Torchora
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Key Responsibilities and Required Skills for Restaurant Team Leader

💰 $18 - $25 per hour (commensurate with experience)

HospitalityRestaurant ManagementFood ServiceLeadership

🎯 Role Definition

As a Restaurant Team Leader, you are the heart of the shift and a pivotal link between our management team and our frontline staff. You will be responsible for orchestrating a seamless and positive guest experience by leading your team by example, upholding our high standards, and resolving issues in real-time. This role requires a natural leader with a passion for hospitality, a knack for motivating others, and a commitment to operational excellence. This role is perfect for a seasoned hospitality professional ready to take the next step in their leadership journey, directly impacting team morale, guest satisfaction, and the restaurant's success.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Experienced Server / Lead Waitstaff
  • Shift Supervisor
  • Lead Host / Hostess
  • Senior Bartender or Barista

Advancement To:

  • Assistant Restaurant Manager
  • Restaurant Manager
  • General Manager

Lateral Moves:

  • Catering Supervisor
  • Restaurant Training Coordinator

Core Responsibilities

Primary Functions

  • Supervise and coordinate the entire front-of-house and back-of-house teams during assigned shifts to ensure a seamless and efficient flow of service.
  • Actively manage the dining floor, engaging with guests to guarantee satisfaction, personally handling feedback, and resolving any service-related issues with professionalism and empathy.
  • Conduct inspiring and informative pre-shift meetings to align the team on daily goals, menu specials, service standards, and operational updates.
  • Train, coach, and continuously develop new and existing team members on menu knowledge, service etiquette, safety procedures, and POS system operation.
  • Oversee and enforce all opening, mid-shift, and closing procedures, ensuring the restaurant is always show-ready and all checklists are completed to standard.
  • Manage all cash handling and financial transactions during the shift, including register audits, cash drops, and end-of-day reconciliation to ensure accuracy.
  • Uphold and enforce strict adherence to health, safety, and sanitation standards, conducting regular line checks and walkthroughs to ensure compliance with local regulations.
  • Monitor food and beverage quality, presentation, and ticket times, collaborating with the kitchen to maintain high standards and expedite service.
  • Address and resolve staff conflicts in a fair and timely manner, fostering a positive, respectful, and collaborative team environment.
  • Drive shift-level sales and profitability by championing upselling initiatives, promoting featured items, and effectively managing labor and waste.
  • Serve as the primary point of contact for any operational emergencies or incidents, making decisive, on-the-spot decisions to protect guests, staff, and assets.
  • Provide constructive performance feedback to team members and contribute to formal performance reviews in partnership with the Restaurant Manager.

Secondary Functions

  • Assist the management team with inventory control, including counting stock, placing orders for supplies, and ensuring proper rotation to minimize spoilage.
  • Compile and submit detailed end-of-shift reports summarizing sales data, labor metrics, guest feedback, and any notable incidents.
  • Support the execution of in-house marketing promotions, special events, and private parties to ensure they run smoothly and successfully.
  • Maintain the cleanliness, ambiance, and organization of all guest-facing and staff areas, including the dining room, restrooms, and service stations.
  • Troubleshoot basic issues with restaurant equipment and technology (POS, printers, payment terminals) to minimize operational downtime.
  • Contribute ideas and feedback to management for improving service processes, menu offerings, and the overall guest experience.
  • Act as a brand ambassador, embodying the restaurant's values and culture in all interactions with customers, staff, and vendors.
  • Participate in weekly leadership meetings to discuss operational challenges, team performance, and strategic planning.

Required Skills & Competencies

Hard Skills (Technical)

  • POS System Proficiency: Advanced knowledge of restaurant POS systems such as Toast, Aloha, Square, or similar platforms.
  • Cash Management: Expertise in cash handling, reconciliation, and creating accurate financial reports for shifts.
  • Inventory Control: Basic understanding of inventory management principles, ordering, and waste tracking.
  • Food Safety Certification: Possession of a valid ServSafe Manager or equivalent food handler certification is highly preferred.
  • Staff Scheduling: Experience with scheduling software and the ability to create and adjust staff schedules to meet business needs.
  • Basic HR Functions: Ability to conduct initial interviews, onboard new hires, and document performance discussions.

Soft Skills

  • Inspirational Leadership: Proven ability to lead, motivate, and mentor a diverse team to achieve common goals.
  • Exceptional Customer Service: A genuine passion for creating memorable guest experiences and building customer loyalty.
  • Conflict Resolution: The skill to de-escalate tense situations with both guests and staff calmly and effectively.
  • Clear Communication: Excellent verbal and written communication skills for interacting with the team, management, and guests.
  • Problem-Solving: Strong critical-thinking and decision-making abilities to handle unexpected challenges during a busy shift.
  • Composure Under Pressure: The ability to remain calm, organized, and effective in a fast-paced, high-stress environment.
  • Adaptability: Flexibility to manage changing priorities, cover different roles as needed, and adapt to business fluctuations.
  • Time Management & Prioritization: Skillfully managing multiple tasks simultaneously, from guest interaction to operational duties, without compromising quality.
  • Coaching & Development: A desire to teach and grow team members, helping them to advance in their own careers.
  • Attention to Detail: A sharp eye for maintaining standards across service, cleanliness, and food quality.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or equivalent GED.

Preferred Education:

  • Associate's or Bachelor's Degree in a relevant field.
  • Certificate in Hospitality or Restaurant Management.

Relevant Fields of Study:

  • Hospitality Management
  • Business Administration
  • Culinary Arts

Experience Requirements

Typical Experience Range:

  • 2-4 years of progressive experience within the restaurant or food service industry.
  • A minimum of 1 year in a leadership capacity, such as a Shift Lead, Supervisor, or Key Holder role.

Preferred:

  • Direct experience in a full-service, high-volume dining environment.
  • A proven track record of improving team performance and guest satisfaction metrics.
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