To assist the Hospitality supervisor/Manager, ensuring an efficient operation the dining rooms and associated areas, meeting the requirements of client, company and customers, and maximizing the efficiency of all resources available. To train to cover the Floor Manager shift when requested.
Your key responsibilities as the Hospitality Team Leader will consist of:
– Ensure full area of responsibility is clean, appropriately presented and stocked at all times
– Ensure thorough and up to date knowledge and understanding of menu and special offers in order to provide relevant information to customers and clients
– Operate the till point as required throughout service, ensuring correct procedures are used
– Ensure all complaint handling is dealt with professionally and in line with procedures
– Ensure that COSHH, Food Safety and Health & Safety regulations are adhered to and any incidents are reported in line with procedures
Working Pattern: 5 days out of 7
Skills and Experience
Assist the Hospitality supervisor with orders and menus.
Support the Hospitality supervisor to ensure that effective qualities of services are provided to the standard of the clients, customers and company.
Support the Hospitality supervisor to ensure the highest standards of presentation and cleanliness of all front of house areas and equipment.
Support the Hospitality supervisor to ensure that there is a thorough understanding of all menus and wines.
Support the Hospitality supervisor to ensure that all polices and procedural requirements of both legislation and company are adhered to in order to promote a professional and forward approach at all times.
Support the Hospitality supervisor to ensure that administration is maintained to the highest standards on a consistent basis.
To carry out any other reasonable requests of management
Ensure all team members are present and in full clean and tidy uniforms and wearing their name badges. Lead by example
Proficient in the Microsoft package.
Ensure all customers are greeted and served in a friendly, professional manner.
Ensure all customer comments and suggestions are passed onto your manager.
To rota all duties and lunch breaks in accordance with the levels of business of the day.
To carry out any on the job training needs for team members.
Ensure that with the help of the chef the food and service is compatible and jointly project the required image.
To carry out any other duties as reasonably directed by the management team.
To work overtime provided reasonable notice is given.
Ensure that staff are able to relate to current policies and procedures to ensure quality service and ownerships of tasks.
Ensure that staff are committed to their job roles to provide a consistent high-quality service.
To assist with the development of company and self to ensure continuous pro-active progression.