RESTAURANT TEAM LEADER (***5 Days + Central Location***)

Job Description

Manage daily restaurant operations, including floor service and coordination with back-of-house, to ensure smooth and efficient service. Oversee floor operations, including guest seating, order taking, food and beverage service, table turnover and overall customer experience. Lead and coordinate the service team during daily operations and peak service periods. Plan staff schedules and manpower deployment for full-time, part-time and third-party personnel. Monitor staff attendance, leave and manpower requirements to maintain adequate operational coverage. Train and guide new and junior service staff on service standards, operational procedures and customer engagement. Coordinate effectively between the restaurant floor, bar and kitchen to ensure timely and accurate service. Attend to customer requests, feedback and service issues promptly and professionally. Oversee stock levels, inventory control and replenishment to support daily operations. Review operational performance and identify opportunities to improve service efficiency and customer experience. Maintain restaurant cleanliness, hygiene, service and operational standards. Be hands-on and support floor service and restaurant operations whenever required. Perform other operational duties as assigned.

Key Requirements

• Relevant experience in restaurant, F&B or hospitality operations.
• Experience in supervising or leading a service team is preferred.
• Good understanding of restaurant floor service and customer service operations.
• Good communication, interpersonal and team coordination skills.
• Able to organise manpower and manage day-to-day operational priorities.
• Customer-focused, responsible and able to handle service issues professionally.
• Able to work effectively in a fast-paced restaurant environment.
• Able to work shifts, weekends and public holidays according to operational requirements.