Degree in Business Administration;
hospitality management or culinary schooling is a plus
Proven work experience as a Restaurant
Manager, Restaurant General Manager or Hospitality Manager
Management skills and experience in
both front and back of the house.
Proven customer service experience as a
manager and the ability to relate well to hotel guests, co-workers
Familiarity with restaurant software,
Strong leadership, motivational and
Financial management skills
Good physical condition and stamina.
Able to work well as part of a team.
Must be neat, professional and
Must possess good organization/time
Must be dependable and reliable.
Must be able to work in a fast-paced
Able to understand and carry out oral
and written instructions and request clarification when needed.
While performing the duties of this
job, the Bistro Supervisor is regularly required to walk, use
hands to finger, handle, or feel objects, tools, or controls, and
talk or hear.
The Bistro Supervisor frequently is
required to reach with hands and arms. The Bistro Supervisor is
occasionally required to stand, climb or balance, stoop, kneel,
crouch or crawl, push, pull, reach, handle or grip items. May be
required to stand for lengthy periods of time. Must regularly lift
and/or move up to 75 pounds.
Specific vision abilities required by
this job include close vision, distance vision, reasonable color
vision, peripheral vision, depth perception, and the ability to
Coordinate daily Front of the House and
Back of the House Bistro operations
Will coordinate Bistro schedule with
Executive Chef and Event Manager to ensure full coverage during
Responsible for scheduling, hiring,
training, disciplining, and performance management of subordinate
Train and manage front-of-the-house Bistro staff, while motivating
staff to provide excellent customer service.
Appraise staff performance and provide
feedback to improve productivity and morale
Able to uphold and train employees to
follow Marriott standard for Bistro operations. This will include
the updates and changes of Marriotts Seasonal Rollouts.
Respond efficiently and accurately to
customer complaints and delivers superior food and beverage service
while maximizing customer satisfaction
Coordinate with Executive Chef to
estimate food and beverage consumption and purchase supplies as
Oversee food prep when Executive Chef is not present
Will inventory liquor needs and report
order to General Manager
Ensures proper equipment
operation/maintenance along with proper safety and sanitation
practices are followed.
Prepares Bistro meals as needed
Maximizes sales and revenue for food and
beverage operations in the Bistro while maintaining the restaurants
revenue, profitability and quality goals.
Oversee the dining room: check-in with
customers, follow up with all tables in the dining room
Implement Woodbury Corporation policies
Performs other related duties as
Position requires nights and weekends when applicable