Restaurant Lead

Salary Range

$22.03 - $27.54*

About the role

The Restaurant Lead is a vital supervisor who drives floor operations and sets the benchmark for service excellence. In this role, you will manage employee scheduling, delegate daily responsibilities, and directly support the Restaurant Manager and Culinary Leadership in all aspects of front-of-house operations.

Responsibilities

• Setting and maintaining the benchmark for the service team regarding personal hygiene, uniform standards, and refined guest interactions.
• Championing the delivery of premium service, food, and beverage quality to elevate the overall luxury dining experience.
• Acting as a premier brand ambassador, leading by example on the floor greeting and seating guests, mentoring staff, and ensuring every customer experiences warm and accommodating service.
• Constantly monitoring the floor for any lapses in luxury service standards, providing real-time coaching and constructive feedback to staff.
• Daily coordination with the dining room team to ensure flawless preparation, breakdown, and execution of daily service shifts.

Scheduling & Operational Administration

• Roster & Schedule Management: Creates and manages efficient, flexible restaurant work schedules, budgeting labor effectively while aligning with business projections.
• Reporting & Forecasting: Completes accurate daily, weekly, and monthly operational reports to track sales trends, forecast business volume, and manage budgets.
• Team Delegation: Delegates shift responsibilities to Associates dynamically and follows up rigorously on task completion.
• Event & Inventory Coordination: Cross-functional planning, coordinating closely with key culinary and kitchen staff to identify scheduling needs, ensure proper menu coverage, and seamlessly align front-of-house and back-of-house operations.
• Event & Catering Execution: Supports the coordination and flawless execution of special promotions and private events.
• Reviews catering prospectuses to ensure absolute accuracy regarding guest counts, floor plans, and dietary needs.
• Logistics Oversight: Manages operational variables for events, including rentals, labor allocation, and beverage provisions (beer, wine, and spirits).
• Inventory & Waste Mitigation: Maintains keen awareness of inventory levels and quality control to prevent product waste while ordering necessary supplies.

Requirements

• A High School Diploma or GED is preferred.
• Proven experience in restaurant supervision, fine-dining table service, or high-end hospitality leadership.
• Thorough knowledge of premium order of service guidelines, proper placement of luxury table settings (china, glass, flatware), and a strong familiarity with culinary terminology.
• Demonstrated ability to delegate tasks, hold team members accountable, and work autonomously with minimal supervision.
• Excellent oral and written communication skills with the ability to interact graciously with the public and handle high-volume multitasking with poise.
• Motivated, results-driven, highly organized, and an exceptional problem-solver with a strong "win together" team mentality.
• Basic proficiency with MS Office Product Suite and Google Workspace is preferred.

Qualifications

• Physical Demands: Role requires physical stamina for extended standing, bending, walking the floor, climbing stairs, and the ability to lift and carry up to 35 pounds.
• Flexibility: Must be willing to work a flexible schedule tailored to premium retail and hospitality business needs, which will include evenings, weekends, and holidays.

Benefits

We offer the following benefits for this position, subject to applicable eligibility requirements:

• Medical insurance
• Dental insurance
• Vision insurance
• 401(k) retirement plan
• Basic life insurance
• Supplemental life insurance
• Disability insurance
• A variety of additional voluntary benefits (such as critical illness, hospital and accident insurance)