Restaurant Team Leader

Roles and responsibilities

• Manage the daily operations in the restaurant.
• Supervise the processes put in place for efficiency and make sure the desired results are achieved.
• Motivate colleagues to achieve set targets for guest satisfaction and revenues.
• Proactively identify problems that could hinder the operations and take required action plans.
• 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.
• 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.
• Manage the daily operations in the restaurant.
• Supervise the processes put in place for efficiency and make sure the desired results are achieved.
• Motivate colleagues to achieve set targets for guest satisfaction and revenues.
• Proactively identify problems that could hinder the operations and take required action plans.
• 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.
• 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.
• 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.
• 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 provide general assistance in the preparation of facilities for special functions, themed evenings in order to deliver required services.
• 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 favorable impression of the colleagues and facilities they had visited.
• 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.
• 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.
• Do daily duty rosters for the colleagues.

Desired candidate profile

• Leadership Skills: Ability to motivate, guide, and develop a team, fostering a positive and productive work environment.

• Customer Service Excellence: Strong focus on delivering outstanding service to guests, addressing their needs and ensuring a great dining experience.

• Communication Skills: Excellent verbal communication skills to interact effectively with staff, management, and customers.

• Operational Knowledge: Understanding of restaurant operations, including front-of-house and back-of-house functions, to ensure smooth workflow.

• Problem-Solving: Ability to quickly address and resolve issues that arise during service, whether related to staff, customers, or operations.

• Training and Development: Skills in training new staff members and providing ongoing coaching to ensure consistent service standards.

• Time Management: Strong organizational skills to prioritize tasks and manage time effectively during busy service periods.

• Inventory Management: Knowledge of inventory control practices to monitor stock levels and reduce waste.

• Health and Safety Compliance: Understanding of food safety regulations and hygiene standards to ensure compliance in daily operations.

• Financial Acumen: Basic understanding of financial metrics, including sales targets, cost control, and profit margins, to support the restaurant's profitability.

• Adaptability: Ability to remain flexible and adapt to changing circumstances, such as staffing shortages or menu changes.

• Team Collaboration: Skills in fostering teamwork and collaboration among staff to enhance service efficiency and morale.