Restaurant Team Leader (FOH) Summary:
Manages front-of-house operations, ensuring excellent customer service, driving sales, controlling costs, training staff, and maintaining standards. Key responsibilities include:
- QSCH Management: Supervising staff, resolving guest issues, and ensuring service quality.
- Sales Building: Driving promotions, increasing average checks, and building guest loyalty.
- Profitability Building: Managing FOH supplies and utilities.
- FOH Training: Coaching staff, facilitating training, and ensuring training materials are maintained.
- Standards: Maintaining compliance, improving processes, and safeguarding assets.
- Workforce Engagement: Assisting with hiring, training, and performance evaluations.
- Ad Hoc Duties: Performing assigned tasks as needed.
Qualifications:
- Completed at least 2nd year in College
- 6 months experience as a Restaurant Staff
