Quick service restaurant team leader jobs in Finland
Quick service restaurant team leaders manage operations in a quick service restaurant.
Quick service restaurant team leader - Which skills are essential?
Preserve impeccable personal hygiene standards and have a tidy appearance.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Welcome guests in a friendly manner in a certain place.
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
Persuade customers to buy additional or more expensive products.
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
Evaluate how much stock is used and determine what should be ordered.
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.
Supervise and observe the behaviour of employees.
Oversee the quality and safety of food served to visitors and customers according to food standards.
Plan staff time and shifts to reflect the demands of the business.
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
Apply standard opening and closing procedures for a bar, a store, a restaurant or a marketplace.
Handle orders placed by customers. Receive the customer order and define a list of requirements, a working process, and a time frame. Execute the work as planned.
Pay attention to the quality of the food that is served to visitors or customers according to food standards.
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
Quick service restaurant team leader - Which skills are useful but not essential?
Instruct customers about origins, characteristics, differences in flavours and blends of tea products.
Utilise glassware by polishing, cleaning and storing it properly.
Instruct customers about origins, characteristics, differences in flavours and blends of coffee products.