Lead Server

Job Summary

The Lead Server is responsible for taking on a supervisory role in the restaurant. The role will assist the manager in the leadership of the team of servers and oversee the smooth running of service operations. They are responsible for ensuring that guests are satisfied, that the staff is efficient in their day-to-day operations, and that the establishment runs smoothly.

In addition to their supervisory role, Lead Servers must possess excellent communication and customer service skills, as they often interact with guests to enhance their dining experience. They need to be knowledgeable about the menu, wine list, and other aspects of the establishment.

QUALIFICATIONS:

 At least 2 years of progressive experience in a hotel or a related field; or a 2-year or college degree and 2 or more years of related experience; or a 4-year college degree, such as an associate or bachelor’s degree in hospitality, culinary arts, or a related field and at least 1 year of related experience. A formal education can provide training in customer service, food and beverage service, and other skills that are essential for success in this role.

• Supervisory experience is preferred.
• Must be proficient in Windows operating systems, spreadsheets, and word processing.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems, as necessary.
• Must have the ability to assimilate complex information from disparate sources and consider adjusting or modifying to meet all needs.
• Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

 RESPONSBILITIES -  duties focus on the assistance to the manager:

• Approach all encounters with guests and employees in an attentive, friendly courteous and service-oriented manner.
• Maintain regular attendance in compliance with Eofficial Enterprises’ standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
• Always comply with all standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include Food Handlers, Alcohol Awareness, CPR and First Aid
• Be familiar with the organization of the hotel and know the function of each department.
• Assist with training of all Food and Beverage personnel using the steps to effective training according to Marriott’s Hospitality standards.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
• Assist with preparing employee shift schedule as needed.
• Assist in developing and ensuring implementation of Food and Beverage promotional ideas.
• Champion and lead the focus of the F&B Department on their role in contributing to the guest service scores.
• Maintain all Marriott S.O.P.'s concerning credit policies.
• Assist with monthly department meetings for restaurant and lounge staff and weekly F&B meeting according to Marriott and Eofficial standards.
• Ensure that the quality and presentation of all food products are according to Marriott and Eofficial's standard.
• Monitor and follow up on all Food and Beverage cash overages and shortages.
• Complete all required correspondence in a timely and efficient manner.
• Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure an elevated level of positive communication exists between the Food & Beverage and Food Production staff.

• Perform any other duties as requested by the Manager or General Manager.

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