Front of House Lead

Margaritaville Boston•Boston, MA

36m•Onsite

About The Position

Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with day-to-day operation of the venue. This includes ensuring the highest quality product, assisting in training new staff members, and motivating, developing, coaching, and counseling staff to provide proper service. The lead will visit tables to ensure guest satisfaction, manage inventory, assist with labor controls, assign duties, and report staff member issues to management. Other duties involve comping/discounting guest checks when applicable, ensuring high standards of service efficiency, sanitation, and training, and assisting with opening and closing responsibilities, including dining room setup and venue walk-throughs. The role requires maintaining productivity and quality standards, possessing high-level knowledge of company products and happenings, communicating properly with guests, and establishing rapport. The lead will perform other assigned duties with a sense of urgency, participate in weekly classrooms with leadership, and work on assignments with other interns. Adherence to responsible alcohol service, safety, sanitation practices, and all company policies and procedures is required.

Requirements

Excellent written and verbal communication skills.
Ability to interact professionally with other departments and outside contacts.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
Good judgment and decision making abilities.
High school degree or GED required.
Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
Expressing or exchanging ideas or instructions by the spoken word.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Nice To Haves

Restaurant experience preferred.
Leadership or management experience preferred.
Basic computer skills, Word, Excel, and Outlook preferred.

Responsibilities

Ensures the highest quality product reaches our guest and meets specifications.
Assists in training new staff members within their department.
Assists management with motivating, developing, coaching and counseling staff members to ensure the proper level of service is being provided to guests.
Visits all tables during every guest’s meal to ensure guest satisfaction and consistent customer service.
Notifies management of low inventory and recommends new inventory.
Assists with labor controls and assigning duties to Staff Members.
Responsible for reporting any Staff Member issues to management.
Responsible for comping and/or discounting guest checks when applicable.
Ensures a high standard of service efficiency, sanitation and training.
Assists management with opening and closing responsibilities and assigning duties to Staff Members, and including overseeing dining room set up and conducting a walk-through of venue.
Ensures that all productivity and quality standards are maintained.
Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
Performs other duties and tasks as assigned or determined by management and moves with a sense of urgency.
Will participate in weekly classrooms with leadership and work on assignments with other interns.
Adheres to responsible alcohol service established by company policy.
Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
Adheres to all company policies and procedures as established in the Staff Member Handbook.