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Lead Server
1 month ago
REPORTS TO: Food and Beverage Manager
STATUS: Non-Exempt
POSITION SUMMARY:
If a station in the dining room is a symphony, the server is its conductor. Servers are responsible for leading and maintaining communication between the entire service team while also being the primary presence at the table. Servers must be able to delegate and prioritize quickly and constantly. Servers take control and ownership of every guest's experience. Servers have a high degree of emotional intelligence and deliver thoughtful, empathy-driven service as a result of this. They have a strong, confident presence at the table that is derived from their comprehensive food, wine, and spirits knowledge.
RESPONSIBILITIES:
•Greets guests within 1 minute of being seated.
•Leads guests through all aspects of the dining experience.
•Provides gracious and professional food and beverage service efficiently. Also responsible for answering questions, suggestively selling, and creating an upbeat atmosphere for guests.
•Able to train and memorize the menu, brands, prices, and options, as well as the restaurant's promotions and specials.
•Takes guest beverage and/or food orders and inputs orders accurately in the point-of-sale (POS) system.
•Communicates all allergy and dietary restriction information clearly on tickets.
•Retrieves and delivers food and beverage orders on time.
•Replenishes beverages and ensures guest satisfaction throughout the meal service.
•Serves alcoholic/non-alcoholic beverages by federal, state, local, and company regulations.
•Clears plates at the appropriate time and always asks for help in doing so when the clearing can't be completed by one person.
•Responsible for crumbing the table whenever it is appropriate during the meal.
•Makes certain the serving station is well-stocked, clean, and organized at all times.
•Presents the check and is responsible for all transactions, including receiving payment and accurately counting back change.
•Keeps the table areas and bar clean, orderly, and properly stocked. Clears and resets tables.
•Gives every table a sincere thank you and farewell.
•Responds graciously to guest service issues and reports the situation to Restaurant Management.
•Professionally conduct oneself with the awareness that all actions and communications are within guests' view.
•Maintains a sincere, positive, pleasant, and enthusiastic attitude and provides our customers with the highest quality care and service.
•Trains new curators to meet high-performance standards.
•Will assist with the opening and closing of the restaurant in the absence of Management, ensuring that all curators are upholding all standards and levels of service.
•Works with leadership to conduct service training as applicable.
•Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at present.
KNOWLEDGE, SKILLS, AND ABILITIES:
•Ability to think and communicate clearly in high-pressure situations.
•Ability to move quickly and gracefully throughout the dining room.
•Demonstrate basic math skills with excellent reading, writing, and verbal communication skills.
•Knowledge of the menu, ingredients, and cooking techniques.
•Operational knowledge of basic industry drink recipes and retail pricing.
•Ability to confidently make food and beverage pairing recommendations.
•Ability to execute professional wine service.
•Knowledgeable of pre-check register operation.
•Knowledgeable of computer operations and ordering procedures.
•Knowledgeable of basic sanitation.
•Ability to communicate effectively with customers, co-workers, and supervisors.
•Ability to maintain excellent attendance and punctuality.
•Must be able to work holidays, weekends and a flexible schedule.
EXPERIENCE:
•Previous bartending, serving, and/or customer service experience.
•High School Diploma or GED preferred.
•Obtain and Maintain an ABLE license as required by the state
•Must be 18 or older for the regulatory requirements of the position.
PHYSICAL DEMANDS
•Ability to stand and exert fast-paced mobility for periods of full schedule shifts of 5 hours or more with a high energy level.
•Picking, pinching, or otherwise working primarily with fingers rather than the whole hand or arm, as in gross manipulation.
•Seizing, holding, grasping, turning, or otherwise working with hand(s). Note: Fingers are involved only to the extent that they are an extension of the hand.
•Extending hand and arms from 0 up to 150 degrees in a vertical arch
•
•Push, Pull, and/or lift 15-30 pounds and exert fast-paced mobility between the dining room and kitchen for extended periods.
•Clarity of vision at 20 feet or more. This is not just the ability to see a person or object but the ability to recognize features as well.
