Team Lead (Restaurant)

NATURE AND SCOPE OF FUNCTIONS

Assist the Store Manager/Supervisor in overseeing and leading the branch operation by driving sales and achieving the store targets.

ORGANIZATIONAL RELATIONSHIPS

Direct supervision given to : All line staff

Liaise internally : Store Manager, Assistant Manager, Supervisor, cook, baker, cashier, server, janitor

Liaise externally: Customers and suppliers

EDUCATIONAL REQUIREMENTS AND/OR EXPERIENCE

A minimum of a Diploma in Food Services, Hospitality Management or equivalent.

A minimum of one (1) years' experience in the food service/hospitality industry.

REQUIRED SKILLS AND ATTTRIBUTES

Excellent human relations and customer relations skills

Excellent motivational and interpersonal skills

High level of confidentiality, reliability, flexibility and responsibility

Ability to communicate effectively both oral and written

Knowledge of the Company's guidelines and operational procedures

Good decision making, planning and problem-solving skills

Must display initiative and ability to work independently

Valid Food Handlers permit

Computer literacy

Major responsibilities

1. Assist in coordinating the daily store management operations

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. All customers are provided with a pleasant experience.

b. A positive image of the company is maintained.

c. High standards relating to product quality, food safety, cleanliness, hygiene, customer service and staff satisfaction are maintained as per customer service quality.

d. Relationships are established with team members and customers so as to drive sales.

e. Team members and customers are protected by providing a safe and clean restaurant environment.

f. The turnaround time for customers is maintained at a maximum of 180 seconds as appropriate.

g. Processes to improve service quality are identified and recommended.

h. Opening and closing procedures are adhered to.

i. Sales promotional activities are organized and implemented in line with operational policies.

j. Cashier balancing is carried out according to the cashier balancing procedure.

k. Cash handling is performed in accordance with the Cash Handling Procedure.

2. Assist in Inventory Management

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN

a. Stocks are properly managed and controlled.

b. There is no deviation of the stock management procedures.

c. The team is guided towards achieving targeted stock levels, timed re-order periods and

minimizing stock loss.

d. The products received in the store are stored at the required temperature, as advised by

Franchisor.

e. The required records for products received in the Store are maintained in conformance with

company policy.

f. Products are properly secured by implementing and maintaining adequate security systems

and measures.

g. Purchase requisitions are checked and approved.

h. Stock transfers are performed according to the standard operating procedure on stock

transfers.

3. Hygiene, health and safety

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. Sanitary practices for safe food handling, general cleanliness and maintenance of kitchen and

dining areas are strictly enforced.

b. Compliance with operational standards, company policies, public health policies and OSHA

regulations are strictly enforced.

c. All standards of personal hygiene established by the company are adhered to, for example,

hair must be properly covered at all times, proper uniform must be worn, name tag must be

displayed, nails are to be kept short and clean (no nail polish) and full shoes must be worn at

all times (no slippers/no open toe).

4. Physical requirements

a. Must be able to work standing for extended hours

b. Must be able to remain calm when under pressure

c. Must be able to work in varying temperature e.g. hot and cold

5. To perform any other related duties as directed by the Store Manager/Assistant Store