Bistro Team Lead

Huntsville Botanical Garden•Huntsville, AL

10d•Onsite

About The Position

The Bistro Team Lead guides daily floor operations at the Fern & Feast Bistro inside the Huntsville Botanical Garden. This hands-on leadership position combines guest service, staff supervision, food preparation, and administrative duties, with the goal of providing exceptional hospitality, consistent and timely food service, and a satisfying guest experience while reflecting the Garden’s core values and mission. The role coordinates shift operations, food preparation, station assignments, inventory and ordering, deliveries, cleaning, and opening and closing duties across the Bistro, food trailer, and concession locations. The Team Lead also supports and mentors front-of-house staff, promotes sales and specials, and helps maintain food safety, sanitation, and operational standards. The position works in indoor and outdoor café and concession settings, including during special events and in varying weather conditions. The position is full-time and non-exempt, with a flexible schedule that may include nights, weekends, and holidays. Pay is $15–$18 per hour, plus tip share. Benefits include paid time off, health insurance, a 401(k), Garden membership, discounts, and flexible scheduling.

Requirements

High school diploma or equivalent.
2–3 years of experience in a high-volume restaurant or hospitality environment.
Ability to obtain Serve Safe Certification within the first 90 days of employment.
Strong problem-solving, conflict-resolution, team-management, and communication skills.
Positive attitude, strong work ethic, and professional demeanor under pressure.
Coachable, team-oriented mindset and desire to develop knowledge of food safety, food handling, and Bistro procedures.
Ability to connect with guests through an enthusiastic, welcoming attitude and represent the Garden warmly and professionally.
Self-motivated and organized, with good math and calculation skills.
Ability to move readily between different job demands.
Ability to lift and carry 10–50 pounds occasionally; stand or walk continuously; and frequently bend, climb, balance, reach, stoop, or kneel in small spaces.

Nice To Haves

Prior experience leading or supervising staff.
Age 21 or older.

Responsibilities

Coordinate station assignments and daily food preparation to run smooth, efficient shifts.
Manage inventory and weekly ordering to keep the Bistro stocked and prevent menu items from running out.
Receive, organize, and put away deliveries.
Maintain clean workstations and service spaces; oversee opening and closing duties, including trash removal, restocking, and cleaning the Bistro, food trailer, concession locations, appliances, surfaces, floors, walls, dish areas, tables, and storage areas, including the Carriage House kitchen.
Engage proactively with guests, support high satisfaction, and resolve complaints and special requests promptly.
Train, onboard, and mentor new front-of-house staff.
Lead pre-shift meetings to communicate daily specials, goals, and menu updates.
Follow and maintain health, safety, and food sanitation standards, including FIFO procedures, and preserve a strong food safety record.
Enforce company policies and procedures and behaviors aligned with the Garden’s core values.
Manage internal transfers, register reconciliations, and inventory checks.
Promote daily specials and upselling, support guest-experience initiatives, and motivate the team to meet shift sales targets.
Perform other duties as assigned.