Responsibilities:

• Set up and organize the station according to restaurant standards
• Prepare all food items with precision, following recipes, portion controls, and presentation guidelines
• Restock and maintain station supplies throughout the shift
• Operate and maintain all kitchen equipment safely
• Assist with cleanliness and organization of the kitchen, walk-in coolers, and storage areas
• Cover, date, and store prepared food items properly
• Follow closing protocols to ensure the kitchen is ready for the next service
• Collaborate with Chef de Cuisine and Sous Chefs to support overall kitchen operations
• Skillfully prepare meats, seafood, poultry, vegetables, and cold items, emphasizing French culinary techniques
• Take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager

Requirements:

• 2 years of proven experience as a Line Cook in a high-volume establishment
• Proficiency in English and Spanish
• Ability to follow precise directions and work cohesively within a team
• Ability to work efficiently under pressure in a high-paced fine dining environment
• Strong problem-solving, self-motivation, and organizational skills
• College or Culinary school degree preferred but not required
• Excellent knife skills and communication abilities

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Responsibilities

• Prepare all types of sushi, including maki, nigiri, and sashimi, with precision and consistency
• Prepare sushi rice to proper seasoning, texture, and presentation standards
• Chop, slice, and fillet fish while maintaining the highest quality standards
• Customize orders to accommodate guest preferences and food allergies
• Follow prep lists and instructions from chefs and supervisors
• Work with speed, accuracy, and attention to detail in a high-volume environment, staying organized and composed under pressure
• Maintain proper use, care, and cleanliness of kitchen equipment and tools
• Comply with all department policies, company standards, and state sanitation and health regulations
• Work collaboratively as part of a team and maintain reliable attendance and punctuality
• Maintain confidentiality of company information, recipes, and preparation techniques

Requirements and Qualifications

• Minimum 2 years of experience as a sushi cook or in an Asian restaurant within a high-volume environment
• Strong knowledge of sushi types, knife skills, and sushi-rolling techniques
• Ability to follow recipes, perform basic arithmetic, and communicate clearly and effectively
• Understanding of safety, sanitation, and proper food handling procedures
• Food Handler’s Permit required
• Flexible availability, including nights, weekends, and holidays
• Must be able to speak, read, and understand basic cooking directions

Physical Demands and Work Environment

• Ability to stand and walk for extended periods throughout the shift
• Ability to lift, carry, push, or pull up to 50 pounds as needed
• Frequent bending, reaching, twisting, and repetitive movements
• Ability to work in a fast-paced environment with varying noise levels and temperatures
• Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions

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The HR Manager will be field-based and rotate daily through one of the company's dining venues, providing support on various HR-related matters, including recruitment, retention, employee relations, investigations, and safety/worker's compensation cases.

Key responsibilities include:

• Providing direction and consultation to management on strategic, tactical, and operational people issues
• Assisting with onboarding and facilitating orientation at the property level or corporate office
• Implementing corporate policies and ensuring compliance with employment laws
• Conducting investigations into workplace concerns and recommending fair resolutions
• Facilitating conflict resolution through coaching, mediation, or formal interventions
• Performing general day-to-day HR administrative tasks and providing support on all HR-related matters

The ideal candidate will possess exceptional coaching and influencing skills, demonstrated knowledge of employee relations and HR practices, and excellent working knowledge of US and FL labor laws.

In return, the company offers a salary of USD 100,000-100,000 per year.

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Responsibilities

• Manage the reception and front-of-house area, ensuring seamless guest experiences
• Oversee VIP guest services, providing personalised attention and tailored experiences
• Lead and train a team to deliver exceptional service and results
• Collaborate with other departments to ensure cohesive operations

Benefits

• Salary: USD 75,000-80,000 per year

Additional Information

RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job.

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This role requires deep expertise in wine, sake, spirits, and beverage programs, along with a passion for hospitality and guest engagement.

Responsibilities

• Guide guests through wine, sake, and beverage selections while delivering an engaging and elevated dining experience
• Maintain expert knowledge of wines-by-the-glass, pairings, and proper wine service, including decanting and glassware usage
• Demonstrate strong knowledge of cocktails, spirits, beer, and non-alcoholic beverages
• Support the service team by communicating guest preferences and assisting with floor operations as needed
• Anticipate guest needs and provide attentive, personalized, and knowledgeable service at all times
• Maintain proper handling, storage, and rotation of beverage products, and report equipment issues to management promptly
• Stay current on industry trends and new products
• Follow all company policies, service procedures, and sanitation standards, and keep a clean, organized workspace

Requirements and Qualifications

• Certification from a recognized organization (e.g., Court of Master Sommeliers or WSET) preferred
• Minimum of 2 years of experience in a high-volume, upscale or fine dining restaurant environment
• Strong knowledge of wine, sake, and spirits
• Excellent communication, organizational, and multitasking skills
• Professional demeanor with a strong focus on hospitality and guest experience
• Self-motivated, detail-oriented, and performance-driven
• Ability to perform basic arithmetic, manage time effectively, and follow recipes
• Ability to maintain confidentiality of company information
• Flexible availability, including evenings, weekends, and holidays

Physical Demands and Work Environment

• Ability to stand and walk for extended periods throughout the shift
• Ability to lift, carry, push, or pull up to 50 pounds as needed
• Frequent bending, reaching, twisting, and repetitive movements
• Ability to work in a fast-paced environment with varying noise levels and temperatures
• Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions

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We are seeking talented and detail-oriented pastry cooks to prepare high-quality pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, displays, and special-request items in a fast-paced luxury dining environment. This role requires precision, organization, and a passion for pastry arts, while supporting the culinary team in delivering exceptional guest experiences.

Your Role

• Prepare pastry items including breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special-request items.
• Follow recipes, yield guides, and departmental standards to ensure consistent quality and presentation.
• Maintain complete knowledge and proper use of all pastry equipment, tools, and supplies, using them safely and appropriately.
• Ensure strict compliance with state sanitation and health regulations, as well as hotel and brand requirements.
• Meet with the Executive Chef to review assignments, anticipated business levels, and any changes affecting job performance.
• Inspect cleanliness and working conditions of all tools, equipment, and supplies daily.
• Check production schedules and establish priority items for the day.
• Plan and prepare pastry items for restaurant service, catering events, and special functions.
• Work collaboratively with culinary team members while maintaining organization, efficiency, and professional conduct.

Requirements

• 1+ year of proven experience as a pastry cook in a high-volume establishment.
• Strong knowledge of French pastry techniques.
• Culinary school degree or certification preferred, but not required.
• High school diploma or equivalent vocational training certificate required.
• Proficient in computer applications such as Excel, Windows, and POS systems.
• Excellent knife skills and attention to detail.
• Strong communication and teamwork skills with the ability to maintain a positive energy level.
• Professional, punctual, thorough, and organized.
• Ability to stand for extended periods and work efficiently in a fast-paced environment.

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Servers play a pivotal role in shaping the guest journey by providing knowledgeable recommendations, ensuring seamless and attentive service, and collaborating closely with support staff and management to maintain the highest standards of service excellence.

Key responsibilities:

• Maintain strong knowledge of all food and beverage menus, including ingredients, preparation methods, and pairing recommendations.
• Provide attentive, personalized service by anticipating guest needs and guiding the dining experience from start to finish.
• Follow all service standards, policies, and sanitation regulations to ensure a safe, compliant, and elevated guest environment.
• Complete opening and ongoing side work, ensuring stations are fully prepared, stocked, and organized for service.
• Handle products, equipment, and service tools properly to maintain quality, safety, and efficiency.
• Collaborate with team members and management to support smooth service flow and resolve issues promptly.
• Communicate guest feedback, product concerns, or operational needs to leadership in a timely manner.
• Participate in team meetings, trainings, and continuous improvement initiatives.
• Demonstrate strong attention to detail, communication skills, and ability to multitask under pressure.
• Maintain reliable attendance, punctuality, and a performance-driven mindset.
• Stand for extended periods and frequently lift up to 50 lbs.

Requirements:

• 1-2 years of experience in a full-service or fine dining restaurant environment preferred.
• Flexible availability, including evenings, weekends, and holidays.

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The Omakase Chef de Cuisine supports the Omakase Chef and culinary leadership in the execution of sushi and omakase production, ensuring consistent quality, presentation, and adherence to food health and safety regulations and restaurant standards.

Responsibilities:

• Execute sushi and omakase dishes according to established recipes, quality standards, portion sizes, presentation guidelines, and food safety requirements.
• Expertly cut, slice, and fillet various types of fish according to restaurant standards and specifications.
• Prepare traditional Japanese sushi rice and maintain proper seasoning, temperature, texture, and consistency throughout service.
• Assist the Omakase Chef with daily omakase preparation and service, ensuring proper timing, sequencing, presentation, and execution.
• Assist with preparation and execution of sushi and hot line menu items as directed by the Omakase Chef and Executive Chef.
• Follow established recipes, menu specifications, and plating standards while maintaining consistency during high-volume service.
• Assist with special guest requests and food allergy considerations, communicating closely with service staff and culinary leadership.
• Support the kitchen team with daily food preparation, mise en place, and service execution.
• Help maintain proper organization, labeling, storage, and rotation of all sushi and kitchen ingredients.

Quality & Sanitation:

• Inspect the quality and freshness of fish, seafood, produce, and other ingredients used in sushi and kitchen preparation.
• Communicate any concerns regarding ingredient quality or food safety to the Omakase Chef or Executive Chef.
• Properly clean and sanitize knives, utensils, equipment, and workstations used in sushi preparation.
• Maintain a clean, organized, and sanitary work environment throughout preparation and service.

Cost, Inventory & Purchasing Support:

• Assist the Omakase Chef and culinary leadership with receiving, storing, and organizing food and equipment deliveries.
• Monitor daily product levels and communicate inventory needs, shortages, or quality concerns to the Omakase Chef.
• Assist with regular inventory counts and period-ending inventory procedures.
• Help minimize food waste through proper preparation, storage, portioning, and product utilization.

Leadership & Team Support:

• Serve as a hands-on culinary leader during daily preparation and service while supporting the direction of the Omakase Chef and Executive Chef.
• Lead by example by maintaining high standards of professionalism, cleanliness, organization, hospitality, and culinary execution.
• Assist with training, coaching, and development of sushi and kitchen team members.

Requirements and Qualifications:

• At least 4–5 years of Japanese and sushi-related culinary experience in an upscale or fine-dining setting.
• Strong proficiency in sushi preparation, fish handling, knife skills, and Japanese culinary techniques.
• Experience with omakase service and the ability to execute high-quality sushi in a fast-paced environment.
• Previous experience in a lead, sous chef, chef de cuisine, or supervisory culinary role preferred.
• Valid manager's food handler license.
• Strong knowledge of food safety, sanitation, and proper raw fish and seafood handling procedures.
• Culinary degree, apprenticeship, or equivalent professional culinary experience preferred.
• Strong organizational and time-management skills.
• Excellent communication, leadership, and interpersonal skills.
• Ability to work collaboratively with culinary and service teams.
• Exceptional attention to detail and commitment to consistency.
• Composure, professionalism, and consistency under pressure during high-volume service.

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Runners play a vital role in the flow of service by delivering dishes accurately and efficiently, ensuring proper presentation standards, and acting as a key link between the culinary and front-of-house team. The runner position supports seamless service execution while maintaining cleanliness, organization, and elevated guest interaction throughout the dining experience.

Responsibilities:

• Maintain strong knowledge of all food and beverage menus, including ingredients, preparation methods, allergies, and pairing recommendations.
• Deliver food efficiently and precisely, communicating closely with the expeditor and front-of-house team to support smooth service flow.
• Provide warm, professional guest interaction while anticipating needs and supporting overall guest satisfaction.
• Complete opening and ongoing side work, ensuring stations are fully prepared, stocked, and organized for service.
• Handle products, equipment, and service tools properly to maintain quality, safety, and efficiency.
• Collaborate with team members and management to support smooth service flow and resolve issues promptly.
• Communicate guest feedback, product concerns, or operational needs to leadership in a timely manner.
• Participate in team meetings, trainings, and continuous improvement initiatives.
• Follow all company policies, service standards, sanitation guidelines, and proper equipment usage.
• Demonstrate strong attention to detail, communication skills, and ability to multitask under pressure.
• Maintain reliable attendance, punctuality, and a performance-driven mindset.
• Ability to stand for extended periods and frequently lift up to 50 lbs.

Requirements:

• 1-2 years of experience in a full-service or fine dining restaurant environment preferred.
• Flexible availability, including evenings, weekends, and holidays.

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Back servers play a key role in maintaining the flow of service by ensuring dining areas are clean, organized, and fully prepared while supporting servers and management in delivering seamless guest experiences.

Responsibilities:

• Maintain cleanliness, organization, and proper table settings in dining and service areas throughout the shift.
• Support guest service by greeting guests and assisting servers and managers as needed.
• Ensure service stations are fully stocked with silverware, dishes, napkins, and mise en place.
• Anticipate guest needs and provide timely, professional, and courteous support in a fast-paced environment.
• Work collaboratively with team members while maintaining positive guest and co-worker relationships.
• Follow all company policies, service standards, sanitation guidelines, and proper equipment usage.
• Demonstrate strong attention to detail, communication skills, and ability to multitask under pressure.
• Maintain reliable attendance, punctuality, and a performance-driven mindset.
• Ability to stand for extended periods and frequently lift up to 50 lbs.

Requirements:

• 1-2 years of experience in a full-service or fine dining restaurant environment preferred.
• Flexible availability, including evenings, weekends, and holidays.

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This role requires exceptional attention to detail, leadership, and a deep understanding of food and beverage service. Service Captains play a critical role in orchestrating seamless service, guiding guests through their dining journey, and ensuring every interaction reflects the highest standards of hospitality, precision, and professionalism.

Your Role

• Lead the flow of service by greeting guests, guiding them through the menu, and ensuring a seamless and elevated dining experience
• Communicate guest orders and requests clearly and accurately to servers and support staff
• Present and announce food and beverage selections with precision, professionalism, and confidence
• Maintain expert knowledge of menus, ingredients, preparation methods, and allergy considerations
• Demonstrate advanced knowledge of cocktails, spirits, wine pairings, beer, and non-alcoholic beverages
• Support wine service, including proper presentation, decanting, and appropriate glassware usage
• Ensure all service standards, policies, and procedures are consistently followed
• Review daily prep lists and confirm readiness of all service elements prior to each shift
• Maintain quality control by adhering to portion sizes, preparation standards, and presentation guidelines
• Oversee cleanliness, organization, and maintenance of tableside service areas and equipment
• Anticipate guest needs and provide prompt, attentive, and personalized service at all times
• Foster strong communication and collaboration with team members and management
• Handle, store, and rotate products properly while maintaining quality and minimizing waste
• Report any equipment issues or product concerns to management promptly
• Maintain compliance with all sanitation, health, and safety standards
• Demonstrate professionalism, leadership, and a performance-driven mindset
• Ability to stand for extended periods and frequently lift up to 50lbs

Requirements

• Minimum of 2 years of experience in a high-volume, upscale or fine dining restaurant environment
• Strong knowledge of food, wine, cocktails, and elevated service standards
• Excellent communication, organizational, and multitasking skills
• Professional demeanor with a strong focus on hospitality and guest experience
• Proven leadership skills and ability to guide and support team members
• Food handling certification in compliance with state regulations preferred
• Self-motivated, detail-oriented, and performance-driven
• Ability to perform basic arithmetic and manage time effectively
• Ability to follow recipes and maintain confidentiality of company information
• Ability to stand for extended periods and perform physical tasks as required
• Flexible availability, including evenings, weekends, and holidays

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Job Summary: The Executive Chef will oversee menu development, recipe integrity, food quality, and cost performance. You will exhibit culinary talent through hands-on work while leading the culinary team and managing all food-related functions. This position reports to the Corporate Chef, Casa Neos.

Key Responsibilities:

• Develop menus for all food outlets, including specials and seasonal changes
• Create standard recipes and food preparation techniques that maintain high quality and minimize food costs
• Manage recipe accuracy and provide current, accurate recipes to operations and the Corporate Chef
• Collaborate with the cost control team to evaluate menus
• Assist in menu launches and train operations teams on new dishes
• Audit food quality and recipe adherence regularly
• Evaluate food products to ensure quality standards are met
• Maintain knowledge of trends within the F&B market
• Partner with Food & Beverage and Operations management to exceed guest expectations
• Implement the Food Matrix with the Menu Coordinator
• Work closely with the Menu Analyst, Sourcing Manager, and Corporate Chef on various initiatives

Requirements & Qualifications:

• Two- or four-year culinary degree
• Minimum 10 years in a kitchen management role as Executive Chef in a fast-paced, high-volume upscale restaurant
• Computer proficiency including Excel and Windows
• Strong leadership ability with a culinary team
• Attention to detail and demonstrated organizational skill
• Good listening and verbal communication skills
• Alert to operational and F&B needs across the venue

Physical Demands & Work Environment:

• Stands for the majority of the shift
• Lifts, carries, and moves up to [__] pounds
• Bends, reaches, stoops, and kneels throughout the shift
• Performs repetitive hand tasks including knife work, plating, and equipment handling
• Works in a fast-paced professional kitchen with exposure to heat, steam, open flame, and other kitchen elements
• Schedule includes evenings, weekends, and holidays based on business needs and event calendar

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Responsibilities

While we have outlined some key aspects of the role below, please note that these are not exhaustive and may evolve over time.

• Manage marketing projects from conception to completion, ensuring timely delivery and budget adherence
• Collaborate with cross-functional teams to develop and implement marketing strategies
• Analyse project performance and provide data-driven insights for future improvements
• Develop and maintain project plans, resource allocation plans, and project schedules
• Coordinate with internal stakeholders and external partners to execute marketing campaigns

Additional Information

RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job.

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Responsibilities:

• Execute and maintain quality and consistency of food, beverage, and service
• Provide warm and welcoming atmosphere and service
• Interact with guests, build loyalty, and handle feedback professionally
• Measure and evaluate service through audits and feedback
• Maintain safety, security, sanitation, and cleanliness
• Train and develop guest-focused employees
• Manage team accountability and vendor relationships
• Make sound decisions to protect the restaurant and company
• Assist in conducting quarterly staff evaluations and managing labor
• Achieve financial goals and control cash handling
• Conduct weekly inventory counts

Requirements:

• 3-5 years of experience in a senior management role
• ServSafe certification
• Ability to work 55-60 hours per week, including holidays, late nights, and weekends
• Understanding of basic computer applications and POS systems

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Responsibilities:

• Provide exceptional service to high-end guests
• Manage and exceed guest expectations
• Work closely with the management team to ensure seamless service delivery

Benefits:

• Salary: USD 80,000-90,000 per year

Additional Information: The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified.

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The role involves exhibiting culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. The Sous Chef also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Key responsibilities include:

• Adherence to company policies
• Managing physical inventory, daily high-cost perpetual inventory, and data entry for inventory, purchases, and sales
• Monitoring food costs, labor costs, and scheduling
• Ensuring food quality and specification, recipe adherence, and sanitation standards
• Leading the back-of-house team and providing training
• Participating in events, menu changes, and launches
• Communicating effectively with chefs, sous chefs, and other stakeholders

Requirements include:

• A college or culinary school degree is preferred but not necessary
• At least 2 years of experience in a kitchen managerial role in a fast-paced, high-volume restaurant
• Computer knowledge, including Excel, Windows, and POS systems

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The ideal candidate will exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. This includes assisting in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Key responsibilities:

• Adhere to all company policies as stated in the employee handbook.
• Manage physical inventory, including storage areas, freezers, coolers, and spice racks.
• Conduct daily high-cost perpetual inventory and data entry for inventory, purchases, invoices, sales, and ending inventory.
• Monitor food costs, follow order guides, and understand F&O quality and pricing standards.
• Review labor costs, schedule coverage, and manage daily and weekly food purchases.
• Oversee new hire and termination procedures, food par levels, and plate ware communication with FOH.
• Ensure sanitation standards are met, including temperature logs and HACCP reviews.
• Maintain organization of the back of house, including storage, prep, line, and dish areas.
• Lead teamwork and training, ensuring all recipes and food preparations meet restaurant specifications and quality commitments.

Requirements:

• College degree or culinary school degree preferred but not necessary.
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant.
• Computer knowledge (Excel, Windows, POS, etc.) is required.

The salary for this position ranges from USD 70,000 to 80,000 per year.

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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.

Responsibilities

• Develop and implement a comprehensive social media strategy that aligns with the company's goals and objectives
• Create and curate high-quality, engaging content for various social media platforms
• Manage and maintain our social media presence across multiple platforms
• Analyze and report on social media metrics to track engagement and campaign success

Additional Information

The salary for this position is USD 70,000-70,000 per year.

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Being a bartender requires expert knowledge, precision, and a strong sense of hospitality to guide guests through the bar experience while executing a world-class cocktail and beverage program.

Your Role

• Maintain strong knowledge of all food and beverage menus, including ingredients, preparation methods, and pairing recommendations.
• Provide attentive, personalized service by anticipating guest needs and guiding the dining experience from start to finish.
• Follow all service standards, policies, and sanitation regulations to ensure a safe, compliant, and elevated guest environment.
• Complete opening and ongoing side work, ensuring stations are fully prepared, stocked, and organized for service.
• Handle products, equipment, and service tools properly to maintain quality, safety, and efficiency.
• Collaborate with team members and management to support smooth service flow and resolve issues promptly.
• Communicate guest feedback, product concerns, or operational needs to leadership in a timely manner.

Requirements

• 3–4 years of experience in a high-volume, upscale restaurant or recognized cocktail bar/lounge preferred
• Strong knowledge of cocktails, spirits, wine, beer, and non-alcoholic beverages
• Excellent communication, organizational, and multitasking skills
• Professional demeanor with a strong focus on hospitality and guest experience
• Ability to work efficiently under pressure in a fast-paced environment
• Food handling certification in compliance with state regulations preferred
• Self-motivated, detail-oriented, and a collaborative team player
• Flexible availability, including evenings, weekends, and holidays

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Back servers play a key role in maintaining the flow of service by ensuring dining areas are clean, organized, and fully prepared while supporting servers and management in delivering seamless guest experiences.

Key Responsibilities:

• Maintain cleanliness, organization, and proper table settings in dining and service areas throughout the shift.
• Support guest service by greeting guests and assisting servers and managers as needed.
• Ensure service stations are fully stocked with silverware, dishes, napkins, and mise en place.
• Anticipate guest needs and provide timely, professional, and courteous support in a fast-paced environment.
• Work collaboratively with team members while maintaining positive guest and co-worker relationships.
• Follow all company policies, service standards, sanitation guidelines, and proper equipment usage.
• Demonstrate strong attention to detail, communication skills, and ability to multitask under pressure.
• Maintain reliable attendance, punctuality, and a performance-driven mindset.
• Ability to stand for extended periods and frequently lift up to 50 lbs.

Requirements:

• 1-2 years of experience in a full-service or fine dining restaurant environment preferred.
• Flexible availability, including evenings, weekends, and holidays.

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This position reports to the Sr. Director, Operations.

Key Responsibilities:

• Operational Leadership: Direct daily operations of an assigned property, build and maintain operating systems, processes, and management principles, and hold the team accountable to them.
• Financial Performance: Build annual budgets, own profit and loss results, identify key revenue drivers and margin improvement opportunities.
• Guest & Member Experience: Sustain guest satisfaction at or above 4.6 stars, lead member and VIP operations.
• People & Culture: Interview, hire, train, and manage supervisors and managers, develop the team and provide clear paths for growth within the company.

Requirements & Qualifications:

• 10+ years as a General Manager or Director of Operations in fine dining, luxury, high-volume, recognized dining, or cocktail bar and lounge environments.
• Bachelor's degree in Business Administration, Hospitality, or a related field, or an equivalent combination of education and experience.
• Demonstrated luxury, upscale, and high-volume dining experience.
• Proven ability to manage an entire mixed-use building, inclusive of a members' club and nightlife operation.
• State-compliant food handler certification and TIPS certification.
• Availability for a flexible schedule including AM, PM, weekends, and holidays.
• Ability to travel among RDG properties.

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Responsibilities:

• Collaborate with colleagues to plan and execute daily tasks
• Check expiry dates and proper storage of food items in the section
• Ensure colleagues follow proper grooming standards
• Complete daily tasks
• Collect and report daily feedback and issues
• Maintain protein counts sheets and prep sheets
• Set up stations properly
• Operate and maintain department equipment
• Report malfunctions
• Ensure effective communication between staff
• Maintain a secure and friendly working environment
• Assist and encourage others in achieving deadlines
• Monitor proper closing procedures
• Fill out DOH sheets at the end of shifts
• Organize coolers nightly

Requirements and Qualifications:

• College degree or culinary school degree preferred
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
• Computer knowledge (Excel, Windows, POS, etc.)
• Stable job history
• High-volume and/or fine dining experience
• Proficiency in English and Spanish
• Food Handler's permit required
• Ability to work nights, weekends, and some holidays
• Basic cooking direction understanding
• Knowledge of safety, sanitation, and food handling procedures

Physical Demands and Work Environment:

• Ability to stand and walk for extended periods
• Lift, carry, push, or pull up to 50 pounds
• Frequent bending, reaching, twisting, and repetitive movements
• Work in a fast-paced environment with varying noise levels and temperatures

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Responsibilities:

• Collaborate with colleagues to plan and execute daily tasks.
• Check expiry dates and proper storage of food items in the section.
• Ensure colleagues follow proper grooming standards.
• Complete daily tasks and provide feedback on issues as they arise.
• Maintain a protein counts sheet and prep sheet to ensure all stations are adequately stocked.
• Set up stations properly and ensure knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
• Operate and maintain all department equipment and report malfunctions.
• Foster effective communication between staff and maintain a secure and friendly working environment.
• Produce own work in accordance with deadlines and assist others in achieving this aim.
• Ensure colleagues follow proper closing procedures.
• Fill out DOH sheets at the end of the shift and organize the cooler every night.

Requirements and Qualifications:

• College degree or culinary school degree preferred.
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant.
• Computer knowledge (Excel, Windows, POS, etc.) required.
• Stable job history and career-driven individual.
• High-volume and/or fine dining experience preferred.
• Proficiency in English and Spanish.
• Food Handler's permit required.
• Ability to work nights, weekends, and some holidays.
• Basic understanding of cooking directions.
• Knowledge of safety, sanitation, and food handling procedures.

Physical Demands and Work Environment:

• Ability to stand and walk for extended periods.
• Lift, carry, push, or pull up to 50 pounds.
• Frequent bending, reaching, twisting, and repetitive movements.
• Work in a fast-paced environment with varying noise levels and temperatures.

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Responsibilities:

• Collaborate with colleagues to plan and execute daily tasks.
• Monitor expiry dates and storage of food items in the section.
• Ensure colleagues follow proper grooming standards.
• Complete daily tasks and provide feedback on issues as they arise.
• Maintain protein counts sheets and prep sheets.
• Set up stations properly and operate department equipment.
• Report malfunctions and maintain effective communication between staff.
• Produce own work according to deadlines and assist others in achieving this aim.
• Ensure proper closing procedures are followed.
• Fill out DOH sheets at the end of shifts.
• Organize coolers nightly.

Requirements and Qualifications:

• College or culinary school degree preferred.
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant.
• Computer knowledge (Excel, Windows, POS, etc.).
• Stable job history and high-volume/fine dining experience.
• Proficiency in English and Spanish.
• Food Handler's permit required.
• Ability to work nights, weekends, and some holidays.

Physical Demands and Work Environment:

• Ability to stand and walk for extended periods.
• Lift, carry, push, or pull up to 50 pounds.
• Frequent bending, reaching, twisting, and repetitive movements.
• Work in a fast-paced environment with varying noise levels and temperatures.

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The Bottle Server delivers elevated VIP bottle service to guests and members, from table setup and bottle presentations to premium spirits and champagne sales. This role builds lasting guest relationships and works alongside VIP Hosts, Captains, Bussers, and Management to create a polished, high-energy nightlife and luxury hospitality experience.

Responsibilities:

• Provide elevated bottle service to VIP guests and members, anticipating needs throughout their visit
• Set up, maintain, and reset bottle service tables to RDG presentation standards
• Execute bottle presentations and parades with precision and showmanship
• Upsell premium spirits, champagne, and luxury offerings to elevate the guest experience and grow table sales
• Build relationships with guests and members that drive repeat visits and loyalty
• Coordinate closely with VIP Hosts, Captains, Bussers, and Management to keep service seamless
• Uphold RDG service, grooming, and presentation standards at all times
• Carry service items, such as juices, garnishes, and glassware

Requirements and Qualifications:

• Strong sales and upselling skills
• Availability for evening, late-night, and weekend shifts as scheduled
• Bottle service, nightclub, beach club, or luxury hospitality experience preferred
• Polished, professional presence with high energy
• Guest-focused, with the ability to read the room and anticipate needs

Physical Demands and Work Environment:

• Stand and walk for extended periods, including full shifts in a fast-paced environment
• Carry bottles, ice buckets, and service trays through crowded spaces; lift up to 50 lbs
• Work in a nightlife setting with loud music, low lighting, crowds, and presentation effects such as sparklers
• Work late-night hours, weekends, and holidays as scheduled

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The barback role is responsible for preparing batches, garnishes, and beverages according to standard operating procedures, maintaining a clean and organized bar, and ensuring all bar supplies are stocked.

Responsibilities:

• Prepare and maintain garnishes, batches, and beverages in accordance with standard recipes and bar procedures.
• Ensure all barware, glassware, and ingredients are correctly stocked, organized, and ready for service.
• Possess thorough knowledge of all beverage recipes, wines-by-the-glass, beer, and non-alcoholic programs.
• Conduct accurate bar inventory, documenting all items including juices, sodas, napkins, condiments, and dry goods.
• Assist with bar orders, requisitions, and timely communication of any 86’d items to managers.
• Monitor alcohol consumption to ensure responsible service and anticipate guest needs with prompt, courteous support.
• Maintain and properly use bar equipment, reporting any maintenance or quality issues to management.
• Adhere to company policies, sanitation standards, and health regulations at all times.
• Follow prep instructions from managers or supervisors and remain adaptable to changing operational needs.
• Work collaboratively with team members to maintain a positive and professional work environment.

Requirements and Qualifications:

• 1–2 years of experience in a high-volume upscale dining restaurant or recognized cocktail bar/lounge preferred.
• State-compliant food handling certificate.
• Strong attention to detail with excellent verbal and written communication skills.
• Ability to multi-task, manage time effectively, and perform basic arithmetic.
• Ability to remain stationary for up to 8 hours and frequently lift up to 50 pounds.
• Self-motivated, performance-driven, punctual, and professional with a strong work ethic.
• Flexible availability including nights, weekends, and holidays.
• Team player with a positive attitude and commitment to courteous service.

Physical Demands and Work Environment:

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift, carry, push, or pull up to 50 pounds as needed.
• Frequent bending, reaching, twisting, and repetitive movements.
• Ability to work in a fast-paced environment with varying noise levels and temperatures.
• Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions.

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This role requires exceptional attention to detail, leadership, and a deep understanding of food and beverage service. Service Captains play a critical role in orchestrating seamless service, guiding guests through their dining journey, and ensuring every interaction reflects the highest standards of hospitality, precision, and professionalism.

Your Role

• Lead the flow of service by greeting guests, guiding them through the menu, and ensuring a seamless and elevated dining experience
• Communicate guest orders and requests clearly and accurately to servers and support staff
• Present and announce food and beverage selections with precision, professionalism, and confidence
• Maintain expert knowledge of menus, ingredients, preparation methods, and allergy considerations
• Demonstrate advanced knowledge of cocktails, spirits, wine pairings, beer, and non-alcoholic beverages
• Support wine service, including proper presentation, decanting, and appropriate glassware usage
• Ensure all service standards, policies, and procedures are consistently followed
• Review daily prep lists and confirm readiness of all service elements prior to each shift
• Maintain quality control by adhering to portion sizes, preparation standards, and presentation guidelines
• Oversee cleanliness, organization, and maintenance of tableside service areas and equipment
• Anticipate guest needs and provide prompt, attentive, and personalized service at all times
• Foster strong communication and collaboration with team members and management
• Handle, store, and rotate products properly while maintaining quality and minimizing waste
• Report any equipment issues or product concerns to management promptly
• Maintain compliance with all sanitation, health, and safety standards
• Demonstrate professionalism, leadership, and a performance-driven mindset
• Ability to stand for extended periods and frequently lift up to 50lbs

Requirements

• Minimum of 2 years of experience in a high-volume, upscale or fine dining restaurant environment
• Strong knowledge of food, wine, cocktails, and elevated service standards
• Excellent communication, organizational, and multitasking skills
• Professional demeanor with a strong focus on hospitality and guest experience
• Proven leadership skills and ability to guide and support team members
• Food handling certification in compliance with state regulations preferred
• Self-motivated, detail-oriented, and performance-driven
• Ability to perform basic arithmetic and manage time effectively
• Ability to follow recipes and maintain confidentiality of company information
• Ability to stand for extended periods and perform physical tasks as required
• Flexible availability, including evenings, weekends, and holidays

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Responsibilities:

• Approach all encounters with guests and members in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with RDG standards.
• Maintain high standards of personal appearance and grooming, including wearing the proper uniform.
• Greet guests and members in a pleasant manner.
• Maintain appropriate music channels and levels as dictated by the marketing team.
• Load and unload luggage as necessary.
• Escort guests to the restaurant entrance.
• Open and close doors for arriving and departing guests and members.
• Maintain current listings of local and area attractions, special events, and activities.
• Provide information, maps, and directions as required.
• Maintain cleanliness of the car.
• Deliver packages or items between restaurants as needed.
• Ensure the car remains clean and free of odors.
• Perform other duties as required.

Requirements/Qualifications:

• High School diploma or equivalent required and/or experience in the luxury/upscale hospitality industry.
• Valid driver's license for the applicable state.
• Minimum of one year driving experience.
• Acceptable MVR (Motor Vehicle Driving Record).
• Ability to convey information and ideas clearly.
• Ability to evaluate and select among alternative courses of action quickly and accurately.
• Ability to maintain composure and objectivity under pressure.

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The Receiver plays a key role in maintaining proper inventory levels by ensuring all deliveries are inspected, verified, stored, and documented according to company standards, while supporting operational excellence and compliance.

Responsibilities:

• Manage all incoming deliveries by inspecting, verifying invoices, and ensuring product quality meets company standards
• Maintain proper par levels for food, beverage, and disposable items, and communicate inventory needs to management
• Assist with daily and weekly inventory counts and report discrepancies or issues to buyers
• Ensure compliance with food safety, sanitation standards, and proper storage practices at all times
• Organize and store products in designated areas while maintaining proper rotation and monitoring expiration dates
• Conduct daily walkthroughs of receiving and storage areas to ensure cleanliness and organization
• Prepare daily receiving reports and transmit invoices to the corporate office in a timely manner
• Process invoices accurately within the PMS system
• Communicate with suppliers regarding discrepancies or issues and report them to the Manager on Duty
• Support overall kitchen and operational efficiency by maintaining clean, safe, and compliant workspaces
• Follow all company policies, procedures, and safety regulations
• Demonstrate strong attention to detail, organization, and ability to work in a fast-paced environment
• Maintain reliable attendance, punctuality, and a performance-driven mindset
• Ability to stand for extended periods and frequently lift up to 50 pounds

Requirements and Qualifications:

• At least 1 year of experience in a storeroom or warehouse environment required
• At least 1 year of experience handling food products required
• Flexible availability, including evenings, weekends, and holidays

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Responsibilities:

• Set up and organize your station according to restaurant standards
• Prepare all food items with precision, following recipes, portion controls, and presentation guidelines
• Restock and maintain station supplies throughout your shift
• Operate and maintain all kitchen equipment safely
• Assist with cleanliness and organization of the kitchen, walk-in coolers, and storage areas
• Cover, date, and store prepared food items properly
• Follow closing protocols to ensure the kitchen is ready for the next service
• Collaborate with Chef de Cuisine and Sous Chefs to support overall kitchen operations
• Skillfully prepare meats, seafood, poultry, vegetables, and cold items, emphasizing French culinary techniques
• Take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager

Requirements:

• 2 years of proven experience as a Line Cook in a high-volume establishment
• Proficiency in English and Spanish
• Ability to follow precise directions and work cohesively within a team
• Ability to work efficiently under pressure in a high-paced fine dining environment
• Strong problem-solving, self-motivation, and organizational skills
• College or Culinary school degree preferred but not required
• Excellent knife skills and communication abilities

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We are seeking skilled, dependable, and detail-oriented prep cooks to support culinary execution in a high-volume luxury dining environment. This role is responsible for preparing ingredients, assisting with kitchen production, organizing deliveries, and supporting the culinary team in maintaining quality, consistency, and cleanliness.

Responsibilities:

• Prepare a variety of food items, including meats, seafood, poultry, vegetables, and cold preparations, according to recipes and kitchen standards
• Set up and maintain prep stations in accordance with restaurant guidelines and daily production needs
• Assist with organizing and receiving morning deliveries, ensuring products are properly stored and rotated
• Support kitchen operations by restocking ingredients and supplies throughout the shift as needed
• Follow recipes, portion controls, and presentation specifications established by the culinary leadership team
• Maintain cleanliness, sanitation, and organization of prep stations, kitchen equipment, walk-in coolers, and storage areas
• Demonstrate proper use, care, and maintenance of all kitchen tools and equipment
• Perform advanced prep tasks including butchering meat and fish as instructed by the Chef or Sous Chef
• Store all food items correctly and in compliance with food safety and sanitation procedures
• Work collaboratively with culinary team members while remaining calm, efficient, and organized under pressure
• Assist with additional kitchen duties and responsibilities as assigned by the Chef de Cuisine, Sous Chef, or Kitchen Manager

Requirements:

• 1–2 years of prep cook or back-of-house kitchen experience preferred
• Flexible availability, including evenings, weekends, and holidays

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As a Junior Graphic Designer, you will be part of our Marketing team and play a key role in creating visual elements for our brand.

Responsibilities

• Design visual elements for marketing campaigns
• Create graphics for social media and advertising
• Collaborate with the marketing team to develop brand identity

Additional Information

RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job.

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The ideal candidates have 2-3 years of experience as a Chef de Partie or similar role, fine dining or luxury hospitality experience, strong culinary skills, high-volume kitchen experience, and basic English communication skills.

Responsibilities include working in a fast-paced, high-volume kitchen environment, collaborating with accomplished chefs, and gaining hands-on experience in luxury U.S. hospitality.

The J-1 Program includes 12 months of structured culinary training, mentorship from experienced culinary leaders, and opportunities to expand skills and international careers.

The salary range is USD 22-27 per hour.

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Key Responsibilities:

• Operations & Compliance: Control day-to-day operations, ensure compliance with safety and health codes, and maintain equipment and facilities.
• Financial & Cost Control: Manage profit and loss, control cash handling, and review financial reports.
• Guest Experience: Deliver high-quality food and service, provide a welcoming atmosphere, and resolve guest complaints professionally.
• Team Leadership: Recruit, train, and manage teams, including Assistant General Managers and other staff.
• Openings & Brand Programs: Partner with the corporate team on new openings and execute marketing programs.

Requirements & Qualifications:

• Minimum 10 years as a Director or General Manager in a fine dining or luxury venue.
• Extensive background in luxury dining service standards.
• Bachelor's degree in Business Administration, Hotel & Restaurant Administration, or a related field.
• State-compliant food handler certification.
• Flexibility for relocation and variable schedules.

Physical Demands & Work Environment:

• Work involves standing, walking, lifting, and repetitive motion.
• Fast-paced luxury restaurant environment with high guest volume and varying schedules.

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Responsibilities

• Set up and organize the pizza station according to restaurant standards
• Produce, portion, and proof pizza dough daily, following recipes and fermentation schedules
• Stretch and shape dough by hand to specification, maintaining consistent thickness and structure
• Build and bake pizzas to order, following portion controls, topping placement, and presentation guidelines
• Operate, monitor, and maintain the pizza oven safely, managing temperatures throughout service
• Prepare sauces, cheeses, and topping mise en place, emphasizing Italian culinary techniques
• Restock station supplies throughout the shift, and cover, date, and store dough and prepared items properly
• Support cleanliness and organization of the kitchen, walk-in coolers, and storage areas
• Follow closing protocols to ensure the pizza station and oven are ready for the next service
• Collaborate with Chef de Cuisine and Sous Chefs, and take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager

Requirements and Qualifications

• 2 years of proven experience as a Pizzaiolo or pizza cook in a high-volume establishment
• Hands-on experience with dough production, fermentation, and wood-fired or deck oven cooking
• Proficiency in English and Spanish
• Ability to follow precise directions and work cohesively within a team
• Ability to work efficiently under pressure in a high-paced fine dining environment
• Strong problem-solving, self-motivation, and organizational skills, with excellent knife skills and communication abilities
• College or Culinary school degree preferred but not required

Physical Demands and Work Environment

• Ability to stand and walk for extended periods throughout the shift
• Ability to lift, carry, push, or pull up to 50 pounds as needed
• Frequent bending, reaching, twisting, and repetitive movements
• Ability to work in a fast-paced environment with varying noise levels and temperatures
• Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions

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The Maître D’ plays a critical role in ensuring exceptional guest experiences, seamless service flow, and operational excellence.

Your Role

• Maître D’ manages and leads 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 service standards
• Maximize seating efficiency using platforms such as Seven Rooms, OpenTable, and Resy
• Maintain full knowledge of all menus, menu ingredients, cocktail and wine programs, including pricing and service standards
• Handle guest requests and feedback with professionalism, grace, and attentiveness
• Manage inventory, menu supplies, and assist with supply purchases as needed
• 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 to maintain positive co-worker and guest relations

Requirements

• 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, and frequently lift up to 50 lbs
• Proficiency in computer applications such as Excel, Windows, and POS systems
• Ability to maintain confidentiality of company information and recipe data
• Flexible availability including nights, weekends, and holidays

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Responsibilities:

• Prepare pastry items including breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special-request items
• Follow recipes, yield guides, and departmental standards to ensure consistent quality and presentation
• Maintain complete knowledge and proper use of all pastry equipment, tools, and supplies, using them safely and appropriately
• Ensure strict compliance with state sanitation and health regulations, as well as hotel and brand requirements
• Meet with the Executive Chef to review assignments, anticipated business levels, and any changes affecting job performance
• Inspect cleanliness and working conditions of all tools, equipment, and supplies daily
• Plan and prepare pastry items for restaurant service, catering events, and special functions
• Work collaboratively with culinary team members while maintaining organization, efficiency, and professional conduct

Requirements:

• 1+ year of proven experience as a pastry cook in a high-volume establishment
• Strong knowledge of French pastry techniques
• Culinary school degree or certification preferred, but not required
• High school diploma or equivalent vocational training certificate required
• Proficient in computer applications such as Excel, Windows, and POS systems
• Excellent knife skills and attention to detail
• Strong communication and teamwork skills with the ability to maintain a positive energy level
• Professional, punctual, thorough, and organized
• Ability to stand for extended periods and work efficiently in a fast-paced environment

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Hosts play a vital role in shaping the guest's first and last impression by warmly welcoming guests, managing reservations and waitlists, and coordinating seating to support smooth service flow and an elevated arrival experience.

Responsibilities

• Oversee daily host stand operations, ensuring professional greetings, accurate wait times, and seamless guest flow.
• Communicate effectively with servers, captains, and management regarding table status, guest needs, and special requests.
• Maintain cleanliness and organization of the host stand, lobby, and entrance areas.
• Assist with opening, closing, and side work duties as assigned by management.
• Participate in team meetings, trainings, and continuous improvement initiatives.
• Follow all company policies, service standards, sanitation guidelines, and proper equipment usage.
• Demonstrate strong attention to detail, communication skills, and ability to multitask under pressure.
• Maintain reliable attendance, punctuality, and a performance-driven mindset.
• Ability to stand for extended periods and frequently lift up to 50 pounds.

Requirements and Qualifications

• 1-2 years of experience in a full-service or fine dining restaurant environment preferred.
• Flexible availability, including evenings, weekends, and holidays.

Physical Demands and Work Environment

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift, carry, push, or pull up to 50 pounds as needed.
• Frequent bending, reaching, twisting, and repetitive movements.
• Ability to work in a fast-paced environment with varying noise levels and temperatures.
• Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions.

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Immediate consideration is available for front- and back-of-house talent opportunities. RDG is hiring for all locations and positions, including front of house and back of house roles.

Responsibilities and duties for this role include:

• Various tasks related to front and back of house operations

RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job.

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Responsibilities

The job description did not provide explicit responsibilities; however, as a Nightlife Content & Community Manager, you will likely be involved in managing and creating content for nightlife events and experiences, as well as building and engaging with the community.

Additional Information

The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

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Responsibilities:

• Wash and sanitize dishes, pots, pans, utensils, and kitchen equipment according to health and safety standards
• Maintain cleanliness and organization in the dishwashing area at all times
• Properly sort and store clean dishes, utensils, and equipment
• Assist with trash removal and recycling as needed
• Report any equipment malfunctions or maintenance needs to the Supervisor
• Follow all safety, sanitation, and food handling guidelines to maintain a clean and safe environment
• Assist with other kitchen duties as assigned by the Chef, Sous Chef, or Kitchen Manager
• Work collaboratively with team members to support a smooth, efficient kitchen operation

Requirements and Qualifications:

• Proficiency in English and Spanish for effective communication
• Ability to stand for extended periods and lift items weighing 40–50 pounds
• Ability to work efficiently in a fast-paced environment
• Strong attention to detail and commitment to cleanliness
• Basic understanding of food safety and sanitation practices
• Ability to follow instructions and take direction
• Team player with good communication skills
• Flexible availability including nights, weekends, and holidays

Physical Demands and Work Environment:

• Ability to stand and walk for extended periods throughout the shift
• Ability to lift, carry, push, or pull up to 50 pounds as needed
• Frequent bending, reaching, twisting, and repetitive movements
• Ability to work in a fast-paced environment with varying noise levels and temperatures
• Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions

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The Accounts Payable Specialist will support and assist the AP Manager in all daily duties, responsibilities, and needs of the Finance / Accounting Department. The successful candidate will administer and carry out daily, weekly, monthly duties that support the department and provide financial reporting tools to management to ensure the Food and Beverage operation is running efficiently and meeting operating budget expectations.

Responsibilities:

• Work closely with the AP Manager on daily tasks, including reconciliations and invoice entries.
• Manage accounts payable function, including entering A/P invoices, ensuring accurate general ledger coding of all invoices, and proper payments to vendors.
• Maintain the general ledger and all accounting activity.
• Supervise Accounts Payable for allocated entities.
• Set up new vendors and manage vendor relations.
• Process entries in the accounting software R365.
• Manage all AP-related inquiries.
• Match all invoices vs. LTS on a daily basis.
• Perform credit card reconciliations.
• Manage all payroll deductions reconciliations.
• Supervise accuracy of invoice coding in R365.
• Assist with all financial-related audits.
• Perform month-end procedures and other duties, and reconcile outstanding account balances and general ledger accounts.
• Respond to vendor requests and maintain a good relationship with their counterpart.
• Research and assist with inquiries and requested information in a timely manner, and complete and resolve discrepancies.
• Prepare and present daily/weekly in-house reports.
• Ensure month-end deadlines and schedules are met.
• Assist with the monthly closing duties.
• Ensure reconciliation of third-party billing and resolve any discrepancies.
• Perform any other duties assigned by the AP Manager or Director of Finance.

Requirements/Qualifications:

• A bachelor's degree in accounting, or a bachelor's degree in business with an emphasis in accounting, is required.
• Highly skilled in dealing with financial and numeric data.
• Highly skilled in the use of Excel Spreadsheets.
• Excellent work habits, including a willingness to work the hours necessary to get the job done, especially when important deadlines cause greater than normal departmental pressures.

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