The Lead Server is responsible for overseeing the dining room’s daily operations, ensuring excellent customer service, and supporting and mentoring other servers. This role involves managing shifts, coordinating with the kitchen and bar staff, and handling customer inquiries and complaints.
ESSENTIAL FUNCTIONS
Supervise and mentor the service team, ensuring adherence to service standards.
Coordinate and oversee the dining room operations during shifts, including seating arrangements and table assignments.
Ensure that all service staff provide exceptional customer service and handle guest requests promptly.
Assist with training new servers and conduct performance evaluations.
Handle customer complaints and resolve issues in a professional manner.
Collaborate with the kitchen and bar staff to ensure timely and accurate order fulfillment.
Monitor and manage the flow of service to optimize efficiency and guest satisfaction.
Assist with scheduling and managing shifts to ensure adequate staffing.
Maintain a thorough knowledge of the menu, including specials, to effectively communicate with guests.
Ensure the dining area is clean, organized, and well-maintained.
SUPERVISORY REQUIREMENTS
Reports To: Restaurant General Manager
Supervises: None
EDUCATION/EXPERIENCE
High school diploma or equivalent.
Previous experience as a server, with a minimum of 2-3 years in a restaurant setting.
Proven leadership and team management skills.
LICENSES/CERTIFICATIONS
TB Clearance
Food Handler Training Certification
KNOWLEDGE, SKILLS, & ABILITIES
Ability to provide excellent customer service to all diners.
Knowledge of food and wine pairings in fine dining restaurants.
Ability to use point-of-sale systems.
Ability to multitask and to cater to multiple groups at one time.
Knowledge of basic math equations, particularly addition and subtraction.
Ability to learn quickly on the job.
Knowledge of basic administration skills and tasks such as scheduling and filing.
Excellent communication and interpersonal skills.
Strong problem-solving abilities and the capacity to handle high-pressure situations.
Knowledge of food safety and sanitation regulations.
Ability to work flexible hours, including evening, weekends, and holidays.
PHYSICAL DEMANDS
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing duties of this job, the Lead Server is regularly required to stand for long periods of time, move distances, push/pull, touch, carry, lift, climb, hear/listen, bend/stretch, have clear speech and use manual dexterity.
Specific vision abilities required by this job include seeing and color perception.
WORK ENVIRONMENT
Constant verbal and face to face contact with guests.
The position may also be regularly subject to office/mechanical/electrical/pressurized equipment, moving objects, fumes/odors, hazardous materials, and dirt/dust – in an indoor/kitchen setting.
The noise level in the work environment is usually moderate to loud.
Fast-paced restaurant environment.
Interaction with a diverse range of customers and staff.
