Profession quick service restaurant team leader

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

Personality Type

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

Skills

• Supervise crew

  Supervise and observe the behaviour of employees.

• Supervise the work of staff on different shifts

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

• Greet guests

  Welcome guests in a friendly manner in a certain place.

• Execute opening and closing procedures

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

• Comply with food safety and hygiene

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

• 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.

• Schedule shifts

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

• 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.

• Monitor stock level

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

• Upsell products

  Persuade customers to buy additional or more expensive products.

• Supervise food quality

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

• Maintain a safe, hygienic and secure working environment

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

• 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.

• Plan medium to long term objectives

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

• Manage medium term objectives

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

• Ensure food quality

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

• 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.

• Maintain personal hygiene standards

  Preserve impeccable personal hygiene standards and have a tidy appearance.

• Handle customer complaints

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

• 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.

Optional knowledge and skills

Source: Sisyphus ODB