L’Atelier de Joël Robuchon New York & Miami are the latest incarnation of Chef Joël Robuchon’s groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003, followed by Tokyo the same year. The restaurant’s signature counter seating faces directly into the open kitchen, allowing for a dynamic interaction between chef and diner, and view into the creative process.   The legendary Chef Joël Robuchon was a visionary and trailblazer who transformed the way French cuisine was prepared and presented. Before his passing, he held 31 Michelin stars—more than any chef in history—and ran 29 restaurants spanning 11 countries, in cities including Hong Kong, Las Vegas, London, and Monaco, among others. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff.  We offer competitive benefits and career opportunities at L’Atelier de Joël Robuchon Miami as well as within the Bastion Collection.

Bastion Collection has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 10 Michelin stars since our humble start in this industry. L'Atelier de Joël Robuchon remains the only restaurant in Florida to receive two Michelin stars for the past three years.

 The Restaurant Manager assists the General Manager in organizing the activities of the restaurant to maintain the highest company standards of food & beverage quality and service. This individual will focus most of their time on the dining room operations to overview the service staff and ensure that the guests receive the best quality of service per company standards. Working under the General Manager and Assistant General Manager, this role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation. The restaurant manager serves as a liaison between the culinary staff and dining room staff during service periods.  

Responsibilities:

• Responsible for designing an experience and environment to create lasting guest relationships. 
• Graciously greet guests upon their arrival. Act as their main contact throughout the guests’ experience and offer a fond farewell upon departure. 
• Embodies the standards of all the Bastion Restaurant Brands by displaying professionalism in all forms of communication. 
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. 
• As part of the management team work collaboratively to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. 
• Manage and develop direct reports towards individual growth and quality standards of excellence. 
• Communicate daily with the culinary team, providing current information on flow of service, large parties, and special guests. 
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with the restaurant’s accounting policies and procedures. 
• Fill in where needed to ensure guest experience is never compromised as a result of operational challenges. 
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance schedule in an organized and timely manner. 
• Ensure that all service products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team. 
• Know, follow and implement all policies and procedures regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards and procedures under supervision of General Manager 
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health and safety requirements of the restaurant, employees and guests. 
• Interact with guest frequently to ensure satisfaction of their dining experience, and to build relationships to develop return clientele. 
• Responsible for comprehensive knowledge of food and beverage menus, including ingredients and preparation, and can accurately describe dishes to guest. 
• Resolve guest complaints and report to General Manager and Executive Chef. Log all guest data appropriately. 
• Assist with inventory control and labor management to operate the restaurant efficiently and cost effectively. 
• Maintain reservation system, updating guest notes and feedback where necessary. 
• Prepare and deliver daily pre-service meeting.     

Qualifications:

• Minimum 5 years’ service experience working in restaurant or establishment of similar caliber/capacity.  
• Minimum 2 years’ management experience in fine dining restaurant or establishment of similar caliber. 
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure) 
• Associate Degree in Hospitality Management or equivalent Certification preferred. 
• Excellent verbal and written communication skills. 
• Ability to read, speak and interpret documents in clear English. 
• Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary analysis capabilities, and working knowledge of reservation management systems 
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis. 
• Must be able to multi-task and manage in high volume, and high stress environments. 
• Must have manual dexterity to use and operate all necessary equipment. 
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours). 
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)  

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC

L’Atelier de Joël Robuchon New York & Miami are the latest incarnation of Chef Joël Robuchon’s groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003, followed by Tokyo the same year. The restaurant’s signature counter seating faces directly into the open kitchen, allowing for a dynamic interaction between chef and diner, and view into the creative process.   The legendary Chef Joël Robuchon was a visionary and trailblazer who transformed the way French cuisine was prepared and presented. Before his passing, he held 31 Michelin stars—more than any chef in history—and ran 29 restaurants spanning 11 countries, in cities including Hong Kong, Las Vegas, London, and Monaco, among others. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff.  We offer competitive benefits and career opportunities at L’Atelier de Joël Robuchon Miami as well as within the Bastion Collection.

Bastion Collection has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 10 Michelin stars since our humble start in this industry. L'Atelier de Joël Robuchon remains the only restaurant in Florida to receive two Michelin stars for the past three years.

 The Restaurant Manager assists the General Manager in organizing the activities of the restaurant to maintain the highest company standards of food & beverage quality and service. This individual will focus most of their time on the dining room operations to overview the service staff and ensure that the guests receive the best quality of service per company standards. Working under the General Manager and Assistant General Manager, this role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation. The restaurant manager serves as a liaison between the culinary staff and dining room staff during service periods.  

Responsibilities:

• Responsible for designing an experience and environment to create lasting guest relationships. 
• Graciously greet guests upon their arrival. Act as their main contact throughout the guests’ experience and offer a fond farewell upon departure. 
• Embodies the standards of all the Bastion Restaurant Brands by displaying professionalism in all forms of communication. 
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. 
• As part of the management team work collaboratively to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. 
• Manage and develop direct reports towards individual growth and quality standards of excellence. 
• Communicate daily with the culinary team, providing current information on flow of service, large parties, and special guests. 
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with the restaurant’s accounting policies and procedures. 
• Fill in where needed to ensure guest experience is never compromised as a result of operational challenges. 
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance schedule in an organized and timely manner. 
• Ensure that all service products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team. 
• Know, follow and implement all policies and procedures regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards and procedures under supervision of General Manager 
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health and safety requirements of the restaurant, employees and guests. 
• Interact with guest frequently to ensure satisfaction of their dining experience, and to build relationships to develop return clientele. 
• Responsible for comprehensive knowledge of food and beverage menus, including ingredients and preparation, and can accurately describe dishes to guest. 
• Resolve guest complaints and report to General Manager and Executive Chef. Log all guest data appropriately. 
• Assist with inventory control and labor management to operate the restaurant efficiently and cost effectively. 
• Maintain reservation system, updating guest notes and feedback where necessary. 
• Prepare and deliver daily pre-service meeting.     

Qualifications:

• Minimum 5 years’ service experience working in restaurant or establishment of similar caliber/capacity.  
• Minimum 2 years’ management experience in fine dining restaurant or establishment of similar caliber. 
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure) 
• Associate Degree in Hospitality Management or equivalent Certification preferred. 
• Excellent verbal and written communication skills. 
• Ability to read, speak and interpret documents in clear English. 
• Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary analysis capabilities, and working knowledge of reservation management systems 
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis. 
• Must be able to multi-task and manage in high volume, and high stress environments. 
• Must have manual dexterity to use and operate all necessary equipment. 
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours). 
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)  

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC