Team Leader - F&B Service

Company Description

Raffles Udaipur opened in 2021, its ornamental gardens, tumbling fountains and stately Indo-Saracenic architecture describing a love story between India and the West. Set on a 21-acre private island rich with birdlife and exotic flora and fauna, this contemporary reimagining of a country mansion is the first Raffles hotel in India.

Just 20 minutes from the airport, Raffles Udaipur spans a private island and serene lakeshore. Begin your journey with a graceful boat ride, guided by migratory birds. Discover 137 rooms and suites, 10 dining experiences, two pools, wellness rituals, and the timeless care of the Raffles Butler.

Job Description

We're looking for an enthusiastic and detail-oriented Team Leader to join our Food & Beverage Service team in Udaipur, India. In this pivotal role, you'll lead a dynamic team to deliver exceptional dining experiences while maintaining operational excellence. You'll be responsible for overseeing daily outlet operations, managing staff performance, and ensuring all departmental standards are consistently met. This is an opportunity to make a meaningful impact in a fast-paced hospitality environment where your leadership, organizational skills, and customer-focused approach will drive success.

• Lead, mentor, and motivate the F&B service team to achieve departmental goals and maintain high performance standards
• Plan and manage weekly rosters and work schedules to ensure adequate staffing levels based on business demands
• Prepare, maintain, and update departmental operations manuals annually to reflect current procedures and best practices
• Maintain accurate daily logbooks and submit comprehensive monthly reports, including outlet performance reviews, objective assessments, and trainer evaluations
• Monitor and analyze staff performance, conduct regular reviews, and identify training and development opportunities
• Ensure strict adherence to food safety, hygiene standards, and service protocols across all outlet operations
• Manage requisitioning, storage, and efficient use of operating equipment and supplies while controlling costs
• Handle guest and staff incident reports with transparency and empathy, ensuring proper documentation and resolution
• Manage "Lost & Found" items in accordance with organizational policies and procedures
• Maintain effective communication through outlet communication boards and participate in weekly F&B meetings and daily operations briefings
• Foster a collaborative and inclusive team environment that encourages open dialogue and continuous improvement
• Resolve conflicts and address operational challenges with assertiveness and analytical thinking
• Analyze outlet performance metrics and implement data-driven solutions to optimize service delivery and guest satisfaction

Qualifications

• Proven experience (minimum 3-5 years) in Food & Beverage operations or hospitality service management
• Demonstrated leadership experience managing and developing service teams in a fast-paced environment
• Strong organizational and time management skills with the ability to multitask and prioritize effectively
• Excellent interpersonal and communication skills, both verbal and written
• In-depth knowledge of food safety, hygiene standards, and service protocols
• Proficiency in staff scheduling, performance management, and training methodologies
• Strong analytical and problem-solving abilities with attention to detail
• Experience with inventory control, cost management, and budget monitoring
• Proficiency in documentation, reporting, and data analysis
• Customer service excellence with a guest-focused mindset
• Ability to work collaboratively with cross-functional teams and adapt to changing priorities
• Conflict resolution and negotiation skills
• Certification in Food Safety or Hospitality Management (preferred)
• Familiarity with F&B management software and point-of-sale systems (preferred)
• Flexibility to work varied shifts, including evenings, weekends, and holidays as required by outlet operations