Captain

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:

Reporting to the General Manager, captains are primarily responsible for the seamless execution of greeting guests, guiding them through the ordering process, communicating all requests and orders to the servers, assisting the wine team with beverage service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation, and maintenance of table side drink carts. Essential and other important responsibilities and duties may include, but are not limited to the following:

RESPONSIBILITIES:

• Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles

• Complete understanding of the cocktail program of the Main Bar as well as V by MILA bar program, have advanced knowledge of the spirits available, their pricing, history and flavor profile.

• A complete understanding of the wines-by-the-glass program, pairings. Deep understanding of the cellar, proper wine service; decanting, appropriate use of glassware.

• Possess a strong knowledge of the beer and N/A program.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

• At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available.

• Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

• Maintain complete knowledge of correct maintenance and use of equipment; see equipment only as intended.

• • Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day

• Attending employee meetings and communicating suggestions for improvement as needed.

• Handle, store and rotate all products properly.

• 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 prep work as specified by the Manager or Supervisor

• SKILLS AND QUALIFICATIONS

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

• State complaint food handling certificate

• Ability to multi-task.

• Must be a team player.

• 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

Requirements/Qualifications:

• A minimum of 2 years of experience in high volume, elevated dining restaurant.

Other Skills and Knowledge:

Physical Demands And Work Environment:

Standing 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.