Service Leader

Naked Farmer Careers•Miami, FL

61d•$21 - $23•Onsite

About The Position

As a Service Leader at Naked Farmer, you will embody the role of a mentor and energizer, ensuring that every shift is dynamic, enjoyable, and smoothly executed. You will guide and develop your team, maintain a keen eye for detail, and foster a culture of accountability. Key responsibilities include overseeing food quality, enhancing the guest experience, supporting and directing the team, and managing efficient service operations. You will be hands-on, working alongside your team to facilitate success in every aspect of their roles and encouraging a disciplined and positive work environment.

Requirements

Excellent interpersonal skills with the ability to motivate and lead team members.
Competency in delegating tasks, providing follow-up, and maintaining accountability.
Strong time management and multitasking abilities, maintaining composure under pressure.
A genuine passion for quality food and connecting with people.
A curious mind with a willingness to learn, grow, and develop.
Mastery of various Restaurant Team roles and successful completion of training.
A consistently positive and energetic attitude, with a focus on kindness and optimism.
A strong work ethic and integrity, with a commitment to doing the right thing.
The physical capability to lift weights as required by the job, with or without reasonable accommodations.
A team-player mentality, valuing collaboration and contributing to the restaurant's success.
Exceptional communication skills, both written and verbal.
The ability to create positive experiences for both team members and guests.
An attention to detail and a knack for problem-solving.
An aspiration to advance within the company (we’re growing fast).

Responsibilities

Educating guests about our current menu, the seasonality of ingredients, and our locally-sourced meals.
Training and guiding team members throughout their shifts.
Ensuring every guest has an outstanding and memorable experience.
Expanding your knowledge of local vegetables and food preparation methods.
Leading by example to promote exceptional hospitality.
Managing the service flow by overseeing the dining area, service line, and cash registers, and being ready to assist wherever needed.
Ensuring the service line is well-stocked with high-quality, consistent food.
Proficient at opening and closing the restaurant.