FB Lead Server ("Mesero Lider")

Azul Hospitality•Arcadia, CA

7d•$18 - $18•Onsite

About The Position

The Lead Outlet Server supports the successful day-to-day operation of the food & beverage outlets and banquet events by serving as a point person on the floor. This position works alongside the team to ensure service is executed according to established standards, while helping coordinate setup, breakdown, and guest service. The Lead supports supervisors and managers by guiding peers during service, communicating with culinary teams, and maintaining a smooth workflow.

Requirements

Must be able to speak, read, write and understand the primary language used in the workplace.
Requires good communication skills, verbal, written and electronic.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess intermediate computer skills.
Must possess basic computational ability.
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
Knowledge of table and bar service.
Knowledge of appropriate table settings and service ware.
Ability to describe all menu items and methods of preparation.
High school or equivalent education required.
2 to 3 years of high-volume banquet service and restaurant experience required.
Must be at least 21 years of age to serve alcohol.
Safe Server Alcohol & Food certification required.
All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards.
Refer to the property specific required grooming and uniform standards policy.
Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.
Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment.
Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities.
Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.
This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Nice To Haves

Hotel/resort experience preferred.

Responsibilities

Act as the main point of contact for service flow during shifts in both outlet and banquet settings.
Guide team members on proper setup, service, and breakdown procedures in accordance with BEOs and outlet standards.
Liaise with the kitchen during service to ensure timing and accuracy of food delivery.
Ensure cleanliness, organization, and readiness of service areas before, during, and after each shift.
Assist with minor guest issues or last-minute service needs and escalate larger concerns to supervisors.
Support onboarding of new team members by demonstrating proper service techniques and standards.
Provide on-the-job guidance and help answer questions during busy service periods.
Ensure team adherence to service sequences, safety procedures, and uniform standards.
Communicate shift updates, special instructions, and guest preferences to the team and leadership.
Review BEOs and daily shift sheets to understand event or outlet needs and help communicate those to the team.
Support the setup of dining areas, banquet rooms, and event spaces including tables, buffets, A/V, and decor.
Help track supply levels and report shortages to supervisors (linens, flatware, glassware, service items).
Act as a floor lead during banquet events, assisting in timing coordination between front-of-house and culinary teams.
Ensure guests are greeted and served promptly and professionally.
Monitor tables, buffet stations, and service lines to maintain presentation and cleanliness.
Assist with food and beverage running, bussing, and reset as needed.
Help create a welcoming, helpful, and team-oriented service environment.
All other duties assigned by manager or supervisor.