Job Description

Job Purpose

The Food & Beverage Team Leader is responsible for overseeing the daily operations of food and beverage service within a designated outlet or conference centre. This role focuses on maintaining high service standards, enhancing the customer experience, and managing equipment and stock in accordance with company policies.

Key Performance Areas

Supervise the daily operations of the outlet or conference centre, ensuring smooth service delivery, proper setup, functional equipment, and adherence to hygiene, health, and safety standards Ensure effective staff scheduling, duty allocation, shift briefings, and accurate reporting to maintain optimal service coverage Conduct regular floor checks and maintenance walkabouts to ensure readiness and issue resolution in collaboration with maintenance teams Maintain a strong presence during service to support staff and engage with guests, ensuring exceptional service and prompt handling of requests, VIP needs, and complaints Liaise with clients for conferencing and events, attend pre-conference meetings, recommend solutions (e.g. setup, decor, equipment), and ensure seamless execution aligned with client expectations Conduct quality assurance checks and participate in post-event reviews to drive continuous improvement Manage stock, operating equipment, and storage in line with SOPs, including accurate 10- and 20-day stock takes and variance investigation Oversee end-of-shift cash-ups and ensure adherence to financial controls and budget authorisations Monitor and evaluate food and beverage offerings, pricing, and promotional activities, making recommendations to enhance guest satisfaction and align with industry trends Support the implementation of seasonal or promotional calendars to drive engagement and revenue Supervise staff performance, conduct performance reviews, manage attendance, and ensure adherence to company policies and grooming standards Identify training needs and provide coaching, on-the-job training, and development opportunities to build a capable, motivated team Drive staff communication, motivation, onboarding, and succession planning to foster a high-performance culture

Education

Grade 12 or equivalent Certificate in Food & Beverage

Experience

5 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations

Work conditions and special requirements

Ability to work shifts that meet operational requirements Physically able to move operating equipment Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills and Knowledge

Collecting Information Team Co-operation Verbally Informing Supervising Dealing with Customers Appraising & developing Problem-Solving

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.