Position summary statement:
The position is responsible for supervising and assisting the manager in outlet operations. He or she will assume the role of the manager in the absence of the Restaurant Manager.
The Service Team Leader reports to the Restaurant Manager.
Primary Responsibilities:
a) To assist the manager in carrying out his or her function of efficiently administering and organizing the outlet into a profitable center and increasing revenue.
b) To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.
c) To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.
d) To replenish items as and when necessary.
e) To ensure that tables under his charge have the correct cutleries and table settings before the shift commences.
f) To take food and beverage orders and serve them.
g) To clear and remove soiled dishes, and bring them to the dish washing area.
h) To present bills to diners, collect payment and give to the cashier, return change or credit card to diners.
i) To reset tables after use.
j) To establish par stock and supervise inventory taking.
k) To conduct departmental SOP training for all staff.
l) To assist in forecasting staff requirements and in scheduling day off, vacation, and overtime requirements.
m) To undertake any other related task/duty/assignment that may be given by the Restaurant Manager.
