Restaurant Team Leader

Adeera Hotel group

Main Duties and Responsibilities:

• Team Supervision and Leadership:
• Lead, motivate, and supervise restaurant staff, including servers, hosts, and support personnel, by providing guidance, coaching, and support to ensure team cohesion, performance excellence, and a positive work environment.
• Delegate tasks, assign responsibilities, and monitor staff performance to maintain service standards, operational efficiency, and guest satisfaction in the restaurant.
• Service Delivery and Guest Interaction:
• Ensure exceptional guest service by interacting with guests, addressing inquiries, handling feedback, and resolving issues promptly to enhance guest experiences, foster customer loyalty, and uphold service quality standards.
• Monitor service flow, table turnover, and guest satisfaction levels to optimize service delivery, minimize wait times, and ensure a seamless dining experience for guests.
• Operational Management:
• Oversee daily restaurant operations, including seating arrangements, reservation management, order accuracy, and service pacing to maintain operational efficiency, quality control, and adherence to service procedures.
• Coordinate with kitchen staff, bartenders, and management to ensure smooth communication, timely food and beverage delivery, and a coordinated service experience for guests.
• Training and Development:
• Conduct staff training sessions, skills development workshops, and performance evaluations to enhance staff competencies, product knowledge, and service proficiency in the restaurant.
• Implement training programs, service standards, and best practices to empower staff, improve teamwork, and deliver consistent service excellence to guests.
• Inventory Control and Cost Management:
• Monitor inventory levels, stock rotation, waste reduction, and cost controls in collaboration with management to optimize food and beverage costs, minimize waste, and ensure efficient resource utilization in the restaurant.
• Implement portion control measures, pricing strategies, and cost-effective practices to maintain profitability and financial sustainability in restaurant operations.
• Safety and Compliance:
• Ensure compliance with health and safety regulations, food handling guidelines, sanitation standards, and restaurant policies to maintain a clean, safe, and hygienic environment for guests and staff.
• Conduct regular safety inspections, staff training on safety protocols, and compliance audits to uphold regulatory standards and mitigate operational risks in the restaurant.

Education:

• High school diploma or equivalent; additional certifications in hospitality management or relevant field are a plus.

Qualifications/Skills:

• Previous experience in restaurant operations, team leadership, or customer service roles within the food service industry.
• Strong leadership abilities, team management skills, and the capacity to motivate and develop staff to deliver exceptional service in a fast-paced environment.
• Excellent communication skills, interpersonal abilities, and customer service orientation to interact effectively with guests, staff, and management.
• Proficiency in POS systems, reservation software, inventory management tools, and basic financial reporting to track performance metrics, analyze data, and optimize operational efficiency in restaurant management.