Lead Food Server

Sand & Sea•Santa Monica, CA

5d•$24

About The Position

The Lead Food Server plays a pivotal leadership role in delivering a refined, seamless dining experience. This position sets the standard for service excellence, supports front-of-the-house (FOH) food and beverage operations, and ensures every guest receives a professional, personalized dining experience. The Lead Food Server role will own the guest experience by monitoring service standards, resolving concerns, and supporting team performance. The Lead Ford Server will also be tasked with coordinating the Shoreside Food Servers and addressing guest concerns and resolving issues promptly, professionally, and effectively, while supporting Food & Beverage Management with training and problem-solving initiatives.

Requirements

3+ years of fine dining or upscale casual service experience in the hotel industry is highly preferred.
High School diploma or GED.
Excellent verbal, written and interpersonal skills.
Strong front-of-the-house (FOH) presence.
Must consistently have a professional demeanor with all guests and hotel staff.
Ability to multi-task while maintaining composure in a fast-paced and high-volume restaurant environment.
Commitment to a hospitality mindset.
Attention to all details and guest satisfaction.
Able to sit and work at a computer keyboard as necessary.
Able to stoop, kneel, bend at the waist, and reach on a daily basis.
Able to lift and move up to 20 pounds occasionally.
Regular and on-time attendance is critical.
Hours occasionally exceed 40 hours per week.
Ability to stand during shifts
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of the job.
Honesty; has honest, direct, and factual communication and actions with internal and external customers.
Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
Integrity & Loyalty; conducts self with a high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
Humble; conducts self and treats all employees with respect, without arrogance, degradation, or coercion; treats all employees with equal, regardless of position/status.
Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
Analytical: Highly detail-oriented, proficient with managing, editing, and analyzing large volumes of complex numerical data.
Flexible; considers others' point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic interpersonal approach.
Interpersonal: Customer-focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives.
Diversity: Strong commitment to diversity and equality in a company culture.
Communication: Strong communication (verbal and written) and presentation skills.
Multi-Tasking: Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines, and targets.

Nice To Haves

Event and banquet experience is a plus.
Wine, beer, and cocktail pairing experience is a plus.
Bar experience is preferred (cocktail, wine and spirits knowledge/experience).
Previous experience as a Lead or Supervisor and training is strongly preferred.

Responsibilities

Warmly greets guests, takes food and beverage orders, while providing refined, gracious food and beverage services to all guests.
Oversee and mentor all staff, conduct pre-shift briefings, assign sections and provide assistance to management as necessary.
Monitors flow of service and ensures overall cleanliness and compliance with health and safety standards.
Handles, balances, and closes out cash registers and guest checks in compliance with hotel policies.
Maintains in-depth knowledge of food and wine, and daily specials.
Collaborate closely with management and the culinary team to ensure seamless food delivery and quality.
Manage the restaurant flow at all times.
Mentor and train all Shoreside team members.
Serve as floor leader, while guiding and supporting the service team.
Uphold and model service standards and the culture of fine hospitality.
Anticipate guest needs and resolve concerns with discretion and professionalism.
Oversee food presentation, cleanliness, and organization in alignment with restaurant and culinary standards.
Monitor and support opening and closing procedures, cash handling and inventory controls.
Stay knowledgeable of hotel policies and procedures and the Team Member Handbook.
Familiarity with all food and beverage offerings, including but not limited to wine, beer, specialty cocktails, and food and beverage pairings.
Ability to evaluate and select among alternative courses of action quickly and accurately.
Ability to work well in stressful, high-pressure situations, including the ability to handle guest complaints and disputes and resolve them to satisfactory results.
Maintain composure and objectivity under pressure.
Effectively handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
Document daily attendance records in compliance with Shore Hotel’s policies and procedures.
Ability to cover any shifts when necessary.
Assist in the maintenance of liquor inventories cages and storage rooms.
Ensure all side work is completed at all times.
Ensure overall cleanliness in the restaurant and the pool deck is maintained. Table settings, chairs, etc., are always properly situated.
Understanding of the work schedule based on the hotel’s business needs.
Other duties as assigned.