Bar Manager – CLAUDIE

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 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.

s Ummary

As the Manager, Bar – Claudie, you will be overseeing the bar program which includes, hiring, training, and inventory management. This role will report into the GM.

Responsibilities

• It is the "face" of the program and leads from the front lines.
• Intimate knowledge of schedules of all bar staff and effectively coordinates with GM
• Participate in weekly reports (sales, product mix, expenditures, general operations) for review with the GM/management team
• Update and maintain administrative systems (Menu Matrix, FOH Staff training documents, costing worksheets, produce budgeting, produce and spirit order sheets, toast requests, menu edits, cleaning schedules, etc.).
• Fluent in LTS training and operations
• 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
• Leads mandatory monthly bar team meetings
• 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
• Maintain pouring cost goals
• Report and work closely with the GM, and Head of Mixology, by communicating changes and challenges.
• Responsible for prep and consistency
• Does all administrative duties for new menu launch, including menu matrix, staff education, pre-shift, and tastings
• Review Toast updates
• Bar Auditions/Recommendations/ Certifications when leads are too busy or unable to train
  
  

R Equirements /Q Ualifications

• Minimum of 5 years of management experience within a bar setting.
• Experience in an upscale/luxury or fine dining bar, nightlife and dining environment.
• Certification in Mixology and/or Bar Management is highly desirable. Must have food handler’s certification and comply with all local, state, and federal regulations regarding alcohol service and health standards.
• 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.
• 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.
• Demonstrated ability to manage and train staff, including organizing, prioritizing, and scheduling work assignments. Experience in performance management, coaching, and developing employees.
• In-depth knowledge of bar operations, including inventory management, menu development, cost control, and compliance with all health and safety regulations.
• Ability to manage budgets, understand financial reports, and take appropriate actions to achieve financial goals.
• Strong analytical and problem-solving skills, with the ability to make quick decisions in a fast-paced environment.
• Must be able to work a flexible schedule, including nights, weekends, and holidays as required by the business needs.
• Exceptional attention to detail in all aspects of bar management, from customer service to inventory, and compliance with legal regulations.
• Proactive in identifying areas for improvement and implementing changes to enhance operational efficiency, customer satisfaction, and team performance.
  
  

Other Skills And Knowledge

• Utilizing purchasing platforms and monitoring the budget set by the LTS Report
• Maintaining financial systems and software such as Toast POS, Fintech, Restaurant 365
• Menu Development, R&D, and creation is welcome when necessary
• Business development and staff excellence development
• Driving COGs down, finding ways to maximize product and best utilization of “dead stock” in the building
• Creates value by organizing and monitoring ordering and managing variance
• Managing OSE requests and adhering to the OpEx budgets
• Overseeing maintenance requests and the function of all beverage-related assets
• Accountable for approving new hires and leading the onboarding process for new team members at a high level, while providing guidance and constructive feedback to all parties involved
• Creating “best practices” and SOP’s for teams to follow
  
  

Physical Demands And Work Environment

• General office assignments
• Consistent standing and walking through venues
• Occasional use of ladders and elevation
• Heavy lifting for stock room maintenance
• Microsoft Office Suite