To ensure the Bistro operates in an efficient and professional manner whilst ensuring the highest standard of service and guest satisfaction. Lead the delivery of service and act as coordinator between the Front of House team, Kitchen and Bar.
Key responsibilities
- Implementation and monitoring of all SOP requirements for running the Bistro
- Conduct pre shift briefing prior to AM & PM Service
- Induct and train floor staff in consultation with Bistro Manager
- Supervise, develop, and continuous up skill all Bistro staff
- Manage effective rostering of Bistro staff
- Maintain high levels of staff morale and quickly address any service-related problems
- Develop, promote and foster a high performing team culture
- Ensure Bistro FOH, BOH and storage areas are kept in a clean, organized, and hygienic state
- Prepare for and accurately complete a monthly stock take on the first day of each month
- Be responsible for the balancing of cash registers/tills at the start and finish of each shift
About you
- Ensure high level of personal hygiene and uniform standard in accordance with Mandala Employee Handbook and Bistro guidelines
- Ensure all staff comply with RSA requirements and regulations