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.