Service Team Leader (Chinese Restaurant)

Pan Pacific Hotels Group; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious hospitality group is seeking a Team Leader for their restaurant operations in Singapore. The role involves supervising shifts, ensuring service quality, and conducting training for staff. Ideal candidates have experience in restaurant management and a strong understanding of hygiene standards. This position offers an opportunity for growth in a dynamic environment.

Qualifications

• Experience in restaurant operations.
• Ability to supervise staff and maintain service quality.
• Knowledge of hygiene and sanitation standards.

Responsibilities

• Supervise and assist in outlet operations.
• Lead and supervise shifts, ensuring service quality.
• Conduct departmental SOP training for staff.

Job description

Position Summary Statement

The position is responsible for supervising and assisting the manager in outlet operations. He/ she will assume the role of the manager in the absence of the Restaurant Manager.

The Team Leader reports to the Restaurant Manager.

Primary Responsibilities

• To assist the manager in carrying out his/her function of efficiently administering and organizing the outlet into a profitable center and increasing revenue.
• To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.
• 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.
• To replenish items as and when necessary.
• To ensure that tables under his/her charge have the correct cutleries and table settings before the shift commences.
• To take food and beverage orders and serve them.
• To clear and remove soiled dishes, and bring them to the dish washing area.
• To present bills to diners, collect payment and give to the cashier, return change or credit card to diners.
• To reset tables after use.
• To establish par stock and supervise inventory taking.
• To conduct departmental SOP training for all staff.
• To assist in forecasting staff requirements and in scheduling day off, vacation, and overtime requirements.
• To undertake any other related task/duty/assignment that may be given by the Restaurant Manager.