Bistro FOH Supervisor

SUMMARY:         

To assist the food and beverage operation by ensuring members and their guests receive the highest level of service while dining poolside; maintain close ties with the kitchen for a seamless dining experience. Ensures the ambiance, service experience and décor maintain the highest standards of excellence while direct or indirectly supporting the food and beverage operation. 

RESPONSIBILITIES:

• Support distribution and implementation of weekly schedule of bistro Front of House (FOH) staff.
• Perform a detailed walk-through of the bistro, terrace, and deck to ensure all are properly cleaned, organized, and set for service.
• Ensure umbrellas and bases are clean, in working order, and properly placed prior to opening.
• Support the opening, closing, and running side-work for the bistro operation.
• Run daily pre-shift meetings to go over specific needs of the day, special menu items, special beverage items, and service plan
  • During the pre-shift, ensure all staff is properly groomed and in proper uniform
• From time to time conduct a post shift meeting to discuss shift successes and opportunities for improvement
• Ensure the bar, expo line, service station, P.O.S. satellite stations, ice cream freezers, coolers, and soda machines are in proper working order
  • Report issues to maintenance immediately.
• Ensure menus are accurate and presentable
• Ensure music levels are at an appropriate level
• Manage labor accordingly during times of stagnancy.
  • Assign needed tasks or send staff home
• During the shift, maintain floor presence at all times
  • Actively patrol the service areas and get to know the members and their families. Lead by example.
• During the shift, manage the team accordingly. Look for areas of attention or where to direct assistance. 
• Manage the P.O.S. tickets to ensure proper billing.
• Other duties as assigned by management.

QUALIFICATIONS:

• College degree in related field or equivalent experience of at least five years preferred
• 2– 4 years as Banquet Lead, Captain or Restaurant Server/Supervisor required
• 3 years of fine dining service in restaurant, Club or hotel/resort required
• Must be 21 years of age or older
• Minimum of 1-2 years of customer service experience preferred
• Prior experience as a server is preferred
• Outgoing, friendly, service-oriented personality
• Time management and organizational skills; ability to multitask in fast paced environment
• Must be able to effectively interact with staff, members and guests
• Sense of urgency, ability to work with focus independently and strong work ethic
• Flexible work schedule – weekends, evenings, holidays
• Predictable and reliable attendance is required.

PHYSICAL & ENVIRONMENTAL DEMANDS:

• Ability to be on feet for up to 95% of the prescribed shift
• Ability to lift 40 pounds, able to stand, bend, stoop, twist and turn for prolonged periods of time.
• The position will require working inside and outside various times of the year and may require prolonged exposure to sunlight

Salary : $20 - $28