Emily, General Manager of Plymouth
"I went to university to become a teacher…I realised that teaching wasn't for me and hospitality is what I really enjoy doing. I wanted to work for a Bistrot Pierre because they take pride in what they do, they care about every staff individually - their main focus is to get to know their team.
My role as general manager varies from staff recruitment to making sure that customers are happy and they want to come back again. I look for people who are enthusiastic and unique, who really have a passion for food and they want to get stuck in.
Also there's lots of chances to progress; I’ve taken on every training course that they've offered me so things such as management Tricolore I've got my personal license I've done all my wine courses I've also done complaints handling course and my food safety level two and three...
It's challenging but at the end of the shift it's so rewarding."
I cannot fault anything about the experience – this was our first time at one of your restaurants and the service, efficiency, food quality and value were all excellent.Keith Royle, Online Feedback