Restaurant Team Leader (FOH) Summary:

Manages front-of-house operations, ensuring excellent customer service, driving sales, controlling costs, training staff, and maintaining standards. Key responsibilities include:

• QSCH Management: Supervising staff, resolving guest issues, and ensuring service quality.
• Sales Building: Driving promotions, increasing average checks, and building guest loyalty.
• Profitability Building: Managing FOH supplies and utilities.
• FOH Training: Coaching staff, facilitating training, and ensuring training materials are maintained.
• Standards: Maintaining compliance, improving processes, and safeguarding assets.
• Workforce Engagement: Assisting with hiring, training, and performance evaluations.
• Ad Hoc Duties: Performing assigned tasks as needed.