Unit Manager Bistrot (CH)

Manage a bistrot unit by driving financial performance, controlling food and labor costs, and continuously optimizing sales and merchandising to meet Autogrill standards. Ensure strict compliance with hygiene, food safety (HACCP), and workplace safety requirements, while overseeing stock, orders, and performance results. Lead and develop the team through training, scheduling, and clear communication, guaranteeing profitability and adherence to labor law and sector collective agreements.