Head Server

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 atmosphere among front-of-house staff.
• Oversee daily front-of-house operations, including the dining area, bar, and hostess station.
• Ensure exceptional customer satisfaction through outstanding service.
• Collaborate with kitchen personnel to guarantee smooth service.
• Develop and approve weekly schedules in conjunction with the Assistant Manager.
• Maintain open and constructive communication between front-of-house and back-of-house teams.
• Monitor the quality of food and beverages, service standards, and dining room efficiency.
• Assist owners with staffing needs, vacation approvals, sick leave, and other employee matters.
• Assess the performance of individual front-of-house staff members.
• Implement and manage training programs and ongoing staff development.
• Document and communicate ongoing performance issues to ownership.
• Coordinate regular quarterly staff evaluations with owners.
• Manage the Point of Sale (POS) system.
• Oversee ordering and inventory management 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 scheduled meetings for front-of-house staff.
• Continuously refine operations and identify opportunities for improvement and growth.
• Manage tip distribution procedures.
• Collaborate with the event coordinator regarding special events.
• Work closely with the bar manager on the beverage program.
• Ensure all front-of-house equipment is maintained in clean and functional condition.
• Implement and uphold health and safety regulations.
• Social Media: Oversee a minimum of one post per week generated by front-of-house staff, managed and approved by you.

Managerial Expectations:

• Achieve company budget and revenue targets (labor, beverage, prime cost).
• Maintain full-time hours weekly unless otherwise approved.
• Arrive punctually for scheduled shifts.
• Utilize manager shifts for administrative tasks such as emails and scheduling, while communicating any off-site hours worked.
• Communicate respectfully and appropriately with supervisors, colleagues, staff, and guests at all times.
• Exhibit strong leadership and communication abilities.
• Possess a working knowledge of computer software and POS systems.
• Effectively manage and motivate team members.
• Handle challenging guest situations with composure and de-escalate conflicts.
• Be able to endure shifts exceeding ten hours, involving 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

Administrative Time Commitment: Average 5 – 10 hours per week

Overtime Eligibility / FLSA Status: Non-Exempt

Physical Demands: Yes (70% of role)

Customer Interaction: Yes (90% of role)

Weekend and Evening Availability: Yes

Compensation Package:

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