F&B Team Leader (199073)

IHG•Yoakum, TX

2d•Onsite

About The Position

At the lowest point on earth, overlooking one of the world's most magical seas and one of the most spectacular natural and spiritual landscapes, at the shore of legendary Dead Sea sits the new Holiday Inn Resort Dead Sea - IHG Hotels & Resorts. Here you can relax and rejuvenate with the year-round sunshine, low humidity, ozone rich air and of course the healing mineral loaded waters of the Dead Sea itself. The hotel is just 70 km from Amman Queen Alia International Airport and 55km from the capital Amman. Guest staying at the Holiday Inn Resort Dead Sea will enjoy a fresh new family hotel with spacious rooms complete with a wide variety of leisure activities with free mini bar and free internet access. As an F&B Captain / Outlet Team Leader, you will be responsible for supervising daily restaurant and outlet operations while ensuring exceptional guest experiences and service excellence. Reporting directly to the Restaurant Manager (or their delegate), you will lead and support the service team, coordinate operational activities, and ensure all food and beverage services are delivered in accordance with IHG standards.

Requirements

Minimum 2–3 years of Food & Beverage experience in a 4 or 5-star hotel or upscale restaurant environment.
At least 1 year of supervisory or team leadership experience within Food & Beverage operations.
Strong leadership, communication, and interpersonal skills.
Excellent guest service skills with a passion for creating memorable dining experiences.
Good knowledge of restaurant operations, food and beverage service standards, and hygiene practices.
Ability to manage multiple priorities and perform effectively in a fast-paced environment.
Good command of English; additional languages are considered an advantage.
Professional appearance, positive attitude, and strong problem-solving skills.
A proactive and results-oriented approach with a commitment to teamwork and operational excellence.

Nice To Haves

Experience with restaurant POS systems and cash handling procedures is preferred.

Responsibilities

Supervise and coordinate the daily operations of the assigned outlet to ensure smooth and efficient service.
Lead, motivate, and support Waiters, Waitresses, and other service colleagues to achieve service excellence.
Ensure all guests receive prompt, professional, and personalized service throughout their dining experience.
Conduct daily briefings, communicate operational updates, and assign duties to team members.
Monitor service standards and ensure compliance with hotel policies, brand standards, and food safety requirements.
Handle guest feedback, complaints, and special requests professionally, ensuring timely resolution and guest satisfaction.
Assist with table allocation, reservations, seating arrangements, and service flow management.
Support training and on-the-job coaching of team members to enhance service skills and product knowledge.
Monitor outlet cleanliness, setup, presentation, and readiness before, during, and after service periods.
Promote menu items, beverages, and special promotions while encouraging upselling opportunities.
Assist with inventory control, operating equipment monitoring, and outlet administration as required.
Coordinate closely with the Kitchen, Stewarding, and other operational departments to ensure seamless service delivery.