Team Leader - Outlet

Overview

Summary:

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.

• 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.