Team leader Food and Beverage

Responsibilities:
• To schedule a team for selling in the park on a daily basis or as necessary in order to promote up-selling to increase revenue.
• Hold daily briefings in the restaurant to review revenues, policies and procedures and communicate to colleague relevant information in regards to the operations.
• Conduct appraisals for colleagues in the set time period.
• Do daily duty rosters for the colleagues.
• To discuss performance issues with junior colleagues motivate them to perform and document good and bad performance.
• Follow Company wardrobe and grooming guidelines at all times.
• To administer all the food, paper and cash handling controls on a daily basis in order to take appropriate actions to maximize the profit margins of the outlet.
• To carry out any other duties required as per management.
• To adhere to all safety rules and regulations on the job.
• To operate all equipment in the outlet in accordance with the Standard Operating Procedure in order to ensure that the guest receives the highest standards of Food Quality and Service at all times.
• Certification in Basic Food Hygiene Assessment level 1 required.
• Motivate colleagues to achieve set targets for guest satisfaction and revenues.
• To supervise and see that the outlet is maintained in accordance with all the Mandatory, Statutory and Local guidelines in storing, handling and selling of Food and Beverage items from the outlet in order to be in accordance with the set guidelines of Dubai Municipality.
• To supervise the implementation of the Standard Operating Procedure and Emergency Action plans at all times in order to provide standard products to the guest and a safe work environment to the colleagues.
• Supervise the processes put in place for efficiency and make sure the desired results are achieved.
• Proactively identify problems that could hinder the operations and take required action plans.
• To check on set standards in relation to personal grooming, presentation of uniform, time keeping in order to ensure that the guest will leave with a favourable impression of the colleagues and facilities they had visited.
• Manage the daily operations in the restaurant.
• Adhere to Company policies and procedures with regards to behavior, performance and conduct whilst at work and when using Company accommodation and other provided facilities.
• To provide general assistance in the preparation of facilities for special functions, themed evenings in order to deliver required services.