Restaurant Team Leader

Innisfree Hotels•Fort Walton Beach, FL

90d•$19

About The Position

Innisfree Hotels is an inclusive workplace that fosters a culture of care where employees genuinely matter, and their voices are heard. We are looking for a Restaurant Team Leader who will be responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience.

Requirements

Must have a high school diploma or equivalent.
Minimum 2 years of restaurant supervisory experience required, hospitality industry preferred.
Ability to interpret a variety of instructions provided in written, oral, or scheduled form.
Ability to read, write, and speak effectively in English in order to communicate with guests and team members.
Knowledge of reservation and POS systems.
Ability to work with computers and good knowledge of operating software preferred.
Must be able to multi-task and be detail oriented.
Must be a team player.
Ability to work independently with minimal supervision in a high degree of autonomy.

Responsibilities

Always approaches all interactions with guests and employees in a friendly and service-oriented manner by maintaining a positive demeanor.
Promotes a positive and caring work environment by addressing and resolving any conflict in a calm and poised manner.
Engages and creates a positive experience for guests.
Has thorough knowledge of menus and the preparation required, according to hotel standards.
Knows how to compute daily food cost.
Works with the Director of F&B to create and implement menus.
Assesses food portion size, visual appeal, taste, and temperature of items served.
Checks all stations at the end of every shift for proper food storage and sanitation.
Checks food purchases for proper ordering, quality, and price structure.
Oversees daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, and food cost report.
Coordinates and monitors all phases of Loss Prevention in kitchen areas.
Oversee the day-to-day restaurant operation, including opening and closing of the restaurant.
Assist in the design and updating of the restaurant menu and marketing of products and specials.
Orders and maintains adequate supplies and inventory on a weekly basis.
Implement measures to minimize costs and improve profitability.
Prepares and serves food and beverages as needed.
Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Recognizes quality standards in fresh vegetables, fish, dairy, and meat products.
Follows recipes, including measuring and mixing ingredients ensuring final products are fresh.
Bakes, grills, steams, and boils meats, vegetables, fish, poultry, and other foods.
Presents, garnishes, and arranges final dishes.
Maintains a clean, healthy, and safe working area along with awareness of all sanitary practices.
Supports other staff to ensure guest satisfaction.
Handles guest complaints and solve problem to the degree possible.
Performs any other duties as assigned by management.
Ensuring that the restaurant adheres to health, safety, and brand standards and regulations.
Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
Maintains a friendly attitude, attending all guests in an efficient and prompt manner.
Demonstrates a thorough knowledge of food and beverage products, menus, and promotions.
Provides guests with information about facilities, attractions, and activities in or outside the property.
Organizes special functions and events for the restaurant.
Projects a professional manner with an emphasis on hospitality and guest service.
Handles guest complaints and solve problem to the degree possible.
Performs any other duties as assigned by management.