Back of House Team Leader

Job Description

Back of House Team Leader

  • The Back of House Team Leader reports to the Back of House Manager/Executive Chef for the
    effective and efficient running of the Campus Catering service and is accountable to the Executive
    Chef for the successful performance of the Stewarding Department.
  • Create and sustain a work environment that embraces the company vision, mission and values and
    ensures fair, equitable treatment of all staff.
  • Focus on the brand essence – “A good night’s sleep means a good day’s work” in a Zero Harm
    environment through the (as yet to be defined) guest centric touch points.
  • Knowledgeable in the provisions and obligations of the Campus Operations Contract and related
    EDF/NNB Guidance documents. Is practiced in Sanitation, Food and Beverage procedures
  • Manages the deployment and operation of a team of highly trained, stewarding staff such that
    guests are consistently satisfied with the sanitation service.
  • Ensures that all team members are knowledgeable as to the requirements of the relevant S.O.Ps
    (Standard Operating Procedures), providing support to colleagues to maintain the defined
    standards.
  • Helps Team Managers and Team Leaders maintain the defined standards.
  • Works with colleagues at all levels to deliver a consistent level of quality service.
  • Practiced in customer and employee relations, contributing to the successful running of the
    Campus, and the satisfaction of those who work in it, consistent with that success.

Qualifications for the job

  • At least two years’ experience in the same role
  • Knowledge in running a similar facility
  • Must be an inspiring leader
  • Must be strategic in his/her over-all approach
  • Must be an intuitive communicator
  • Must be an enabler
  • Must always be able to say, ‘the buck stops at my desk’
  • Excellent communication Skills

Your entitlements

Competitive Salary and Benefits
You will belong to Job Level – Grade 2
Your compensation and benefits are embodied in your employment contract

Position summary

The Back of House Team Leader shares equal responsibility with the Back of House Manager for maximising
the long- term operating performance of the HOST campus. As Back of House Team Leader your main role is
to achieve your department’s objectives of the highest levels of sanitation, guest services and staff
satisfaction.

Duties & Responsibilities

Upon your appointment, your immediate responsibility will be to ensure a smooth transition from the pre-
opening phase to the scheduled day of opening.

As Back of House Team Leader, your pre-opening responsibilities will be as follows:

  • Directly supervise all stewarding staff and ensure proper completion of all the department’s
    responsibilities on a daily basis
  • Assist the Back of House Manager in coordinating the stewarding requirements of both the service
    and culinary sections of the department
  • Assist the Chief Steward in the preparation of all reports pertinent to the Stewarding Department
  • Responsible in enforcing the highest possible cleanliness and hygiene standards in all food
    processing facilities, as well as the operating equipment. Main responsibilities include utilities/dish
    wash operations, night cleaning, back area cleaning and equipment maintenance
  • Direct and assist Stewards in order to make cleaning more efficient, ensuring water temperature and
    chemical levels are always appropriate
  • Assist with servery preparation and assist also in the location, movement and storage of operational
    equipment
  • Establish the minimum and maximum operating par stocks and supplies and approve storeroom
    requisitions
  • Assist the Back of House Manager in the coordination with all Outlet Managers and Chefs for their
    requirements on a 7-day basis
  • Supervise staff ability to follow loss prevention policies to prevent accidents, breakages and losses
  • Ensure all food holding and transport equipment are in working order
  • Ensure Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs
  • Conduct physical inspections of all areas in order to evaluate the condition relative to health, safety,
    risk management, asset preservation, customer service, and company standards
  • Champion the brand philosophy and ensure alignment with brand strategy amongst all staff
  • Facilitate the growth and career development of his respective staff
  • Assist the Back of House Manager in overseeing the development and management of the annual
    operating budget including capital expenditure to exceed budget expectations

Key Result Areas and Common Standards of Performance for all managers in the following areas:

  • Financial
  • Legal Compliance
  • Development & Training
  • Team Briefing
  • Innovation & Creativity
  • Health & Safety
  • Quality Control
  • Environment
  • Care of the Property
  • Team Contributions/meetings
  • Record keeping
  • Assigned Projects
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