Atlantis, Paradise Island – the most popular resort destination in the Bahamas – features the world’s largest open-air marine habitat; Aquaventure water park, including the iconic Mayan Temple’s Leap of Faith slide; 11 unique pools; renowned beaches; 18-hole golf course; the largest casino in the Caribbean; over 21 restaurants, 19 bars & lounges and Aura nightclub. Atlantis also offers a multitude of unique accommodations, including the iconic Royal Towers and the stylish Cove Atlantis.

Job Summary

Coordinates and oversee food service activities in the restaurant 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.
Maintains knowledge of local competition and general industry trends.
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.
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.
Keep medical health certificate current.
Perform other reasonable duties that may be requested from time to time.

Requirements

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 Handlers Certificate, First Aid and CPR