Reports To: Regional Supervisor Department: Operations Position Summary The Restaurant Team Lead is responsible for overseeing the day-to-day operations of the outlet, ensuring compliance with company standards, maintaining service excellence, and supporting team performance. The role requires strong leadership, operational discipline, and close coordination with the Regional Supervisor to ensure consistency across all outlets within the region. Core Duties and Responsibilities 1. Operational Oversight Supervise daily outlet operations to ensure smooth and efficient functioning. Ensure all opening and closing procedures are properly executed. Maintain high standards of hygiene, housekeeping, and operational procedures. Enforce conformity to established Standard Operating Procedures (SOPs). Maintain cleanliness, order, and overall outlet ambiance at all times. 2. Food Safety & Compliance Ensure full compliance with food safety, hygiene, and sanitation standards. Monitor adherence to internal health and quality assurance procedures. Take immediate corrective action where standards are not met and escalate to the Regional Supervisor when necessary. 3. Inventory & Cost Control Monitor operating supplies and stock levels. Place stock orders in coordination with approved procedures. Ensure proper inventory management to minimize spoilage, wastage, and pilferage. Oversee proper handling and maintenance of equipment. 4. Customer Service Excellence Ensure high levels of customer satisfaction through excellent service delivery. Resolve customer complaints promptly and professionally. Escalate serious or recurring issues to the Regional Supervisor. Conduct regular service briefings to communicate menu specials, promotions, and operational updates. 5. Staff Leadership & Supervision Manage outlet staff including scheduling, delegation of duties, and daily supervision. Monitor staff performance and provide on-the-job guidance and coaching. Assist in on-boarding and training new staff on service techniques and operational standards. Coordinate with baristas and kitchen staff to ensure timely order preparation and delivery. Conduct daily team briefings on events, menu specials, stock shortages, and other relevant updates. Attend and actively participate in staff meetings and company-initiated training sessions. 6. Quality Control Regularly inspect the cleanliness and condition of furniture, linen, cutlery, chinaware, glassware, condiments, and service accessories. Take corrective action where deficiencies are identified. Ensure consistent product presentation and adherence to service standards. 7. Reporting & Communication Prepare and submit daily outlet reports covering: Sales performance Operational issues Staff attendance and performance Inventory concerns Maintain clear and consistent communication with the Regional Supervisor regarding operational updates and support needs. 8. Additional Responsibilities Perform any other reasonable duties as assigned by the Regional Supervisor or General Manager in line with operational needs.
