RESTAURANT TEAM LEADER (***5 Days + Central Location***)

Job Description

• Manage daily restaurant operations, including floor service and coordination with back-of-house, to ensure smooth and efficient service.
• Oversee floor operations, including guest seating, order taking, food and beverage service, table turnover and overall customer experience.
• Lead and coordinate the service team during daily operations and peak service periods.
• Plan staff schedules and manpower deployment for full-time, part-time and third-party personnel.
• Monitor staff attendance, leave and manpower requirements to maintain adequate operational coverage.
• Train and guide new and junior service staff on service standards, operational procedures and customer engagement.
• Coordinate effectively between the restaurant floor, bar and kitchen to ensure timely and accurate service.
• Attend to customer requests, feedback and service issues promptly and professionally.
• Oversee stock levels, inventory control and replenishment to support daily operations.
• Review operational performance and identify opportunities to improve service efficiency and customer experience.
• Maintain restaurant cleanliness, hygiene, service and operational standards.
• Be hands-on and support floor service and restaurant operations whenever required.
• Perform other operational duties as assigned.

Key Requirements

• Relevant experience in restaurant, F&B or hospitality operations.
• Experience in supervising or leading a service team is preferred.
• Good understanding of restaurant floor service and customer service operations.
• Good communication, interpersonal and team coordination skills.
• Able to organise manpower and manage day-to-day operational priorities.
• Customer-focused, responsible and able to handle service issues professionally.
• Able to work effectively in a fast-paced restaurant environment.
• Able to work shifts, weekends and public holidays according to operational requirements.