Service Team Lead (Delifrance)

Managing the opening and closing procedures of the outlet to ensure efficient operations. Assist in food preparation and oversee daily operations in the back kitchen. Facilitate new team members' onboarding, ensuring they're equipped for success from day one by providing ongoing support and guidance. Managing team member's schedules, checking of timesheets accurately and promptly. Handling customer inquiries and complaints with professionalism and efficiency. Procuring necessary supplies such as ingredients, utensils, and equipment. Maintaining records of outlet expense transactions and balancing cash registers. Other duties assigned by the Restaurant Manager. Requirements Diploma in Hospitality, Business, or related fields.…