Team Leader, In Room Dining KERZNER INTERNATIONAL LIMITED

About The Role

Assists the Assistant Outlet Manager and/or the Outlet Manager within the limits of the established Hotel policies and Operational Standards, and provides efficient, personalized, courteous and punctual service.
Works with a team spirit and ensures that each guest leaves the outlet fully satisfied and with a desire to return.

Key Duties and Responsibilities

• Distribute the work for the team, including the need to multi-skill in employees' job requirements.
• Ensures information is properly passed on to the team (briefings and debriefings).
• Ensures the point of sale is prepared to a high standard.
• Takes guests' orders.
• Ensures equipment is used correctly.
• Takes the global level of activity into account when managing the flow of guests, placement at tables and reservations.
• Checks the quality and speed of waiter service
• Ensures that the outlet is managed efficiently according to the established concept statements.
• Ensures that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.
• Assists in conducting monthly inventory checks on all operating equipment and supplies.
• Assists in controlling the requisitioning, storage, and careful use of all operating equipment and supplies.
• Assists in planning and organizing festive food promotions within the outlet manager.
• Maintains the Daily Logbook.
• Assists in planning the outlet's weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
• Maintains the outlet bulletin board.
• Performs their duties with maximum efficiency and in the most productive manner.
• Carries out monthly, quarterly, bi yearly, and annual inventory of operating equipment.
• Handles guest enquiries courteously and efficiently and reports guest complaints or problems to supervisors if no immediate solution can be found, and ensures follow-up with guests.
• Ensures that the outlet team projects a warm, professional, and welcoming image.
• Establishes a rapport with guests, maintaining good customer relationships.
• Set up of the restaurant, she/he must check the cleaning and the quality of all equipment, glassware, cutlery, chinaware, napkins, etc.
• Supervises the end-of-day closing of the service area and makes sure that all equipment is in an appropriate place and nothing is left around, which can be hazardous.
• Checks the standard and quality of food and beverages that leave the kitchen.
• Checks the extra needs of a guest