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, rooop 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 desnaon 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 transporng experience, an organic design and a refined culinary journey.  

D R E A M I T  

MILA has grown above and beyond our expectaons in its first two years despite facing significant pandemicrelated restricons, and ranked #5 of The Restaurant BusinessTop 100 ranking.  

Following the success of the original restaurant, RDG plans to expand to new concepts and locaons, focusing inially on the Florida market. It has shown the quickest development rates and is ancipang some of the best economic growth worldwide.  

B U I L D I T 

Through its elevated brand porolio, 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 acvely exploring other naonal markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potenal expansion opportunies.  

SUMMARY:  

Runners are primarily responsible for the essential and other important responsibilities and duties may include, but are not limited to the following:

JOB DESCRIPTION

RESPONSIBILITIES: 

Complete knowledge of all products and specifications.

•Knows and uses service guidelines described in this guide.

•Greets guests warmly with a smile, making eye contact, and using the guests name whenever possible.

•Serves food in the manner in which is described in this manual.

•Describes dinner features as needed (including changes and additions).

•Always communicates with the expeditor to see what orders go to what tables

•Is aware of all upcoming orders.

•Is aware of status of tables expecting food.

•Always uses position numbers.

•Performs assigned opening and closing side-work.

•Checks each table for completeness of setting

•Checks dining area, tables, and chairs for cleanliness. Maintains cleanliness and organization of runners/expo stations and service areas.

•Keep stations stocked throughout the shift 

•Works as a team member, helping and requesting help from others.

•Assists in guest services as directed by captains and management.

•Communicates all 86’d items to managers in a prompt manner.

•Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

•At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available.

•Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended 

Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day. 

•Attend employee meetings and communicate suggestions for improvement as needed.

•Handle, store and rotate all products properly.

•Understand and comply with Company Policies.

•Promptly report equipment and food quality problems to Management team

•Maintain positive co-worker and guest relations at all times.

•Maintain and strictly abide by State sanitation/Health regulations and company standards.

•Follow prep work as specified by the Manager or Supervisor

REQUIREMENTS/QUALIFICATIONS: 

A minimum of 2-3years of experience in high volume, elevated dining restaurant, recognized cocktail bar/lounge

•Must be detail oriented and possess effective communication and written skills.

•State complaint food handling certificate

•Ability to multi-task.

•Must be a team player.

•Self-motivated and performance driven.

•Professionalism and courtesy.

•Remain in stationary position for upto8hours throughout work shift.

•Be able to reach, bend, stoop and frequently lift up to 50 pounds.

•Punctuality and regular and reliable attendance.

•Effective communication, written and interpersonal skills.

•Time management skills.

•Compute basic arithmetic.

•Ability to comprehend and follow recipes.

•Maintain confidentiality of company information and recipe data

OTHER SKILLS AND KNOWLEDGE: 

•

PHYSICAL DEMANDS AND WORK ENVIRONMENT: 

• Standing long hours
• Expose to heat and cold 
• Able to lift up to 50lb 

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.