Senior Team Leader, F&B Service

About The Role The Senior Food & Beverage Team Leader is responsible for overseeing the daily operations of the hotel's food and beverage outlets, ensuring exceptional service, managing staff, and maintaining high standards of quality and efficiency. This role involves leading the F&B team, coordinating with the kitchen and other departments, and addressing guest needs to enhance the overall dining experience. Key Duties and Responsibilities Supervise and support F&B team members in their daily tasks and responsibilities. Provide training and development opportunities to enhance team performance and service quality. Foster a collaborative and positive work environment, promoting teamwork and professional growth. Oversee the day-to-day operations of the hotel's food and beverage outlets, including restaurants, bars, room service, and banquets. Ensure all procedures and standards are followed, maintaining consistency in service delivery and food quality. Monitor and manage inventory and supplies, coordinating with the kitchen and procurement departments as needed. Greet and interact with guests to ensure their satisfaction with food and beverage services. Address and resolve guest complaints and concerns promptly and professionally. Collect and analyze guest feedback to implement improvements and enhance service quality. Work closely with the Executive Chef to ensure menus are current, well-balanced, and meet guest expectations. Assist in developing and updating beverage menus, including wine lists, cocktail offerings, and specialty drinks. Ensure all menu items are prepared and presented according to hotel standards. Assist in creating and managing staff schedules, ensuring adequate coverage at all times. Maintain accurate records of departmental activities, including guest interactions, incidents, and inventory. Prepare reports on F&B performance and present findings to management. Conduct regular inspections of F&B areas to ensure cleanliness, organization, and adherence to standards. Implement and monitor quality control measures to maintain high service levels and food safety standards. Identify areas for improvement and work with team members to develop solutions. Serve as a liaison between F&B team members and upper management, ensuring clear and effective communication. Coordinate with other departments, such as kitchen, events, and housekeeping, to ensure smooth operations and resolve any inter-departmental issues. Lead regular team meetings to discuss goals, updates, and any issues that need addressing. Ensure all team members adhere to health and safety regulations and hotel policies. Conduct safety training sessions and ensure compliance with local and federal regulations. Report any safety concerns or incidents to the appropriate authorities and follow up on corrective actions Supervises outlet staffs in day-to-day operations. Ensures evaluation of subordinates, mentoring and identify training needs. Experience & Educational Requirements Hotel or Restaurant Management Diploma/ bachelor s degree or its equivalent. HACCP certified 2-3 years in similar position in a five-star hotel. Initiative and Commitment to Achieve Attention to Detail & Quality Organizing for result Teamwork Effective Communication Friendly Patient Leadership Guest oriented, service minded and attention to quality Sales acumen Dynamic Thorough and organized approach