Position: Front of House Team Lead
Reports to: General Manager
Hourly Pay: $12 per hour plus tips ($15 average including hourly rate plus tip share)

JOB DESCRIPTION

The primary role of this position is to interact with guests and make sure they have a great dining experience, and lead cashiers/runners/bussers to ensure the dining room and kitchen staff are prepared to make this happen. The Team Lead adds a level of accountability in the restaurant and jumps to any station as needed for a smooth meal service. In addition to technical skills like being able to work the restaurant POS, the ideal candidate should be friendly, outgoing, customer service-oriented, and able to handle situations on the fly.

BASIC QUALIFICATIONS

• Food/service industry experience
• Reliable transportation
• Consistent attendance and punctuality
• Experienced using POS and handling cash
• Problem-solving abilities

PHYSICAL REQUIREMENTS

You will be working in a kitchen environment, rotating between front and back of house. This requires walking, bending, twisting, reaching, stooping, kneeling, crouching, pushing and pulling to handle or move objects weighing up to 50 pounds. You will also be asked to operate hand-held appliances and simple kitchen equipment (industrial can opener, dough press, industrial dishwasher, etc.)

• Supervising front and back of the house operations.
• Making sure that restaurant staff are successfully accomplishing their tasks.
• Appointing staff roles.
• Handling staff complaints.
• Assisting with any guest complaints.
• Reporting back to the general manager.
• Setting up guests’ reservations.
• Organizing table tent number seating on expo chart.
• Accommodating guests as they wait to be seated.
• Seating guests as tables become available.
• Making sure that cashiers and kitchen staff are aware of guests’ allergies or food
• restrictions.
• Taking guests’ food and drink orders.
• Providing guests with insights on the menu or daily specials.
• Setting up the dining room prior to service.
• Acting as the liaison between the guests and the kitchen.
• Processing bills after the meal has concluded.
• Clearing tables throughout the meal.
• Cleaning tables after guests leave.
• Ensuring that stations are clean and organized for the staff’s use.
• Display professionalism in personal appearance, attitude, and behavior.