What are the responsibilities and job description for the Bistro and Events Manager position at The Royal Standard?
Summary
The Crown Bistro is a restaurant and event venue located within The Royal Standard retail store. The Bistro & Events Manager will oversee all front of house operations including customer experience, private events and class coordination, employee management and scheduling, maintenance, and work with the Executive Chef on back of house operations. This is a full-time position requiring over 40 hours per week, collaborating with a team to develop and implement various aspects, including enhancing the customer experience, curating menus and food offerings, product packaging, executing marketing strategies, and planning facility layouts. Mondays are the standard day off. Typical work week is Tuesday-Sunday with one day off depending on event schedule.
Essential Functions
The Crown Bistro is a restaurant and event venue located within The Royal Standard retail store. The Bistro & Events Manager will oversee all front of house operations including customer experience, private events and class coordination, employee management and scheduling, maintenance, and work with the Executive Chef on back of house operations. This is a full-time position requiring over 40 hours per week, collaborating with a team to develop and implement various aspects, including enhancing the customer experience, curating menus and food offerings, product packaging, executing marketing strategies, and planning facility layouts. Mondays are the standard day off. Typical work week is Tuesday-Sunday with one day off depending on event schedule.
Essential Functions
- Serve as the TRS representative for all events held at The Crown Bistro, acting as the main point of contact for customer inquiries and instructor coordination for classes.
- Manage large-scale events at The Crown Bistro, including event rentals, floral arrangements, photography, catering, musical entertainment, decorations, and more.
- Create weekly schedule that stays within payroll budgets and optimizes staff to produce successful and efficient daily lunch service and provide events
- Recruit, interview and training culinary staff. Provide regular feedback and facilitate annual performance evaluations
- Lead daily operations of both front-of-house and kitchen areas, prioritizing exceptional customer service and maintaining high-quality standards and control.
- Collaborate with the Executive Chef to curate food and beverage selections that align with the preferences of the current target customer demographics.
- Collaborate with marketing team on ideas and plan out upcoming e-blast and social media posts to help drive foot traffic within the Bistro.
- Proactively identify and address customer needs and concerns, utilizing surveys to gain insights and ensure client satisfaction.
- Oversee the culinary market section at all stores, managing product offerings and merchant partnerships to ensure a diverse and profitable selection.
- Supervise the creation, testing, and implementation of recipes for products featured in the culinary market, catering menus, and restaurant offerings across all locations.
- Organize and execute a minimum of two monthly classes or events at both Baton Rouge locations, examples include activities like cookie decorating and king cake-making classes.
- Recruit and oversee key personnel for the culinary operations team.
- Collaborate with store managers to implement and maintain the culinary market, restaurant spaces, and event coordination.
- Set and achieve sales targets, crafting effective strategies to drive performance in The Bistro.
- Establish production goals for culinary market items, maintaining optimal inventory levels to meet sales targets.
- Achieve monthly sales objectives and maintain profitability.
- Participate in food preparation, cooking, and packaging as needed, especially during periods when other staff is unavailable.
- Work with local government authorities to secure necessary permits and licenses.
- Ensure full compliance with all health and safety regulations and protocols.
- Develop and execute the visual and operational concepts for future restaurants and private event spaces.
- Provide recommendations for equipment and store layout enhancements, overseeing equipment maintenance.
- Manage the procurement of essential food, beverage, supply, and packaging items.
- Maintain accurate inventory records for all culinary products.
- Coordinate the delivery of culinary market items to other locations, such as retail stores or markets.