Lead Server, Gigi Rigolatto

JOB OVERVIEW

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.

YOUR KEY 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.

SPECIFIC JOB KNOWLEDGE & SKILLS

• 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.
• Additional language ability preferred.
• All team membersmust maintain a neat, clean and well-groomed appearance. Specificdepartment uniform guidelines and/or required articles of clothing will be explained to youby your supervisor

All your information will be kept confidential according to EEO guidelines.