Team Leader (VITO'S BBQ)

• Bachelors/College Degree in Food, Hotel and Restaurant Management or Administration and/or any Business-Related course

• At least (2) two years of experience in Food Industry

Job Responsibilities

Operations

· Maintain safety and food quality standards

· Coordinate daily Front and Back of House restaurant operations

· Deliver superior service and maximize customer satisfaction

· Respond efficiently and accurately to customer inquiries & complaints

· Control operational costs and identify measures to cut waste

· Implement policies and protocols that will maintain future restaurant operations

· Ensure compliance with sanitation and safety regulations

· Responsible for inventory control of all perishable and non-perishable goods

· Estimate future needs for goods, kitchen utensils and cleaning products

· Manage restaurant’s good image and suggest ways to improve it

· Thorough knowledge of setup, operation, breakdown and cleaning of all kitchen equipment, including proper handling of chemicals used for cleaning

Team performance

· Organise and supervise shifts and keep track of employees’ hours

· Appraise staff performance and provide feedback to improve productivity

· Train new and current employees on proper customer service practices

· Completes all opening and closing duties, to include: cash handling, inventory, and other daily reports - Takes a lead role in the training, integrating, and establishment of performance expectations

· Provides overall direction, coordination, and evaluation of outlet personnel

· Plans, assigns, and directs the work

· Carries out supervisory responsibilities in accordance with the organization’s policies

· Establishes performance expectations, regularly appraises performance against expectations, and provides ongoing feedback and redirection

· Coach Team on how to exceed customer expectations