Team Leader - Front of House - Pret a Manger

Pret A Manger \- Shift Leader \- Front of House

THE RIGHT PRET PEOPLE

• Support and coach the team to ensure they reach their potential in both the shop and kitchen


• Support the training pathways to ensure training happens on time


• Lead by example and be hands\-on when required


• Assign duties amongst team members to match individual productivity rates, skill sets and current responsibilities


• Coach the team for good performance by offering good regular feedback and praises

• Lead the Speed of Service principles


• To ensure the team consistently follows the 6 Key Pointsof Service


• Follow the MBWA principles


• Empower the team to deliver engaging Joy of Pret activities


• Role model the 3Bs and empower the team to Be Kind, Be Honest, Be Generous


• Ensure the Coffee Calling System is followed efficiently


• To ensure all Marketplace orders are prepared promptly and accurately

• To ensure the team consistently delivers delicious food by following the 6 Key Points of Production


• To ensure the 11\-Step Production Process is always followed to guarantee our customer safety and that each product is accurately made and labelled


• To always follow the Production Principles putting customers’ needs first and never compromising on quality or freshness


• Ensure How to Cards are used and followed consistently to deliver Pret standards


• Ensure Line Checks are carried out successfully and any improvement needs actioned


• To ensure no Made to Sell (MTS) rejects are on display in our Langars


• To continually develop the team’s knowledge about the quality of our food and coffee


• To ensure our Barista Prepared Drinks are made by trained employees consistently, and to the highest standard

• To make sure Food Safety and Health \& Safety Standards are consistently followed to maintain the safety of the team and customers


• To ensure that all safety checks are correctly monitored and recorded


• To take corrective action immediately on issues that affect customers, the team or sales


• To ensure the shop is clean, safe and the equipment is always well maintained


• To follow the Managing by Walking Around (MBWA)principles, proactively monitoring Pret Standards and seeing the shop through the customers’ eyes


• To demonstrate due diligence and report and escalate any quality issues

• To maximise sales, labour efficiency and profit through the support of the Big 4 (Forecasting, Rota, Ordering\& Production)


• Carry out ordering accurately and in line with the business needs


• To ensure good stock control by following the 7 Steps of Unaccounted


• To ensure Pret’s Financial Standards are always followed to minimise risks and ensure team safety


• To always follow merchandising guidelines and to ensure marketing is used effectively to drive sales

• To always follow merchandising guidelines and to ensure marketing is used effectively to drive sales


• Support the execution of successful food launches


• Encourage clear and engaging communication between the kitchen and FOH to ensure business needs are met


• To support Marketplace opportunities

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