Team Leader - Outlet

Park Hyatt; Dubai; On-site; AED 120,000 - 180,000; Full time

Job summary

Park Hyatt Dubai is seeking a Team Leader - Outlet to oversee daily restaurant operations, delivering luxury guest experiences and ensuring service excellence. You will supervise colleagues during peak periods, coordinate with culinary teams, and drive revenue through upselling while maintaining brand standards.

Ideal candidates have 2–3 years in F&B with supervisory exposure, strong communication, and hospitality knowledge.

Qualifications

• Minimum 2–3 years of F&B experience, including supervisory experience.
• Diploma or certification in Hospitality Management is preferred.
• Strong knowledge of restaurant operations and guest engagement.
• Excellent communication and customer service skills.
• Proficiency in POS systems and basic Microsoft Office.

Responsibilities

• Support day-to-day outlet operations and guest experiences.
• Lead and supervise colleagues during service.
• Assist in delivering attentive service and addressing guest requests.
• Monitor service standards, presentation, accuracy and consistency.
• Demonstrate knowledge of menu offerings, promotions and beverages.
• Coordinate with culinary and beverage teams for timely orders.
• Support reservations, table allocations and VIP arrangements.
• Drive sales through upselling and guest engagement initiatives.
• Assist in training and coaching colleagues.
• Conduct shift briefings and communicate updates.
• Monitor outlet cleanliness, ambiance and equipment condition.
• Support inventory controls and cash handling procedures.
• Ensure compliance with health and safety regulations.
• Assist outlet management with admin tasks and reporting.

Skills

Leadership

Guest engagement

Communication

Customer service

Supervision

Education

Diploma in Hospitality Management

Tools

POS systems

Microsoft Office

Job description

Job Description:

Organization- Park Hyatt Dubai

Summary

The Team Leader - Outlet is responsible for supporting the daily operations of the restaurant while ensuring exceptional guest experiences, efficient service delivery, and adherence to luxury hospitality standards. The role serves as a key link between management and operational colleagues, providing hands‑on supervision during service periods, maintaining quality standards, and supporting the development of the outlet team.

Main Duties

• Support the day‑to‑day operation of the outlet, ensuring smooth service flow, operational efficiency, and exceptional guest experiences.
• Lead and supervise colleagues during service periods, ensuring adherence to established service standards, grooming requirements, and operating procedures.
• Assist in delivering personalized and attentive service, proactively engaging with guests and addressing requests, concerns, and feedback in a professional manner.
• Monitor food and beverage service standards to ensure quality, presentation, accuracy, and consistency are maintained at all times.
• Demonstrate comprehensive knowledge of menu offerings, ingredients, promotions, and beverage selections to support guests and team members effectively.
• Coordinate closely with culinary and beverage teams to ensure seamless communication and timely delivery of orders.
• Support reservations management, table allocations, VIP arrangements, and special occasions to enhance the overall guest experience.
• Drive sales and revenue opportunities through effective upselling, menu recommendations, and guest engagement initiatives.
• Assist in training, coaching, and mentoring colleagues to enhance product knowledge, service techniques, and operational performance.
• Conduct shift briefings and communicate important operational updates, promotions, guest preferences, and service expectations.
• Monitor outlet cleanliness, ambiance, equipment condition, and overall presentation to ensure compliance with brand standards.
• Support inventory controls, operating supplies management, and cash handling procedures in accordance with established guidelines.
• Ensure compliance with food safety, hygiene, sanitation, health and safety regulations, and company policies.
• Assist outlet management with administrative tasks, reporting requirements, and operational follow-up as required.

Qualifications

• Diploma or certification in Hospitality Management, Hotel Management, or a related field is preferred.
• Minimum 2-3 years of Food & Beverage experience, including supervisory experience within a restaurant or luxury hospitality environment.
• Strong knowledge of restaurant operations, food and beverage service standards, and guest engagement practices.
• Demonstrated ability to lead and motivate colleagues in a fast‑paced operational environment.
• Excellent communication, interpersonal, and customer service skills.
• Strong problem‑solving abilities with a proactive approach to guest satisfaction and service recovery.
• Good understanding of food safety, hygiene, and health and safety requirements.
• Proficiency in POS systems and basic Microsoft Office applications is preferred.

Requirements: