Main Responsibilities:

• Responsible for the cash float, all cash taken, credit card transactions and bistro sales.
• Ensure the smooth day to day running of all bar sales/food operations as determined by law
• Be aware of the sensitive nature of the Hospice and the needs of all visitors and patients
• Prioritising tasks to achieve the smooth running of the Bistro
• Coordinating communication between front of house and back of the house staff
• Keeping detailed records of daily, weekly and monthly costs and revenues
• Maintaining stock control and rotation
• Complying with the existing opening and closing procedures, check lists and temperature check practices
• Preparing and serving hot and cold food
• Responsible for catering for different events in the Bistro/Venue Hire and any other department and supporting the manager in daily tasks
• Answer colleagues queries and secure sufficient stock to supply the Hospice needs (staff room and other department’s needs)
• Working closely with the Hospitality Manager, to support the Bistro area and its place within the business
• Gather guests’ feedback and recommend improvements to our menus
• To undertake precautions to ensure the safety of others as well as oneself. Also ensure implementation of cleaning and housekeeping schedules ensuring that adequate standards of cleanliness and hygiene are maintained throughout the operation complying to statutory regulations, i.e., food hygiene, HACCP, COSHH and health and safety.
• To have an awareness of customer needs ensuring excellent customer service, food presentation and compliance with the food safety policy
• To assist with catering activities on site, developing the business with a focus on service and income generation. 
• To undertake Bistro service delivery and ensure that high standards are maintained in compliance with all policies and procedures
• To provide a high standard of customer service at all times.  
• Supervising volunteers working within the Bistro.
• To maintain a high standard of personal and food hygiene to comply with statutory and food safety requirements. 
• To ensure that high standards of service, a clean, safe and tidy customer and staff environment are maintained at all times