FOH Team Lead

Paradies Lagardère•San Antonio, TX

5d•Onsite

About The Position

Paradies Lagardère is an award-winning and innovative Airport Concessionaire seeking passionate individuals for full-time and part-time roles in a diverse and inclusive retail and dining environment. These opportunities offer a rewarding experience within award-winning concepts that attract travelers. Shift Leaders are responsible for ensuring guest satisfaction through effective employee training and adherence to company Standard Operating Procedures (SOPs). They oversee team members performing various tasks, including food preparation, stocking supplies, serving, cleaning tables and counters, resetting/bussing tables, greeting guests, and answering questions. Whether working in a national brand or a local concept, the role involves creating and delivering first-class experiences for the traveling public.

Requirements

Must be proficient in each area of the restaurant to assist when necessary.
Must demonstrate a commitment to getting the job done.

Nice To Haves

Leadership and motivational skills

Responsibilities

Warmly greet and acknowledge guests upon arrival.
Exceed company standards for food and beverage quality, service, and atmosphere while building positive customer relations.
Serve as a role model and provide accessibility to staff while developing leadership and motivational skills.
Exhibit efficiency in completing job requirements by working with a sense of urgency and consolidating tasks.
Support programs to enhance staff morale and training.
Assist with food, beverage, labor-management costs, receiving, storage, and inventory management.
Lead each shift by delegating duties, assigning tasks, and following up with all team members.
Demonstrate management and leadership ability through building effective relationships with customers, supervisors, and team members.
Be proficient in each area of the restaurant to assist when necessary.
Follow inventory control procedures to reduce product loss.
Maintain cleanliness and organization throughout the restaurant.
Prepare food when necessary.
Check food quality and temperatures throughout the day to ensure food safety expectations are maintained.
Ensure the security and safety of guests and team members through proactively following proper sanitation and safety procedures.
Follow proper procedures and guidelines for opening and closing the restaurant.
Identify back-ups in the kitchen and work with managers to re-organize when necessary.
Demonstrate a commitment to getting the job done.
Create and deliver first-class experiences for the traveling public.