Mixologist Production & R&D Manager | RDG

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:

The Production & R&D Manager (Mixology) is an operational leadership role responsible for overseeing centralized beverage production, research and development support, and execution consistency across all Riviera Dining Group (RDG) venues under the direction of the Head of Mixology. This position supports the translation of approved concept creation into scalable, executable production and venue-level systems, ensuring cocktail programs are operationally feasible, cost-effective, and executed consistently to established quality standards. The role oversees the Commissary Production Facility, including all cocktail batches, syrups, infusions, juices, ice programs, and production-specific garnishes. In addition, the Production & R&D Manager (Mixology) plays a key role in menu development, R&D testing, training reinforcement, KPI verification, and cross-venue accountability under the supervision of the Head of Mixology. The role does not own final creative direction, but partners closely with the Head of Mixology to ensure concepts can be produced, scaled, and sustained across multiple venues without compromising quality, efficiency, or brand standards. This position is designed to move fluidly between the commissary and operating venues, providing hands-on oversight, auditing execution, supporting bar teams, and enforcing standards to protect brand integrity, operational efficiency, and financial performance.

RESPONSIBILITIES

Production & Commissary Oversight Provide direct leadership and oversight of the Commissary Kitchen and production staff, including: Mixology Production Specialists Ice Chef Production Assistants Develop, maintain, and continuously improve production workflows for: Cocktail batches Syrups and cordials Infusions and juices Ice programs and specialty garnishes Ensure production processes meet quality, safety, consistency, and efficiency standards Optimize labor, scheduling, and resource allocation within the commissary Logistics, Inventory & Fulfillment Design and manage logistics and order fulfillment systems for all RDG properties Establish and maintain pars for all production items by venue Oversee inventory management, audits, and stock rotation for all production-related items Ensure accurate requisitions, transfers, and delivery schedules Ensure accountability of Bar Supervisors and persons overseeing venue bar operations for: Proper ordering Handling and storage Compliance with production standards Identify and address waste, inefficiencies, and variances Quality Control & Compliance Responsible for enforcing quality standards set by Head of Mixology / Ops of all produced items from commissary to venue execution Conduct regular audits at venues to ensure: Recipe adherence Batch integrity Proper storage and handling Presentation and execution standards Enforce quality standards set by the Head of Mixology Implement corrective actions when standards are not met Act as a control point to prevent inconsistencies from impacting guest experience or margins Venue-Level Oversight & Accountability Travel between RDG venues to: Support bar teams with execution and troubleshooting Reinforce training initiatives and standards Verify compliance with SOPs, specs, and KPIs Serve as a visible accountability layer between centralized production and venue operations Support bar leadership in maintaining consistency during: Menu launches Staffing transitions High-volume periods Research & Development (R&D) & Menu Support Collaborate closely with the Head of Mixology on: R&D workshops Cocktail and menu development Test and refine concepts with a focus on: Scalability Cost efficiency Operational feasibility Translate creative direction into executable production systems Assist in setting pars, specs, and production requirements for new menu items Ensure new menus can be executed consistently across multiple venues

Requirements/Qualifications:

Minimum 5 years of experience in high-level mixology, beverage production, or a comparable leadership role Strong understanding of: Beverage production systems Cocktail development Inventory control and logistics Proven experience managing teams and cross-functional operations Strong analytical and organizational skills High level of attention to detail and quality Excellent communication and interpersonal skills Proficiency in Microsoft Office, particularly Excel (inventory, costing, timelines) Passion for hospitality, craft, and operational excellence Ability to thrive in a fast-paced, multi-venue environment

PHYSICAL DEMANDS & WORK ENVIRONMENT

Combination of office, commissary, and venue-based work Ability to sit or stand for extended periods Repetitive motions including typing and documentation Ability to lift up to 50 lbs Frequent bending, reaching, and working overhead Regular exposure to refrigerated and freezer environments Travel between venues as required Passion for the beverage industry and a dedication to excellence. Strong analytical skills in Excel and production timeline charts.