Team Leader

Description

Job Summary: Responsible for managing the restaurant’s operational, administrative, and HR routines, supervising teams, and ensuring service quality and customer satisfaction. Key Highlights: 1. Operational management of the restaurant, ensuring excellence in customer service and operations. 2. Supervision and development of teams, promoting quality and employee well-being. 3. Strategic involvement in event coordination and conflict resolution. RESTAURANT OPERATIONAL MANAGEMENT: **Responsible for overseeing the establishment’s operational routines: customer service and operations**. Actively supervises restaurant, bar, and general services teams, serving as a knowledge multiplier and capability enhancer for staff; **Responsible for organizing front-of-house staff schedules, ensuring service quality, prompt customer service, and cost-reduction opportunities in collaboration with the kitchen leader;** Responsible for ensuring compliance with operational routine and procedure checklists; **Communicates with the kitchen during service regarding possible production delays, order cancellations, special requests, event menu releases, and dish presentation quality control;** Responsible for verifying restocking, appearance, and availability of items displayed in the showcase; **Responsible for assisting in conflict resolution with customers during service;** Coordinates operational routines for teams according to the establishment’s calendar, including special menus, gastronomic festivals, beverage festivals, commemorative dates (Mother’s Day, Valentine’s Day, etc.), and events; **Ensures training quality delivered to front-of-house teams by verifying technical knowledge and required behavioral standards;** Promotes and encourages sales and sales targets among front-of-house teams; **Ensures workplace safety, acts preventively, and remains prepared to handle accidents and general emergencies;** Consults on restaurant operational system maintenance requirements, ensuring software functions correctly; **Conducts daily meetings with front-of-house teams for work guidance, corrections, and operational alignment;** Holds periodic meetings with leadership to discuss operational incidents and management-related issues. **Notifies administration regarding the need for preventive or emergency maintenance, alerts about shortages of products designated for the restaurant, staff absences, and linen procurement;** Performs other tasks assigned by the company within the scope of responsibilities. ADMINISTRATIVE MANAGEMENT: **Responsible for guiding the front-of-house team on the establishment’s sales policies, pricing, discounts, complimentary offerings, administrative, and budgetary guidelines;** Responsible for implementing administrative, legal, and quality/sanitary procedures applicable to the restaurant and general services departments; **Submits product requisitions for the department to administration. HUMAN RESOURCES AND PERSONNEL DEPARTMENT:** Monitors employees’ working hours, managing vacation schedules, lunch breaks, rest periods, etc., aiming to ensure employee well-being and avoid future labor disputes; **Consults on staffing needs, employee replacements, and initiates dismissal requirements;** When necessary, executes dismissals approved by management. One day off per week and one Sunday per month (6x1 schedule). Sunday to Wednesday: 4:00 PM–11:00 PM; Thursday until midnight; Friday and Saturday until 1:00 AM. Compensation: Starting from R$2.000,00 per month Benefits: * Meal allowance * Food voucher * Transportation voucher Education: * Currently pursuing or having interrupted undergraduate studies (Preferred) Experience: * Leadership experience (Preferred) Work Location: On-site