52 - Restaurant 2 - Server, Lead

POSITION SUMMARY: 

The Lead Server is responsible for delivering exceptional guest experiences while supporting the service team in maintaining consistent standards and smooth daily operations. This role acts as a peer leader on the floor, providing guidance, support, and direction to servers and support fellow curators during service. 

RESPONSIBILITIES: 

• 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. 

• 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. 

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.

• 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.

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.

• Push, Pull, and/or lift 15-30 pounds and exert fast-paced mobility between the dining room and kitchen for extended periods.