Senior Team Leader / F&B Supervisor

Support the daily operation of the Cafeteria by leading frontline service teams, ensuring exceptional guest service, maintaining food quality and hygiene standards, and assisting management in delivering operational excellence. The Senior Team Leader serves as the key shift leader, driving team performance and ensuring smooth day-to-day operations for members, guests and staff. Responsibilities 1) Operations & Service • Lead and coordinate daily cafeteria operations to ensure efficient and smooth service delivery. • Maintain high standards of food quality, presentation, cleanliness, and customer service. • Handle member and guest enquiries, feedback, and complaints professionally and promptly. • Monitor service standards and ensure compliance with company policies and operating procedures. • Act as the shift-in-charge in the absence of management and provide guidance to frontline team members. 2) Team Leadership & Development • Lead, motivate, and support service staff to achieve departmental objectives. • Conduct on-the-job coaching and training to ensure service standards are consistently met. • Assist in staff scheduling and manpower deployment to support operational needs. • Monitor team performance and provide constructive feedback to enhance productivity and service quality. • Promote teamwork and foster a positive working environment. 3) Food Safety & Hygiene • Ensure compliance with Hong Kong food safety, hygiene, and licensing requirements. • Monitor cleanliness and sanitation of dining areas, service stations, and back-of-house areas. • Ensure all team members adhere to food safety procedures and operational standards. 4) Inventory & Cost Control • Assist in inventory control, stock replenishment, and ordering processes. • Monitor wastage and support cost control initiatives. • Participate in regular stocktaking and inventory reconciliation activities. 5) Administrative Duties • Assist in preparing operational reports and records as required. • Maintain accurate documentation of daily operations and service activities. • Support management in achieving departmental goals and operational targets. Qualifications • Minimum 3-5 years of relevant experience in Food & Beverage operations, preferably in a club, academy, cafeteria, hotel, or casual dining environment. • At least 1-2 years of supervisory or team leadership experience. • Sound knowledge of food safety, hygiene standards, and local regulations. • Strong interpersonal, communication, and leadership skills. • Well-organized, proactive, and able to work under pressure. • Good command of Cantonese and English; Mandarin is an advantage. • Willingness to work shifts, weekends, and public holidays as required.