Restaurant Team Leader

Roles and Responsibilities

An opportunity has arisen for a Team Leader to join Shimmers Restaurant team in Jumeirah Mina Al Salam Hotel.

To oversee a team (group of colleagues) and mentor, coach, guide, and motivate them to perform their job effectively. The objective is to achieve goals that contribute to the growth of the organization. Team leaders motivate and inspire their team by creating an environment that promotes positive communication, encourages bonding of team members, and demonstrates flexibility.

The main duties and responsibilities of this role are:

1. Managing the day-to-day activities of the team.
2. Motivating and guiding the team to achieve organizational/departmental goals.
3. Developing and implementing a timeline to achieve targets.
4. Delegating tasks to team members.
5. Leading the team by example by demonstrating compassion, honesty, and integrity.
6. Ensuring all personnel, clients, and their guests are greeted and attended to in a professional, efficient, and discreet manner, where applicable.
7. Briefing staff regarding duties before shifts start in their respective domain as applicable to your role and as per your department and function to ensure the team remains up to date on all directives received from middle or higher management.
8. Ensuring duty rosters are compiled and advising on changes as applicable.
9. Preparing reports and maintaining appropriate filing systems.
10. Managing stock and inventories, vendor directories, and contract agreements where applicable.
11. Accountable for all processes related to the supply chain: vendor registration, creation of codes, price updates, etc.
12. Submitting purchase orders and verifying that the receiving process is managed accordingly to ensure that all expenses fall in their respective expense line, within the right month as per budget.
13. Reporting any operational problems, conflicts, incidents, or any irregularities to the supervisor and highlighting any technical glitches promptly.
14. Dealing with guests’ inquiries & complaints professionally, recording any relevant details, and notifying the supervisor.
15. Ensuring familiarization and adherence to compliance with your respective domain policies, procedures, and guidelines.
16. Carrying out any reasonable job request made by the management, outside normal duties, however within the scope of the job.
17. Where applicable, undertaking regular checks and conducting audits to ensure hospitality services are presented as per Jumeirah's highest standards and to client's satisfaction.

Other Duties:

1. Maintaining the highest level of customer service in line with KPIs and protocol as per your role and department.
2. Maintaining knowledge of wine, food, drinks, customs, etc. as per premium/destination dining to ensure excellent service delivery.
3. Guiding customers on queries associated with wine, food, drinks, customs, or themes, property, facilities, and services offered.

About You:

The ideal candidate for this position will have the following experience and qualifications:

1. Minimum 2 years’ experience preferably within the international hospitality industry.
2. Proficient in English (Read/Write/Speak – Essential).
3. Experience of working in an international capacity and a clear understanding of cultural differences showcasing trust and respect for everyone.
4. Exposure to working with a multi-cultural team.
5. Passion for driving excellence.

Desired Candidate Profile

1. Staff Supervision: Leading and managing the restaurant team, including servers, hosts, and kitchen staff, ensuring effective communication and collaboration.
2. Customer Service: Providing outstanding service to guests, addressing their needs and inquiries, and ensuring a positive dining experience.
3. Training and Development: Onboarding new staff members and providing ongoing training to ensure all team members are knowledgeable about menu items, service standards, and health regulations.
4. Shift Management: Overseeing restaurant operations during shifts, ensuring that service runs smoothly and efficiently.
5. Quality Control: Monitoring food presentation and service quality, ensuring that all offerings meet the restaurant’s standards.
6. Conflict Resolution: Addressing guest complaints or issues promptly and effectively, turning potential negative experiences into positive ones.
7. Sales and Promotions: Supporting sales initiatives and promotions, encouraging team members to upsell menu items and enhance guest satisfaction.
8. Inventory Management: Assisting in managing inventory levels, placing orders for supplies as needed, and minimizing waste.
9. Collaboration: Working closely with the kitchen and management teams to ensure seamless service and operational efficiency.
10. Reporting: Keeping records of sales, customer feedback, and staff performance, providing insights to management for improvements.

Key Skills

1. Leadership: Strong leadership skills to motivate and guide a diverse team, fostering a positive work environment.
2. Communication: Excellent verbal and written communication skills for interacting with guests and staff.
3. Customer Focus: A strong commitment to providing exceptional service and enhancing the guest experience.
4. Problem-Solving: Ability to think quickly and effectively address challenges that arise during service.
5. Organizational Skills: Strong organizational abilities to manage multiple tasks and priorities, especially during busy periods.

Qualities

• Positive Attitude: Maintaining enthusiasm and professionalism, even during peak service times.
• Dependability: Being reliable and ensuring that tasks are completed to high standards.
• Adaptability: Flexibility to adjust to changing circumstances and guest needs.