Lead F&B Server
Department: Food & Beverage
Reports To: Executive Chef
Job Summary
The Lead F&B Server is responsible for supporting the daily operations of the dining room while ensuring exceptional guest service standards are consistently maintained. This role provides leadership and guidance to the service team by leading service flow, assisting with staff development, maintaining operational standards, and ensuring an outstanding guest experience in all Food & Beverage outlets, including Restaurant, Bar, and Banquet operations.
Duties and Responsibilities
Operational Leadership
· Inspect storage areas for proper organization, cleanliness, and adherence to First-In, First-Out (FIFO) procedures; address deficiencies as required.
· Complete and maintain inventories of food, beverage, and operational supplies; requisition items as needed.
· Monitor Restaurant, Bar, and Banquet operations, including seating availability, conference area setup, service efficiency, safety standards, and guest satisfaction.
· Lead the service team during shifts to ensure smooth and efficient operations.
· Coordinate table assignments and assist with overall floor flow.
· Support service staff during peak service periods to maintain service standards.
· Assist with opening and closing duties of all Food & Beverage outlets.
· Ensure cleanliness and organization of all Food & Beverage areas.
· Communicate effectively with kitchen and leadership teams to ensure timely and accurate service.
· Maintain flexibility to work various shifts based on business needs, including weekends and holidays.
Team Leadership & Training
· Assist with training, mentoring, and onboarding of new and existing servers in accordance with Cannery and Hilton standards.
· Lead team members by providing coaching, support, and guidance to encourage strong performance and teamwork.
· Lead pre-shift “huddles” to communicate daily specials, VIP guests, floor assignments, banquet details, and service targets.
Beverage & Inventory Support
· Assist with supporting the beverage program, including wine and liquor service standards.
· Perform weekly and monthly beverage inventory counts and ensure all inventories are properly secured.
· Assist with ordering and maintaining par levels for Front-of-House supplies, including linens, glassware, menus, and candles, to prevent service interruptions.
Guest Experience & Company Standards
· Greet guests warmly and anticipate their needs to deliver an exceptional dining experience.
· Handle guest concerns and complaints professionally, promptly, and effectively.
· Interact with guests and team members in a professional and courteous manner at all times.
· Contribute to achieving departmental goals and maintaining guest satisfaction scores above brand average.
· Follow all company policies, procedures, health and safety standards, and brand requirements.
· Identify and report maintenance issues or safety hazards to the Department Head or Manager on Duty (MOD).
Qualifications & Requirements
· Post-secondary education in Hospitality Management, Culinary Arts, or a related field is considered an asset.
· Minimum 4–5 years of experience in a high-volume hotel or restaurant environment.
· Valid Food Handler Certification and Smart Serve Certification required.
· Strong leadership, communication, and interpersonal skills.
· Excellent customer service and problem-solving abilities.
· Ability to multitask effectively in a fast-paced environment.
· Proficiency with POS systems and restaurant operations software.
· Flexible availability for all shifts, including evenings, weekends, and holidays.
Pay: $19.96-$21.46 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- Vision care
Application question(s):
- Do you have Food Handlers and SMART Serve Certification ?
Experience:
- Food service: 5 years (required)
Work Location: In person
