Director of Restaurant Operations - RDG

Position Overview

RDG introduces its first restaurant-concept brand, MILA, offering guests an exquisite MediterrAsian culinary journey in Miami Beach since January 2020. With a blend of genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has rapidly become a premier destination in Miami's upscale social scene. At RDG, we are a collective dedicated to excellence and sensory engagement—embracing the rhythms of life and the thrill of adventure. Our distinguished portfolio, including concepts like AVA MediterrAegean, CASA NEOS, Claudie, and MM, reflects our commitment to immersive experiences and organic design. We are now looking for an experienced Director, Restaurant Operations to organize and oversee the daily operations of one of our restaurants. In this very hands-on role reporting directly to the CEO, you will coordinate procedures, coach the team, and drive operational excellence to support our accelerated growth and long-term success.

Key Responsibilities

• Must be a self-starter with analytical abilities and a capacity for self-criticism.
• Exhibit a high level of communication skills.
• Oversee multiple outlets within one venue or across several venues.
• Develop a set of management and accountability principles.
• Collaborate with the finance department to create and manage budgets.
• Develop strategies and a clear vision while communicating the company’s mission.
• Create a positive and respectful work environment and develop effective systems and processes.
• Focus relentlessly on customer satisfaction and lead a diverse team including General Manager, Assistant General Manager, and Floor Managers.
• Monitor key performance indicators such as financial metrics, customer satisfaction, and product quality.
• Operate with business transparency that aligns with core values and company culture.
• Utilize a bottom-up management approach to encourage creativity, proactivity, autonomy, and accountability.
• Ensure transparency and collaboration with HR by providing them with visibility into the property for guidance on best practices.
• Foster a creative culture to generate new processes, products, and revenue opportunities.
• Maintain a product-driven focus by ensuring daily tasting and product evaluations, with inconsistencies disclosed.
• Deliver top-notch hospitality with a goal of achieving or exceeding 4.6-star guest satisfaction ratings (food, service, ambiance).
• Exercise integrity when making decisions for the restaurant, staff, and guests.
• Leverage industry knowledge to stay current with trends and drive improvements.
• Demonstrate strong problem-solving and relationship-building skills.
• Strategize based on customer demographics and manage multiple projects concurrently.
• Train and coach teams effectively through scheduled training calendars and by training the trainers.
• Ensure VIP and members-driven operations by providing expedited and personalized services.
• Identify operational problems and implement effective solutions while balancing day-to-day management with long-term goals.
• Oversee hiring, training, and staffing according to payroll analysis and company requirements.
• Monitor profits and losses to ensure operations remain within budget parameters.
• Facilitate daily communication across teams such as accounting, operations, HR, and executive management.
• Interview, hire, train, and manage new supervisors and managers, including sourcing talent via platforms like LinkedIn.
• Develop team members and create clear growth paths within the company.
• Maintain company culture and staff morale while keeping operations streamlined.
• Ensure adherence to operational standards, including grooming, policies, and procedures.
• Analyze key revenue drivers and pinpoint areas for improvement.
• Make informed decisions balancing guest experience with financial performance.
• Utilize support centers and department heads to propel operational success.
• Pay close attention to the details to ensure high efficiency and discernment.
• Establish a value-based culture by defining strategic objectives, assigning responsibility for financial and operational targets, and delineating roles within the organization.
• Move from good to better to best:
  • Good: Organizational charts illustrate roles, reporting relationships, and spans of control.
  • Better: Job descriptions summarize role expectations and work standards.
  • Best: Corporate strategy cascades to department- and individual-level objectives, empowering employees to execute plans.
• Assess the current state of the business and ensure organizational capabilities support strategic objectives by identifying any resource or technology gaps.
• Measure progress by tracking key metrics, driving accountability, and rewarding successes that positively impact performance.

Required Qualifications

• A minimum of 10 years previous experience as a Senior GM or DOO in fine dining/luxury, high-volume, recognized dining, or cocktail bar/lounge environments.
• Bachelor’s degree in business administration, hospitality, or a related field, or an equivalent combination of education and experience.
• Demonstrated experience managing a multi-use venue (multiple restaurants in one location).
• Detail-oriented with effective communication and written skills.
• State compliant food handling certificate and TIPS certification required.
• Ability to multi-task and work as a team player.
• Self-motivated and performance driven with punctuality and reliable attendance.
• Strong time management skills and the ability to maintain confidentiality of company information.
• Flexibility to work weekends, holidays, mornings, and evenings, with the ability to travel among RDG properties and accept new assignments as needed.