POSITION SUMMARY:

The Lead Server, under the direction of the Restaurant Assistant Manager or Food and Beverage Manager II, is responsible for assisting with ordering product, inventory maintenance, guest relations, customer service, training and supervision of team members. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.

ESSENTIAL FUNCTIONS: (includes, but is not limited to, the following)

• Maintains a high level of customer service.
• Ensures team members comply with all rules, regulations and procedures.
• Monitors service levels of all areas pertaining to the guest's experience.
• Addresses guest concerns and works to resolve any service or product related problems or issues.
• Ensures all incident reports are reported accurately, in detail and in a timely fashion.
• Ensures a safe working environment for all team members.
• Schedules team members.
• Forecasts business needs and uses all available information to prepare for expected levels of business.
• Works with department staff to coordinate team member assignments.
• Helps administer disciplinary actions.
• Helps evaluate operational procedures; recommends changes to enhance efficiency and quality, and implements approved changes.

ADDITIONAL RESPONSIBIILTIES: (includes, but is not limited to, the following)

• Performs job functions of subordinate team members as necessary.
• Supervises, plans and directs activities in the absence of the Restaurant Assistant Manager or Food and Beverage Manager II.
• Complies with Company and departmental policies and procedures.
• All other job related duties as assigned.

CONTACTS:

Immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, Board of Directors, customers and outside vendors/service providers

PHYSICAL REQUIREMENTS:

Position type heavy with lifting of 100 pounds and frequent lifting/carrying up to 50 pounds. Physical factors include constant standing, walking, pushing/pulling, use of hearing, smell near/midrange/far vision, depth perception, color/field of vision; frequent carrying/lifting, stooping, reaching, manual handling, typing and bending; occasional sitting, climbing, kneeling and crawling. Working conditions include constant exposure to noise and air quality; frequent exposure to extreme heat/cold and dimly lit conditions; occasional exposure to weather, wet/humidity and vibration. Potential hazards include constant exposure to moving mechanical parts, electric shock, chemicals, computer use and equipment; occasional exposure to high exposed places, and insecticides/pesticides.

REQUIREMENTS:

Education: High School diploma or equivalent required.

Experience: Minimum of 2 years food and beverage experience in high volume operations required. Supervisory experience preferred.

Certification/License: Will be required to complete and pass pre-employment drug testing. 

Knowledge, Skills and Abilities: Basic math skills required. Sanitation Certificate required within 6 months of hire, training will be provided. Must be able to communicate effectively both orally and in writing. Must be able to handle pressure and work under difficult situations. Must have good organizational skills. Knowledge of word processing, spreadsheet and database software and POS systems preferred. Must have good project management skills and be able to provide strong leadership and prioritize project tasks. Must be able to establish and maintain an effective working relationship with supervisory personnel, coworkers, subordinates and the general public. Must have a positive attitude and be a team player. Must be flexible and available to work various shifts, including nights, weekends and holidays. Must be able to work extended hours when needed. Native American preferred.