F&B Team Lead

Organization- Alila Jabal Akhdar
Summary
*General Responsibility
Must have minimum 2 Years Experience in F&B Luxury Hotels.*

• Oversee all front and back of the house restaurant operations.
• Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
• Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
• Always present a clean and tidy appearance in accordance with the hotel's grooming standards.
• Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
• Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
• Maintain quality control for all food and beverage.
• Be reliable and ensure you and all team members are at work on time.
• Project future needs for goods, fruits, beverage stationary ,cleaning product order accordingly.
• Oversee heath code compliance and sanitation standards.
• Carry out all professionally reasonable instructions given by your superior.
• Monitoring inventory for CCG and all equipment required for outlets.
• Conducting regular inspection of dispense bar/ lounge bar to determine whether proper standards of hygiene.
• Monitoring the restaurant cash flow and settling outstanding bills.
• Checking in on dining guests to enquire about food and service quality.
• Resolving guests' complaints in professional manner.
• Generate weekly, monthly and annual reports.
• Attend quarterly P&L meeting.
• Seek ways to cut waste and decrease operational costs.

PHYSICAL EFFORT:-
This position requires minimal stooping, lifting and substantial walking. All employees must maintain a neat, clean and well-groomed appearance.

*WORK CONTACTS: -*
Daily contact with restaurant manager or F&B manager etc.

*WORKING CONDITION: -*
Must be able to work in a high volume fast paced environment.

Technical Expertise Restaurant Supervisor

• Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.
• Ensure service style, tabletop and overall presentation of the product in accordance with the hotel's image.
• Responsible in making floor assignment during the shift.
• Responsible in keeping the operation running smoothly.
• Find the guest feedback and take necessary action if something is not match with the standard.
• Reviewing customers surveys to develop and implement way to improve customer service.

*Bar Supervisor*

• Monitoring the bar operational and supporting the bar attendant if required.
• Ability to use standard software application and hotel systems including point of sale systems.
• Plan and control beverage inventory level
• Ensure all established standards of operation are implemented.
• Work together with accounting to prepare and implement inventory procedures
• Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.
• Work together with the outlet manager forconsistence work performance
• Maintaining effective controls in the Beverage Department.
• Responsible to train staff on daily basis