F&B Team Leader
Rosewood Hotels and Resorts
Job Description Job Summary
Assist the Management team in ensuring that the restaurant is managed efficiently according to the established concept statement, providing warm and genuine service delivered with passion and dedication, exceeding our guests’ expectations at all times. Ensuring the smooth running of the department, managing their assigned section during their shifts with waiters. Lead their section team, ensuring every associate performs up to expectations and job requirements. The goal is to maintain efficiency during service through planning, preparation, adapting to the needs of the moment and through excellence of knowledge. We aim to achieve these goals through; thorough training, strong associate support, teamwork, and feedback.
Essential Duties and Responsibilities
Guest satisfaction
• Ensures to deliver the brand promise and always provide exceptional guest service.
• Exercise responsible behavior at all times and positively represent the restaurant team and Rosewood Hotels & Resorts.
• Ensures that all guest and associate customer complaints are resolved in a quick and efficient manner.
• Maintains positive guest and associate interactions with good working relationships.
Operations
• Ensure that all associates have a complete understanding of and adhere to associate rules and regulations.
• Ensure high standards of personal presentation and grooming.
• Respond to changes in the food and beverage function as dictated by the industry, company, and hotel.
• To have a full knowledge of the menu, preparation methods, presentations, items characteristics and prices.
• Ensure that you know the daily occupancy rate of the hotel, the number of arrivals and departures, SAGs guests.
• Be familiar with all the services/characteristics and sites of interest/activities in the neighborhood, current or upcoming events in Doha (festivals, cultural events) to answer precisely to guest requests.
• To have a full working knowledge of the restaurant floor plans and layout of all F&B offers.
• To have a full working knowledge Micros, Open Table & all other systems as required.
• Establish rapport with guests in a professional manner.
• Work towards a high level of guest recognition and build a full working knowledge of guest preferences.
• Ensure discretion and confidentiality with SAGs guests and ensure all information is given to the management for the reservation in-house database.
• Ensure all associates are always following the Order of Service and Standard Operating Procedures.
• Mentor associates as requested by management, following all correct training procedures and standards.
• Monitor associate development on the floor identifying training needs and any areas of concern.
• Assist in the cutlery and crockery stock takes.
• Ensure any ordering requirements are communicated accordingly.
• Assist management in any other BOH activities as required.
• Report for duty on time and prepared for your shift. Adhere to agreed break times.
• Ensure the correct opening and closing procedures are followed by all associates.
• Read all relevant emails ensuring all necessary information is communicated to all associates accordingly.
• Ensure that all stations are equipped with sufficient clean, polished cutlery / plates and other service wear for each meal period. Ensure all tables are laid in accordance with the SOP.
• Engage with and contribute to service briefings.
• Take instructions from your manager, anticipate their requirements.
• Control and manage your section in the restaurant whilst adhering to the Brand Standards Check list (a combination of LQA, Forbes and Rosewood Hotels & Reports Global Standards).
• Take and process orders, serve and clear food, relay tables, troubleshoot where necessary.
• Respond to any menu / drinks queries with knowledgeable, informative, and engaging answers.
• Ensure that individual Mise en Place for each order is known and placed on the table.
• Understand guests to be prioritized – SAGs, unhappy guests & regulars.
• Oversee and direct the waiters in your station at all times, provide guidance and support.
• Communicate guest preferences to reception team in order to build guest profiles.
• React promptly and deal with any issues, complaints, breakages & spillages.
• Communicate any issues to management promptly.
• Ensure a high level of cleanliness is maintained throughout the restaurant.
• Provide accurate discount and void reconciliations, following correct cashing up procedure.
• Ensure that all checklists are completed correctly and honestly.
• Respond to changes in the F&B function as dictated by the industry, company, and hotel.
• Grow and improve skills and abilities through the appropriate training, assessment, and performance.
• Present the bill and take payments.
• Handle all operating equipment carefully avoiding abuse and minimizing breakage.
Assist the Management team in ensuring that the restaurant is managed efficiently according to the established concept statement, providing warm and genuine service delivered with passion and dedication, exceeding our guests’ expectations at all times. Ensuring the smooth running of the department, managing their assigned section during their shifts with waiters. Lead their section team, ensuring every associate performs up to expectations and job requirements. The goal is to maintain efficiency during service through planning, preparation, adapting to the needs of the moment and through excellence of knowledge. We aim to achieve these goals through; thorough training, strong associate support, teamwork, and feedback.
Essential Duties and Responsibilities
Guest satisfaction
• Ensures to deliver the brand promise and always provide exceptional guest service.
• Exercise responsible behavior at all times and positively represent the restaurant team and Rosewood Hotels & Resorts.
• Ensures that all guest and associate customer complaints are resolved in a quick and efficient manner.
• Maintains positive guest and associate interactions with good working relationships.
Operations
• Ensure that all associates have a complete understanding of and adhere to associate rules and regulations.
• Ensure high standards of personal presentation and grooming.
• Respond to changes in the food and beverage function as dictated by the industry, company, and hotel.
• To have a full knowledge of the menu, preparation methods, presentations, items characteristics and prices.
• Ensure that you know the daily occupancy rate of the hotel, the number of arrivals and departures, SAGs guests.
• Be familiar with all the services/characteristics and sites of interest/activities in the neighborhood, current or upcoming events in Doha (festivals, cultural events) to answer precisely to guest requests.
• To have a full working knowledge of the restaurant floor plans and layout of all F&B offers.
• To have a full working knowledge Micros, Open Table & all other systems as required.
• Establish rapport with guests in a professional manner.
• Work towards a high level of guest recognition and build a full working knowledge of guest preferences.
• Ensure discretion and confidentiality with SAGs guests and ensure all information is given to the management for the reservation in-house database.
• Ensure all associates are always following the Order of Service and Standard Operating Procedures.
• Mentor associates as requested by management, following all correct training procedures and standards.
• Monitor associate development on the floor identifying training needs and any areas of concern.
• Assist in the cutlery and crockery stock takes.
• Ensure any ordering requirements are communicated accordingly.
• Assist management in any other BOH activities as required.
• Report for duty on time and prepared for your shift. Adhere to agreed break times.
• Ensure the correct opening and closing procedures are followed by all associates.
• Read all relevant emails ensuring all necessary information is communicated to all associates accordingly.
• Ensure that all stations are equipped with sufficient clean, polished cutlery / plates and other service wear for each meal period. Ensure all tables are laid in accordance with the SOP.
• Engage with and contribute to service briefings.
• Take instructions from your manager, anticipate their requirements.
• Control and manage your section in the restaurant whilst adhering to the Brand Standards Check list (a combination of LQA, Forbes and Rosewood Hotels & Reports Global Standards).
• Take and process orders, serve and clear food, relay tables, troubleshoot where necessary.
• Respond to any menu / drinks queries with knowledgeable, informative, and engaging answers.
• Ensure that individual Mise en Place for each order is known and placed on the table.
• Understand guests to be prioritized – SAGs, unhappy guests & regulars.
• Oversee and direct the waiters in your station at all times, provide guidance and support.
• Communicate guest preferences to reception team in order to build guest profiles.
• React promptly and deal with any issues, complaints, breakages & spillages.
• Communicate any issues to management promptly.
• Ensure a high level of cleanliness is maintained throughout the restaurant.
• Provide accurate discount and void reconciliations, following correct cashing up procedure.
• Ensure that all checklists are completed correctly and honestly.
• Respond to changes in the F&B function as dictated by the industry, company, and hotel.
• Grow and improve skills and abilities through the appropriate training, assessment, and performance.
• Present the bill and take payments.
• Handle all operating equipment carefully avoiding abuse and minimizing breakage.
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