Food & Beverages Team Leader at Ibis

Job Description

• Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior
• Is responsible for one area of the restaurant, in charge of organization, coordination and waiter service
• Provides a high standard of hospitality and service for guests in the F&B point of sale
• Helps increase the restaurant's revenue through his/her sales efforts

Responsibilities
Customer Relations:

• Ensures guest satisfaction in the area under his/her responsibility
• Provides a friendly and personalized welcome for guests
• Offers an attentive service to guests, adapting to any constraints
• Heeds any remarks made by guests and ensures follow-up
• Ensures respect of brand commitments
• Conveys the image of the hotel.

Professional Techniques / Production
Takes part in the coordination in service operations:

• Organizes and supervises the work of the commis chefs, apprentices and interns
• Carries out and supervises the following tasks:
  • Setting up the point of sale and preparation areas
  • Cleaning and tidying the restaurant and preparation areas before and after closing
• Before every work shift, finds out about dish composition and any shortages
• Organizes work and adapts timing and relational behavior to suit fluctuations in numbers and types of clientele
• Ensures the equipment used remains in good condition.

Team Management:

• Manages his/her teams on a daily basis and generates a good working atmosphere
• Helps train waiting staff, apprentices and interns
• Integrates newcomers to the restaurant teams)

Commercial / Sales:

• Offers suggestions, advice to guests and sells the different services available
• Increases revenue for the point of sale through additional sales techniques
• Helps increase guest loyalty through quality of service

Management And Administration:

• Is actively involved in meeting the department's targets:
  • By respecting the procedures and internal audits applicable in the hotel
  • By increasing sales
• Respects the invoicing and cash operations procedures
• Helps manage crockery and appliances by avoiding breakages
• May be asked to help with inventories, check deliveries and store food items

Hygiene / Personal Safety / Environment:

• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc.)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.).

Requirements

• HND / B.Sc in Hotel Management or in any related field
• Diploma or/and Certificate in Food and Beverage category in the related field
• 2-3 years working experience as a Restaurant Supervisor
• Proficiency in communication and math skills
• Ability to work in a team and supervise the subordinates
• Quick decision making skills
• Guest oriented, outgoing and service minded
• Proficiency in the use of micros and other application programs
• Honesty and loyalty
• Motivational and interpersonal skills