Luxury Dining GM — Open to Relocation & Openings

Rival; Miami, Northern (FL, KY); Hybrid; USD 120,000 - 180,000; Full time

Job summary

Riviera Dining Group is seeking a General Manager to lead day-to-day operations at Florida venues, including upcoming openings. The GM will manage labor, scheduling, budget attainment, luxury service standards, and team development in a high-volume upscale dining environment.

Flexibility for location and assignment is required, with reporting to a Director of Operations or VP of Operations. The role emphasizes financial discipline, guest satisfaction, and leadership of Front-of-House teams

Qualifications

• Ten or more years as a Director or General Manager in fine dining, luxury, high-volume venues.
• Extensive background in luxury dining service standards.
• Bachelor's degree or equivalent in business or hospitality fields.
• State-compliant food handler certification.
• Willingness to relocate and support venues as needed.
• Availability for a flexible schedule including days, nights, weekends and holidays.

Responsibilities

• Oversee labor, scheduling, cost control, and team development across a venue.
• Ensure safety, sanitation, and compliance with health codes and policy.
• Manage P&L, budget attainment, inventory, and financial reporting.
• Deliver luxury guest experience with consistent service standards.
• Lead Front-of-House managers and training, with vendor relations.
• Coordinate openings and brand programs with corporate team.
• Partner with HR on coaching and development initiatives.

Skills

Leadership

Operations management

Financial control

Customer service

Communication

Team building

Relocation willingness

High-volume dining

Education

Bachelor's degree in Business Administration

Hospitality/Restaurant related degree

Equivalent education/experience

Job description

Riviera Dining Group is seeking a General Manager to lead day-to-day operations at Florida venues, including upcoming openings. The GM will manage labor, scheduling, budget attainment, luxury service standards, and team development in a high-volume upscale dining environment.

Flexibility for location and assignment is required, with reporting to a Director of Operations or VP of Operations. The role emphasizes financial discipline, guest satisfaction, and leadership of Front-of-House teams