Job Summary:

The Team Leader is responsible for assisting in the efficient operation of the assigned outlet, ensuring it functions as a successful profit center while delivering exceptional guest experiences. This role supports the Outlet Manager in upholding Hyatt International’s brand standards, meeting financial goals, and maintaining guest and employee satisfaction.

Responsibilities:

• Assist in the day-to-day management of the outlet, ensuring smooth operations and adherence to brand standards.
• Support the Outlet Manager in achieving financial targets, including managing costs and maximizing revenue.
• Oversee and supervise the performance of staff, ensuring excellent service delivery and addressing any training or development needs.
• Ensure guest satisfaction by responding to guest feedback and addressing concerns promptly.
• Coordinate with the kitchen and other departments to ensure timely and accurate food and beverage service.
• Maintain cleanliness, safety, and hygiene standards in the outlet.
• Assist with inventory management, including monitoring stock levels and placing orders as needed.
• Help manage employee schedules to ensure appropriate staffing levels.
• Lead by example, fostering a positive working environment and encouraging teamwork among staff.
• Assist with special events and promotions to drive revenue growth and enhance guest experiences.

Requirements:

• Strong leadership and team management skills, with the ability to motivate and supervise staff.
• Solid understanding of food and beverage operations, including knowledge of service standards and best practices.
• Excellent communication and interpersonal skills, capable of resolving guest and staff issues efficiently.
• Ability to manage multiple tasks simultaneously and work under pressure.
• Basic financial acumen to assist in budget management and cost control.

Level of Education:

• Degree, diploma, or apprenticeship in Hospitality or Restaurant Management.

Work Hours:

• Flexible hours, including evenings, weekends, and holidays as required.

Experience in Months:

• Minimum of 24 months (2 years) of experience as a Team Leader or Captain in a hotel or large restaurant. Experience with weddings is a bonus.