Bistro Supervisor

Summary of Position

The Restaurant General Manager RGM position is responsible for directing and organizing the restaurant staff of to ensure first class service, food & beverage offerings and maximize profits and guest satisfaction. The RGM will need to be service focused on delivering the best product and service to a wide range of clientele visiting. The RGM must have a keen eye to details to maximize profitability, quality, and service experience and will oversee restaurant staff to ensure everyone on their team is focused on the same.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Along with complying with all laws, company policy, brand standards, the following are the Essential Functions of this position:

• This position is empowered to guarantee total guest satisfaction assisting all guest sincerely and courteously. Going the extra mile to ensure total guest satisfaction
• Displays hospitality, professionalism, and projects a favorable image of the company and property to the public at all times.
• Takes pride in representing the company and property professionally with our guests, associates, and vendors.
• Ensures that all transactions with our guests, associates, and vendors are handled in a legal and ethical manner.
• Complies with company, department & brand standards
• Completes training as required by company, property and brand.
• Maintains a clean and neat appearance at all times. A complete uniform (or business attire for non-uniformed associates) must be worn at all times in public areas, including a name tag.
• Ensure all staff are trained in Life Safety and Fire Safety procedures.
• Develop, promote, and execute all actions required to achieve revenue goals and cost efficiencies for the hotel.
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Assign and direct kitchen associates to maximize productivity and minimize waste.
• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established Ridges Way standards.
• Inspect daily use records so as to make sure that estimates are filled in correctly and associates are following these estimates.
• Pull all food needed for daily production from the walk-in box and utilize all leftovers.
• Lead all associates meetings focusing on service and, cost controls along with new promotional menu items.
• Lead Daily line up with staff including promotions, 86 items and updates.
• Lead Weekly leadership meetings focusing on cost control, promotional items and staffing issues.
• Promote and maintain effective communication in the F&B department within the hotel.
• Maintain and supervise good “housekeeping” practices in all areas in the restaurant and kitchen. Turn in the daily cleaning checklist and strictly enforce the “clean as you go” policy.
• Encourage and develop up-selling strategies to achieve financial success.
• Implement incentive programs to support the goals of the department.
• Practice safe work habits, wear protective safety equipment, and follow ServSafe standards.
• Perform any and all other duties as requested by management.
• Have a thorough knowledge of emergency procedures.
• Be continuously updated on all brand F&B initiatives.
• Practice effective communication with the sales department in order to keep track of groups bookings in the dining room and/or Topgolf Swing Suite
• Supervisor to ensure that all promotions and collateral updates (including social media and website information and menu updates) are done in a timely matter
• Complete monthly inventory & report outs (food, beverage, market) to be submitted to the accounting department.
• Assist the Food and Beverage Director with special events (ex. Mother’s Day, Easter, Thanksgiving, New Years, Holiday Events, etc.) property wide.
• Any other duties that are required at the direction of the supervisor.

Supervisory Responsibility

• Food & Beverage team, Kitchen Manager, Front of House Staff, Back of House Staff

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require occasional lifting of products weighing up to 50 pounds.

Qualifications and/or Experience

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable persons with disabilities to perform the essential functions of this position.

• High School Diploma or equivalent required.
• University degree preferred.
• Minimum of 5 years of proven sales experience as a restaurant General Manager or property leadership as directed

Competencies

• Leadership & Supervision: Ability to oversee a large, diverse team including chefs, servers, bartenders, and other staff. Inspire team members to deliver high-quality service and maintain morale. Handle disputes or staff-related issues diplomatically. Regularly coach and develop team members to enhance skills and service standards.
• Business & Financial Acumen: Monitor spending, food costs, labor, and manage the overall financial health of the department. Ensure effective management of stock levels, reducing waste, and maximizing efficiency. Manage staff schedules to meet service demands without overstaffing. Understand and interpret Profit & Loss statements to track revenue and expenses. Create strategies for increasing sales and profitability, such as promotions, menu innovations, or special events.
• Guest Relations: Understand and anticipate guest needs, ensuring excellent service and satisfaction. Resolve customer complaints promptly and effectively to retain customer loyalty. Ensure food and beverages meet or exceed quality and safety standards.
• Safety & Compliance: Knowledgeable of food safety regulations, health codes, and labor laws. Ensure the kitchen and dining areas comply with hygiene and safety standards. Manage compliance with alcohol service laws and ensure responsible service practices.
• Systems: Proficiency in using restaurant management software for reservations, inventory, and point of sale (POS) systems. Ability to use technology and data to track customer preferences, sales trends, and operational efficiency.

Benefits

• 401(k)
• Dental Insurance
• Disability Insurance
• Paid Time off
• Life Insurance
• Vision Insurance
• Employee Discount

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Nothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.