Bistro Supervisor- Element- Bend

Bistro Supervisor

Associates are paid weekly!

Summary

Effectively supervise Bistro front and back of house operations. Ensure all Bistro staff are properly trained in food handling, guest service, cleanliness, safety, and Bistro operational procedures.

Essential Functions

• Assist Bistro Manager with the selection, training, supervision, and discipline of Bistro staff.
• Apply the company handbook and employment and labor laws in a fair and equitable manner.
• Model appropriate interactions with all hotel guests, associates, and vendors.
• Exemplify and enforce brand and property standards.
• Ensure meeting room and catered functions are properly managed.
• Assist with inventory, ordering and receiving Bistro supplies.
• Assist in maintaining Bistro recordkeeping and documentation.
• Investigate and resolve food quality and service complaints.
• Ensure all food is prepared and served to brand specifications and maintain compliance with local, state, and federal laws and regulations.
• Maintain cleanliness, safety and public appeal of Bistro, Lobby and Market.
• Ensure labor costs are in alignment with forecast and projected daily sales.
• Report any unsafe conditions immediately.
• Perform any other duties as assigned by supervisor to include cross training.
• Regular and reliable attendance and punctuality are essential functions of this position.
• Treating others with respect and behaving in a manner that is positive, productive and encourages teamwork at all times is an essential function of this job.

Physical Description

• Lift and carry food trays, beverage containers, glass racks, average weight of 20lbs frequently, maximum weight frequently 50lbs.
• Standing/walking up to two miles per day on cement, tile, asphalt, and carpet.
• Reaching/overhead extension to pull items down.
• Pushing and pulling handcarts, moving tables and chairs average weight frequently 50lbs, maximum weight 150lbs.
• Repetitive motions of bending, kneeling, stooping, and twisting.

Working Conditions

• Working with and exposed to fumes, chemicals, vibrations, humidity, cold, heat, dust, and noise.
• Working with and around all types of kitchen equipment (e.g., oven, slicer, steamer, stock pots, fryer, stove tops, heat lamp, toaster).
• Must adhere to all safety standards and procedures, hearing, eye, hand protection for equipment operation.

Success Factors

• Effectively manage time (e.g., planning, prioritizing, delegating).
• Maintain and exceed hotel brand standards in food & beverage product and quality.
• Model all brand Steps of Service consistently.
• Follow all safety procedures.
• Maintain labor costs; revenues to meet or exceed budget.
• Follow all appropriate policies and procedures while constantly striving to improve all standards of operations.
• Ensure prompt and courteous service to guests to ensure all guest experiences are of the highest quality.
• Meet or exceed productivity standards.

Qualifications

• Must possess or be able to obtain Food Handler's Card and OLCC alcohol server's permit.
• Read, write, and speak English fluently.
• Prefer previous experience in hosting and waiting tables as well as cash handling and knowledge of computers and cash registers.
• Cooking experience preferred.
• Excellent customer service skills.
• Effective communication both verbal and written with customers, management, and outside vendors.
• Must pass criminal background check.

Meret Hotel Management