Brasserie Team Leader

Key Responsibilities:

– Lead and manage a team of waiters, bartenders, and other brasserie staff

– Train and develop team members to provide excellent customer service and maintain high standards of food quality and presentation

– Create and maintain a positive and professional work environment for the brasserie team

– Ensure all guests are greeted and served in a friendly and efficient manner

– Monitor and maintain inventory levels and ensure proper stock rotation

– Oversee the preparation and presentation of food and beverages according to company standards

– Handle guest inquiries, feedback, and complaints in a timely and professional manner

– Conduct regular team meetings to communicate goals, policies, and procedures

– Collaborate with other departments to ensure smooth operations and guest satisfaction

– Follow all safety and sanitation procedures to maintain a clean and safe working environment

– Assist with scheduling and payroll for the brasserie team

– Perform other duties as assigned by the Food and Beverage Manager

Qualifications:

– Minimum of 2 years experience in a leadership role in a restaurant or brasserie setting

– Strong leadership skills with the ability to motivate and develop a team

– Excellent communication and interpersonal skills

– Extensive knowledge of food and beverage operations, including ordering, inventory, and cost control

– Ability to work in a fast-paced environment and handle multiple tasks simultaneously

– Customer-oriented with a strong focus on providing exceptional service

– Knowledge of food safety and sanitation regulations

– Fluent in English, additional languages are a plus

– Flexibility to work evenings, weekends, and holidays as needed