General Manager | Spring 2027 Opening | HONO Japanese Steakhouse

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.

POSITION SUMMARY

RDG is recruiting General Managers for placement across its Florida venues, including new restaurant openings. The General Manager owns day-to-day operations of an assigned venue — labor and scheduling, cost control, budget attainment, luxury service standards, and development of the management team — in a high-volume upscale dining environment. Candidates must be open to property location and assignment, and flexibility is essential; this role reports to a Director, Operations or the VP, Operations.

KEY RESPONSIBILITIES

• Operations & Compliance
  • Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team.
  • Ensure compliance with the Occupational Safety and Health Act, local health and safety codes, and company safety and security policy.
  • Maintain equipment, facility, and grounds through a preventive maintenance plan built to company standard.
  • Maintain the highest level of safety, security, sanitation, and cleanliness of the facility.
  • Facilitate safe work behaviors across the team to protect both team members and guests.
  • Financial & Cost Control
    • Control profit and loss and attain budget by following cash control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking corrective action.
    • Control cash, credit, and other receipts following company cash handling and reconciliation procedures.
    • Guest Experience
      • Deliver food quality and full guest satisfaction in a luxury, upscale dining environment.
      • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards, acting with urgency and remaining friendly, professional, and engaged.
      • Provide a warm and welcoming atmosphere with attentive, detailed, and courteous service.
      • Interact proactively with guests and members to build loyalty and face and name recognition.
      • Resolve guest complaints with poise and professionalism.
      • Measure and evaluate service through restaurant service audits and guest and team member feedback.
      • Maintain working knowledge of the assigned venue's market and surrounding restaurants, businesses, and hotels.
      • Team Leadership
        • Recruit, interview, and hire the front-of-house team; conduct performance reviews, administer discipline, motivate, and train.
        • Manage and train multiple Assistant General Managers, Floor Managers, and Captains.
        • Manage team accountability and conduct quarterly restaurant staff evaluations.
        • Instill a culture of excellence and inspire confidence throughout the team through strong leadership.
        • Partner with Human Resources on coaching and Learning & Development opportunities.
        • Maintain good rapport with vendors to ensure quality and consistency.
        • Make sound decisions that protect the venue and the company in instances of urgency.
        • Openings & Brand Programs
          • Partner with the corporate team on the new opening critical path, including recruitment and training.
          • Execute corporate and marketing programs completely and on time.

          REQUIREMENTS & QUALIFICATIONS

          • Required
            • A minimum of 10 years as a Director or General Manager in a fine dining, luxury, high-volume, cocktail bar or lounge venue setting.
            • Extensive background in luxury dining service standards.
            • Bachelor's degree in Business Administration, Hotel & Restaurant Administration, or a related field, or an equivalent combination of education and experience.
            • State-compliant food handler certification.
            • Open to relocation and to supporting a venue on a temporary or permanent basis based on operational needs.
            • Availability for a varying schedule inclusive of days, nights, weekends, and holidays.
            • Preferred
              • Previous experience with new builds or restaurant openings.
              • Competencies
                • Detail-oriented, with effective written, verbal, and interpersonal communication.
                • Able to multitask and manage time across competing priorities.
                • Team player, self-motivated, and performance-driven.
                • Punctual, with regular and reliable attendance.
                • Maintains confidentiality of company information.

                PHYSICAL DEMANDS & WORK ENVIRONMENT

                • Physical Demands
                  • Stands and walks throughout the venue for extended periods during service.
                  • Reaches, bends, stoops, and frequently lifts up to 50 pounds.
                  • Performs repetitive-motion office work including typing and extended computer use.
                  • Work Environment
                    • Fast-paced luxury restaurant, lounge, and bar environment with high guest volume.
                    • Warm and hot weather conditions throughout the shift, in both indoor and outdoor settings.
                    • Exposure to high-volume music at various intervals.
                    • Varying schedule inclusive of days, nights, weekends, and holidays.
                    • Willingness to travel and relocate to an RDG venue based on operational needs.