Restaurant Team Leader

The Restaurant Team Leader is responsible for overseeing and coordinating the daily operations of the restaurant or dining facility within an industrial catering setting. This includes supervising and motivating the restaurant staff, ensuring smooth service delivery, maintaining high standards of food quality and hygiene, and providing exceptional customer service. The Team Leader plays a key role in ensuring the restaurant runs efficiently, delivering a positive dining experience for customers, and ensuring that safety and operational standards are met.

Key Responsibilities:

1. Team Supervision & Leadership:
   1. Lead, supervise, and motivate the restaurant team, including servers, waitstaff, and kitchen support staff, ensuring they perform their duties to the highest standards.
   2. Train and develop staff in food safety, service standards, and customer engagement, ensuring all team members understand and follow restaurant procedures.
   3. Delegate tasks effectively to staff and monitor the completion of their duties, ensuring service runs smoothly throughout shifts.
   4. Provide regular feedback to team members on performance, conduct evaluations, and implement improvement plans when necessary.
   5. Ensure customers receive a high standard of service by addressing any queries or complaints promptly and professionally.
   6. Manage customer seating arrangements and ensure that customers are attended to in a timely manner, creating a positive dining experience.
   7. Interact with guests to ensure their satisfaction, respond to any special requests, and resolve complaints or concerns.
   8. Encourage repeat business through exceptional service and hospitality.
2. Operational Oversight:
   1. Oversee the smooth and efficient operation of the restaurant, ensuring that food and beverages are delivered in a timely and accurate manner.
   2. Monitor restaurant activity, ensuring that all areas are well-maintained, clean, and organized.
   3. Ensure restaurant supplies are stocked and available, ordering items as necessary and reporting low inventory to management.
   4. Ensure that all food service equipment is functioning properly and report any maintenance issues for timely resolution.
3. Health, Safety & Hygiene Compliance:
   1. Ensure that all health and safety standards are met, including food safety regulations, cleanliness, and hygiene procedures.
   2. Ensure compliance with local food handling, hygiene, and safety regulations for both the kitchen and dining areas.
   3. Conduct regular checks to ensure the restaurant and kitchen area are clean, tidy, and safe, and address any issues immediately.
   4. Assist the management in creating and implementing staff schedules, ensuring appropriate staffing levels during busy periods.
   5. Monitor team attendance and performance, ensuring staff is punctual, well-prepared, and following restaurant policies.
   6. Oversee cash handling, ensuring that transactions are processed accurately and efficiently.
   7. Ensure all sales are recorded correctly through the Point of Sale (POS) system.
   8. Handle customer payments, including cash, card, and digital transactions, and ensure all funds are properly managed.
   9. Act as a liaison between the restaurant team and management, ensuring effective communication between both parties.
   10. Coordinate with the kitchen and service teams to ensure food orders are accurate and served on time.
   11. Provide feedback to the restaurant management team on operational challenges, customer feedback, and staff performance.
   12. Foster a positive and supportive team environment, motivating staff to perform well and maintain a high level of morale.
   13. Recognize and reward outstanding performance within the team.
   14. Support staff in times of high pressure or stressful situations, ensuring team cohesion and effective problem-solving.

Employment Type: Full Time

Company Industry:

• Restaurants
• Catering
• Food Services

Department / Functional Area:

• Chefs
• F&B
• Front Desk

Keywords:

• Servers
• Waitstaff
• Hygiene
• Food
• Beverage
• Catering