Service Leader, F&B (Team Leader) - Pool Bar (172384)

Shangri-La Hotels and Resorts; Leader; On-site; CAD 45,000 - 55,000; Full time

Job summary

A leading luxury hotel chain in Saskatchewan is seeking a Team Leader for their Pool Bar. The ideal candidate will ensure smooth operations, provide excellent customer service, and manage staff efficiently. Responsibilities include monitoring service quality and executing effective training programs. This is an opportunity to work in a tranquil environment that prioritizes work-life balance and employee welfare.

Benefits

Work-life balance

Employee recognition programs

Tranquil working environment

Qualifications

• Experienced in food and beverage service operations.
• Strong communication and customer interaction skills.
• Ability to manage and train staff effectively.

Responsibilities

• Supervise daily operations at the Pool Bar.
• Ensure high standards of food and service quality.
• Handle customer feedback and complaints professionally.

Skills

Knowledge of food and beverage service

Customer service skills

Staff management

Job description

Overview

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Team Leader to join our team at Pool Bar!

Key Responsibilities

General Knowledge

• To have complete knowledge on the food / beverage / service available in sections appointed
• Ensures that SLIM and Hotel standards and policies are explained to staff, and are correctly applied.

Operations / Communications

• Monitors and ensures smooth operations of The Line, Line Shop and Poolside
• Maintains consistency in quality of food / beverage / service / cleanliness in The Line.
• Constantly obtains customer feedback during operations to ensure satisfaction.
• Proper and tactful handling of verbal complaints from customers
• Ensures effective communication within the department & other divisions
• Conducts / attends F&B divisional and departmental meetings as required
• Ensures that all materials, equipment and machinery are properly used and regularly cleaned, in other to prolong usage.
• Ensures general maintenance of equipment and follow up on work order forms with engineering department.
• Recommends improvements in all aspects as appropriate
• Updates the logbook / communication log and submits to division head daily.

Fire & Life Safety

• Ensures all staff including casual staff is aware of and applies the procedures concerning hotel fire and life safety / emergency procedures.

Hygiene & Food Safety

• Ensures that all staff including casual staff applies the necessary precautions with regards to the hotel food safety and hygiene standards.

Staff / Training

• Reviews guests feedback / critique forms / outlet log books on operational issues / “We Value Your Opinion” / P&L statement in order to:
  • Implement measures for improvement in food / beverage / service
  • Identify training needs.
• Participates in effective staff management (staff hiring / termination / transfers / overtime), with approval from the Division Head
• Submits weekly staff roster / training schedules to the division head
• Enforces staff motivation and team building
• Observes staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if required

Cost Control

• Liaises with Stewarding department on quarterly inventory taking / costs / breakage
• Approves food / beverage / general requisitions / transfer forms in sections appointed and be aware of cost involved
• Practices economy of food, beverage, paper supplier, electricity and water (practice recycling whenever possible)
• Presents the section P&L statement to the Division Head monthly (if applicable)
• Implements appropriate and effective measures to improve control of costs / expenses / labour

Marketing / Planning

• Clear understanding of the activities of direct competitors and seek for counter measures (via SWOT analysis and regular competitors survey)
• To be updated on new items and technology availability in the market in order to seek improvement of operations

Others

• Conducts day to day business and internal/external relations with the code of conduct in mind and on the basis of the Guiding Principles and in the spirit of a “Heartwarming Family”.
• Carries out other special projects/tasks assigned by supervisors
• Wherever and whenever necessary, liaises with colleagues on aspects of the job which will be helpful to all concerned