全日制西餐厅主管 Feast Restaurant Team Leader

PURPOSE OF ROLE:
As a Team Leader, you'll work to assist the Restaurant Manager supervise and monitor the restaurant/ lounge/ bar day-to-day running and ensure a smooth operation.
Your success: Ensure each guest leaves the restaurant or bar feeling they have been, personally recognised and have enjoyed a special dining experience; full of excellent humor, attention to detail and genuine care.
WHAT YOU'LL GET:
At Swire Hotels, we ask a lot of our team members, which is why we give so much in return. In addition to your competitive salary, medical and leave entitlement, we’ll shower you with perks, including:
• Appreciation: An appreciative & supportive culture that allows you to be your best.
• Atmosphere: Embracing, cheerful & full of laughter!
• Wellness: Chill yourself by joining our wellness programme. Have Fun.
• Development: Tons of learning opportunities for you to upskill yourself.
• Authenticity: You got accessories, hair dyes or tattoos? No worries, we accept the stylish you!
WHAT YOU'LL NEED:
• Experience: At least 2-year experience in Western Restaurant. Experience in the same role in 5-star hotel or high-end free-standing restaurant.
• Education: Undergraduate degree in Hospitality from an accredited university, college or hotel school.
• Skills: Good knowledge of Wine & Food. Great leadership and organisational skills. Good computer skills. Good command of English. Good oral and written communication skills.
• Personality: Outgoing and goal driven personality, eager to learn and grow. Ability to work under pressure.
WHAT YOU'LL DO:
• Keeps Restaurant Manager aware of all activities, issues related to the operation and share guest's feedbacks.
• Is present on the floor during service to maximise guest experience.
• Takes responsibility for a section of the restaurant, event space or bar- lounge/ terrace and supervises the work from the team to ensure maximum guests' satisfaction.
• Makes sure that the front and back of houses are always impeccable and follows safety guidelines.
• Supervises all operational aspects of the restaurant.
• Maximises food/ beverage revenue through effective up-selling.
• Controls the quality of food & beverage served.
• Finds methods of reducing costs without affecting the level of service or product received by guests.
• Proposes, and initiate when approved, new services and products for our guests.