Full Time Team Leader , F-B Jobs, in Amari Kuala Lumpur Federal Territory - Maukerja

Position Title: Team Leader, Food & Beverage (F&B)

Department: Food & Beverage

Reports To: Restaurant Manager / Outlet Manager / F&B Manager

Position Summary

The F&B Team Leader is responsible for supervising daily restaurant and bar operations, ensuring excellent guest service, maintaining service standards, and supporting the achievement of departmental goals. The role involves leading team members, monitoring operational efficiency, and ensuring compliance with hotel policies and food safety standards.

Key Responsibilities

Operational Duties

• Supervise and coordinate daily activities of F&B team members.
• Ensure smooth operation of restaurant, bar, banquet, and room service outlets.
• Monitor service standards and ensure guest satisfaction at all times.
• Conduct pre-shift briefings and communicate daily operational updates.
• Ensure proper table setup, cleanliness, and presentation of dining areas.
• Assist in handling guest inquiries, requests, and complaints professionally.
• Monitor stock levels and report shortages to management.
• Ensure accurate order taking and billing procedures.

Team Leadership

• Lead, motivate, and support F&B team members during shifts.
• Train and coach staff on service standards, product knowledge, and hotel procedures.
• Monitor staff performance and provide constructive feedback.
• Assist in scheduling and allocation of duties.

Guest Service

• Deliver exceptional customer service and create memorable guest experiences.
• Handle guest feedback promptly and effectively.
• Build positive relationships with guests and encourage repeat business.

Health, Safety & Compliance

• Ensure compliance with food safety, hygiene, and sanitation standards.
• Follow hotel health and safety policies and procedures.
• Ensure proper handling and storage of food and beverages.
• Maintain cleanliness of all work areas and equipment.

Administrative Duties

• Assist in preparing daily reports and shift handovers.
• Monitor cash handling procedures and billing accuracy.
• Support inventory counts and stock control activities.

Job Requirements

• Diploma or Certificate in Hospitality Management, Food & Beverage, or related field.
• Minimum 2-3 years of experience in hotel or restaurant operations.
• Previous supervisory experience is an advantage.
• Strong leadership and communication skills.
• Excellent customer service and interpersonal abilities.
• Ability to work flexible shifts, including weekends and public holidays.
• Knowledge of food safety and hygiene standards.
• Proficiency in POS systems and basic computer applications.

Key Competencies

• Leadership & Team Management
• Guest Service Excellence
• Communication Skills
• Problem Solving
• Attention to Detail
• Time Management
• Conflict Resolution
• Adaptability & Flexibility