Team Leader

Job Description

Main duties and responsibilities: 

1. 1. • To ensure that the Restaurant is managed efficiently according to the established concept statements.
      • To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
      • To assign responsibilities to subordinates and to check their performance periodically.
      • To be on the floor at all times.
      • To assist in the operations during busy periods.
      • To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the Restaurant is adequately equipped.
      • To assist in conducting monthly inventory checks on all operating equipment and supplies.
      • To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
2. 1. •    To attend Daily Operations Meeting in the absence of the Restaurant Manager or Assistant Restaurant Manager.
      •   To attend all meetings as required by Executive Management.
      •   To ensure that the Restaurant is kept clean and organized, both at the front as well as the back of house.
      •   To liaise and organize with Housekeeping and Stewarding Departments that the established cleaning schedules are strictly adhered to
      •   To conduct daily pre‑shift briefings to employees on preparation, service and menu.
      •  To liaise with the Kitchen and Beverage department on daily operation and quality.
      •   To handle all guest complaints, requests and enquiries on food, beverage and service.
      •   To establish a rapport with guests maintaining good customer relationship.
      •   To ensure that the Restaurant cashiering procedures are strictly adhered to.
      •   To assist in the revision and updating of the Restaurant Departmental Operations Manual on an as needed basis.
      •   To assist in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
      •   To assist in planning and organizing festive food promotions within the Restaurant manager.
      •   To maintain the Daily Log Book.
      •   To assist in planning the Restaurant weekly roster and work schedules to ensure that the Restaurant is adequately staffed to handle the level of business.
      •   To maintain the Restaurant bulletin board.
      •   To submit all guest/employee incident reports.
      •   To report "lost and found" items.
      • To issue repair and maintenance job orders to ensure the proper maintenance of the Restaurant.
      •   To maintain a good rapport and working relationship with employees in the Restaurant and all other departments.
      • To undertake any reasonable tasks as assigned by the Food and Beverage Department.
      • To assist in the training of employees ensuring that they have the necessary skills
      • To perform their duties with the maximum efficiency and in the most productive manner.
      • To conduct and/or contribute to regular departmental Communications Meetings.
      • To attend training and meetings as and when required.
      • To ensure rosters are posted and timesheets submitted on time.
      • Terms and conditions of employment, local legislation, and company/hotel policies and procedures.
      •  To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
      • To conduct employee yearly performance appraisal.
      • To identify and develop young talents within the organization for future potential growth within the group
      • To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment.

Qualifications

• Food & Beverage Operational Standards, Policy & Procedure Adherence.
• Full compliance with HACCP standards and certification
• Diploma or degree in vocational hospitality, 3-4 years experience in 4-5 star Hotel