Production Team Leader

Roles and responsibilities

• Ensure our guests are always in focus and strive to make them smile. Meet and serve our guests showing empathy and care. Willing to listen and support them with an attitude based on the IKEA values.
• Lead by example and be a good ambassador for the IKEA store in all contact with our guests, giving them a good reason to return again and again.
• Always look at our store through the eyes of our customers. Have a daily dialogue with our guests to get continuous feedback about their experiences and learn more about their needs and wants, then act based on their input.
• Empower and encourage the team to take immediate action to meet the needs of guests and provide input on how to continuously improve our meetings with them.
• Ensure our guests have a great shopping experience always throughout the day, handle customers’ complaints proactively, and provide reasonable resolution in a timely manner.

Commercial

• Secure local adaptation of the global and country directions and ambitions to deliver to the total business agenda and a more People and Planet Positive IKEA.
• Ensure that alignment, budget, and resources are in place to move the sustainability agenda within the market.
• Enable and follow up on sustainability performance and progress based on the country business plans, Group tools, and methods.
• Be well updated on current and upcoming IFB trends in the market and conduct periodic competition surveys in the market.
• Ensure that the range and menu are aligned as per the directions from RSO.
• Be well aware of the relevant KPIs and work towards achieving the same.
• Work with and analyze reports like stock reports and monthly KPIs, suggest actions to improve positively.
• Be responsible for monthly stock takes and maintain stock par levels in all Food & Beverages units, as well as purchasing, reordering, and stock rotation (FIFO).
• Create action plans for discrepancies in stock to avoid them by conducting recipe spot checks, weekly stock takes, wastage control, right portioning, and well-managed expiry (BBD).
• Develop and plan the menu with other chefs in the kitchen, according to market needs and customer preferences (Market specific) in collaboration with RSO.
• Collaborate with the RSO culinary team to secure plate presentation and production according to recipe cards/PPSI.
• Communicate the IFB business plan to the team and implement activities as per RSO direction.
• Monitor and control gross margins, food costs, operational costs, productivity, sales mix, and recipe costs.
• Create, maintain, and actively use the production chart to train co-workers. Ensure all co-workers taste and learn about new products before they are launched.
• Work with the storekeeper/third party to ensure product availability at all times.
• Ensure all IFB inventories are received, handled, and stored as per the prescribed SOP.

People

• Committed to the development of the team and secure their training to ensure all co-workers understand the IKEA Concept and other key guidelines, and how they impact their specific roles.
• Train co-workers on how to work with the Swedish range and local range according to the recipes.
• Empower, support, and coach co-workers on the job to help them perform better and grow.
• Work actively to create an environment where the IKEA culture/values is a strong and living reality, and diversity is valued, to ensure the IKEA store is regarded as a great place to work.
• Handle the section's staffing and roster, attending to any problems that may arise regarding staff attendance or any additional manpower needed for production.

Desired candidate profile

• Must have excellent communication and interpersonal skills.
• Must be able to build working relationships.
• Must be able to speak and understand English.
• Must have proven leadership abilities and lead by example.
• Must have the ability to bring out the best in co-workers and motivate and develop the organization.
• Must have the ability to create an environment where the IKEA values are a strong and living reality that embraces the diversity of co-workers and visitors.

Role

• Must have a minimum of 2-3 years of food production & service supervisory experience, preferably in a high-volume business.
• High School/Trade School Graduate preferably in hotel, business, or culinary program of study.
• Must have an interest and knowledge of the culinary or food service industry.
• Must have a strong customer focus.
• Must have the ability to work in a high-volume, fast-paced, and constantly changing retail environment.
• Working knowledge of food safety and sanitation standards as per HACCP.
• Able to multi-task and work in a fast-paced environment.
• Excellent communication, problem-solving, and organizational skills.
• Advanced Food Handler certification.
• Must have analytical skills.
• Must have multitasking capabilities.
• Must be computer literate.