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Form of workDescription:
The Team Leader is a supervisor position that ensures that guests have a pleasant and memorable dining experience. Monitors setup, maintenance, cleanliness, and safety of dining areas. Supervises and trains the service staff to restaurant standards of excellence. This Team Member is required to act as a manager on duty when on shift, and must be able to complete opening and closing routines in a timely fashion. Team Leads enforce restaurant rules and policies, report directly to the General Manager, and handle all guest complaints/issues throughout the course of a shift.
Duties:
• Anticipate guest needs and ensure that service meets/exceeds expectations
• Maintain communication with and support the Management Team
• Inspect the dining areas, table settings, chairs, floors, proper maintenance, cleanliness and safety; takes immediate action to correct or alert the General Manager to any issues
• Manage guest reservation system and general operations at host stand, including proper seating rotation and wait list
• Check tables throughout service times for guest satisfaction, resolve issues as they come up
• Handle opening and closing duties as needed
• Supervise the dining room staff and maintain uniform service standards
• Conduct daily line-up with dining room staff
• Ensure side work is completed daily and dining room supplies are stocked appropriately; reports any supply shortages to management team
• Coordinate food service between the kitchen and the FOH
• Leads service team throughout the course of a service shift in a manner that achieves desired results of high quality service and experience for all guests
• Perform other duties as assigned or needed
Requirements:
Requirements:
• Minimum of 1 year serving or supervisory experience required in high-volume restaurant environment
• Professional, articulate, friendly and punctual
• Possesses and exhibits the drive to provide exceptional guest service
• Flexible hours are required (able to work days, nights, weekends, holidays)
• Must be able to stand/walk for 8-10 hours in a row; bend, push, pull; lift 30 pounds
• Proficient in computer skills including POS systems, Word & Excel
• Exceptional money handling skills
• Professional appearance appropriate for a fine dining restaurant
• Ability to work at a rapid pace while maintaining attention to detail; ability to multi-task
• Must have good supervisory skills, good communication skills, skilled in time management, strong teaching and motivational skills
• Must be able to tolerate pressure and work calmly and efficiently during busy times
• Must handle guest complaints according to policies and procedures
• Possess high work ethics, personal morals, and honesty beyond reproach
The Team Leader is a supervisor position that ensures that guests have a pleasant and memorable dining experience. Monitors setup, maintenance, cleanliness, and safety of dining areas. Supervises and trains the service staff to restaurant standards of excellence. This Team Member is required to act as a manager on duty when on shift, and must be able to complete opening and closing routines in a timely fashion. Team Leads enforce restaurant rules and policies, report directly to the General Manager, and handle all guest complaints/issues throughout the course of a shift.
Duties:
• Anticipate guest needs and ensure that service meets/exceeds expectations
• Maintain communication with and support the Management Team
• Inspect the dining areas, table settings, chairs, floors, proper maintenance, cleanliness and safety; takes immediate action to correct or alert the General Manager to any issues
• Manage guest reservation system and general operations at host stand, including proper seating rotation and wait list
• Check tables throughout service times for guest satisfaction, resolve issues as they come up
• Handle opening and closing duties as needed
• Supervise the dining room staff and maintain uniform service standards
• Conduct daily line-up with dining room staff
• Ensure side work is completed daily and dining room supplies are stocked appropriately; reports any supply shortages to management team
• Coordinate food service between the kitchen and the FOH
• Leads service team throughout the course of a service shift in a manner that achieves desired results of high quality service and experience for all guests
• Perform other duties as assigned or needed
Requirements:
Requirements:
• Minimum of 1 year serving or supervisory experience required in high-volume restaurant environment
• Professional, articulate, friendly and punctual
• Possesses and exhibits the drive to provide exceptional guest service
• Flexible hours are required (able to work days, nights, weekends, holidays)
• Must be able to stand/walk for 8-10 hours in a row; bend, push, pull; lift 30 pounds
• Proficient in computer skills including POS systems, Word & Excel
• Exceptional money handling skills
• Professional appearance appropriate for a fine dining restaurant
• Ability to work at a rapid pace while maintaining attention to detail; ability to multi-task
• Must have good supervisory skills, good communication skills, skilled in time management, strong teaching and motivational skills
• Must be able to tolerate pressure and work calmly and efficiently during busy times
• Must handle guest complaints according to policies and procedures
• Possess high work ethics, personal morals, and honesty beyond reproach
