Restaurant Team Leader

About the role

The Restaurant Team Leader will supervise service operations during assigned shifts, ensuring high guest satisfaction, cost efficiency, and adherence to brand standards. This role supports the Assistant Outlet Manager and F&B Operations Manager in delivering consistent product and service quality.

Key responsibilities

• Conduct pre‑shift briefings, sharing occupancy forecasts, menu updates, schedules and work assignments.
• Maintain a tidy appearance for self and team members.
• Coordinate with Guest Relations, Front Office and other service departments.
• Monitor duty rosters and ensure mise‑en‑place is prepared for 24‑hour service.
• Report any damage, maintenance issues or cleanliness concerns to management.
• Handle guest complaints directly with the Assistant Outlet Manager and F&B Operations Manager.
• Maintain thorough knowledge of the menu to answer guest queries.
• Participate in scheduled training sessions and assist in onboarding new team members.
• Manage keys and access cards and perform additional duties as requested by management.

Required profile

• Strong communication skills and ability to lead a diverse team.
• Professional appearance and attention to detail.
• Ability to work under pressure in a fast‑paced hospitality environment.
• Commitment to delivering excellent guest service.

Required skills

• Excellent knowledge of the restaurant menu.
• Basic understanding of restaurant operations and service standards.