Manager bistrot
Forest,
Belgium
With over 1.6 million visitors welcomed since its opening in March 2014, the Bastogne War Museum has become a major cultural and tourist site in Belgium and at the European level. It is a true living place that offers a shop, themed bistro (Le Bistrot de la Paix), terrace, as well as numerous activities and events.
In July 2022, an extension of 2500 m² including a new visitor experience, event rooms, classrooms, storage, offices, and a new reception area was inaugurated. In February 2024, a new memorial site opened its doors within the former military barracks of Bastogne, the Bastogne War Rooms.
Le Bistrot de la Paix is the dining area of the Bastogne War Museum. It is located in the main building, next to the shop. The room has a capacity of 140 people plus two outdoor terraces. The latter offer visitors a beautiful view of the Mardasson Memorial. The bistro includes a bar, a kitchen, and storage. It is a "self-service" format. With a few exceptions (private events, evening openings, etc.) the opening hours are the same as those of the Bastogne War Museum. Passing through the cafeteria is an integral part of the visit experience. The connection with the rest of the site is therefore very important.
The place
Job description
You are in charge of the management of the Bistro de la Paix practically from A to Z. You ensure the smooth operation of the bistro in collaboration with the various services of the museum (reception, reservations, accounting, etc.). You organize the structure as best as possible and take charge of the staff management. You are also systematically alongside them to perform a whole series of daily tasks (bar service, kitchen preparation, room cleaning, etc.).
General Mission
As Bistro Manager, you are the guarantor of excellence in operations, profitability, and customer experience within our point of sale. A true relay of the Management, you coordinate and supervise the teams (dining room, bar, kitchen) while ensuring impeccable service in the dynamic and cultural spirit of the museum.
Management and team development
As Team Manager, you are the driving force behind the cohesion, engagement, and performance of your collaborators. A true close leader, you motivate, support, and help grow the teams by fostering a positive, responsible, and collaborative work environment. In close connection with Management, you participate in the recruitment and integration of new collaborators, contribute to the organization of schedules in compliance with labor laws, and ensure the daily smooth operation of the team. As the guarantor of service quality, you ensure rigorous monitoring of punctuality, presentation, and performance of each individual, while anticipating and managing any potential tensions to maintain a calm and professional work atmosphere.
Operational management and service
As a Bistro Manager, you are responsible for the daily smooth operation of the establishment and the coordination of operations. You ensure the opening and closing of the bistro, maintain smooth communication between the dining area, the kitchen, and the various services of the Museum, and actively participate in service to guarantee a quality customer experience, even during peak times. Thanks to your organizational skills, you adapt resources and priorities according to events and the museum's requirements. Finally, you ensure strict compliance with hygiene, safety, and internal procedures to provide a safe and compliant work environment.
Customer relations and quality of service
As a Bistro Manager, you are the ambassador of the customer experience and ensure a professional, warm, and personalized welcome for each visitor. You develop a trusting relationship with loyal customers and maintain privileged exchanges with group leaders to ensure a service tailored to their needs. Attentive to everyone's expectations, you inform and advise customers, particularly regarding allergens, and handle comments or complaints with responsiveness, diplomacy, and professionalism, with the aim of turning each experience into a positive memory.
Commercial, financial management, and relationship with management
As a Bistro Manager, you drive the economic performance of the establishment by monitoring key indicators such as revenue, average ticket, and attendance, while supervising cash operations. You ensure cost optimization by controlling payroll, consumption, purchases, inventory, and stock to limit losses and guarantee the bistro's profitability. Proactively, you develop commercial actions and activities related to the museum's programming to energize the business. Finally, you ensure smooth, reliable, and discreet communication with Management, guaranteeing transparent tracking of operations and results.
Experience and technical skills
- Experience and knowledge of the horeca sector.
- Managerial skills (organization, rigor, proactivity, strategic vision, creativity, communication, etc.). Qualify the client's needs
- Be able to manage a team.
- Solid understanding of costs, margins, and management indicators.
- Good command of French, Dutch, and English (being able to inform the visitor in their language).
- Have sufficient knowledge of computer tools necessary for basic management.
- In-depth knowledge of hygiene, safety, and allergen standards.
Personal qualities and posture (Soft Skills)
- Honesty, discretion, and a strong sense of responsibility.
- Natural leadership (caring but demanding), strong liking for teamwork and a sense of service.
- Ability to make quick and effective decisions during peak times.
- Impeccable presentation, operational rigor, and attention to detail.
- Excellent communication skills.
- Being welcoming and having a sense of business.
- Being flexible, adaptable, and willing to work during weekends, holidays, school vacations, and some night shifts (work one weekend out of two).
Working conditions
Full-time employee contract of indefinite duration (after a successful probation period) starting in September 2026.
Basic schedule : 9 AM - 6 PM, with a day off every other weekend.
