Food & Beverage Team Leader - Weybridge

Food & Beverage Team Leader - Weybridge

• Reports to:               Restaurant Manager
• Department:            FOH Management

Purpose of the Role

Working with the Restaurant Manager to inspire, motivate and lead the front of house team to achieve excellent guest satisfaction. Ensuring standards are maintained and guest needs are anticipated. To ensure the restaurant reaches and maintains its maximum potential in all areas. To assist the F & B Management to ensure all departments and team members comply with H & S, food hygiene and alcohol licensing regulations at all times and to carry out training and development needs within the department. To act as a role model to all employees by showing a positive approach to team morale through excellent support, training and communication

Key Responsibilities

Guest Service

• To provide a friendly, courteous and professional service at all times.
• To demonstrate a high standard of personal appearance and ensuring good personal hygiene.
• To ensure the agreed standards of food service (customer journey) are adhered to at all times.
• To ensure the efficient flow of service and standards are constantly met.
• To ensure all guest requests and queries are responded to promptly and effectively.
• To positively deal with and learn from all guest complaints and comments.
• To actively seek feedback from members and guests on a regular basis.

People Management

• To build and maintain an efficient team of employees, driving the team towards the objectives of the business.
• To develop a learning culture and to ensure that all team members feel valued and rewarded.
• To ensure all new employees understand induction.
• To promote the training and development of staff to ensure standards are maintained and monitor all training and development within your team of employees.
• To manage all employees in line with the agreed skills and standards and giving regular feedback.
• To assess staff performance against the agreed skills and standards by use of training check sheets.
• To constantly monitor the grooming and personal hygiene of the team.

Department Responsibilities

• To ensure the department is maintaining its agreed level of operating performance at all times.
• To communicate and delegate activities to the team.
• To ensure all upselling opportunities are maximised within the department.

• To direct the setting of the restaurant, ensuring all necessary work is completed prior to the commencement of service.
• To ensure all department staff work hygienically and productively.
• To ensure that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment.
• To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary, along with weekly cleaning rotas.

Communication

• To provide a clear handover during shift changes with fellow supervisors.

• To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To notify your staff to all menu changes, specials, shortages, function menus and changes to standards prior to the commencement of service.
• To ensure that the daily briefings take place with all staff at beginning of their shift.
• To develop an open culture of communication, both formal and informal.