Service Leader, F&b

At 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 Lobby Lounge
Key Responsibilities
General Knowledge
To have complete knowledge on the food / beverage / service available in sections appointed
Ensures that SLIM and Hotel standards and policies are explained to staff, and are correctly applied.
Operations / Communications
Monitors and ensures smooth operations of The Line, Line Shop and Poolside
Maintains 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 customers
Ensures effective communication within the department & other divisions
Conducts / attends F&B divisional and departmental meetings as required
Ensures 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 appropriate
Updates the logbook / communication log and submits to division head daily.
Fire & Life Safety
Ensures all staff including casual staff is aware of and applies the procedures concerning hotel fire and life safety / emergency procedures.
Hygiene & Food Safety
Ensures that all staff including casual staff applies the necessary precautions with regards to the hotel food safety and hygiene standards.
Staff / Training
Reviews 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 / service
Identify training needs.
Participates in effective staff management (staff hiring / termination / transfers / overtime), with approval from the Division Head
Submits weekly staff roster / training schedules to the division head
Enforces staff motivation and team building
Observes staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if required
Cost Control
Liaises with Stewarding department on quarterly inventory taking / costs / breakage
Approves food / beverage / general requisitions / transfer forms in sections appointed and be aware of cost involved
Practices 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 / labour
Marketing / Planning
Clear 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 operations
Others
Conducts 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 supervisors
Wherever and whenever necessary, liaises with colleagues on aspects of the job which will be helpful to all concerned