About the job Restaurant Team Lead
About the job Restaurant Team Lead
About the job 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
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