Vice President, Operations

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, rooftop 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 destination 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 transporting experience, an organic design and a refined culinary journey. D R E A M I T

MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking.
Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide.

B U I L D I T

Through its elevated brand portfolio, 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 actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities.

Summary:

Reporting to the Chief Executive Officer (CEO), the Vice President, Operations is responsible for the overall operation model of multi-venue dining concepts, hotel, and night life operations. This individual will be accountable for growing a well-seasoned team, driving improvement in operational efficiency, guest experience, revenue, margin/budgets and partnering with the Executive Team to help scale our business model. We are seeking a highly energetic, self-starter with a minimum of 10+ years of sound leadership experience in fine dining or upscale dining, food & beverage operations.

RESPONSIBILITIES:

• Directs and manages operations belonging to Food & Beverage (Culinary & Front of House Operations), Hotel Operations, IT, Purchasing and Construction Department.
• Upholds and demonstrates RDG’s firm values, mission statement and culture alignment by providing a working environment that promotes diversity, inclusion, and respect.
• Ensures compliance will all regulatory controls both internal and external including but not limited to state and federal (ABC) liquor laws, licenses, and applications.
• Identifies venue management issues and areas of improvement; develops and recommends solutions and drives for resolutions.
• Lead new and future opening strategy, coordinate the critical path and key stakeholders through the buildout of “best practices” or “playbook”.
• Adhere to, interpret, support, and administer established company policies, procedures and guidance designed by Chief People Officer (CPO), and Human Resources.
• Align with Chief Financial Officer (CFO) to ensure financial excellence in all areas which includes top line revenue, labor, cost, financial goals, and profit/loss.
• Partner with Director of Operations & GMs on Capex Improvements, annual maintenance, and design.
• Maintain strong partnerships with Sales, Marketing, Human Resources and Finance.
• Develop short- and long-term operational strategies in partnership with Executive Leadership Team and lead the design, development, and execution of those strategies to achieve measurable outcomes in a timely, cost-effective manner.
• Maintain a high level of professionalism, executive presence, demeanor, ethics, and image of self and subordinates.
• Applies the correct leadership competencies required to motivate, retain staff, and attain a high level of productivity and accountability.
• Support Human Resources in the annual Performance Review and end of year compensation/merit review process.

• Maintaining and cultivating the RDG Culture and Core Values. Culture drives our success.
• Lead the Team of Director of Operations and below while ensuring our RDG standards.
• Maintain and Improve the RDG Standards of Operations
• Takes an active role in the budget process.
• Drive financial results (Sales & EBITDA)
• Responsible for the Reservations Team and ensuring efficiencies with booking time slots to maximize revenue.

• Perform systematic audits of all operational performance areas (Restaurant concepts, hotels, and nightlife operations) to ensure compliance with company, regulatory and health (DOH) guidelines.
• Engage in the group’s strategic planning process to ensure a smooth-running operation.
• Oversees risk management in the properties by reviewing letters of agreement, contracts, and leases.
• Uses advanced technology and software applications to improve the guest experience.
• Proven ability to effectively manage and control significant operating and capital budgets, as well as train and delegate budget management responsibility and accountability to team members, is required.
• Oversee sales, and revenue management programs to achieve and exceed RevPAR goals.
• Monitor operational expenses and explore opportunities to raise service levels without impacting labor costs.
• Provide an in-depth knowledge of local or “new” market opportunities.
• Visit competitive set in the market to stay apprised of all competitive developments.
• Manage tenant relations, review leases, and ensure compliance of real estate property taxes.

Requirements/Qualifications:

• Bachelor’s degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required. (MS or MBA desirable)
• Minimum of 15+ years as a Vice President or Executive level within a Fine Dining or upscale luxury restaurant, hotel, or hospitality environment.
• Ability to ensure the physical plant, all equipment, inclusive of HVAC, plumbing, electrical, lighting, kitchen, are functioning effectively and following OSHA guidelines.
• Adept in financial analysis, budgeting, and forecasting. Strong P&L experience is required.
• Strong problem solving, mediation, coaching and counseling skills.
• Demonstrated knowledge of the current talent landscape, crucial fill roles and recruiting strategies (workforce planning) is essential.
• Possess exceptional influencing skills to establish credibility and trust with internal customers and build influential relationships. Culture is inherent to our success and philosophy.
• Knowledgeable of applicable federal, state, and local law regulations that apply to Florida or states in which we operate.
• Ability to identify market trends and adjust business strategy accordingly.

Other Skills and Knowledge:

• Must operate with a high degree of confidentiality and trust.
• Must have solid business acumen; problem solving skills, and exhibit high emotional intelligence, influence and strategic thinking skills.

• Strong leadership skills with ability to influence behavior and outcomes
• Proven organizational and follow-up skills, comfortable initiating and responding to high volume of phone calls and emails
• Adept at working in demanding, deadline-driven environment with a task-driven focus
• Accustomed to serving as a Change Agent - highly adaptable, dependable with an entrepreneurial spirit
• Strong analytical and critical thinking skills to successfully troubleshoot and resolve unexpected roadblocks, barriers, and inquiries from internal and external clients.
• Demonstrated ability to select top talent and create a productive environment that promotes innovation, continuous learning, and development of key leaders for future advancement.
• Must have high energy and ability to influence at all levels.
• Ability to work a flexible schedule and travel for pre-opening requirements and to restaurants, and hotels on a regular basis.

Physical Demands And Work Environment:

• General office assignments-(typing), extensive walking in hot or cold conditions.
• Must be able to lift over 25 lbs. pounds.
• Able to interact with others while maintaining a positive and professional demeanor.
• Ability to adapt to variable music levels.