Team Leader - F&B

Main Duties:

Administration

• To ensure that all departmental operations manuals are prepared and updated annually.
• To maintain the daily log book.
• To submit to Food and Beverage office the following: monthly outlet report, monthly objective review, trainer’s report and promotions analysis.
• To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
• To maintain outlet communication board.
• To submit all guest / staff incident reports.
• To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
• To attend weekly Food & Beverage meeting and daily operations meeting.
• To control requisitioning, storage and careful use of all operating equipment and supplies.

Customer Service

• Ensure that all employees establish a rapport with guests.  Handle all guest requests and enquiries on food, beverage and service.
• To be demanding and critical when it comes to service standards.
• To ensure that the outlet team projects a warm, professional and welcome image

Financial

• To have a complete understanding of financial aspects of the outlet

• To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• .To obtain and account for the correct settlement of all sales and be overall responsible for cashier / floats and their maintenance.
• To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures and account for all checks used during each shift.
• To identify and correct any errors.
• .To implement a consistent guest recognition programs and maintain a relevant guest database

Operational

• To provide a courteous, professional, efficient and flexible service at all times, following Novotel Standards.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work to the standard set. 
• To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage division or any other department of the hotel as assigned.
• To be fully conversant with all services and facilities offered by the hotel.
• To perform opening and closing procedures established for the place of work as assigned.
• To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up selling alternatives.
• To ensure that the place of work and surrounding area is kept clean and organized at all times.
• To monitor operating supplies and reduce spoilage and wastage.
• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the manager if no immediate solution can be found and assure follow up with guests.

Personnel

• To identify training needs and plan training programs for the employees.
• To ensure that the outlet employees are adequately trained and have the necessary skills to perform their duties with maximum efficiency.
• To liaise and inform Food & Beverage department and Human Resources department of all training sessions.
• To fully support the departmental trainers function in the department assigned, develop department trainers and assign training responsibilities.
• To assist in the training of Food & Beverage cashiers ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• To ensure that all employees provide a courteous and professional service at all times.
• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the department’ operations manual.
• To conduct staff yearly performance appraisal.
• To ensure that all employees maintain a high standard of personal appearance and hygiene at all times.
• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
• To ensure that all employees have a complete understanding of and adhere to the hotel’s employee rules & regulations.
• To ensure that all employees have a complete understanding of and adhere to the hotel’s policy relating to fire, hygiene, health and safety.

Other Duties

• To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
• To carry out any other reasonable duties and responsibilities as assigned.

• To liaise and organize with Housekeeping department that the established cleaning schedules are strictly adhered to.

• To coordinate all repair and maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet

Occupational Health & Safety

• To ensure that all employees have a complete understanding of and adhere to the hotel’s policy relating to fire, hygiene, health and safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.

Knowledge and Experience

• Secondary / High school education
• Additional certification(s) in Food & Beverage will be an advantage
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Working knowledge of MS Excel, Word, & PowerPoint