Atlantis Bahamas, Paradise Island, Bahamas
Job Title: Restaurant Manager III - Plato's
About the Company
A unique ocean-themed resort destination, Atlantis offers a variety of accommodation choices, from the relaxed tropical ambience of the Beach and Coral Towers, to the iconic Royal Towers, to the sheer luxury and contemporary all-suite style of The Cove. With its enviable location directly on Paradise Beach, The Reef features all the comforts of home in spacious studios and one-bedroom suites. Regardless of where you choose to stay, you will enjoy full access to the wonders of Atlantis. Come and explore a world beyond extraordinary.
Coordinates and oversee food service activities in the restaurants to meet division standards. Manages the business finances to meet budget guidelines while maintaining high quality standards for internal and external customers. Manages the conceptual aspects of the business accordingly with style of service, ambiance, menu offerings and other unique aspects pertaining to concept vision. Manages Health & Safety requirements of the business according to Division standards.
Main Duties & Responsibilities
Regularly meets with food production, dining room and bar staff to share information and plan special events. Ensures staff has a complete understanding of the F&B menus and wine list; orients new employees in the restaurant, training them on standards, policies and procedures. Checks daily condition of facility and equipment, ensuring all malfunctions are reported to and followed up with Engineering. Forecasts work load, prepares schedules, prepares and submits weekly time sheets to Payroll and collect paychecks for restaurant. Anticipates future staffing needs, and liaises with Human Resources in the area of Industrial relations and job descriptions. Directs hiring, assignment, training, motivation evaluation and termination of staff. Estimates food and beverage needs, and requisitions produce, meats, poultry, fish and seafood, supplies, beverages and equipment in accordance with the par stock. Receives and checks orders to ensure they adhere to specifications. Inspects dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are adhered to at all times. Supervises staff, ensuring that correct procedures, methods of service, conduct and grooming policies are followed. Inspects, plans and ensures restaurants are ready for service each day before opening with adequate staff and supplies, and are in compliance to all Company standards including grooming policy and service standards. Ensures work area and storeroom are always clean and organized. Maintains liaison with reservations and sales in order to facilitate the proper handling of restaurant obligations. Displays the highest standards of customer service at al times, welcoming customers in a polite, gracious and enthusiastic manner; paying attention at all times; anticipating and meeting their needs . Responds quickly and positively to guests’ questions, and complaints and resolves them effectively and consistently . Maintains overall knowledge of the resort and provide proactive assistance to customers when appropriate using clear and concise conversation. Always smiles and engages our guest first, using their name where appropriate and maintaining eye contact at all times. Demonstrates departmental knowledge and efficiency at al times Stays well groomed, looking professional, clean and appropriate fitted in compliance with the company’s standard. Reviews financial information such as sales and costs, and monitors budget to ensure efficient operation and that expenditure stay within budget guidelines; updates financial tracking spreadsheet daily to assist with month end reports.
Minimum of 4 years college degree Minimum of 2 years hotel/restaurant management preferable Minimum of 3 years in front-of-the-house operations Demonstrated knowledge of service and F&B operations Strong communication skills Food Handler’s Certificate, First Aid and CPR