Lead Server ("Mesero Lider")

Azul Hospitality•Paso Robles, CA

5d•$19 - $20•Onsite

About The Position

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.

Requirements

Exceptional customer service
Demonstrates effective verbal and written communication skills
Self-starter; highly motivated with high energy level
Ability to lead and work together with a team
Possesses a high degree of personal accountability, responsibility and independent decision-making abilities
Proficiency in Microsoft Office products
Must be able to work flexible hours, weekends and holidays
Ability to work under pressure and meet deadlines.
Creativity and attention to detail.
Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computational ability.
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.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
Must have a strong knowledge of drink preparation and applicable health standards.
High school diploma or equivalent
Minimum of three years of experience in the food or hospitality industry; fine dining experience preferred.
Current SERVSAFE certification or has successfully completed a sanitation course within the past year.
Current food handler’s card and other certification as required by federal/state/local law.

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.