bartender

hall manager

general manager

front of house manager

bar manager

Atlas Restaurant Group

Company has grown a lot in a short time and hasn't bolstered the structure, they're still a young company figuring things out, they have great intentions while also having somewhat unrealistic expectations that are fed by those who are willing to sacrifice a personal life to get ahead, you get vacation time but are made to feel guilty if you use too much of it because they're always 1-2 managers short per property while upper management has no ties to any one property and can do as they please, upper management seems to make demands of ground level management while not actually having to provide any examples on how they should do the thing they're being told they should be doing to get ahead. Atlas will continue to grow and it's a great place to get on board with if you know service industry is your passion, you're awarded some cool opportunities but have to understand the time demands that are required. 

Depite bad press in 2020 (I did work there at that time), Atlas is overall a good company to work for. They only hire management who they trust and are absolutely passionate about food and beverage, which in turn means passionate employees, leading to a great work environment. I worked for four properties and the quality, service, and money at all was really good. The company itself gives a Thanksgiving turkey to each employee every year, hosts a great holiday party, each property (that I know of) gives a family meal every shift, obviously pretty standard industry pay. Health and pet insurance, 401k options. Nothing spectacularly altruistic about the company life but no real qualms really.

Fun place to work, great quality of the menu items. approachable high-end casual restaurant with fairly high prices and variety. Pretty laid back most of the times, managers are mostly nice and supportive on busy days. Not 100% organized, but they are constantly improving. Sidework usually takes 30-60 minutes, which is not that bad. Money is decent, schedule is semi flexible, depends on the mood of the manager sometimes.  They do not hire enough staff to have back up during season, so you can not really trade or give up your shift during season, because everyone is scheduled

  I appreciate the workplace overall, which is great to hear! However, being cut from shifts frequently can be frustrating, especially in the restaurant industry where schedules can be unpredictable.  They may be able to provide insight into the scheduling process and work with you to find a solution that better meets your needs. Additionally, keeping open communication with your team can help ensure that everyone's concerns are heard and addressed.

Loyal guests. Management not on the same page all the time. Everyone tries to satusfy the guests. Growing company with alot of comcepts outside of Houston. The teamwok can be really good at times. They are alwys seeking to improve. I learned to take care of a demanding clientele and better communication. 

Tons of room to grow and move up the ladder. Multiple restaurants in the group so if you move, you can be transferred to different locations. They try their best to up hold and follow up on training and standards. Managers will go through long hours whether you are the opener or closer. Hourly staff will constantly be pushed to preform.

The service is high standard with little room for error. It is highly competitive in so far as there is a lot of money to be made but only the best make the most. It tends to be a very stressful environment. The opportunity to grow is openly available.

From the management to the employees I have never worked around such an impeccable team. Great pay, AMAZING managers, fun work environment, room for growth, and you are truly given all the tools you need to be successful. I would recommend this job to anyone. 

Great company to work for if you are just starting in F&B, lots of ways to professionally develop and advance. Company cares about its people, sometimes its just about finding the right fit at the restaurant itself. 

Long hours, unpaid overtime, most managers see front of house staff as expendable, will fire you over anything they want and there will be plenty of applicants waiting to take your place. Overall just icky work environment.

Top Job Titles	Average Salary
Bartender 9 salaries reported	$30.06 per hour
Hall manager 2 salaries reported	$50,000 per year
General manager 1 salary reported	$65,000 per year
Front of house manager 2 salaries reported	$43,500 per year
Bar manager 2 salaries reported	$46,500 per year

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