Outlet Team Leader

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®

1. 1. Ensure banquet rooms, restaurants, and coffee breaks are ready for service
   2. Ensure proper materials are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use.
   3. Set tables according to type of event and service standards
   4. Address guests' service needs in a professional, positive, and timely manner.
   5. Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible
   6. Perform his / her duties according to the practices and operational standards identified by the Food and Beverage Manager.
   7. Ensure that the services to be offered in all of the restaurants are performed, implemented and monitored in line with the budget discipline and standards.
   8. Coordinate the restaurants and its personnel.
   9. Ensure the necessary organisation to achieve the highest service quality in the    restaurants.
   10. Identify and ensure repair of technical breakdowns.
   11. Carry out and monitor preparations of the restaurants on a daily basis.
   12. Ensure that preparations are made before service for special occasions and monitor the preparations.
   13. Maintain the department’s equipment.
   14. Control employees’ compliance to the work schedule, dress code and hygiene rules.
   15. Request the daily material to be used from the storage house.
   16. Organise the process to greet customers, seat them at their table and see them out.
   17. Responsible for the training of employees in his/her department and for setting an example to them.
   18. Report to the Restaurant Supervisor and Headwaiter.
   19. Forward the Food and Beverage Manager’s orders to the restaurant personnel.
   20. Ensure communication with other departments, sections and senior managers.
   21. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
   22. To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
   23. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
   24. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
   25. Carry out all other duties assigned by managers and hotel management not specified in the job description.

• Education: At least a high school or vocational diploma.
• Experience: At least 5 years of experience in the industry.
• Foreign Language: Intermediate level of English and/or Arabic to communicate and keep track of the technical information in the related field.
• Courses and Training:  Vocational trainings and seminars.
• Computer Literacy: Not required.
• Skills: Knowledge of products and services in the related field. Expected to integrate and coordinate his/her unit’s operations.