Bistro Supervisor Job Description
Job Responsibilities
As a Bistro Supervisor, along with current Bistro Attendant responsibilities the additional tasks shall be performed.
Your specific duties in this role will include but not limited to:
- Supervise daily restaurant operations, including food preparation, service flow, and customer interactions
- Lead, train, and motivate staff to deliver outstanding hospitality and maintain high standards of food safety and cleanliness
- Manage shift schedules, assign tasks, and monitor performance to ensure smooth service during busy hours
- Oversee inventory control, including ordering supplies, managing stock levels, and minimizing waste
- Operate POS systems such as Aloha POS and Micros POS for order processing, cash handling, and sales reconciliation
- Ensure compliance with food handling regulations and safety protocols across all kitchen and front-of-house activities
- Assist with food production, cooking, and plating when needed to support team efforts during peak times
- Weekly and Monthly inventory counts
Job Requirements and Skills
Self-motivated with a strong work ethic and a drive to exceed expectations. It is also important that you have excellent communication and interpersonal skills as well as the ability to establish rapport with colleagues.
Specific qualifications for the role include:
- High school diploma or general education degree (GED); or equivalent combination of education and experience
- Exceptional customer service skills
- Current Food Handlers Safety Card
- Proven experience in food preparation, cooking, and managing fast-paced quick service or casual dining restaurants
- Strong knowledge of POS systems including Aloha POS and Micros POS for efficient transaction management
- Demonstrated supervisory experience in restaurant or hospitality management roles with a focus on team development
- Excellent customer service skills with the ability to handle guest concerns professionally and promptly
- Skilled in inventory control, budgeting, food safety practices, and food industry standards
- Leadership qualities with experience in training staff, supervising shifts, and conducting interviews for new team members
- Familiarity with kitchen management, catering operations, bar service (including barista or coffee experience), and banquet or hotel dining environments
