Lead Server, Mimi Kakushi

AccorHotel•Miami Beach, FL

About The Position

Under the guidance of the Restaurant Manager, the Lead Server is responsible for supervising the front-of-house service team, ensuring the delivery of exceptional guest service and smooth daily operations within the restaurant. The Head Server leads by example, maintains brand standards, and fosters a positive team environment focused on hospitality excellence. This role also collaborates closely with other departments to ensure seamless guest experiences and operational efficiency.

Requirements

High school diploma or equivalent required; Bachelor’s degree preferred.
Minimum 5 years of leadership experience in an upscale or luxury restaurant, hotel, or lifestyle brand.
Strong knowledge of front-of-house operations including guest service protocols, table management, and high-profile guest relations.
Proficient in restaurant POS systems and reservation management software.
Excellent verbal and written communication skills in English, with the ability to effectively interact with guests and team members.
Ability to stand or walk for a minimum eight-hour shift in a fast-paced environment.
Highly observant, able to multitask, and respond quickly to dynamic situations while maintaining composure under pressure.
Physically able to twist, reach, bend, climb stairs, and carry or push objects weighing 20 lbs or more consistently.
Working knowledge of federal, state, and local laws related to employment, occupational safety, wage and hour regulations, and labor relations.
Strong organizational skills, attention to detail, and ability to enforce health and safety standards.
Demonstrated ability to coach, mentor, and develop a team in a collaborative and positive work environment.
All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.

Nice To Haves

Additional language ability preferred.

Responsibilities

Lead and manage the front-of-house service team to deliver exceptional guest service and ensure smooth daily restaurant operations.
Maintain the highest standards of hospitality and ensure consistency with brand and restaurant service standards.
Oversee scheduling, training, and performance management of servers to develop a skilled and motivated team.
Collaborate closely with kitchen and management teams to coordinate service flow and resolve any guest issues promptly and effectively.
Monitor guest feedback related to dining service and implement strategies for continuous improvement.
Support revenue management initiatives by maximizing table turnover and upselling menu and beverage items.
Ensure full compliance with health, safety, and restaurant policies and procedures.
Foster team engagement and growth through ongoing training, coaching, and mentorship.
Mentor and guide staff in teamwork, professionalism, and delivering consistent quality service.
Ensure all daily reports, service logs, and documentation are accurately completed.
Perform any other reasonable duties assigned by the Restaurant Manager to support operational excellence.
Any other reasonable duties as assigned by the supervisor or manager.
We recognize we are in the hospitality industry and that may require us to provide lateral service.
We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.