<h3>Job Description</h3>
Job Description
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.
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 Maitre D’ is responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele development of private event contact, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities. 
RESPONSIBILITIES: 
<ul>
<li>Execute and maintain quality of food, beverage and service with full adherence to standards set forth by management; act with a sense of urgency, be friendly, professional and engaged. </li>
<li>Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. </li>
<li>Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition. </li>
<li>Positively handle guests requests and accept feedback with grace and humility </li>
<li> Manage host team to provide seamless guest interaction. </li>
<li>Maximize seating utilizing Seven Rooms. </li>
<li>Understand the market and surrounding areas (i.e. restaurants, businesses, hotels). </li>
<li>A complete understanding of all menus, menu structure, ingredients, origins </li>
<li>An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier and V by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees </li>
<li>Possess knowledge of the beer and N/A program </li>
<li>Train new and existing employees on MILA service standards. </li>
<li>Assist management with training needs as required </li>
<li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. </li>
<li>Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day </li>
<li>Attend employee meetings and communicate suggestions for improvement as needed. </li>
<li>Manager and coordinate all menu changes and communicate with the service team </li>
<li>Understand and comply with Company Policies. </li>
<li>Promptly report equipment and food quality problems to Management team </li>
<li>Always maintain positive co-worker and guest relations. </li>
<li>Maintain and strictly abide by State sanitation/Health regulations and company standards. </li>
<li>Follow up on daily side work duties </li>
</ul>
 
Requirements/Qualifications: 
<ul>
<li>State complaint food handling certificate Must have computer knowledge (Excel, Windows, etc.) </li>
<li>Ability to multi-task. </li>
<li>Must be a team player and possess strong leadership abilities. </li>
<li>Self-motivated and performance driven. </li>
<li>Professionalism and courtesy. </li>
<li> Must be detail oriented and possess effective communication and written skills. </li>
<li>Remain in stationary position for up to 8 hours throughout work shift. </li>
<li>Be able to reach, bend, stoop and frequently lift up to 50 pounds. </li>
<li>Punctuality and regular and reliable attendance. </li>
<li>Effective communication, written and interpersonal skills. </li>
<li>Time management skills. </li>
<li>Compute basic arithmetic. </li>
<li>Ability to comprehend and follow recipes. </li>
<li>Maintain confidentiality of company information and recipe data </li>
<li>A minimum of 3-5years of experience in high volume elevated dining restaurant in a major metropolitan market.
Experienced with online booking platforms such as OpenTable, Resy, Seven Rooms. 
</li>
</ul>
Physical Demands And Work Environment: 
<ul>
<li>General office assignments-(typing), which lends itself to repetitive motion. </li>
<li>Sitting in a stationary position for several hours within the day. </li>
</ul>

Maitre'd

<h3>Job Description</h3>
Job Description
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 (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (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: 
Reporting to the General Manager, the Dining Room Captain plays a pivotal role in delivering an exceptional dining experience. As a Captain, you will be responsible for the seamless orchestration of guest interactions, from the initial greeting to guiding them through the ordering process. You will ensure that all guest requests and orders are accurately communicated to the servers and assist the wine team with beverage service as needed.
Your duties include announcing food and beverage selections at the table with precision and professionalism, engaging in clear and proficient guest interactions, and overseeing the preparation, presentation, and maintenance of tableside service, including drink carts. You will also be responsible for upholding the highest standards of service, ensuring that each guest's experience is flawless and memorable.
Essential and additional responsibilities may include, but are not limited to, the following:

RESPONSIBILITIES: 
<ul>
<li>Menu Mastery: Possess a thorough understanding of all menus, including menu structure, ingredients, origins, suppliers, seasonality, flavor profiles, textures, allergy considerations, preparation methods, and presentation styles to ensure an exceptional guest experience.</li>
<li>Cocktail &amp; Spirits Knowledge: Have advanced knowledge of the cocktail program, including spirits available at the Main Bar and any specialty bars. Understand their pricing, history, and flavor profiles to provide informed recommendations and enhance the dining experience.</li>
<li>Wine Expertise: Demonstrate deep knowledge of the wines-by-the-glass program, including pairings. Understand the cellar, proper wine service, including decanting, and the appropriate use of glassware to deliver a refined dining experience.</li>
<li>Beer &amp; Non-Alcoholic Beverages: Maintain a strong knowledge of the beer and non-alcoholic beverage programs, ensuring guests have a wide range of options to complement their meals.</li>
<li>Standards &amp; Procedures Compliance: Maintain complete knowledge of and adherence to all departmental policies, service procedures, and standards, ensuring consistency and excellence in every aspect of service.</li>
<li>Prep &amp; Readiness: At the start of each shift, review the daily prep list to ensure it is complete, and confirm that sufficient prep products are available to meet service demands.</li>
<li>Portion &amp; Quality Control: Consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures to maintain the restaurant’s high standards.</li>
<li>Equipment Maintenance: Maintain complete knowledge of the correct maintenance and use of equipment, ensuring it is used only as intended and reporting any issues promptly to management.</li>
<li>Guest Engagement: Anticipate guests’ needs, respond promptly, and ensure all guests feel acknowledged and valued, regardless of the time of day or level of business.</li>
<li>Team Collaboration: Attend employee meetings and communicate suggestions for improvement as needed, fostering a culture of continuous improvement and collaboration.</li>
<li>Product Handling: Handle, store, and rotate all products properly, ensuring freshness and quality while minimizing waste.</li>
<li>Policy Compliance: Understand and consistently comply with company policies, maintaining the highest standards of professionalism and integrity.</li>
<li>Issue Reporting: Promptly report any equipment malfunctions or food quality concerns to the management team, ensuring that issues are addressed quickly and effectively.</li>
<li>Positive Relations: Always maintain positive relationships with co-workers and guests, contributing to a harmonious work environment and exceptional service.</li>
<li>Health &amp; Safety Compliance: Strictly adhering to state sanitation and health regulations as well as company standards, ensuring a safe and clean environment for both guests and staff.</li>
<li>Task Execution: Follow all prep work and service instructions as specified by the Manager or Supervisor, ensuring readiness and efficiency in all operations.</li>
</ul>
SKILLS AND QUALIFICATIONS 
<ul>
<li>Must be detail oriented and possess effective communication and written skills.</li>
<li>State complaint food handling certificate </li>
<li>Ability to multi-task.</li>
<li>Must be a team player.</li>
<li> Self-motivated and performance driven.</li>
<li> Professionalism and courtesy.</li>
<li> Remain in stationary position for up to 8 hours throughout work shift.</li>
<li> Be able to reach, bend, stoop and frequently lift up to 50 pounds. </li>
<li> Punctuality and regular and reliable attendance. </li>
<li> Effective communication, written and interpersonal skills.</li>
<li> Time management skills.</li>
<li> Compute basic arithmetic.</li>
<li> Ability to comprehend and follow recipes.</li>
<li>Maintain confidentiality of company information and recipe data</li>
</ul>
 
Requirements/Qualifications: 
<ul>
<li>A minimum of 3 years of experience in high volume, elevated dining restaurant.</li>
</ul>
 
Other Skills and Knowledge:
<ul>
<li>Leadership</li>
</ul>
Physical Demands And Work Environment:
<ul>
<li>Standing in a stationary position for several hours within the day. </li>
</ul>

Captain

<h3>Job Description</h3>
Job Description
Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more.
Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.
Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels &amp; Co portfolio.
Job Specific
 Combines raw ingredients according to established standardized recipes, to produce baked products for inclusion in various desserts, pies, pastries and specialty confections 
 Uses various fruits, candies, sauces and confectionery products to decorate baked items thereby producing desserts, pastries, pies and confections which are unique and unusual and in demand from guests
 Plates and presents desserts in an artistic and aesthetically appealing manner
 Works with Food and Beverage Director and Banquet/Catering/Restaurant Managers to develop/create new and imaginative desserts and pastries which will enhance the image of the property's culinary reputation
 Reviews all Banquet Event Orders and F&amp;B forecasts to obtain information necessary to estimate demand
 Orders necessary bulk ingredients to provide for estimated demand. Ensures that sufficient quantities of various ingredients are available to produce high quality, finished products in a timely manner
 Receives and inspects all bulk ingredients, ensuring that all products received are fresh and of the quality/grade ordered
 Stores all ingredients properly, according to established governmental food safety standards
 Follows all sanitation guidelines to prevent cross contamination of raw products and eliminate potential for bacterial growth and resulting food borne illness
 Properly rotates stored goods to minimize waste due to spoilage and ensure that products in storage are fresh at all times
 Uses all mixing and baking equipment and tools in a safe manner according to manufacturer's recommendations
 Maintains cleanliness of work area and equipment
 Reports equipment malfunctions and/or safety/sanitation problems to supervisor
 Other duties as assigned
General
 Promotes and applies teamwork skills at all times
 Notifies appropriate individual promptly and fully of problems and/or areas of concern
 Is polite, friendly, and helpful to guests, management and fellow employees
 Executes emergency procedures in accordance with hotel standards
 Complies with required safety regulations and procedures
 Attends appropriate hotel meetings and training sessions
 Maintains cleanliness and excellent condition of equipment and work area
 Complies with hotel standards, policies and rules
 Recycles whenever possible
 Remains current with hotel information and changes
 Complies with hotel uniform and grooming standards
Qualification Standards
 (Skills, Experience, Education, Licenses/Certs)
The individual must possess the following qualifications and be able to explain and demonstrate that s/he can perform the essential functions of the job, with or without reasonable accommodation.
Qualifications
 High School Diploma or equivalent
 Five + years as a Working Pastry Chef/Baker in a high volume upscale hotel or freestanding restaurant operation with banquet facilities
 Exceptional knowledge of high quality, upscale pastry and dessert preparation and presentation
 Thorough knowledge and understanding of bakery products, ingredients, equipment and techniques
 Ability to create artistically and aesthetically appealing pastries and desserts
 Ability to stand, bend, stoop repetitively for entire shift
 Able to lift and carry 50 pounds
 Ability to work flexible schedule to include weekends and holidays
Loews Hotels &amp; Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Pastry Chef

<h3>Job Description</h3>
Job Description
Join the Plum Market Team – Where Passion Meets Opportunity!
Plum Market is a fast-growing leader in the Grocery, Food &amp; Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers.
At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members.
Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we’d love for you to apply and discover how you can be part of our team!
Why Work at Plum Market?
Flexible Scheduling – Full-time and part-time positions available with a variety of retail shifts to support work-life balance.
Grow Your Passion – Learn about great food while advancing your skills and knowledge.
Comprehensive Training – We invest in our Team Members with exceptional training programs.
Competitive Holiday Pay – Earn time and a half for working on five federally recognized holidays: New Year’s Day, Memorial Day, Fourth of July, Labor Day, and Thanksgiving.
Career Growth Opportunities – As a growing company, we provide promotional pathways, so you can grow with us!
Comprehensive Benefits Package – Medical, dental, and vision coverage for you and your family.
401(k) with Company Match – Available after just six months.
Team Member Discounts – Enjoy 20% off grocery purchases and 50% off Team Member meals.
Plum Market is more than just a workplace – it’s a desirable and rewarding environment where your contributions matter.
Employment is contingent upon a successful background check.
Ready to be part of something special? Apply today!
Description:
The Sous Chef is the second-in-command of the Prepared Foods Department and serves as a key leader in kitchen and department operations. This role supports the Team Leader and leads daily Back of House (BOH) operations, including prep, production, sanitation, and team management. The Sous Chef ensures the consistent execution of Plum Market’s food quality, safety standards, and Guest Service expectations while training and developing team members in a fast-paced, high-volume kitchen environment.
Who you are:
You are passionate about scratch-made food and Plum Market’s commitment to organic, local, and specialty ingredients.
You are a hands-on leader who sets the tone through professionalism and accountability.
You excel at motivating and coaching team members to succeed in a fast-paced kitchen.
You are solution-focused, organized, and calm under pressure.
You value inclusion and help foster a positive, collaborative kitchen culture.
You are committed to continuous improvement and delivering consistent, high-quality food.
What you will bring:
Experience in a culinary leadership role, preferably in foodservice or retail food operations.
Knowledge of food preparation, kitchen safety, sanitation standards, and inventory practices.
Strong leadership and communication skills, with the ability to coach and direct teams.
ServSafe Manager Certification preferred.
Proficiency in Microsoft Office (Excel, Outlook, Word) and kitchen management systems.
Flexibility to work a variety of shifts including evenings, weekends, and holidays.
Physical ability to stand and walk for up to 4 hours without a break.
Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted.
What you will do:
Oversee BOH operations, ensuring proper prep, production, and execution of all menu items and daily offerings.
Serve as department lead in the absence of the Chef de Cuisine, ensuring smooth operations and team accountability.
Train, coach, and support BOH Team Members to maintain high food quality, safety, and consistency.
Support production scheduling, prep guides, and department planning based on Guest needs and seasonal programs.
Enforce all food safety and sanitation procedures, ensuring compliance with regulatory and Plum Market standards.
Lead by example in communication, attitude, teamwork, and professionalism.
Address Customer and Team Member concerns in a respectful and timely manner.
Assist with performance management including feedback, coaching, and disciplinary action when necessary.
Partner with department leadership to maintain labor goals, manage shrink, and support inventory accuracy.

Sous Chef - Plum Market

<h3>Job Description</h3>
Job Description
Status: Full-Time Year-Round
Salary: Based on Experience
Hours/Days: Varies. Must maintain flexibility in scheduling, including early mornings, late evenings, weekends, and holidays.
 
I. Summary of the Role
 The Food &amp; Beverage (F&amp;B) Assistant General Manager (AGM) supports the Food &amp; Beverage General Manager in overseeing all F&amp;B operations to ensure exceptional quality, service, and profitability. This role involves assisting in the planning, execution, and evaluation of daily operations across all F&amp;B outlets, events, and operations. The F&amp;B AGM collaborates closely with department heads and team members to drive standards of service, maintain operational efficiency, and deliver an outstanding guest experience. This position also ensures compliance with health, safety, and sanitation regulations while implementing cost-control measures and fostering a positive team culture. In the absence of the F&amp;B General Manager, the F&amp;B AGM would run the day-to-day operations of the Department.
II. Key Responsibilities
<ol>
<li>Operational Management:
<ul>
<li>Assist in directing the daily operations of all F&amp;B outlets, banquets, room service, and other F&amp;B functions.</li>
<li>Monitor service standards and implement improvements to ensure guest satisfaction.</li>
<li>Ensure compliance with SOPs, local liquor laws, and health and safety standards.</li>
</ul>
</li>
<li>Team Leadership:
<ul>
<li>Supervise and mentor outlet supervisors.</li>
<li>Participate in interviewing, hiring, onboarding, and training of F&amp;B staff.</li>
<li>Conduct regular performance reviews and provide constructive feedback to team members.</li>
<li>Foster a positive and collaborative team environment, encouraging accountability and innovation.</li>
</ul>
</li>
<li>Financial Oversight:
<ul>
<li>Assist in preparing budgets, forecasts, and financial reports.</li>
<li>Monitor and control food, beverage, and labour costs, implementing measures to improve profitability.</li>
<li>Analyse sales and operational data to identify trends and recommend actionable strategies.</li>
</ul>
</li>
<li>Guest Service Excellence:
<ul>
<li>Actively engage with guests to ensure satisfaction and address concerns promptly.</li>
<li>Collaborate with the team to create memorable dining experiences that align with the brand’s reputation.</li>
<li>Oversee the handling of guest complaints, ensuring timely and satisfactory resolutions.</li>
</ul>
</li>
<li>Compliance and Safety:
<ul>
<li>Ensure all team members adhere to safety, sanitation, and alcohol awareness regulations.</li>
<li>Monitor loss prevention procedures across all outlets.</li>
<li>Maintain a clean and safe work environment, promptly addressing any safety concerns.</li>
</ul>
</li>
<li>Staff Development:
<ul>
<li>Participate in ongoing training and development programs for all F&amp;B staff.</li>
<li>Conduct departmental training on SOPs, technical skills, and service standards.</li>
<li>Promote a culture of continuous improvement and professional growth.</li>
</ul>
</li>
</ol>
III. Accountability
<ol>
<li>Operational Excellence:
<ul>
<li>Maintain high standards of service, cleanliness, and operational efficiency.</li>
<li>Ensure consistent compliance with company policies and brand standards.</li>
</ul>
</li>
<li>Financial Responsibility:
<ul>
<li>Assist in achieving revenue targets and controlling expenses.</li>
<li>Monitor and report any discrepancies in sales tickets, receipts, or inventory.</li>
</ul>
</li>
<li>Guest Satisfaction:
<ul>
<li>Ensure prompt and courteous handling of all guest interactions.</li>
<li>Proactively seek opportunities to enhance the guest experience.</li>
</ul>
</li>
</ol>
IV. Required Skills and Qualifications
<ol>
<li>Experience and Education:
<ul>
<li>A bachelor’s degree in hospitality management or business administration, or a related field is preferred.</li>
<li>4+ years of progressive experience in F&amp;B management, preferably in a resort or multi-outlet environment.</li>
</ul>
</li>
<li>Technical Skills:
<ul>
<li>Proficiency in restaurant management systems (e.g., MICROS, Toast) and Microsoft Office Suite.</li>
<li>Knowledge of food and beverage preparation, menu planning, and service delivery.</li>
</ul>
</li>
<li>Leadership and Interpersonal Skills:
<ul>
<li>Strong leadership abilities with a proven track record of developing high-performing teams.</li>
<li>Exceptional communication, problem-solving, and decision-making skills.</li>
</ul>
</li>
<li>Certifications:
<ul>
<li>Alcoholic Beverage Certification and a Food Handler Permit are preferred.</li>
</ul>
</li>
</ol>
V. Specialized Equipment
<ul>
<li>Blending machines, coffee brewing equipment, soda dispensers</li>
<li>Portable tables, chairs, and bar equipment</li>
<li>POS terminals and inventory management systems</li>
</ul>
VI. Physical Demands
<ul>
<li>Ability to stand, walk, and bend for extended periods.</li>
<li>Ability to lift, push, or pull up to 50 lbs.</li>
<li>Requires repetitive motion, including reaching, kneeling, and stooping.</li>
<li>Capability to work in varying environments, including hot, humid, and outdoor conditions.</li>
</ul>
VII. Work Environment
<ul>
<li>Varied work settings, including dining areas, kitchens, outdoor spaces, and offices.</li>
<li>Must maintain flexibility in scheduling, including early mornings, late evenings, weekends, and holidays.</li>
<li>Exposure to crowded environments and varying weather conditions.</li>
</ul>
VIII. Key Attributes for Success
<ul>
<li>Passion for hospitality and delivering exceptional service.</li>
<li>Strong focus on teamwork and collaboration.</li>
<li>Ability to adapt to changing priorities and thrive under pressure.</li>
<li>Dedication to maintaining quality, compliance, and operational excellence.</li>
</ul>

Restaurant Assistant General Manager

<h3>Job Description</h3>
Job Description
 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:
Barbacks are primarily responsible for the seamless execution of bar operations, preparing batches, garnishes,and beverages per standard operating guidelines set forth in the bar manual. Uses appropriate garnishes, barware, glassware, and recipes for all beverages. Oversees bar maintenance, always maintains a clean and organized bar. Keeps bar area supplied in glassware, soda, garnishes, etc.   
 
RESPONSIBILITIES:
<ul>
<li>Possess a complete understanding of all beverage recipes, garnishes, barware, and glassware. Have thorough knowledge of the wines-by-the-glass program, beer and non-alcoholic (N/A) beverage program, including par levels and appropriate glassware.</li>
<li>Understand and maintain dining service standards for guests dining at the bar. Ensure correct portion sizes, batching methods, and compliance with bar rules and procedures.</li>
<li>Conduct thorough bar inventory, accurately documenting all products, including juices, sodas, napkins, condiments, and dry goods. Assist in stocking liquor, beer, wine, and N/A beverages, and accurately complete inventory forms.</li>
<li>Help with bar orders and requisitions, ensuring timely communication of any 86’d items to managers.</li>
<li>Monitor alcohol consumption to prevent guest intoxication. Anticipate guest needs and provide prompt, courteous service always.</li>
<li>Maintain knowledge of equipment use and maintenance, ensuring proper handling, storage, and rotation of all products. Promptly report any equipment or food quality issues to management.</li>
<li>Adhere to all company policies, state sanitation, and health regulations. Follow daily prep lists and maintain a clean and organized work environment.</li>
<li>Attend employee meetings, communicate suggestions for improvement, and maintain positive relationships with coworkers and guests.</li>
<li>Follow prep work instructions from the Manager or Supervisor and be adaptable to changing needs.</li>
</ul>

SKILLS AND QUALIFICATIONS:
 
<ul>
<li>1-2 years of experience in a high-volume, upscale dining restaurant or recognized cocktail bar/lounge.</li>
<li>Detail-oriented with strong communication and written skills. Ability to multi-task, manage time effectively, and perform basic arithmetic.</li>
<li>State-compliant food handling certificate.</li>
<li>Ability to remain stationary for up to 8 hours, reach, bend, stoop, and frequently lift up to 50 pounds.</li>
<li>Self-motivated, performance-driven, and committed to professionalism and courtesy. Punctuality, regular attendance, and the ability to maintain confidentiality are essential.</li>
<li>Must be a team player with a strong work ethic and a positive attitude.</li>
<li>Other Skills and Knowledge:</li>
<li>Flexibility: Ability to work a flexible schedule, including nights, weekends, and holidays as needed.</li>
</ul>

Busser

<h3>Job Description</h3>
Job Description
Position Purpose:
Responsible for providing support to Director and Assistant Director of Banquets in the execution of all banquet functions, including but not limited to organizing staffing, payroll management, micros entry, signed banquet checks, ordering food product, supplies and end of month administrative reports.

EXAMPLE OF DUTIES:
 
<ul>
<li>Scheduling of servers, bartenders and set up personnel, including agency staffing.</li>
<li>Finalizing weekly payroll and entry in Unifocus.</li>
<li>Ordering specialty food &amp; beverage products needed to service events per Banquet Event Orders. Controlling associated cost by maintaining / ordering appropriate levels of par items</li>
<li>Inventory to manage expiring products.</li>
<li>Maintain and manage agency contacts. Communicating when agency service is needed and managing agency invoices ensuring that the Hotel is being billed correctly for the agency hours staffed. </li>
<li>Create and monitor changes to the associate’s work schedule, communicating changes to associates and agency.</li>
<li>Support the Captains in finding creative solutions to any issues that may arise to ensure our guest’s receive the highest level of service</li>
<li>Effectively handle and communicate changes in a calm, positive demeanor</li>
</ul>

ESSENTIAL FUNCTIONS

<ul>
<li>Maintaining staffing rosters and completed weekly staffing assignments as directed by the Director / Associated Director of Banquets. </li>
<li>Calling associates to confirm schedules.</li>
<li>Processing weekly payroll.</li>
<li>Enter billing information into the MICROS system in order to generate a final guest check. </li>
</ul>
Process payroll for each event which includes calculating number of hours worked and gratuity distribution.
<ul>
<li>Ensure that signed banquet checks are collected and filed.</li>
<li>Manage relationship with agency staffing providers. Scheduling temporary staffing as needed for events.</li>
<li>Banquet Department orders for food and beverage as needed based upon information on BEOs and management of par level stock inventories.</li>
<li>Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, engineering staffs, and with the guest to ensure timely execution of events, quality service, adherence to all applicable federal, state, local safety and health regulations and corporate standards.</li>
</ul>
 
Other
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort.

Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the industry that we are in a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as result there will be times when our teammates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the Leader is to be notified and the level of support that is being requested will be obtained.
 
SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

<ul>
<li>Attend meetings such as BEO meetings, staff meetings, Pre-con meetings, F&amp;B meetings.</li>
<li>Order supplies and linens for function from Purchasing and Housekeeping departments.</li>
<li>Separates, posts and distributes event order sheets.</li>
<li>Assist servers and captains with the execution of events according to the event order and Trump National Doral - Miami quality standards.</li>
</ul>
 
PHYSICAL REQUIREMENTS:
Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours
Physical Activity Frequency
Sitting Occasional
Walking Frequent
Climbing stairs Frequent
Crouching/Bending/Stooping Occasional
Reaching Occasional
Grasping Occasional
Pushing/Pulling Rare
Near Vision Frequent
Far Vision Frequent
Hearing Constant
Talking Frequent
Smell Occasional
Lifting/Carrying (# lbs), up to 50+ lbs Rare
Travel Rare
 
OTHER DUTIES:
Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards.
 
SAFETY REQUIREMENTS:
OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:
<ul>
<li>None</li>
</ul>

Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
 
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

<ul>
<li>Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all associates.</li>
<li>Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.</li>
<li>Knowledge of appropriate table settings and service ware.</li>
<li>Knowledge of all applicable federal, state and local health and safety regulations.</li>
<li>Ability to effectively supervise people.</li>
</ul>

QUALIFICATION STANDARDS:
EDUCATION
Four year college degree preferred. At least two year college (associate) degree required
 
EXPERIENCE
At least two years in banquet/catering field preferred. Hospitality experience required. At least 5 years experience in direct supervision required.
 
 
LICENSES OR CERTIFICATES
None
 
GROOMING
All associates must maintain a neat, clean and well-groomed appearance (specific standards available).
 
 
NOTICE:
The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
 
Upon employment, all associates are required to fully comply with Trump National Doral - Miami rules and regulations for the safe and efficient operation of resort facilities. 

Associates who violate resort rules and regulations will be subject to disciplinary action, up to and including termination of employment.
 
 
Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

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