Front of House Lead at Margaritaville Key West

Atlantic City, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jul, 26

Salary

19.0

Posted On

18 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Staff Training, Customer Service, Inventory Management, Conflict Resolution, Communication, Decision Making, Time Management, Microsoft Word, Microsoft Excel, Microsoft Outlook, Food Safety, Alcohol Awareness, Sanitation Practices, Operations Management

Industry

Description

Description Job Overview: Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with day-to-day operation of the venue by performing the following duties: Position Description: Ensures the highest quality product reaches our guest and meets specifications. Assists in training new staff members within their department. Assists management with motivating, developing, coaching and counseling staff members to ensure the proper level of service is being provided to guests. Visits all tables during every guest’s meal to ensure guest satisfaction and consistent customer service. Notifies management of low inventory and recommends new inventory. Assists with labor controls and assigning duties to Staff Members. Responsible for reporting any Staff Member issues to management. Responsible for comping and/or discounting guest checks when applicable. Ensures a high standard of service efficiency, sanitation and training. Assists management with opening and closing responsibilities and assigning duties to Staff Members, and including overseeing dining room set up and conducting a walk-through of venue. Ensures that all productivity and quality standards are maintained. Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition. Performs other duties and tasks as assigned or determined by management and moves with a sense of urgency. Will participate in weekly classrooms with leadership and work on assignments with other interns. Adheres to responsible alcohol service established by company policy. Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management. Adheres to all company policies and procedures as established in the Staff Member Handbook. Requirements Skills/Experience: Restaurant experience preferred. Leadership or management experience preferred. Excellent written and verbal communication skills. Ability to interact professionally with other departments and outside contacts. Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision. Good judgment and decision making abilities. Basic computer skills, Word, Excel, and Outlook preferred. Educational Requirements: High school degree or GED required. Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws. The characteristics described here are representative of these that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements: Must be able to work in a fast-paced, high energy, and physically demanding environment. Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting. Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position. Feeling or grasping objects of different size and shape. Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces. Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps. Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently. Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English) Hearing sounds at normal speaking levels with or without correction. Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus . Work Environment: Exposed to weather conditions and prevalent temperature changes. Subject to moderate to high ambient noise levels. Frequently required to function in narrow aisles or passageways. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequently required to wash hands and/or wear gloves. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and guests. Expressing or exchanging ideas or instructions by the spoken word. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Responsibilities

The Front of House Lead is responsible for maintaining high guest satisfaction and assisting management with daily venue operations, including staff training and development. They oversee dining room setup, monitor service quality, and ensure compliance with safety and sanitation standards.