Bistro Coordinator

Loretto Management Corporation•Jamesville, NY

1d•$23 - $24

About The Position

The Bistro Coordinator leads the bistro to provide a high level of hospitality, service and satisfaction for residents and guests of the community. Supervises and trains bistro staff to ensure the cleanliness and organization of the bistro, day-to day execution of menus, and also a high quality in appearance, cleanliness, and service from the staff. The Bistro Coordinator will ensure that menu items are accurately and efficiently prepared, portioned, cooked, by use of standardized recipes. Ensures health codes and proper sanitation is followed at all times.

Requirements

High school diploma required.
2-4 years’ experience in food service.
Knowledge of pertinent state/federal health and sanitation regulations.
Competent in food service and delivery (portioning, presentation, temperature, etc.).
Customer service: Ability to interact with customers in a friendly and courteous manner and deliver an enjoyable dining experience that exceeds their expectations. Ability to provide consistent execution and exemplary service. Ability to coach other staff members to do the same.
Attention to detail: Ability to monitor many elements simultaneously and adjust priorities for food standards, presentation, safety, service, and speed as needed. Completes tasks thoroughly.
Management: Ability to be a leader in the back and front of house, keep the team motivated, encourage timely service and resolve conflicts.
Problem solving skills: Ability to respond quickly, calmly and appropriately to employee conflict, irate residents, and other sudden issues or problems.
Communication skills: Accurately and easily communicates standards to staff, gives direction and speaks clearly with customers from diverse backgrounds who may have physical, sensory and cognitive impairments.
Outstanding interpersonal skills.
Proficient in MS Office and able to learn other software programs.

Nice To Haves

Prior supervisory experience preferred.
ServeSafe certification preferred.

Responsibilities

Consistently provides an enjoyable dining experience and ambiance for residents and guests through exceptional service.
Acts as a role model and coaches team members to provide consistent execution & exemplary customer service.
Responsible for maintaining high standards for food, presentation and service.
Receives and resolves complaints concerning food and service using patience, active listening, and positive communication.
Coach and train new staff to ensure consistent service and product
Monitors production and par levels to prevent over or under production
Pays meticulous attention to detail relating to the appearance, neatness, cleanliness, layout, organization and safety of the bistro cooking areas, equipment and fixtures.
Completes daily inspections and weekly audits to ensure all side work is accomplished.
Ensures cleaning and maintenance of equipment and storage areas is completed according to schedule or as needed.
Portions all ingredients according to recipe.
Accurately weighs, measures, bags, dates and labels portions and prepared items to maintain freshness and quality until used.
Checks dates on all ingredients to verify items are within time limitations.
Assembles ingredients and prepares menu items, adhering to standardized recipes and temperatures in order to provide food items with maximum nutrients and taste.
Observes and tastes food to ensure that it meets high quality appearance and palatability standards.
Helps in updating and refining policy and procedure manuals for bistro staff to improve operations and quality of service.
Confirms that all bistro open and closing procedures have been completed each day.
Reports any issues or concerns about residents to nursing staff or food service management.
Actively supports and participates in Quality Assurance Performance Improvement (QAPI) activities.
Assists with special events, celebrations and projects.
Performs other appropriate assignments and projects as required by Dining management.
Works every other weekend, holidays and special events as assigned.
Coordinates the work of an assigned group of employees.
Communicates work instructions, distributes and monitors work.
Acts as the primary contact for routine issues in their area of responsibility; may be a “working supervisor”, who performs same work as subordinate staff.
The role focus is tactical and execution oriented.
May complete and approve schedules in a timely and efficient manner.
Ensures the most efficient utilization of assigned personnel to ensure an optimal workflow.
Provides technical training and assistance on new equipment or procedures.
Assists in ensuring employees are provided with appropriate resources.
May provide input to employee performance and alert manager to employee performance issues.
Promotes and role models a culture of service excellence and customer service within their functional area.
Creates, promotes and maintains collaborative relationships and partnerships with peers and staff throughout the organization using active listening, unbiased and nonjudgmental language, and open communication style.
Uses effective communication and critical thinking skills during conflict resolution, problem solving, decision-making, coaching and other complex dialogues.