Restaurant Team Leader

Job description

Key tasks

Overview of duties
 Behaves and acts in an exemplary fashion, embodying the brand mind set
 Supervise the team of Food and Beverage Department, helping them improve their skills and providing support for career development
 Improves sales, the quality of service and promotion of services in compliance with hygiene and security standards
 Conveys the hotel's image through his/her attitude, professionalism and involvement in the field
 Ensures that all products served to guests conform to standard and are of good quality
 Develops revenue and profit margins
 Helps the hotel meet its targets
 Provides information for guests within his/her field of competence or directs them to the right person
 Remains polite and courteous at all times whatever customers may request
 Handling any complaints concerning the restaurant immediately and sensibly, and keeps the manager informed.

Main Responsibilities

Customer relations
 Develops high quality relationships with guests, from the moment they arrive and throughout their stay, in order to foster loyalty.
 Enquires whether guests are satisfied throughout the meal,
 Takes into account and anticipates guests' needs,
 Conveys the hotel image,

Professional techniques / Production
 Determines the best organisation (production, distribution, storage etc) according to existing infrastructure and equipment
 Supervises stock rotations for soft and alcoholic drinks and catering supplies, and identifies any needs
 Supervises and checks the bar, restaurant, meeting rooms set-up, menu, presentation,
 Is responsible for applying the reference standards and audit procedures as defined by the hotel and brand
 Coordinates with the departments close to the F&B department (front office, reservation etc)
 Guarantees that equipment is kept clean and well maintained, in line with hygiene regulations
 Ensures equipment remains in good condition and signals any needs for technical intervention
 Ensures compliance with legislation governing the sale of beverages

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

Desired profile

Skills

Level of Education Vocational education
Areas of study Hospitality
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

 Positive,
 Guest oriented and service minded,
 Sales acumen,
 Good listening and communication skills,
 Self confidence,
 Excellent presentation
 Ability to work under pressure ,
 Responsiveness,
 A natural team leader,