Bistro Supervisor ("Supervisor de Bistro

POSITION PURPOSETo maintain high standards of food & beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience, taking ownership of situations and following up on every request.

ESSENTIAL RESPONSIBILITIES Plan and direct the functions of administration and planning of the F&B Outlets to meet the daily needs of operation.

Supports and supervises the restaurant while working closely with the Food & Beverage Manager and the Executive Chef Ensure attendance at all mandatory meetings

Ensure effective hiring, training, coaching, and career development.

Lead and coach the team towards achieving exceptional guest service and staff satisfaction results.

Full understanding of staff engagement with guests.

Responsible for maintaining high energy, positive attitude, and professional appearance.

Monitor restaurant activities and troubleshoot problems.

Perform any general cleaning tasks using standard resort cleaning products to adhere to health standards.

Consult with the Director of Sales and Group Manager on a weekly basis as well as with other departments as necessary.

Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking and long-range planning.

Implement effective control of food, beverage and labor costs among departments.

Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. Plan and administer a training and development program within the department, which will provide well-trained Staff Members at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.

Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

Responsible for the selection, training and development of the staff members within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.

Give direction and be responsible for the implementation of plans. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

Participate in the hiring process of new staff members. Assist with the preparation of Staff Member Transaction Forms, performance appraisals, and any Staff Service forms as appropriate.

Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.

Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.

Maintain close contact with staff members, respecting them as individuals and ensuring good communications leading to high morale in the department. Discuss grievances, suggestions, and complaints with staff. Attempt to resolve problems and recommend appropriate solutions and actions to the Food & Beverage Manager and Executive Chef Ensure that all progressive disciplinary action is presented within two days from the point of infractions.

The disciplinary action forms shall be completed, as needed with violations defined, requirements for corrective action, and consequences for  familiar with all company policies and benefits.

Thorough knowledge of food products, standard recipes and proper preparation.

Ability to distinguish product quality, taste, texture and presentation and observe preparation.

Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental…