General Manager – HONO (Restaurant & Lounge) – Late 2026

Riviera Dining Group Inc•Miami, FL

About The Position

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. Summary: General Manager is responsible for operating a Japanese inspired steakhouse, lounge, rooftop lounge and members club in downtown Miami (December 2026). This position will report to our Sr. Director, Operations. The HONO concept is positioned as a high-end Japanese steakhouse and culinary destination emphasizing premium cuts of beef (such as wagyu and A5 grade) and advanced aging and fire-based cooking techniques. The concept will likely blend traditional Japanese skill sets (butchery, robata, teppanyaki, binchotan) with a focus on dry-aged and custom-aged steaks and disciplined culinary execution. RDG’s portfolio reflects a strategy of immersive, experiential dining concepts that combine world-class food with design, hospitality, and atmosphere. HONO fits within that pattern as a luxury steakhouse concept anchored in Japanese culinary traditions and elevated service.

Requirements

A minimum of 8 years previous management experience as a GM or Director in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting.
Bachelor’s degree in business administration, or related field of study or any equivalent combination of education and/or experience is required.
Must be detail oriented and possess effective communication and written skills.
State complaint food handling certificate
Work collaboratively with Human Resources on coaching and Learning & Development opportunities.
Ability to multi-task.
Must be a team player.
Self-motivated and performance driven.
Punctuality and regular and reliable attendance.
Effective communication, written and interpersonal skills.
Time management skills.
Maintain confidentiality of company information and recipe data

Nice To Haves

Previous experience managing an upscale/luxury Japanese dining experience is desirable.
Pre-opening experience in a restaurant and lounge concept is desirable.

Responsibilities

Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team.
Manage and train multiple Assistant General Managers and Captains.
Oversee and lead HONO restaurant, lounge and rooftop venues.
Ensure Occupational Safety and health Act, local health and safety codes, and company safety and security policy are met.
Control Profit & Loss (i.e., Budget attainment) by following cash control/ security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
Recruit, interview, and hire team FOH; conduct performance review, take discipline action, motivate, and train.
Implement maintenance of equipment, facility, and grounds using a Preventive Maintenance plan based on company standard.
Ensure food quality and 100% customer satisfaction.
Demonstrate complete and timely execution of corporate & marketing programs.
Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team.
Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged.
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service.
Proactively visit with and interact with guests and members; build loyalty and face/name recognition.
Provide sound resolution(s) to guest complaints with poise and professionalism.
Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback.
Maintain highest level of safety, security, sanitation, and cleanliness of facility.
Manage team accountability.
Maintain good rapport with vendors to ensure quality and consistency.
Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
Sound decision making capability while protecting the restaurant/company in instances of urgency.
Assist in conducting quarterly restaurant staff evaluations.
Control cash, credit, and other receipts by following company cash handling/reconciliation procedures.