Position Title: Lead Server

Reporting Structure: Owner & Executive Chef > Lead Server

Supervisory Structure: Assistant Lead Server > Bartender > Servers > Host / Expo

Key Responsibilities:

• Foster a positive work environment among front-of-house staff.
• Manage daily front-of-house operations, including the dining area, bar, and host station.
• Ensure exceptional customer experiences through outstanding service.
• Collaborate effectively with kitchen personnel to guarantee smooth service.
• Develop and approve weekly staffing schedules with the Assistant Manager.
• Encourage open communication between front-of-house and back-of-house teams.
• Oversee food and beverage quality, service standards, and dining room efficiency.
• Assist owners with recruitment, vacation scheduling, sick leave, and employee relations.
• Assess the performance of individual front-of-house staff members.
• Implement and uphold training programs and continuous staff development.
• Document and communicate ongoing staff performance issues to owners.
• Participate in regular quarterly performance evaluations with owners.
• Manage the point-of-sale system.
• Supervise ordering and inventory of all front-of-house supplies.
• Address and resolve guest concerns and complaints.
• Ensure cleanliness and organization of the dining area, bar, server stations, and restrooms.
• Conduct regular front-of-house meetings.
• Continuously seek opportunities to enhance operations and drive growth.
• Oversee tip distribution processes.
• Coordinate with the event planner regarding special events.
• Collaborate with the bar manager on beverage programs.
• Ensure all front-of-house equipment is maintained in a clean and functional state.
• Implement and uphold health and safety regulations.
• Manage social media engagement, ensuring a minimum of one post per week from front-of-house staff, subject to your approval.

Managerial Expectations:

• Achieve company budget and revenue targets (labor, beverage, prime cost).
• Maintain full-time hours weekly unless otherwise approved.
• Arrive punctually for all scheduled shifts.
• Utilize manager shifts for administrative tasks, while communicating any off-site work hours not logged.
• Maintain respectful and professional communication with owners, colleagues, staff, and guests at all times.
• Exhibit strong leadership and communication abilities.
• Possess a working knowledge of computer software and point-of-sale systems.
• Effectively manage and motivate team members.
• Handle challenging guest situations with professionalism and de-escalation techniques.
• Be capable of enduring long shifts, including extensive walking and standing.
• Lift materials weighing up to 50 pounds or more.
• Demonstrate an interest in bar and craft cocktail knowledge.
• Complete and pass ServSafe/TIPS certification, with costs covered by Table 20.

Operational Time Commitment: Average 30 – 40 hours per week in operations.

Administrative Time Commitment: Average 5 – 10 hours per week in administrative duties.

Overtime Eligibility / FLSA Status: Non-Exempt

Physical Demands: Yes (70% of role)

Customer Interaction: Yes (90% of role)

Weekend and Evening Availability: Required

Compensation Package:

• Starting wage: $10 per hour, plus tips.
• 10 vacation days annually.
• 2 weeks of part-time hours annually.
• 5 sick days annually.