Assistant General Manager | Riviera Dining Group

Rival; Miami, Northern (FL, KY); On-site; USD 65,000 - 90,000; Full time

Job summary

Riviera Dining Group is seeking an Assistant General Manager to lead daily operations of an upscale venue in Miami, overseeing guest experience, safety, and financial performance. This hands-on role requires 55–60 hours per week with flexibility for holidays, late nights, and weekends.

The AM would manage staff, inventory, and vendor relations while upholding RDG standards and delivering exceptional guest service. Prior GM experience is preferred.

Qualifications

• Three to five years of experience in a senior restaurant management role.
• ServSafe certification.
• Availability for 55–60 hours per week including holidays, late nights, and weekends, with flexibility for need-based shift coverage.
• Working knowledge of POS systems and basic computer applications.

Responsibilities

• Guest Experience: Maintain quality and consistency of food, beverage, and service to standards.
• Provide a warm, attentive atmosphere with professional service.
• Interact with guests to build loyalty and name recognition.
• Address guest requests positively and resolve complaints with poise.
• Measure service through audits and feedback to ensure excellence.

Skills

Senior restaurant management

ServSafe certification

People management

Availability 55–60 hours

Tools

POS systems

Basic computer applications

Job description

WHO ARE WE?

Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences.

Job Description

POSITION SUMMARY

The Assistant General Manager manages and leads daily operations of an assigned venue and acts as interim General Manager in the GM's absence. Oversight of management and team member development, inventory management, supply purchasing, labor cost, and guest satisfaction are top priorities, with performance measured by consistent delivery of results while upholding company standards, expectations, and systems. This hands‑on management position requires no less than 55–60 hours per week, including holidays, late nights, and weekends, as well as flexibility for need‑based shift coverage across the management team and hourly staff.

KEY RESPONSIBILITIES

• Guest Experience
  • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards, acting with urgency and remaining friendly, professional, and engaged.
  • Provide a warm and welcoming atmosphere with attentive, detailed, and courteous service.
  • Interact proactively with guests and members to build loyalty and face and name recognition.
  • Handle guest requests positively and accept feedback with grace.
  • Provide sound resolution to guest complaints with poise and professionalism.
  • Regularly measure and evaluate service through restaurant service audits and guest and team member feedback.
  • Maintain working knowledge of the surrounding market, including restaurants, businesses, and hotels.
• Operations
  • Maintain the highest level of safety, security, sanitation, and cleanliness of the facility.
  • Complete weekly inventory counts, costing, and maintenance.
  • Maintain good rapport with vendors to ensure quality and consistency.
  • Operate POS systems and standard business computer applications.
  • Exercise sound decision‑making that protects the venue and the company in instances of urgency.
• Financial Performance
  • Achieve venue financial goals within the assigned area of responsibility.
  • Manage labor effectively following company guidelines.
  • Control cash, credit, and other receipts by following company cash handling and reconciliation procedures.
  • Assist the General Manager in developing plans to meet or surpass P&L projections, maximizing efficiency and productivity.
• Team Leadership
  • Staff, train, and develop guest‑focused team members.
  • Manage team accountability.
  • Assist in conducting quarterly restaurant staff evaluations.
  • Instill a culture of excellence and inspire confidence throughout the team while displaying strong leadership skills.
  • Act as interim General Manager in the GM's absence.

REQUIREMENTS & QUALIFICATIONS

• Required
  • Three to five years of experience in a senior restaurant management role.
  • ServSafe certification.
  • Availability for 55–60 hours per week including holidays, late nights, and weekends, with flexibility for need‑based shift coverage.
  • Working knowledge of POS systems and basic computer applications.
• Preferred
  • Restaurant opening experience.
  • Upscale, high-volume, or multi‑concept hospitality experience.
• Competencies
  • Acts with a sense of urgency and guest‑first judgment.
  • Holds a team accountable while maintaining morale.
  • Composure and professionalism under service volume.
  • Strong leadership presence with management peers and hourly team members.

PHYSICAL DEMANDS & WORK ENVIRONMENT

• Physical Demands
  • Stands and walks throughout the venue for extended periods during service.
  • Reaches, bends, stoops, kneels, and climbs stairs throughout the shift.
  • Lifts, carries, and moves up to [__] pounds.
  • Performs repetitive-motion office work including typing and extended computer use.
• Work Environment
  • Fast‑paced upscale restaurant and lounge environment with fluctuating guest volume.
  • Exposure to elevated music and noise levels, low lighting, and wet floors.
  • Indoor and outdoor service areas, including exposure to warm and humid weather.
  • Schedule includes late nights, weekends, and holidays; 55–60 hours per week.

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.