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Restaurant Manager/Chef

Location:City of Freeport, Bahamas, Caribbean
Job Type:Permanent
Posted:26th Apr 2010
Closing Date:24th May 2010
Posted By:Penthouse Group Bahamas
Details:
Restaurant Manager/Chef

Pier One restuarant has been known for over 20 years as being not only a place where the sharks are feed in an open harbour, but also a place for great seafood and steaks. This is the third time it has been rebuilt, first following a movement to expand the harbour and in 2004 the famous restaurant was destroyed by the hurricanes. The former manager who put these restaurants on the map, so to speak, passed away in 2006 but not before planning the third one. After a year of debating if actually build this structure without Uwe, the owner decided to press on an continue the legacy, hence the new Pier One was built and completed on Feburary 13, 2009 and opened to a packed house without any advertising.
Now the Pier One needs a manager who will take this restaurant and care for it as his/her own.
Candidate will be totally responsible for newly opened landmark Pier One restaurant.
The ideal candidate must be a strong and focused floor-presence individual, capable of leading and supporting the staff. We expect our managers to be very hands on, actively backing up staff in their work while keeping and eye on the big picture.
You must be able to speak with passion about food and wine.
Hold yourself and others accountable for exceeding guest expectations.
Take pride in a professional appearance, language and behavior. Must be detailed orientated especially in the area of food presentation.
Must be clean, organized and able to inspire kitchen personnel to fully use their gifts, talents and TEAM work to better serve our guest.
Must maintain an excellent quality controlled environment and implement structure with systems and strategies while managing a budget for profitability.
Duties will include:
Accepting total ownership and responsibility for the growth of the restaurant. You will be given the opportunity to mold this restaurant into your idea of a top service restaurant.
Control of food and labor cost; minimize waste; ensure highest quality.
Maintain safe, clean and healthy work environment by establishing, following, and enforcing standards and procedures.
Train kitchen TEAM to expand their skills; developing career ladder growth opportunities to reduce turnover
 
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