Senior Service Crew
A Food Service Team Leader is responsible for overseeing and directing the food service team, ensuring smooth and efficient operations while maintaining high customer service standards . They manage staff, handle customer interactions, and ensure compliance with relevant regulations and company policies.
Key Responsibilities:
Team Management: Lead, train, and supervise food service staff, including assigning tasks, managing schedules, and addressing performance issues.
Customer Service: Provide excellent customer service, resolving issues and complaints in a professional and timely manner.
Operational Management: Ensure smooth operation of the food service area, including inventory management, quality control, and adherence to hygiene and safety standards.
Compliance: Maintain compliance with relevant regulations, company policies, and industry standards.
Staff Development: Provide ongoing training and development opportunities for team members.
Communication: Communicate effectively with staff, management, and customers.
Problem Solving: Address and resolve issues that may arise during service.
Performance Management: Evaluate and provide feedback to team members on their performance.
Sales: Assist in maximizing sales and profits through effective service and menu recommendations.
Example Duties:
Welcoming Customers: Providing a positive and welcoming experience for all customers.
Resolving Customer Complaints: Handling customer complaints in a professional and efficient manner.
Training Staff: Providing training on customer service, food preparation, and safety procedures.
Maintaining Inventory: Ensuring adequate stock levels of food and supplies.
Enforcing Hygiene Standards: Maintaining a clean and hygienic environment.
Supervising Service: Ensuring that food is prepared and served according to standards.
Addressing Emergencies: Responding effectively to any emergencies that may arise.
Managing Payroll and Manpower: Overseeing the payroll and manpower budget for the team.