Team Leader, F&B
(14364)
SIRO Boka Place is more than a hotel – it’s a movement; a global lifestyle brand where world-class wellbeing meets exceptional hospitality – through a combination of state-of-the-art fitness, nutrition, sleep, recovery, and mindfulness facilities in purpose-designed destination hotels. Our hotels empower guests to unlock peak mental and physical performance, no matter who they are, or what they’re striving to achieve. We realise exceptional, immersive lifestyle destinations where you can live without compromise.
Nestled between pristine blue Adriatic waters and mountains of conserved greenery, SIRO Boka Place, Montenegro offers coastal city charm and boundless opportunity. Unlock your potential and embark on a new adventure as part of a community passionate about fitness and wellbeing.
Job Description – Team Supervision
This is a summary of the key duties and responsibilities related to the position below and includes the skills, experience and educational background required by the employee, as well as the competencies and behaviors that are expected at this level.
Please take your time to read through it, sign the acknowledgement and hand it back to Human Resources.
1. Position Details
- Position Team Leader, F&B
- Grade TL
- Department Food and Beverage Service
- Reports to Manager, F&B, Manager, Restaurant, Manager, Bar
- Subordinates Waiters, Tribe
- Working time: Full / Seasonal
2. Job Details & Requirements
Job Summary
The Team Leader F&B will assist to Manager F&B, Restaurant Manager and Bar Manager in overseeing the daily operations of the restaurants assigned to him/her. He will work closely with the Culinary and Beverage teams to ensure SIRO Boka Place service standards exceed the experience of the guest. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Will work with the FB Leadership team to establish trainings and implementing plans that will help the team exceed the departmental goals like LQA Scores, meeting budget and ensure good working environment.
Key Duties and Responsibilities
- Team Leader F&B should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.
- Supervises restaurant and all related areas in the absence of the restaurant manager.
- Supervises and manages employees. Manage all day-to-day operations and understands employees positions well enough to perform duties in employee’s absence
- Encourages and builds mutual trust, respect and cooperation among team members.
- Ensures compliance with all food and beverage policies, standards and procedures by training, supervising follow-up and hands on management
- Monitor and review the daily revenue report, daily labor report and the monthly profit and loss statement, analyze results and act when necessary.
- Conduct regular walkthrough of the outlet and suggest recommendations for change as well as note deficiencies and ensure corrective action is taken.
- Coaches employees on how to resolve guest issues and de-escalate conflicts.
- Assists the restaurant manager with all facets of running the restaurant operation and completes all tasks, duties, responsibilities, and projects as assigned within set timelines.
- Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings.
- Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the outlet. This planning is to effectively utilize the available staff in order to maintain consistent standards of service.
- To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the service staff to ensure consistent quality service.
- To ensure that all Food Safety standards (HACCP/FSMS) are followed to the fullest.
- To assist restaurant manager in the organization and quality control for the resorts specialized catering events, including management of the full diversity of specialist guest meal requirements, room service and guest activity requirements.
- To continuously collect feedback from guests and report it back to the Management
- To assist with any other duties that are required by the Director of Food and Beverage or another member of the Hotel management team.
- Be aware of cybercrime and common scams as communicated by the Kerzner Global IT team, filter and detect these attempts, and ensure that guest and company safety is protected.
3. EXPERIENCE, SKILLS & EDUCATION REQUIREMENTS
- At least 2 years’ experience at a similar level.
- Excellent Communication skills
- Minimum 5 years’ experience in a restaurant or catering institution with recognized high standards.
- Workplace training from within a high standard hotel environment.
- Knowledge of catering operations and beverage practices within the catering industry.
- An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment.
- Experience with Micros is a plus
- Experience in 5*, upmarket resort would be an advantage but not a requirement.
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
