FB Outlet Lead ("Lider de Alimentos y Bebidas")

Azul Hospitality•Seattle, WA

6d•$23 - $25•Onsite

About The Position

The Food and Beverage Outlet Lead supports the day-to-day operation of food and beverage outlets and banquet events by serving as a point person on the floor. The Lead works alongside the team to ensure service meets established standards and helps coordinate setup, breakdown, and guest service. The role guides peers during service and communicates with servers, culinary teams, supervisors, and managers to maintain a smooth workflow. The Lead provides floor guidance during outlet and banquet shifts, helps onboard and coach team members, trains new bartenders and barbacks, and supports service flow and guest satisfaction. The position also helps monitor service areas, supplies, bar and buffet presentation, and banquet timing. Other duties may be assigned by a manager or supervisor. The position is based at the Mayflower Park Hotel in Seattle, Washington. Work is primarily indoors in a temperature-controlled hotel environment, with possible exposure to freezer temperatures of -10°F and kitchen temperatures of +110°F for one hour or more. Schedules may vary to reflect hotel business needs, and attendance at scheduled training sessions and meetings is required.

Requirements

High school diploma or equivalent education.
Two to three years of high-volume beverage, banquet service, and restaurant experience.
Must be at least 21 years of age to serve alcohol.
Safe Server Alcohol & Food certification required.
Ability to speak, read, write, and understand the primary language used in the workplace.
Good verbal, written, and electronic communication skills.
Excellent leadership capability and customer relations skills.
Detail-oriented, with strong organizational and communication skills.
Intermediate computer skills and basic computational ability.
Ability to analyze and anticipate user needs and make judgments to ensure appropriate tools are provided at the property level.
Ability to handle internal and external customer interactions with patience, tact, and diplomacy and gather accurate information to resolve conflicts.
Knowledge of basic Windows OS, MS Office, PMS, and POS functions.
Self-driven and able to work independently; strong issue-resolution and analytical skills with attention to detail.
Knowledge of table and bar service, appropriate table settings, and service ware.
Ability to describe menu items and methods of preparation.
Ability to work in extreme temperatures, including freezers (-10°F) and kitchens (+110°F), for one hour or more.
Ability to stand and maintain well-paced mobility for up to four hours, maneuver among simultaneous functions and in limited spaces, and reach other hotel departments promptly.
Ability to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Ability to perform duties involving grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Sensory abilities, including hearing, smelling, tasting, and vision, to observe product quality and detect emergencies; near and color vision and depth perception are also needed.
Finger dexterity to operate office equipment and perform picking, pinching, typing, and substantial wrist and hand movements.
Ability to maintain a neat, clean, and well-groomed appearance in accordance with property grooming and uniform standards.
Regular attendance; willingness to work varying schedules according to hotel business needs.

Nice To Haves

Hotel or resort experience preferred.

Responsibilities

Serve as the main point of contact for service flow during outlet and banquet shifts.
Guide team members on setup, service, and breakdown procedures according to BEOs and outlet standards.
Ensure service areas are clean, organized, and ready before, during, and after shifts.
Assist with minor guest issues and last-minute service needs, escalating larger concerns to supervisors.
Support onboarding by demonstrating service techniques and standards.
Train new bartenders and barbacks, provide ongoing coaching, and maintain team morale.
Provide on-the-job guidance and 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 and communicate event, outlet, and bar needs to the team.
Track supply levels and report shortages of linens, flatware, glassware, and service items.
Create drink recipes and ensure high-quality drinks and service in a fast-paced environment.
Lead the floor during banquet events and assist with timing coordination between front-of-house and culinary teams.
Ensure guests are greeted and served promptly and professionally.
Monitor bars, buffet stations, and service lines for presentation and cleanliness.
Assist with food and beverage service, bar operations, bussing, and resets as needed.
Help create a welcoming, helpful, and team-oriented service environment.
Assist with guest inquiries; follow company and safety and security policies; report maintenance problems, hazards, accidents, or injuries; and perform other reasonable duties as requested by supervisors.
Maintain regular attendance, comply with hotel rules and regulations, and attend scheduled training sessions and meetings.