JOB DESCRIPTION POSITION:Food & Beverage Team leader DEPARTMENT:Santini Bar and Grill REPORTS TO: Santini Management and Supervisors SUMMARY STATEMENT The role of the Team leader is to manage the floor during service and assistin opening and closing procedures of the restaurant in accordance tothe policies and procedures of QT Perth. Specifics: To develop and drive the floor team to deliver world’s best service to all guests each day of trade. Focusing on the right ‘people’ on the floor, standardizingand ensuring the ‘service’ standards are World’sBest, and the ‘product’ we deliver is of the highest quality. SPECIFIC RESPONSIBILITIES SERVICE 100% guest focus every shift. Engagement and guest interaction should be driven naturally through your team and yourself. Drive the ‘Good to Great’ culture in all Shifts– People, Product & Service. Drive and Up-sell all products and cross sell into departments. Monitor staff conduct ensure they are providing the highest level of service that is both courteous and friendly. The correct pouring, presentation and serving of drinks, and presentation of all staff, consistency is the key. As a leader you are there to guide staff - lead by example. Motivate staff through positive reinforcement particularly at stressful times. Conduct and be involved with regular training sessions. FLOOR Monitor opening and closing procedures. This involves conducting a full stock check ensuring the floor is sufficiently stocked and set up with cutlery, glassware, etc. Assist with Co-ordinatingbreaks ensuring staff levels are adequate. Either distribute or put away menus when applicable. Co-ordinate floor usefulswhen applicable. Liaise with the Restaurant Managerregardingany stock requiredor if additionalfloor usefulsare required. Maintain the highest level of cleanliness in all areas on the floor and storage areas behind the bar; particularly the garden beds and pot plants - regularly cleaned by your team and ensuring no cigarette butts are left behind. All cleaning tasks must be satisfactorily completed and be present for the signing of list by yourself. Abiding by all licensing restrictions and legislations. POINT OF SALE Ensure all bills are settled at the end of trade and you are across ALL tabs from all areas. Immediately rectify any incorrect entries in tills and credit card terminals. Advise staff of their responsibility toreport errors immediately. Staff should be shown void/over ring procedures. GENERAL Distribute, order, audit and/or put away menus when applicable. Must be done WEEKLY with any updates amended on the website. To inform staff of any issues raised in the briefingsuch as ongoing promotions, events/facilities within the hotel, individual sales performances, till discrepancies, stock discrepancies. Carry out weekly knowledge cocktail/service/wine/food POS tests which are to be saved and updated to the Restaurant’s training matrix. Monitor opening and closing procedures. This involves cutlery, menus, cups, carafes, cleanliness of all areas and tables, end of night reports. PERSONAL SPECIFICATION Essential Guest Focused. Good knowledge of the company processes/procedures. Knowledge of surrounding corporate demographic. Sound knowledge and experience of bar operations. Extensive knowledge of the products and service available in venue. Communication skills. Flexible and adaptable. Attention to detail. Motivation to succeed. Organisationalskills. Decision making. ANTI DISCRIMINATION To understand that harassment of any form will not be tolerated in the workplace and to report any forms of harassment to GeneralManager. To act in accordance withEqual Employment Opportunities and to promote individuals based on merit and skill. HOURS Ordinary hours may be worked over any day of the week, from Monday to Sunday inclusive. Roster arrangements will be establishedin accordance withbusiness demands, andmay comprisea combination of day and night shifts. WORKPLACE HEALTH & SAFETY Ensure the health, safety & welfare of employees by adhering to your responsibilities as outlined in the WHS Policy, and associated health & safety procedures. Allocate sufficient resources for the practicableelimination or control of workplace hazards/associated risks in order tomaintaina safe working environment and safe systems of work. Promptly and effectively deal with occupational injury and illness through active involvement in the return to workprocess. All incidents to be investigated and corrective action implemented. RESPONSIBILITIES and AUTHORITIES I have read and understand the above job description. I will adhere to the job description to the best of my ability.
