, accountable to more than one operating leader, is strongly preferred.
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Demonstrated hands-on recruitment and training experience, including interviewing, bar auditions, onboarding, and building training programs for hourly teams.
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Demonstrated ownership of beverage inventory and cost control, including weekly counts, variance analysis, pour cost management, and purchasing.
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Bachelor’s degree in business administration, hotel administration, or a related field of study, or any equivalent combination of education and experience, is desirable.
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Previous experience with luxury dining service standards is required; new opening experience is preferred.
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Certifications: Certification in mixology and/or bar management is highly desirable. Must hold food handler certification and remain compliant with all local, state, and federal regulations governing alcohol service and health standards.
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Computer Skills: Proficient in Microsoft Office Suite (Word, Excel, PowerPoint) and experienced with POS systems, preferably Toast. Able to quickly learn and use software for inventory management, scheduling, applicant tracking, learning management, and reporting.
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Interpersonal Skills: Excellent verbal and written communication. Able to lead and motivate a team, resolve conflict effectively, and maintain strong working relationships with staff, management, vendors, and guests at both properties.
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Leadership Skills: Demonstrated ability to manage and train staff, including organizing, prioritizing, and scheduling work assignments, with experience in performance management, coaching, and employee development.
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Operational Knowledge: In-depth knowledge of bar operations, including inventory management, menu development, cost control, and compliance with health and safety regulations.
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Financial Acumen: Significant demonstrated financial acumen, including ownership of beverage cost of goods and other P&L inputs, budget development and management, fluency in reading and interpreting financial reports and variance, and the judgment to take decisive corrective action to achieve financial goals at each property.
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Organization: Able to plan and self-manage a split week across two properties, keeping both General Managers informed and meeting deadlines at each venue without direct daily supervision.
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Problem-Solving Skills: Strong analytical and problem-solving skills, with the ability to make quick decisions in a fast-paced environment.
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Flexibility: Must be able to work a flexible schedule, including nights, weekends, and holidays as required by the needs of either property.
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Attention to Detail: Exceptional attention to detail across all aspects of bar management, from guest service to inventory to regulatory compliance.
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Initiative: Proactive in identifying areas for improvement and implementing changes that enhance operational efficiency, guest satisfaction, and team performance.
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Reliable transportation and the ability to travel locally between the AVA and Claudie properties, including more than once in a single shift.
Other Skills and Knowledge:
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Punctuality and regular and reliable attendance. Must be able to work days, nights, weekends and holidays
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Effective communication, written and interpersonal skills.
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Time management skills.
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Maintain confidentiality of company information and recipe data
Physical Demands And Work Environment:
- General office assignments-(typing), which lends itself to repetitive motion.
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Be able to reach, bend, stoop and frequently lift to 50 pounds.
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Ability to be in warm (hot) weather conditions throughout shift
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High volume music played throughout shift
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Ability to travel locally between the AVA and Claudie properties, including during a single shift.
