General Manager | HONO (Restaurant & Lounge)–Spring 2027

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.

About the Role

General Manager is responsible for operating a Japanese-inspired steakhouse, lounge, rooftop lounge, and members club in downtown Miami (opening March 2027). This position will report to our Director of Restaurant Operations. The HONŌ 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 blends 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.

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 HONŌ restaurant, lounge, and rooftop venues (2 floors).
• Ensure compliance with the Occupational Safety and Health Act, local health and safety codes, and company safety and security policies.
• 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 front-of-house team; conduct performance reviews, take disciplinary action, motivate, and train.
• Implement maintenance of equipment, facility, and grounds using a Preventive Maintenance plan based on company standards.
• Ensure food quality and 100% customer satisfaction.
• Demonstrate complete and timely execution of corporate and 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 the highest level of safety, security, sanitation, and cleanliness of the 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.
• Demonstrate 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.

Requirements

• A minimum of 5 years previous management experience as a GM or Director in a fine dining/luxury, high-volume, recognized dining, and cocktail bar/lounge venue setting.
• Previous experience managing an upscale/luxury high-volume Japanese dining experience is desirable.
• Ability to manage an entire mixed-use building inclusive of a members’ and nightlife club.
• MUST have experience with a high-energy nightlife operation (club & lounge).
• Pre-opening experience in a restaurant and lounge concept is required.
• 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-compliant 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.

Physical Demands and Work Environment

• General office assignments (typing), which lends itself to repetitive motion.
• Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
• Exposure to elevated music levels and outdoor elements is required.
• Ability to navigate multiple venues is essential.