What are the responsibilities and job description for the Front of House Maitre'd | RDG Venues position at RIVIERA DINING GROUP?
Position Overview
We are seeking a polished and experienced Maitre D’ to lead front-of-house operations in a high-volume luxury dining environment. This role is responsible for managing guest interactions, VIP and regular clientele, private events, seating, and service team performance. The Maitre D’ plays a critical role in ensuring exceptional guest experiences, seamless service flow, and operational excellence.
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.
YOUR ROLE
We are seeking a polished and experienced Maitre D’ to lead front-of-house operations in a high-volume luxury dining environment. This role is responsible for managing guest interactions, VIP and regular clientele, private events, seating, and service team performance. The Maitre D’ plays a critical role in ensuring exceptional guest experiences, seamless service flow, and operational excellence.
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.
YOUR ROLE
- Manage and lead daily front-of-house operations to ensure a warm, welcoming, and professional guest experience
- Oversee and interact with VIPs, private event guests, celebrity clientele, and international visitors to build loyalty and recognition
- Lead and train the host team to provide seamless guest interaction and uphold MILA service standards
- Maximize seating efficiency using platforms such as Seven Rooms, OpenTable, and Resy
- Maintain full knowledge of all menus, menu ingredients,cocktailand wine programs, including pricing and service standards
- Handle guest requests and feedback with professionalism, grace, and attentiveness
- Manage inventory, menu supplies, andassistwith supply purchases as needed
- Coordinate and communicate menu changes and operational updates to the service team
- Maintain andproperly useall front-of-house equipmentin accordance withcompany standards
- Ensure compliance with state sanitation and health regulations, company policies, and service standards
- Attend team meetings, provide feedback, and support continuous improvement initiatives
- Work collaboratively with management and service staff tomaintainpositive co-worker and guest relations
- This is not an exhausted list of job responsibilities.
- 3–5 years of experience in high-volume, elevated dining in a major metropolitan market
- State-compliant food handling certificate
- Experience with online booking platforms including Seven Rooms, OpenTable, and Resy
- Strong leadership abilities with team management and training experience
- Self-motivated, professional, performance-driven, and courteous
- Detail-oriented with effective verbal and written communication skills
- Ability to multi-task, manage time effectively, and compute basic arithmetic
- Ability to stand for up to 8 hours, reach, bend, stoop, andfrequently lift up to 50 lbs
- Proficiencyin computer applications such as Excel, Windows, and POS systems
- Ability tomaintainconfidentiality of company information and recipe data
- Flexible availability including nights, weekends, and holidays
- Team player with a positive attitude, strong interpersonal skills, and commitment to guest satisfaction