General Manager | Spring 2027 Opening | HONO Japanese Steakhouse

Riviera Dining Group•Miami, FL

About The Position

Riviera Dining Group is recruiting General Managers for assignment across its Florida venues, including new restaurant openings. The General Manager owns the day-to-day operations of an assigned high-volume upscale dining venue, including labor and scheduling, cost control, budget attainment, luxury service standards, and development of the management team. Candidates must be open to venue location and assignment, and be flexible to support a venue on a temporary or permanent basis based on operational needs. This role reports to a Director, Operations or the VP, Operations. The General Manager oversees venue operations and compliance, financial performance, guest experience, team leadership, and opening and brand programs. The role requires a varying schedule covering days, nights, weekends, and holidays, as well as willingness to travel and relocate to an RDG venue based on operational needs.

Requirements

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 temporarily or permanently based on operational needs.
Available for a varying schedule including days, nights, weekends, and holidays.
Detail-oriented, with effective written, verbal, and interpersonal communication.
Able to multitask and manage time across competing priorities.
A team player who is self-motivated and performance-driven.
Punctual, with regular and reliable attendance.
Able to maintain confidentiality of company information.

Nice To Haves

Previous experience with new builds or restaurant openings.

Responsibilities

Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team.
Ensure compliance with OSHA, local health and safety codes, and company safety and security policy.
Maintain equipment, facility, and grounds through a preventive maintenance plan built to company standards.
Maintain high standards of safety, security, sanitation, and cleanliness, and promote safe work behaviors.
Control profit and loss and attain budget through cash control, inventory management, labor management, financial report review, and corrective action.
Handle cash, credit, and other receipts in accordance with company cash-handling and reconciliation procedures.
Deliver food quality and guest satisfaction in a luxury, upscale dining environment.
Maintain food, beverage, and service quality and consistency in accordance with standards.
Provide a warm, welcoming atmosphere with attentive, detailed, and courteous service.
Build guest and member loyalty through proactive interaction and face and name recognition.
Resolve guest complaints professionally and evaluate service using audits and guest and team-member feedback.
Maintain working knowledge of the venue's market and surrounding restaurants, businesses, and hotels.
Recruit, interview, and hire front-of-house team members; conduct performance reviews, administer discipline, motivate, and train.
Manage and train Assistant General Managers, Floor Managers, and Captains.
Promote team accountability and conduct quarterly restaurant staff evaluations.
Lead the team in a culture of excellence and partner with Human Resources on coaching and Learning & Development opportunities.
Maintain good rapport with vendors to support quality and consistency.
Make sound decisions that protect the venue and company in urgent situations.
Partner with the corporate team on the new-opening critical path, including recruitment and training.
Execute corporate and marketing programs completely and on time.