Bistro Supervisor ("Supervisor de Bistro")

Azul Hospitality•Redding, CA

9d•$19 - $21•Onsite

About The Position

The Bistro Supervisor is responsible for maintaining high standards of food and beverage quality, service, and merchandising to maximize profits. This role ensures a positive guest experience by taking ownership of situations and following up on every request. The Supervisor plans and directs the functions of administration and planning of the F&B Outlets to meet daily operational needs, supports the restaurant, and works closely with the Food & Beverage Manager and Executive Chef. Key aspects include effective hiring, training, coaching, and career development, leading the team towards exceptional guest service and staff satisfaction, and maintaining a high-energy, positive attitude with a professional appearance. The role involves monitoring restaurant activities, troubleshooting problems, performing cleaning tasks, consulting with other departments, and participating in ongoing restaurant programs for continuous improvement. The Supervisor is also responsible for implementing effective control of food, beverage, and labor costs, establishing and achieving profit objectives, and evaluating customer acceptance of the restaurant and bar, recommending changes as needed. They will continuously evaluate staff performance, encourage improvement, and plan and administer training and development programs. Oversight of departmental matters related to employment and civil rights laws, ensuring quality of food product and consistency in delivery, and participating in the hiring process are also crucial. The Supervisor will arrange and supervise training for new staff, cross-train staff in all positions, and ensure retraining as needed. They serve as a role model, adhering to policies and procedures, and maintaining high standards of conduct, temperament, punctuality, and work. Maintaining close contact with staff, respecting them as individuals, ensuring good communication, and resolving grievances are important. The Supervisor must also ensure that progressive disciplinary action is presented within two days and that all company policies and benefits are understood.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Considerable knowledge of complex mathematical calculations and computer accounting programs.
Budgetary analysis capabilities required.
Ability to access and accurately input information using a moderately complex computer system.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Most tasks are performed in a team environment with the employee acting as a team leader.
There is minimal direct supervision.
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced in limited space and to reach other departments of the resort on a timely basis.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
High school or equivalent education required.
3-5 years experience in overall Food & Beverage operation as well as management experience.
Culinary, sales and service background required.
California RBS Certification

Nice To Haves

Bachelors degree preferred.

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.
Be 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 managers.
Monitor resort activities and troubleshoot problems.
Operate word processing program in computer.
Perform any general cleaning tasks using standard resort cleaning products to adhere to health standards.
Additional duties as necessary and assigned.