Shift Leader

Summary of Position

The Shift Leader leads the team to ensure they provide polite and efficient service at all times,

maintaining the exceptional standard of service and quality.

Key Performance Areas (KPAs)

• Achieving Financial Targets & Service Standards

• Customer Interaction & Issue Resolution

• Team Collaboration & Supervision

• Personnel Management & Scheduling

• Operational & Problem Solving

• Cash Management & Cleanliness

• Guest Appreciation & Compliance

Duties & Responsibilities

Achieving Financial Targets & Service Standards

• Work to meet financial targets while leading the team to uphold service standards.

Customer Interaction & Issue Resolution

• Escort customers to their tables, check satisfaction, and address any issues promptly.

Team Collaboration & Supervision

• Work with the team to ensure excellent service and take guidance from the Assistant

Manager & Restaurant Manager.

Personnel Management & Scheduling

• Handle hiring, training, staffing, and managing schedules in line with labor plans.

Operational & Problem Solving

• Address operational issues like theft and wastage, and create solutions for

improvement.

Cash Management & Cleanliness

• Balance cash receipts, maintain clean service areas, and ensure timely paperwork.

Guest Appreciation & Compliance

• Thank guests for their visit and ensure compliance with health, safety, and labor

regulations.

Additional Tasks

Take on other responsibilities as assigned by the Assistant Manager & Restaurant Manager

Key Performance Indicators (KPIs)

• Guests' complaints are promptly addressed, with a continuous reduction over time.

• All policies, procedures, and guidelines are 100% applied.

• High productivity is achieved through efficient staff scheduling and management.

• Financial targets are consistently met.

Qualifications

• Be pre-graduate or graduate

• Have 3 years’ experience in similar position

• Be able to communicate and understand the predominant language(s) of our guests.

• Must have a basic knowledge of dining room and service procedures and functions.

• Possess basic math skills and have the ability to handle money and operate a pointof-

sale system.

• Be able to safely lift and easily maneuver trays of food frequently weighing up to 10kg.Core Competencies

• Achievement-Oriented – Focuses on achieving goals and striving for continuous

improvement.

• Communication Skills – Effectively communicates to facilitate understanding and

collaboration.

• Decision Making – Makes informed, timely decisions to achieve optimal outcomes.

• Flexibility – Adapts to changing circumstances and environments.

• Interpersonal Skills – Builds positive relationships and fosters teamwork.

• Judgment – Evaluates situations and makes decisions with sound reasoning.

• Creativity – Generates innovative ideas and approaches to improve processes.

• Diversity Orientation – Values diverse perspectives and promotes inclusion.

• Attention to Detail – Ensures accuracy and high-quality standards in tasks.

• Job Motivation – Demonstrates enthusiasm and commitment to work.