Profession quick service restaurant team leader

Quick service restaurant team leaders manage operations in a quick service restaurant.

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Personality Type

  • Conventional / Realistic
  • Realistic / Enterprising
  • Realistic / Conventional

Skills

  • Manage medium term objectives

    Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.

  • Upsell products

    Persuade customers to buy additional or more expensive products.

  • Comply with food safety and hygiene

    Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

  • Maintain a safe, hygienic and secure working environment

    Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

  • Work in a hospitality team

    Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.

  • Handle customer complaints

    Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

  • Greet guests

    Welcome guests in a friendly manner in a certain place.

  • Execute opening and closing procedures

    Apply standard opening and closing procedures for bar, store or restaurant.

  • Train employees

    Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.

  • Monitor stock level

    Evaluate how much stock is used and determine what should be ordered.

  • Supervise crew

    Supervise and observe the behaviour of employees.

  • Maintain personal hygiene standards

    Preserve impeccable personal hygiene standards and have a tidy appearance.

  • Ensure food quality

    Pay attention to the quality of the food that is served to visitors or customers according to food standards.

  • Supervise the work of staff on different shifts

    Oversee the activities of the employees working in shifts in order to ensure continuous operations.

  • Process customer orders

    Handle orders placed by customers. Receive the customer order and define a list of requirements, a working process, and a time frame. Execute the work as planned.

  • Plan medium to long term objectives

    Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.

  • Supervise food quality

    Oversee the quality and safety of food served to visitors and customers according to food standards.

  • Schedule shifts

    Plan staff time and shifts to reflect the demands of the business.

  • Maintain customer service

    Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

Optional knowledge and skills

educate customers on coffee varieties educate customers on tea varieties handle glassware