1. Oversee Daily Operations: Manage and supervise the day-to-day operations of the bistro cafe, ensuring smooth functioning and efficient workflow. Coordinate with different departments, including kitchen, front-of-house, and administration.
2. Staff Management: Recruit, hire, train, and schedule staff members, including servers, chefs, and support staff. Provide ongoing guidance, coaching, and performance evaluations to maintain a high level of service quality.
3. Customer Service Excellence: Ensure exceptional customer service by setting and maintaining high service standards. Handle customer inquiries, complaints, and feedback promptly and professionally. Implement strategies to enhance the overall customer experience and satisfaction.
4. Financial Management: Monitor and control operational costs, including inventory, labor, and overhead expenses, to maximize profitability.
5. Menu Planning and Ordering: Collaborate with the culinary team to develop and update the menu, considering customer preferences, market trends, and cost-effectiveness. Manage inventory levels, track ingredient costs, and place orders with suppliers.
6. Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety. Implement and enforce standard operating procedures to maintain cleanliness, hygiene, and a safe working environment.
7. Business Development and Marketing: Collaborate with the marketing team to develop and implement strategies to attract and retain customers. Identify opportunities for business growth. Monitor market trends and competitors to stay ahead in the industry.