Busser

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:

• 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.
• 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.
• 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.
• Help with bar orders and requisitions, ensuring timely communication of any 86’d items to managers.
• Monitor alcohol consumption to prevent guest intoxication. Anticipate guest needs and provide prompt, courteous service always.
• 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.
• Adhere to all company policies, state sanitation, and health regulations. Follow daily prep lists and maintain a clean and organized work environment.
• Attend employee meetings, communicate suggestions for improvement, and maintain positive relationships with coworkers and guests.
• Follow prep work instructions from the Manager or Supervisor and be adaptable to changing needs.

SKILLS AND QUALIFICATIONS:

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