Team Leader - Outlet

Duties and responsibilities related to the Team Leader - Outlet role:

• Supervise the service floor during shifts to ensure all guests receive prompt, courteous, and consistent service according to brand standards.
• Conduct daily pre‑shift briefings in the absence of the manager to communicate daily specials, "86" items (unavailable items), and service focus areas.
• Train and mentor junior staff (Waiters/Waitresses) on service sequences, menu knowledge, and upselling techniques to maximize revenue.
• Inspect table setups and mise-en-place before service begins to ensure cleanliness, proper cutlery alignment, and full stock levels.
• Handle minor guest complaints and feedback professionally on the spot, escalating serious issues to the Outlet Manager when necessary.
• Manage the Point of Sale (POS) system operations, including voiding bills, splitting checks, and performing end‑of‑shift cash reconciliation.
• Ensure strict adherence to HACCP and hygiene standards within the outlet, monitoring the cleanliness of service stations and back‑of‑house areas.
• Assist in creating staff rosters and monitoring attendance, ensuring adequate coverage for peak business hours.

• Education:
  
  Diploma or Certificate in Hospitality Management or Food & Beverage Service.
• Experience:
  
  Minimum of 2 years of work experience in F&B operations, preferably within a 4 or 5‑star hotel environment.
• Technical
  
  Skills:
  
  Proficient in using POS systems (e.g., Micros, Simphony) and basic computer literacy.
• Key Attributes:
  Strong communication skills in English, leadership potential, and the ability to remain calm under pressure during peak service.