Lead Server

The Lead Server contributes to the food and beverage team's success by ensuring the highest service and store standards are met. The Lead Server assists the Food and Beverage Service Manager and Executive Chef in executing operations during scheduled shifts. As a team lead, the Lead Server will deploy team members and delegate tasks to create The Holbrook experience for our resident customers by providing them with prompt service, quality beverages and products, by maintaining a clean and comfortable environment.

The successful candidate will? Act with integrity, honesty, and knowledge to promote the culture, values, and mission of The Holbrook. Maintain a calm demeanor during periods of high volume or unusual events to keep store operating to standard and to set a positive example for the shift team. Provide feedback to F&B Service Manager on team member performance during shift. Develop positive relationships with team members by understanding and addressing individual motivation, needs and concerns. Organize opening and closing duties as assigned. Work in a team setting to deliver an excellent dining experience. Work closely with restaurant management to immediately address all guest concerns and create a pleasant experience. Oversee the performance of other servers. Provide leadership to the staff and report to restaurants management. Train new employees properly, with direction from the salary manager. Attend weekly meetings with management. Must be able to open and/or close restaurants ensuring all side work is completed. Must pay attention to detail to deliver successful results. Be able to multitask. Monitor server stations, answer phone calls, host, support the team, help with guests needs while working in a fast-paced environment. Have skills to resolve conflicts efficiently. Must have effective communication skills with F&B Director and Executive Chefs. Must be able to accept liquor deliveries and make sure invoices are correct. Recognize and reinforce individual and team accomplishments by using existing organizational tools and by collaborating with F&B Service Manager to find new, creative, and effective methods of recognition. Use operational tools to achieve operational excellence during the shift. High school diploma or equivalent. Customer service experience in a retail or restaurant environment. Knowledge of food preparation and existing health and safety standards. Proficiency in using kitchen equipment and appliances. Familiarity with best practices in the industry. Collaborative attitude with an emphasis on excellent customer service. Proven ability to effectively manage, direct, and lead a small team. Ability to delegate tasks and manage stations, multi-task, and manage time effectively. Effectively communicate with team members, vendors, and customers. Problem solving capabilities and willingness to thrive in a fast-paced and sometimes high-pressure environment. ServSafe certification preferred. Ability to work flexible hours.

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