Team Lead/supervisor

**About Us**

Creole, a restaurant and bar offering authentic Jamaican cuisine in Vaughan. We pride ourselves in serving quality Jamaican cuisine in a vibrant and modern atmosphere.

**Position**

The Team Lead is a supervisory role in both the Front of House (customer facing) and Back of House (kitchen) departments. The primary responsibility of the Team Lead is to ensure all aspects of service runs smoothly and according to Creole’s standards of excellence. In the Front of House, the Team Lead is primarily responsible for working alongside and overseeing and supporting the Server/Bartenders to deliver above and beyond customer service. In the Back of House, the Team Lead oversees and works alongside the Dishwasher, Executive Chef, Prep Cook and Kitchen Helper positions with the goal of delivering great food, minimizing waste, and adhering to Food Safety standards. The Team Lead is expected to role model Creole’s brand and values and support their restaurant owners in generating excellent staff culture and ensuring high guest satisfaction.

**General Duties**
- Promotes guest satisfaction by ensuring all food is executed to the standards set out by the Executive Chef
- Assist with managing the daily operations of the business
- Address customers compliments or concerns in a timely manner
- Oversee both front and back of house operations, including server/bartenders and kitchen crew
- Maintain food quality and standards
- Ensure health and safety regulations are followed
- Maintain a positive and professional attitude with all employees and guests
- Other duties which involve the day-to-day operation of the restaurant
**Business Operations**
- Perform inventory duties and place orders for inventory
- Maintain a petty cash account for purchasing inventory
- Pick up orders that are not available to be delivery
- Ensure that the restaurant is clean at all times
- Ensure that the minimum levels of prepared foods are completed
- Co-ordinate large/catering orders and private event requests
- Ensure all opening and closing duties are performed in accordance with directions from Executive chef
- Creates, develops and implements an effective marketing plan within budget parameters
**Day to Day Operations**
- **BOH**
- Maintain a clean and sanitize kitchen and back of house including washing tableware, kitchen tools, etc.
- Food preparation (i.e. chopping vegetables, butchering meat, etc.)
- Food plating for take-out and dine-in services
- Review inventory levels and stock accordingly
**FOH**
- Table service (taking orders, answering menu and beverage inquiries, explaining daily features, placing orders with kitchen, serving food to tables)
- Bar service (prepare cocktails, mixed drinks, wines, spirits beverages and serving drinks to table)
- Takeout service (taking walk-in, phone and delivery orders, answering menu and beverage inquiries, explaining daily features, placing orders with kitchen and packing orders
- Greeting incoming and outgoing customers
- Ability to build professional relationships with guests
- Maintaining cleanliness in restaurant and patio (i.e. cleaning tables, floor, cleaning bathrooms, glassware, etc.)
- Maintain appropriate stock levels of dry goods, liquor, beer and wine
- Ensure consistency of all food and beverage quality
- Ensure thorough knowledge of all food and beverage offerings
- Coordinating with the kitchen to ensure timely service and quality of the food
- Processing bills and taking payment
**Employee Relations**
- Assist in the hiring and training of new employees as well as the continuous training of existing staff
- The first point of contact for shift coverage (call-ins, no show, etc.)
- Ensure all duties are performed by FOH and BOH employees in accordance to guidelines before the ending of their shift
- Review Server/Bartender server slips for completeness and count til to ensure float is accurate
- Set employee work schedules and monitor work performance
**Qualifications & Experience**
- Previous supervisory experience in the hospitality industry preferred
- Familiarity with Jamaican/Caribbean cuisine is an asset
- Demonstrates a high level of self-discipline in work habits and work quality
- Smart serve and Food Handlers certifications are a must
- Must be of legal age to serve alcohol
- **_Must be available Friday, Saturday and Sunday_**
**Skills**
- Positive attitude and respectful demeanour
- Proven ability to work in a fast-paced setting
- Strong multi-tasking skills
- Exceptional organizational, communication, and customer service skills
- Strong managerial skills
- Remains calm under pressure
- Professional and well-groomed appearance
**Physical Requirements**
- Ability to stand for extended periods
- Ability to work well under pressure in a fast-paced environment
- Available to work various shifts including weekends and holidays
- Occasional pushing, pulling, lifting and carrying up to 50lbs
If you think that you are the right fit for this position, please resp