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
Skills: hospitality,restaurant operations,f&b operations,qsr,hotel management,food & beverage,hotel operations,hotels,restaurant,restaurant management
