Buckhead Life Restaurants

  www.buckheadrestaurants.com
  www.buckheadrestaurants.com

Buckhead Life Restaurants Jobs & Careers

Hiring? Post a Job

Show:  All Results Last 7 Days
21 days ago

PRIVATE EVENT COORDINATOR FOR STUNNING LOBSTER BAR SEA GRILLE

Buckhead Life Restaurant Group Broward Gardens, FL

The Buckhead Life Restaurant Group provides a culinary opportunity like no other in Atlanta. Many of Atlanta's Top Chef's shaped their careers in one… Buckhead Life Restaurant Group


25 days ago

CITY'S TOP COOK'S POSITIONS LEGENDARY BUCKHEAD LIFE RESTAURANT GROUP

Buckhead Life Restaurant Group Atlanta, GA

The Buckhead Life Restaurant Group provides a culinary opportunity like no other in Atlanta. Many of Atlanta's Top Chef's shaped their careers in one… Buckhead Life Restaurant Group


25 days ago

KYMA IS SEEKING EXECUTIVE SOUS CHEF

Buckhead Life Restaurant Group Atlanta, GA

The Buckhead Life Restaurant Group provides a culinary opportunity like no other in Atlanta. Many of Atlanta's Top Chef's shaped their careers in one… Buckhead Life Restaurant Group


Buckhead Life Restaurants Reviews

5 Reviews
2.6
5 Reviews
Rating Trends

Recommend to a friend
Approve of CEO
(no image)
I. Pano Karatassos
5 Ratings
  1.  

    Veni Vici Vici - Great Staff, Amazing Chefs, Great Clients

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Career Opportunities
    Former Employee - Bartender in Atlanta, GA
    Former Employee - Bartender in Atlanta, GA

    I worked at Buckhead Life Restaurants

    Pros

    *This applies to Veni Vidi Vici --- in BLRG, each restaurant definitely has a personality and culture.
    - VVV is located far enough away from the corporate office that they don't stop by too often
    - VVV is known within the company as the restaurant that DOES NOT get complaints-
    - About 50% of the new hires don't make it through training. Yes, that is a plus. It means that each and every person you work with knows what they're doing. There are very few slackers and very few unknowledgeable employees.

    The focus is correct
    - I've never worked at a restaurant that was so focused on the guest experience. That was all that mattered. Everything else happened before or after the shift and behind the scenes.

    The customers are AWESOME.
    - You don't get people who just try to complain to get something for free.
    - Your regulars are business people, especially lawyers. They can afford the food and are happy to tip for good service.
    - My tip average was over 20%.

    The Chefs are AWESOME
    - They are reasonable - you will get chewed out if you make a mistake, but I've never felt like the chef chewed me out unreasonably. It's fine dining and mistakes are bad, but they understand you are human.
    - The food is excellent and the chefs are knowledgeable and approachable. I never had a question for them that was not answered helpfully and easily. They were always willing to show me how things were made and let me taste raw ingredients to see how they affected the end result. They genuinely want you to know as much about food as possible and are patient with questions. Not just VVV's food --- you are welcome to ask them anything.

    The staff is AWESOME
    - Everybody has everybody else's backs while at work.
    - Cliques just don't happen.
    - I've never worked at another restaurant where you would see management, chefs, bartenders, servers, line cooks, and bus boys all drinking together after the shift. Didn't happen every day, but goes to show how well everyone got along.
    - You do tip out a good amount of your tips, but you tip them out to people without whom you couldn't do you job.

    Good workers are recognized.
    - There are several employees who have been there about since the restaurant opened. The only reason many of them are still bartending or serving is because they have turned down management jobs.
    - Deserving servers are recognized and promoted into management regularly. .

    If I was going to stay in the service industry, I would have never left VVV.

    Cons

    There are several maintenance issues that plague the building.
    - Not all of the AC units work, so in the summer there are (or at least were) several days where the dining room was about 80 degrees
    - Not all the heaters work. I would wear wool socks to work in the winter. It was common to have guests who would not remove their coat throughout the meal
    - I know it sounds like a small gripe, but the light bulbs are near impossible to change. Some are on a 15+ foot ceiling and the ladder is ridiculous. Be expected to help management frequently with this.

    Management fluctuates.
    - This is not as frequent as the other BLRG restaurants, but often enough. When I started I had a great management staff. They left to other BLRG restaurants, and the next staff treated the hourly employees rather poorly. (Shift meetings would often end with management saying that they are looking to fire someone so don't screw up)
    - I hear that the current management staff is great. Corporate did eventually fire the bad staff for various reasons

    Like all restaurants, they don't like spending money
    - We often ran out of glassware and plateware. This means that you had to take time (likely when you were in the weeds) to wash, *cool*, and dry wine glasses for your table.
    - When we finally convinced management to buy us a new vacuum cleaner because the current one was so bad, they bought us one that was identical (by coincidence, it was also the cheapest Wal-Mart had)

    Recommends
    Approves of CEO

Work at Buckhead Life Restaurants? Share Your Experiences

Buckhead Life Restaurants

 
Click to Rate
or