Culinary Team Lead – Bistro and Bar

Role Summary

The Culinary Team Lead is responsible for overseeing the daily operational, financial, service quality, and safety aspects of the Bistro and Bar. The role ensures that service standards are consistently met, food safety and compliance requirements are upheld, sales and stock controls are effectively managed, and team members are supported to perform at a high level in a fast-paced, customer-focused environment.

This position requires strong leadership, organisational skills, and the ability to liaise professionally with internal teams, clients, and airport stakeholders.

Key Responsibilities

• Ensure all bistro and bar services operate in accordance with Company standards and approved procedures.
• Monitor service delivery and address customer feedback or complaints promptly, implementing corrective actions where necessary.
• Ensure compliance with food safety, hygiene, and occupational health and safety standards in line with Company policy and HACCP requirements.
• Manage cash-handling functions, including float control, daily cash balancing, banking of sales, sourcing change, and securing cash appropriately.
• Maintain appropriate stock levels through regular stock counts, inventory control procedures, and oversight of requisitions and consumption.
• Support the achievement of sales targets, food cost control, and profitability objectives.
• Supervise, coach, and support staff to ensure consistent performance and adherence to operational standards.
• Prepare and submit accurate operational, sales, stock, and performance reports within required timelines.
• Maintain operational knowledge of all equipment, ensuring safe use and reporting of maintenance issues.
• Liaise professionally with airport authorities, security personnel, and on-site stakeholders to support smooth daily operations and compliance.
• Communicate operational issues or risks to the Onshore Supervisor in a timely manner.
• Perform required administrative duties related to operations, reporting, and compliance.

Qualifications and Experience

• Minimum five (5) years’ experience in culinary operations, restaurant or canteen supervision, or hospitality management.
• Working knowledge of HACCP and food safety systems.
• Demonstrated ability to lead and manage teams in an operational environment.
• Experience managing cash handling, stock control, and basic financial reporting.
• Strong organisational, communication, and interpersonal skills.
• Ability to work effectively in a fast-paced, customer-focused environment.
• Commitment to service quality, operational standards, and compliance.