Service Leader, F&B

OverviewAt Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.We are looking for a Team Leader to join our team at Pool BarKey ResponsibilitiesGeneral KnowledgeTo have complete knowledge on the food / beverage / service available in sections appointedEnsures that SLIM and Hotel standards and policies are explained to staff, and are correctly applied.Operations / CommunicationsMonitors and ensures smooth operations of The Line, Line Shop and PoolsideMaintains consistency in quality of food / beverage / service / cleanliness in The Line.Constantly obtains customer feedback during operations to ensure satisfaction.Proper and tactful handling of verbal complaints from customersEnsures effective communication within the department & other divisionsConducts / attends F&B divisional and departmental meetings as requiredEnsures that all materials, equipment and machinery are properly used and regularly cleaned, in other to prolong usage.Ensures general maintenance of equipment and follow up on work order forms with engineering department.Recommends improvements in all aspects as appropriateUpdates the logbook / communication log and submits to division head daily.Fire & Life SafetyEnsures all staff including casual staff is aware of and applies the procedures concerning hotel fire and life safety / emergency procedures.Hygiene & Food SafetyEnsures that all staff including casual staff applies the necessary precautions with regards to the hotel food safety and hygiene standards.Staff / TrainingReviews guests feedback / critique forms / outlet log books on operational issues / “We Value Your Opinion” / P&L statement in order to:Implement measures for improvement in food / beverage / serviceIdentify training needs.Participates in effective staff management (staff hiring / termination / transfers / overtime), with approval from the Division HeadSubmits weekly staff roster / training schedules to the division headEnforces staff motivation and team buildingObserves staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if requiredCost ControlLiaises with Stewarding department on quarterly inventory taking / costs / breakageApproves food / beverage / general requisitions / transfer forms in sections appointed and be aware of cost involvedPractices economy of food, beverage, paper supplier, electricity and water (practice recycling whenever possible)Presents the section P&L statement to the Division Head monthly (if applicable)Implements appropriate and effective measures to improve control of costs / expenses / labourMarketing / PlanningClear understanding of the activities of direct competitors and seek for counter measures (via SWOT analysis and regular competitors survey)To be updated on new items and technology availability in the market in order to seek improvement of operationsOthersConducts day to day business and internal/external relations with the code of conduct in mind and on the basis of the Guiding Principles and in the spirit of a “Heartwarming Family”.Carries out other special projects/tasks assigned by supervisorsWherever and whenever necessary, liaises with colleagues on aspects of the job which will be helpful to all concerned #J-18808-Ljbffr