Bistro Manager

Responsibilities and Duties

• Manage the day-to-day operations of the Bistro, Market and Functions.
• Provide orientation and training for all new team members.
• Ensure standard operating procedures are in place and being followed by all team members
• Manage and address all guest and employee concerns.
• Ensure all team members are preparing the food according to recipes, quality standards, and presentation standards.
• Maintains kitchen in acceptable sanitary conditions and ensures all kitchen equipment is clean and sanitized.
• Maintains all food under refrigeration must be properly identified, covered and dates
• Maintain and records the temperature of all refrigerators and freezers.
• Prepare inventory and place orders.
• Manage all aspects of the Bistro such as scheduling, cost, safety and covering any shifts.
• Ensure that Restaurant and Kitchen are clean and sanitize.
• Ensure that Market is properly stocked.
• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure all team members are in uniform and personal appearance are clean and professional.
• Welcome and acknowledge all guests.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Stand, sit, or walk for an extended period of time.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.