Lead Server ("Mesero Lider")

A Lead Server assumes a supervisory role in a restaurant, hotel, or other hospitality setting. They are responsible for prompt and friendly attention to our guests as well as guiding a team of servers and ensuring the efficient execution of service operations. The Lead Server's key responsibilities include ensuring guest satisfaction, promoting staff efficiency, and facilitating the overall smooth operation of the establishment.

ESSENTIAL RESPONSIBILITIES

• Serving as a host for all guests in the dining rooms and at catered events
• Creating and maintaining an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment in the dining rooms
• Maintaining high performance and behavioral expectations for the team.
• Ensuring dining rooms are set up with an upscale and professional appearance
• Overseeing completion of closing assignments, ensuring cleanliness of dining rooms and in the serving and kitchen prep areas
• Tracking inventory to ensure supplies are readily available and in stock for meals and events
•  Assisting in standardizing methods and procedures and providing necessary training to team members to ensure they fully understand these requirements
• Providing department orientation to new servers and ongoing training, including correct facility procedures, safety codes, proper use of internal system, and menu items as needed
• Assisting with the coordination of catering functions and special events, including decorating, setup and break down, monitoring of food and beverage stations and staffing.
• Provide leadership to crew and shift managers guaranteeing great quality, customer service and cleanliness according to the public health code.
• Take orders from customers, input orders into micros, and obtain payment and provide change.
• Execute bartending duties and prepare service bar drinks (wine tasting flights, glass pours, cocktails, etc.)
• Provide exceptional guest services by communicating additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Engage in high quality customer facing and focus service; cater to clientele with sensitive food allergies and custom dietary needs.
• Perform day to day supervision of staff, FOH and BOH, assign tasks and direct overall restaurant level operation performances.
• Assist in organizing competitive bartending events.
• Perform any financial responsibilities accurately and promptly.
• Develop training materials and script for upselling signature toppings.
• Perform bookkeeping activities and respond to inquiries regarding payroll and timekeeping.
• Recommend policy changes and effectively communicate all FOH policy and operating matters to staff
• All other duties assigned by managers and supervisors.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.     

PHYSICAL DEMANDS

Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or