Lead Bartender

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:

The Lead Bartender will play a crucial role in the management and operation of the bar at Riviera Dining Group Restaurant. This position requires an individual with a robust understanding of bartending, including a deep knowledge of mixology, spirits, wine, and beer, as well as a strong ability to lead and inspire a team.

RESPONSIBILITIES:

• Supervise and support bartenders and barbacks, ensuring their tasks align with operational needs and standards.

• Serve as the primary leader and oversee the bartending team, offering guidance, support, and direction to ensure a collaborative work environment.

• Maintain the bar's cleanliness and organization, consistently upholding and enforcing SOPs for the team.

• Provide comprehensive training to the staff on bartending techniques, guest service, and AVA's specific service style.

• Collaborate in inventory management, including ice, fresh produce, sodas, beer, liquor, and other necessary bar supplies.

• Nurture and foster relationships with bar regulars and patrons, ensuring their preferences are remembered and their experiences personalized.

• Lead by example with impeccable attendance, punctuality, and grooming, setting the standard for the team.

• Operate as an orchestrator behind the bar, delegating tasks effectively and ensuring service flow remains smooth even during peak times.

• Engage in creative menu development and cocktail design in collaboration with the Head of Mixology.

• Troubleshoot equipment issues and communicate them to management and maintenance as required.

• Address customer inquiries or complaints and immediately get a manager involved while maintaining AVA Mediterragean Restaurant's reputation for outstanding service.

• Assist in controlling inventory costs and report findings to management with recommendations for optimization.

• Promote and maintain safety and sanitation standards, adhering to local, state, and federal regulations.

Requirements/Qualifications:

• Demonstrable experience in a leadership bartending role with a track record of team management and customer service excellence.

• In-depth knowledge of mixology, bar equipment, and sanitation regulations.

• Computer skills with experience in inventory management software.

• Leadership acumen coupled with a collaborative spirit.

• Strong communication skills, both verbal and written.

• Detail-oriented, especially under pressure, with exceptional multitasking abilities.

• A passion for the hospitality industry, particularly within the context of Mediterranean cuisine and culture.

• Relevant certifications in bartending, mixology, or alcohol service.

Physical Demands And Work Environment:

• Continuous Movement: Frequently required to stand and move about the bar area, often for extended periods, to perform essential job functions.

• Handling Objects: Regularly required to handle or use objects, tools, or controls; must have the ability to manipulate tools, instruments, and small equipment, including but not limited to shakers, strainers, and bar blades.

• Lifting Requirements: Must be able to lift and/or move up to 50 pounds occasionally and perform tasks such as transferring deliveries to storage areas and moving ice bins.

• Fine Motor Skills: Must possess the ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects, particularly in crafting intricate cocktails and garnishes.

• Stamina and Endurance: Must possess the ability to maintain a high energy level over an 8-10 hour shift and during busy, peak hours.

• Noise Level: The noise level in the work environment can be loud, particularly during busy hours; you must be able to communicate and be understood in such an environment.

• Flexibility: Must be flexible with the ability to bend, twist, and reach at various times to access bar supplies and equipment.

• Work Environment: Must be able to work in a fast-paced, stressful environment, remaining calm and efficient during high-volume periods and while managing staff.

• Temperature Changes: Occasional exposure to variations in temperatures due to the presence of the bar and restaurant kitchen environment and entrances opening during service.

• Safety Hazards: Potential risk of slips, trips, falls, burns, cuts, and other injuries associated with a restaurant environment; must prioritize safety and proper handling of glassware, blades, and equipment.

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

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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.