Restaurant Manager AVA, Winter Park, FL

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 HONO 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 Restaurant Manager, AVA, Winter Park will be responsible for managing and supporting daily operations. In the absence of the General Manager & AGM, the Restaurant Manager will act as interim AGM. Oversight of floor management and employee development, inventory management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. Holidays, late nights, and weekend hours are required. This position will report to the GM.

RESPONSIBILITIES:

• Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged.
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service.
• Proactively visit with and interact with guests and members; build loyalty and face/name recognition.
• Positively handle guest requests and accept feedback with grace.
• Provide sound resolution(s) to guest complaints with poise and professionalism.
• Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback.
• Maintain highest level of safety, security, sanitation, and cleanliness of facility.
• Must understand how to use basic computer applications and POS systems.
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
• Sound decision making capability while protecting the restaurant/Company in instances of urgency.
• Assist in conducting quarterly restaurant staff evaluations.
• Follow company guidelines to effectively manage labor.
• Achieve restaurant financial goals as specified to applicable area of responsibility.
• Control cash, credit, and other receipts by following company cash handling/reconciliation procedures.

• Participate in weekly reports (sales, product mix, expenditures, general operations) for review with the GM/management team and the Head of Mixology. Should be present in all management meetings for all floors and venues.
• Collaborate closely with HR to ensure leadership through Performance Management, including ongoing coaching and progressive management techniques. This responsibility fosters a positive work environment and ensures staff development and accountability.
• Responsible for DOH compliance
• Oversee all new hires and their training schedules, physically training all new team members when leads are unavailable
• Responsible for all products in and out of the building and ordering/stocking the products for all venues in the building

Requirements/Qualifications :

• Minimum of 5 years fine dining/upscale luxury experience as a Restaurant Manager or AGM is required in a high-volume restaurant setting.
• Bachelor’s degree in business administration, hotel administration or related field of study or any equivalent combination of education and/or experience is desirable.
• Previous experience with luxury dining service standards are required.
• Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged.
• Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback.
• Certifications: Certification in Mixology and/or Bar Management is highly desirable. Must have food handler’s certification and be compliant with all local, state, and federal regulations regarding alcohol service and health standards.
• Computer Skills: Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), and experience with Point of Sale (POS) systems, preferably Toast. Ability to quickly learn and utilize new software and technology related to inventory management, scheduling, and reporting.
• Interpersonal Skills: Excellent communication skills, both verbal and written. Ability to lead and motivate a team, resolve conflicts effectively, and maintain strong working relationships with staff, management, vendors, and customers.
• Leadership Skills: Demonstrated ability to manage and train staff, including organizing, prioritizing, and scheduling work assignments. Experience in performance management, coaching, and developing employees.
• Operational Knowledge: In-depth knowledge of bar operations, including inventory management, menu development, cost control, and compliance with all health and safety regulations.
• Financial Acumen: Ability to manage budgets, understand financial reports, and take appropriate actions to achieve financial goals.
• Problem-Solving Skills: Strong analytical and problem-solving skills, with the ability to make quick decisions in a fast-paced environment.
• Flexibility: Must be able to work a flexible schedule, including nights, weekends, and holidays as required by the business needs.
• Attention to Detail: Exceptional attention to detail in all aspects of bar management, from customer service to inventory, and compliance with legal regulations.
• Initiative: Proactive in identifying areas for improvement and implementing changes to enhance operational efficiency, customer satisfaction, and team performance.
• Creating “best practices” and SOP’s for teams to follow

Other Skills and Knowledge:

• Punctuality and regular and reliable attendance. Must be able to work days, nights, weekends and holidays
• Effective communication, written and interpersonal skills.
• Time management skills.
• Maintain confidentiality of company information and recipe data

Physical Demands And Work Environment :

• General office assignments-(typing), which lends itself to repetitive motion.
• Be able to reach, bend, stoop and frequently lift to 50 pounds.
• Ability to be in warm (hot) weather conditions throughout shift
• High volume music played throughout shift