Summary
Adeera is recruiting a Restaurant Team Leader for a new luxury hotel in Riyadh’s King Abdullah Financial District. The role involves supervising restaurant staff, coordinating daily service, managing guest feedback, and working with kitchen and management teams. The team leader will also support staff training, inventory and cost controls, and compliance with food safety and sanitation standards. Candidates should have restaurant or food service experience, leadership and customer service skills, and familiarity with POS, reservation, and inventory systems.
The posting
As published on adeera.com. Pulled from the employer's site and shown as they wrote it.
About:
Be part of a landmark addition to the King Abdullah Financial District (KAFD) - a new luxury hotel at the heart of Riyadh’s financial hub.
Where authentic Saudi warmth meets global excellence, this hotel stands at the very heart of KAFD.
A place alive with Saudi Arabia’s progressive energy, through destination dining and curated experiences, that captures the pulse of a district in constant evolution.
Job Scope:
As a Restaurant Team Leader, you will be responsible for supervising and coordinating the activities of restaurant staff to ensure efficient operations, exceptional guest service, and a positive dining experience. Your role involves leading a team of servers, hosts, and support staff, overseeing daily operations, and maintaining high standards of service quality, teamwork, and guest satisfaction in the restaurant environment.
Main Duties and Responsibilities:
- Team Supervision and Leadership:
- Lead, motivate, and supervise restaurant staff, including servers, hosts, and support personnel, by providing guidance, coaching, and support to ensure team cohesion, performance excellence, and a positive work environment.
- Delegate tasks, assign responsibilities, and monitor staff performance to maintain service standards, operational efficiency, and guest satisfaction in the restaurant.
- Service Delivery and Guest Interaction:
- Ensure exceptional guest service by interacting with guests, addressing inquiries, handling feedback, and resolving issues promptly to enhance guest experiences, foster customer loyalty, and uphold service quality standards.
- Monitor service flow, table turnover, and guest satisfaction levels to optimize service delivery, minimize wait times, and ensure a seamless dining experience for guests.
- Operational Management:
- Oversee daily restaurant operations, including seating arrangements, reservation management, order accuracy, and service pacing to maintain operational efficiency, quality control, and adherence to service procedures.
- Coordinate with kitchen staff, bartenders, and management to ensure smooth communication, timely food and beverage delivery, and a coordinated service experience for guests.
- Training and Development:
- Conduct staff training sessions, skills development workshops, and performance evaluations to enhance staff competencies, product knowledge, and service proficiency in the restaurant.
- Implement training programs, service standards, and best practices to empower staff, improve teamwork, and deliver consistent service excellence to guests.
- Inventory Control and Cost Management:
- Monitor inventory levels, stock rotation, waste reduction, and cost controls in collaboration with management to optimize food and beverage costs, minimize waste, and ensure efficient resource utilization in the restaurant.
- Implement portion control measures, pricing strategies, and cost-effective practices to maintain profitability and financial sustainability in restaurant operations.
- Safety and Compliance:
- Ensure compliance with health and safety regulations, food handling guidelines, sanitation standards, and restaurant policies to maintain a clean, safe, and hygienic environment for guests and staff.
- Conduct regular safety inspections, staff training on safety protocols, and compliance audits to uphold regulatory standards and mitigate operational risks in the restaurant.
Requirements
Education:
- High school diploma or equivalent; additional certifications in hospitality management or relevant field are a plus.
Qualifications/Skills:
- Previous experience in restaurant operations, team leadership, or customer service roles within the food service industry.
- Strong leadership abilities, team management skills, and the capacity to motivate and develop staff to deliver exceptional service in a fast-paced environment.
- Excellent communication skills, interpersonal abilities, and customer service orientation to interact effectively with guests, staff, and management.
- Proficiency in POS systems, reservation software, inventory management tools, and basic financial reporting to track performance metrics, analyze data, and optimize operational efficiency in restaurant management.