BAR Manager

WHO ARE WE? 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. Job Description POSITION SUMMARY The Beverage Manager, AVA Coconut Grove & CLAUDIE is a dual-property leadership role responsible for beverage operations, bar team performance, inventory and cost control, training, and service execution across both venues. Reporting jointly to each property’s General Manager and partnering with the Head of Mixology and Bar Operations Specialist, this role ensures each bar consistently achieves company standards for financial performance, operational execution, team development, and guest experience. The position requires regular on-site presence at both properties and flexibility to support peak business needs, including nights, weekends, holidays, and movement between venues. KEY RESPONSIBILITIES Dual-Property Leadership & Operations Provide consistent leadership and operational oversight across AVA Coconut Grove and CLAUDIE, maintaining a visible presence during peak service periods. Manage an approved weekly schedule across both properties, ensuring appropriate coverage for business volume, events, inventory, administrative responsibilities, and team needs. Partner with both General Managers, the Head of Mixology, and Bar Operations Specialist to align beverage standards, priorities, menus, and operational initiatives. Attend management meetings and lead recurring bar team meetings and communications at both properties. Provide regular reporting on beverage sales, product mix, labor, expenditures, inventory, and operational performance by property. Communicate operational risks, staffing concerns, and business needs proactively to appropriate leadership. Maintain the distinct identity and guest experience of each concept while ensuring consistent company standards and beverage program execution. Beverage Program, Inventory & Financial Management Own weekly beverage inventory, costing, variance analysis, pour cost, purchasing, receiving, par levels, and product accountability for both properties. Identify opportunities to improve product utilization, reduce waste and dead stock, and achieve established COGS and financial targets. Develop and maintain vendor relationships and leverage purchasing opportunities in partnership with beverage leadership. Manage beverage-related operating expenses, equipment needs, maintenance requests, and applicable budgets. Maintain accurate financial and operational information within company systems, including Toast POS, Fintech, Restaurant 365, and applicable purchasing platforms. Support beverage menu development, engineering, costing, R&D, launches, and ongoing maintenance in partnership with beverage and marketing leadership. Ensure consistent preparation, production, presentation, and quality of all beverage offerings. Recruitment, Training & Team Development Lead recruitment for bar teams across both properties, including candidate screening, interviewing, auditions, hiring recommendations, and partnership with Talent Acquisition. Maintain appropriate staffing levels and an active candidate pipeline based on turnover, seasonality, events, and anticipated business needs. Support onboarding and lead ongoing training, coaching, certification, and development of bar team members. Develop and maintain beverage training materials, SOPs, menu education, tastings, and launch materials. Monitor completion of required company training and applicable food and responsible alcohol service certifications. Partner with property leadership on scheduling, performance management, labor efficiency, and team development. Guest Experience, Compliance & Administration Ensure beverage quality, service execution, cleanliness, sanitation, and overall bar operations consistently meet company and luxury hospitality standards. Maintain an active floor presence, engage with guests, address concerns professionally, and use guest and team feedback to identify opportunities for improvement. Ensure compliance with Department of Health requirements, company identification and age-verification standards, responsible alcohol service requirements, and applicable local, state, and federal regulations. Maintain accurate beverage-related operational documents, systems, menus, costing tools, order sheets, cleaning schedules, and training materials. Protect confidential company, financial, operational, and recipe information. Exercise sound judgment and respond with urgency to operational challenges while protecting the interests of the guests, team, restaurants, and company. REQUIREMENTS & QUALIFICATIONS Minimum 5 years of management experience overseeing multiple venues, outlets, or properties within a high-volume fine dining, upscale, or luxury hospitality environment. Proven beverage operations experience, including inventory management, purchasing, variance analysis, pour cost, menu development, COGS management, budgeting, and financial reporting. Demonstrated financial acumen with the ability to interpret operational and financial reports, identify variances, and implement corrective action. Strong experience recruiting, interviewing, onboarding, training, coaching, and developing hourly bar teams. Previous luxury dining experience required; new restaurant opening and multi-property or matrixed reporting experience preferred. Bachelor’s degree in Business Administration, Hospitality Management, or related field preferred; equivalent relevant education and experience will be considered. Mixology and/or bar management certification preferred. Food Handler certification and compliance with applicable responsible alcohol service requirements are required. Strong leadership, communication, organization, time management, analytical, and problem-solving skills. Ability to independently prioritize responsibilities across two properties while maintaining communication and accountability with multiple operating leaders. Proficiency with Microsoft Office and POS systems; experience with Toast, Restaurant 365, inventory management, scheduling, ATS, LMS, and related restaurant technology preferred. Exceptional attention to detail with a proactive approach to improving operational efficiency, team performance, financial results, and guest satisfaction. Reliable transportation and ability to travel between AVA Coconut Grove and CLAUDIE as business needs require. Ability to maintain regular and reliable attendance and work a flexible schedule including days, nights, weekends, holidays, and peak business periods. PHYSICAL DEMANDS & WORK ENVIRONMENT Ability to stand and move throughout restaurant and bar environments for extended periods. Ability to reach, bend, stoop, and lift and carry up to 50 pounds as required. Regular use of computers and office equipment involving repetitive hand and wrist motion. Ability to work in fast-paced, high-volume restaurant environments with elevated noise and music levels. May be exposed to warm or hot working conditions during portions of the shift. Ability to travel locally between AVA Coconut Grove and CLAUDIE, including between properties during the same shift when operationally necessary. 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. #J-18808-Ljbffr