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.

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Perform any other reasonable duties as assigned by the Regional Supervisor or General Manager in line with operational needs.

• Leadership
• Operational discipline
• Coordination
• Hygiene and housekeeping standards
• Food safety compliance
• Inventory management
• Cost control
• Customer service excellence
• Staff management
• Performance monitoring
• On-the-job guidance and coaching
• Training and onboarding
• Quality control
• Reporting
• Communication

• Strong leadership skills
• Operational discipline
• Close coordination with Regional Supervisor
• Ability to maintain high standards of hygiene, housekeeping, and operational procedures
• Ability to enforce conformity to established Standard Operating Procedures (SOPs)
• Ability to maintain cleanliness, order, and overall outlet ambiance
• Full compliance with food safety, hygiene, and sanitation standards
• Ability to monitor adherence to internal health and quality assurance procedures
• Ability to take immediate corrective action and escalate when necessary
• Ability to monitor operating supplies and stock levels
• Ability to place stock orders in coordination with approved procedures
• Ability to ensure proper inventory management
• Ability to oversee proper handling and maintenance of equipment
• Ability to ensure high levels of customer satisfaction
• Ability to resolve customer complaints promptly and professionally
• Ability to escalate serious or recurring issues
• Ability to conduct regular service briefings
• Ability to manage outlet staff including scheduling, delegation of duties, and daily supervision
• Ability to monitor staff performance and provide on-the-job guidance and coaching
• Ability to assist in on-boarding and training new staff
• Ability to coordinate with baristas and kitchen staff
• Ability to conduct daily team briefings
• Ability to attend and actively participate in staff meetings and company-initiated training sessions
• Ability to regularly inspect cleanliness and condition of furniture, linen, cutlery, chinaware, glassware, condiments, and service accessories
• Ability to take corrective action where deficiencies are identified
• Ability to ensure consistent product presentation and adherence to service standards
• Ability to prepare and submit daily outlet reports
• Ability to maintain clear and consistent communication with the Regional Supervisor