Bistro Manager

5 days ago

Singapore BIKEBOYZSG PRIVATE LIMITED Full time

**Bistro Manager - Roles and Responsibilities**:
**1. Operations Management**:

- Oversee daily front-of-house and back-of-house operations to ensure smooth and efficient service.
- Coordinate kitchen and service staff to maintain high standards in food quality, cleanliness, and customer experience.
- Ensure opening and closing procedures are followed accurately.
- Monitor and maintain ambiance, cleanliness, and comfort of the dining area.

**2. Staff Supervision and Training**:

- Hire, train, and schedule all bistro staff including servers, baristas, and sometimes kitchen staff.
- Provide ongoing coaching, performance evaluations, and disciplinary actions when necessary.
- Lead by example in customer service, hygiene, and work ethic.
- Conduct regular team meetings to align goals and address concerns.

**3. Customer Service and Satisfaction**:

- Ensure guests receive prompt, courteous, and high-quality service at all times.
- Handle customer complaints or concerns professionally and swiftly.
- Build relationships with regular patrons and gather feedback for service improvement.
- Promote a warm, welcoming environment that enhances the guest experience.

**4. Inventory and Supply Management**:

- Track and manage inventory levels for food, beverages, and supplies.
- Place orders with approved vendors and suppliers, ensuring cost-effective purchasing.
- Conduct regular stock checks and reduce waste through proper inventory control.

**5. Financial Management**:

- Monitor and control daily sales, cash handling, and POS system reports.
- Assist with budgeting, forecasting, and setting sales targets.
- Analyze financial performance (e.g., cost of goods sold, labor costs) and recommend improvements.
- Ensure compliance with financial policies and procedures.

**6. Marketing and Promotions**:

- Coordinate local marketing initiatives, seasonal promotions, and special events.
- Manage social media or collaborate with marketing teams to boost foot traffic and brand visibility.
- Develop loyalty programs or customer engagement strategies.

**7. Compliance and Safety**:

- Ensure compliance with health, safety, and food handling regulations.
- Conduct routine inspections of kitchen, storage, and dining areas.
- Maintain all required licenses and certifications (e.g., liquor license, food safety).
- Train staff in emergency procedures and enforce safety standards.

**8. Collaboration with Executive Chef / Kitchen Manager**:

- Work closely with the Executive Chef to align kitchen output with customer expectations and operational goals.
- Review menu performance and suggest updates based on customer feedback and sales trends.
- Help manage kitchen staff scheduling and resource allocation during peak hours.

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