Team Leader (In-Room Dining) ACCOR

Main duties and responsibilities:

1. 1. To ensure that the Restaurant is managed efficiently according to the established concept statements.
   2. To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
   3. To assign responsibilities to subordinates and to check their performance periodically.
   4. To be on the floor at all times.
   5. To assist in the operations during busy periods.
   6. To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the Restaurant is adequately equipped.
   7. To assist in conducting monthly inventory checks on all operating equipment and supplies.
   8. To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
2. 1. To attend Daily Operations Meeting in the absence of the Restaurant Manager or Assistant Restaurant Manager.
   2. To attend all meetings as required by Executive Management.
   3. To ensure that the Restaurant is kept clean and organized, both at the front as well as the back of house.
   4. To liaise and organize with Housekeeping and Stewarding Departments that the established cleaning schedules are strictly adhered to
   5. To conduct daily pre shift briefings to employees on preparation, service and menu.
   6. To liaise with the Kitchen and Beverage department on daily operation and quality.
   7. To handle all guest complaints, requests and enquiries on food, beverage and service.
   8. To establish a rapport with guests maintaining good customer relationship.
   9. To ensure that the Restaurant cashiering procedures are strictly adhered to.
   10. To assist in the revision and updating of the Restaurant Departmental Operations Manual on an as needed basis.
   11. To assist in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
   12. To assist in planning and organizing festive food promotions within the Restaurant manager.
   13. To maintain the Daily Log Book.
   14. To assist in planning the Restaurant weekly roster and work schedules to ensure that the Restaurant is adequately staffed to handle the level of business.
   15. To maintain the Restaurant bulletin board.
   16. To submit all guest/employee incident reports.
   17. To report "lost and found" items.
   18. To issue repair and maintenance job orders to ensure the proper maintenance of the Restaurant.
   19. To maintain a good rapport and working relationship with employees in the Restaurant and all other departments.
   20. To undertake any reasonable tasks as assigned by the Food and Beverage Department.
   21. To assist in the training of employees ensuring that they have the necessary skills
   22. To perform their duties with the maximum efficiency and in the most productive manner.
   23. To conduct and/or contribute to regular departmental Communications Meetings.
   24. To attend training and meetings as and when required.
   25. To ensure rosters are posted and timesheets submitted on time.
   26. Terms and conditions of employment, local legislation, and company/hotel policies and procedures.
   27. To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
   28. To conduct employee yearly performance appraisal.
   29. To identify and develop young talents within the organization for future potential growth within the group
   30.