Bistro Lead

Description

Bistro Lead

Department: Hospitality Services – Fern & Feast Bistro                             

Supervisor: Manager of Food & Beverage

Supervises: N/A

FLSA Salary Classification: Non-Exempt 

Revision Date: September 2025

Availability: Ability to work a flexible schedule including nights, weekends and holiday hours. 

Position Summary:

Bistro Staff work in a team environment that is dedicated to providing a culinary avenue for connecting people with plants. The Bistro Lead will provide general oversight of the cafe and staff when there is not a manager on duty. Leading operational efforts responsible for providing friendly guest service and consistent high-quality food items in a timely manner. As a member of the Bistro team you will take orders, operate the point of sale (POS) register, and prepare food items as ordered and according to menu standards with enthusiasm and in keeping with the Garden’s Core Values. 

Essential Functions:

• Communicates Bistro Specials to internal and external customers. Updates displays, menus, reports and forms needed in daily bistro/food and beverage operations.
• Take guest orders, operate the POS, and prepare menu items in a manner that exemplifies expertise for accuracy, quality, and efficiency.
• Responsible for daily opening and closing tasks that include, but are not limited to, restocking the prep line, restaurant, food trailer, and concession locations with condiments, coffee/tea/drinks, supplies, etc. Inspect food preparation and serving areas across all outlets to ensure observance of safe, sanitary food-handling and basic kitchen safety practices and procedures. Maintain Health Department Standards throughout each shift.
• Responsible for training staff and assisting with procedural and recipe improvements.  
• Responsible for cleaning all appliances, storage racks, floors, walls, dish areas, grill, tables, drink areas, trash removal and returning items to proper storage for future use. 
• Assists with inventory and supply management, estimating expected food consumption; requisitions, purchase supplies, and storage rotation. Receives deliveries checking in, storing, and completing the process with internal stakeholders and performs other duties as assigned. 

Requirements

Minimum Qualifications:

High School Diploma or the equivalent required with 2 years of experience in food service. Ability to obtain Serve Safe Certification within first 90 days of employment. 

Success Factors:

• Embrace the Garden’s mission of connecting people with plants and display core values. 
• A coachable, team-oriented mindset with good work habits and a strong desire to develop in-depth knowledge of all food safety and handling and Café procedures. 
• Ability to connect with our guests by displaying an enthusiastic and smiling demeanor, welcoming them to the Garden and Café. Creating a positive guest experience through the high-level of service provided.  
• Self-motivated and organized, with good math and calculation skills. 
• Has the ability to easily move back and forth between different job demands. 

Preferred Qualifications:

Previous supervisory experience is preferred. 21 years of age or older is preferred.  

Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

• Physical Demands: Occasionally requires ability to lift and carry between 10 - 25 lbs. Remains stationary in a standing position continuously. Must be able position self to store and access inventory/pantry items. 
• Work Environment: Work is performed in a combined indoors and outdoors Café (Commercial Kitchen) environment, working at times in all weather conditions during special events.  
• Equipment: General office equipment, tablets, POS (point of sale register), two-way radio, operation of garden shuttle and all kitchen appliances electric and gas.

Job descriptions are guidelines that attempt to characterize essential functions and responsibilities of a job, and are subject to change as needs and programs change. At Huntsville Botanical Garden job descriptions are considered neither inclusive nor exclusive. It is expected that up to 20% of your duties may change annually. 

Employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be