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:
As the Bar Supervisor, CLAUDIE you will be overseeing pre-opening phases and the operation of our bar concept, including the maintenance and monitoring of restaurant products and systems, as well as the management of training and specific tasks such as Toast, Fintech, and OSE. You are accountable for approving new hires and leading the onboarding process for new team members at a high level, while providing guidance and constructive feedback to all parties involved. This is a pre-opening and will require knowledge of bar set-up, inventory and staff hiring/development.
RESPONSIBILITIES:
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Is the "face" of the program and leading from the front lines. Must know each floor/venue intimately
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Intimate knowledge of schedules of all bar staff and effectively coordinates with GM
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Participate in weekly reports (sales, product mix, expenditures, general operations) for review with GM/management team, and Director of Beverage Operations. Should be present in all management meetings for all floors and venues.
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Update and maintain administrative systems (Menu Matrix, FOH Staff training documents, costing worksheets, produce budgeting, produce and spirit order sheets, toast requests, menu edits, cleaning schedules, etc.).
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Supports the Head of Mixology by ensuring the consistency of crafted cocktail delivery.
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Fluent in LTS training and operations
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Responsible for DOH compliance
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May from time to time take brand meetings
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Create and maintain vendor relationships to obtain deals and discounts on products with the approval of the Director of Bar Operations
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Leads mandatory monthly bar team meeting for each venue
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Menu Maintenance and engineering to be sent to Director of Beverage Operations and beverage team for approval
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Oversee all new hires and their training schedules, physically training all new team members when leads are unavailable
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Responsible for all product in and out of building and ordering/stocking the product for all venues in the building
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Maintain pouring cost goals and uphold the Executive team's standards for each space
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Report and works closely with the GM, Head of Mixology and Director Beverage Operations
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Work 5 days a week, with 4 of the busiest shifts and 1 day for administrative duties and weekly liquor ordering. Often, this position will work more than this. Nighttime and primetime is a must to supervise the health of the operation
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Assist with Menu maintenance via Marketing (QR, Physical Menu, Golden Hour, Brunch)
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Occasionally flex hours based on bar program directors' responsibilities
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Responsible for prep and consistency
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Does all administrative duties for new menu launch, including menu matrix, staff education, pre-shift and tastings
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Review Toast updates
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Bar Auditions/Recommendations/ Certifications when leads are too busy or unable to train
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Often come in early to train and oversee new prep team members
REQUIREMENTS/QUALIFICATIONS:
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Minimum of 2-3 years management experience as a Bar Manager in an upscale or luxury high volume
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Experience working with an extensive craft cocktail and wine inventory
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Utilizing purchasing platforms and monitoring budget set by the LTS Report
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Maintaining financial systems and software such as Toast POS, Fintech, Restaurant 365
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Experience with extensive inventory procedures
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Business development and staff excellence development
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Driving COGs down, finding ways to maximize product and best utilization of “dead stock” in the building
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Creates value by organizing and monitoring ordering and managing variance
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Assisting the Membership teams with increasing the value of membership for our members
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Managing OSE requests and adhering to the OpEx budgets
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Overseeing maintenance requests and the function of all beverage related assets
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Accountable for approving new hires and leading the onboarding process for new team members at a high level, while providing guidance and constructive feedback to all parties involved
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Creating “best practices” and SOP’s for teams to follow
Physical Demands And Work Environment:
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General office assignments
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Consistent standing and walking through venues
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Occasional use of ladders and elevation
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Heavy lifting for stock room maintenance
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Microsoft Office Suite
