Team Leader

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar CatererGlobal Full time

A Team leader is expected to lead a team of Servers and provide on job training as and when required while carrying out the regular duties of a server and cashiering

The team leader position is above the server position and below the Supervisor position in the restaurant operations.

The team leader must be thoroughly knowledgeable about the Sequence of services (SOS) and Sequence of Procedures (SOP) of the restaurants / concept.

Key Accountabilities

Provide on job training for junior / new serving staff members on restaurant formalities, SOPs and SOSs.

Takes food orders from guests and communicates these orders efficiently to the kitchen

Attends to the needs of the guests recognizing the requirements often before the guests know they need something.

Ensures the sequence of service for the respective brand is followed 100% for every guest

Strives to maintain full menu knowledge and options on all dishes within the menu

Acquires full knowledge of company policies and procedures and fulfills the requirements of these policies.

To follow any reasonable requests and directives from line managers and assist in other tasks outside of the scope of Supervisor if required.

To report any instances of misbehavior, theft, dishonesty and harassment to a line manager or HR department.

Maintains a high level of personal hygiene according to prescribed standards from BFLC operations

Washes hands frequently to minimize cross contamination risks and food quality

Adheres to all policies and procedures as prescribed by operations

Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business.

Follows guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.

Must ensure all food served to guests is safe and free from foreign bodies.

Adopts a work ethic of Clean as you go and always completed cleaning tasks to the correct high standard.

Able to recognize issues with dishes before they are served to guests

Has extensive knowledge of the menu and can easily recall ingredients, cooking methods and buzz words to help sell the dishes. Can also advise guests of variations available and potential allergic components within a dish without consulting the kitchen

Can advise guests of taste, texture, cooking method, spice levels and portion sizes without seeking advice of chefs.

Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and operational standards.

Ensures all paperwork related to sales, discounts and promotions are 100% accurate and verified.

Correctly completes all HR administration related to oneself in a timely and professional manner

Maintains confidentiality with company procedures and policies and does not disclose information to parties outside without line managers permission.

Act as a Manager on duty in the absence of Manager or Supervisor

Customer Care

To maintain standards of hospitality that exceed expectations for every guest that enters our restaurants

To serve food in an efficient and structured manner according to BFLC sequence of service

To relate to each and every guest understanding that Hospitality is our business focus from servers.

To build relationships with each of our guests to ensure they make return visits to our outlets.

To anticipate guest needs and ensure all special requirements are met in a timely fashion.

To effectively manage and champion guest complaints and resolve issues to the guests satisfaction

To communicate and inform line managers of issues, potential problems and operational shortfalls on a daily basis.

To understand that The guest is our business and the business is our guest philosophy and that our guests are what we are all about.

Product Quality

Always maintains strict observations on all dishes and is not afraid to reject poor quality dishes that may result in guest dissatisfaction.

Reports issues with food to the chef in charge in a timely fashion in order to improve food quality.

Takes active part in all food tastings and samples the menu in order to understand the product and how to correctly sell each dish.

Is always positive when it comes to each dish on the menu and gives personal recommendations to guests table by table.

Company Image

Maintains a posture of Brand Ambassador and always relates positive information to guests, partners and visitors, related to the company.

Keeps all information, training materials, menus, recipes and other such elements confidential from third parties.

Takes pride in self and the company image at all times realizing that the image of the company can often relate to its levels of trade.

General

You may be require to handle or serve liqueur as part of your duties.

Always Punctual and able to manage self to attend work to the assigned schedule

Does not deviate from assigned tasks without prior communication to line manager

Able to project a professional image at all times to guests

Follows uniform and appearance standards as prescribed by BFLC operations

Follows strict standards of personal hygiene as per BFLC operations standards, smells fresh and is well groomed.

Aids team members in their day to day tasks

Never Says its not my job

Follows instructions from line managers to the letter and often strives to complete a task to its maximum potential.

Goes the extra mile and completes tasks without being asked

Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.

Minimizes absences and communicates correctly if any absence is necessary

Strives to develop self through an attitude of learn something new every day attends all offered training courses and makes best efforts to understand the brand, its menus and vision on a daily basis.

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