Restaurant Team Lead

Role : Team Leader

Locations : Bandra / Mazgaon / Borivali

Key Responsibilities Area

• Follow work schedule time and safe work practices.
• Follow grooming and uniform guidelines as per the 1441 Pizzeria Grooming Guide
• Effectively open and operate the assigned outlet within the policies and guidelines of the company,
• ensuring 100% customer satisfaction at all times and protecting stakeholders interests
• Assist the Assistant Restaurant Manager/Restaurant Manager in the day to day running and supervisionof manpower and scheduling
• Own and manager peak period business as per standard operating procedures
• Ensure readiness and realistic projections / forecasting on the shift'
• Take complete responsibility for the entire shift operations relating to cash control, security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate corrective action
• Ensure upkeep of equipment, facility, and operating environment by following up on scheduled checks as per the Maintenance Contracts
• Deliver on food quality by ensuring food sanitation and cleanliness practices in a safe, healthy and hygienic environment
• Own the Customer experience and drive loyalty by adhering to food and service standards, encouraging customer feedback and resolving concerns within reasonable time limits. Use empowerment for Customer delight
• Provide regular feedback to the Central Kitchen team to escalate/highlight food concerns.
• Execute inventory and cost control process to control food wastage and preserve quality on the shift
• Train and certify the new and tenured team members regularly to deliver consistent performance on the shift
• Be supportive and dependable to the Assistant Restaurant Manager/Restaurant Manager in running effective and efficient restaurant operations

Skillset Required

 Flexibility to work in rotational shifts, including weekends and holidays. Weekly off will be on weekdays

only.

 Customer Service Skills: Ability to interact with guests politely, handle queries, and deliver a positive

dining experience.

 Communication Skills: Clear and effective communication with team members, managers, and customers.

 Upselling & Sales Skills: Ability to recommend menu items and drive additional sales through suggestive

selling.

Time Management: Ability to prioritize tasks and manage time efficiently during peak service hours.

 Hygiene & Safety Awareness: Understanding of cleanliness standards, food safety, and personal

grooming norms.

Qualification & Age Criteria

Educational Qualification:

Minimum 12th Pass.

Graduation ,Diploma or certification in Hospitality/Hotel Management is an added advantage.

Experience:

3–5 years of experience in QSR, restaurant, or hospitality industry preferred.

Age Criteria:

22 to 30 years (flexible based on experience and role suitability).

Language Skills:

Good proficiency in English and Hindi