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