Lead Server / Floor Captain

Position

Summary

The Lead Server serves as the primary floor leader of the dining room and service operations, acting as the crucial link between front-of-house staff, culinary teams, and management. This role demands exceptional guest service, comprehensive knowledge of menu items and beverage programs, and meticulous attention to operational details. The Lead Server oversees floor execution, continuous staff training, opening, closing, and facility security procedures, and ensures seamless inventory control to deliver an elevated, flawless member experience.

Key

Responsibilities

· Floor Leadership & Service Excellence: Lead by example on the dining room floor, providing attentive, personalized service to members and guests. Coordinate seating flow, support service staff during peak times, and handle special member requests or service recovery with professionalism and grace.

· Staff Training & Development:

o Lead ongoing training initiatives for new and existing front-of-house staff, establishing high standards for fine dining etiquette, order-taking, POS proficiency, and member rapport.

o Conduct daily pre-shift meetings to educate the team on daily menus, wine pairings, dietary restrictions, and specific member preferences or club events.

o Provide real-time coaching, constructive feedback, and side-by-side mentoring during service to elevate overall team performance and consistency.

o Implement service standards and training modules for proper table-side execution, beverage service, and professional conflict resolution.

· Opening Procedures:

o Perform pre-opening walkthroughs to inspect dining rooms, patios, and service stations for cleanliness, safety, and proper setup.

o Unlock facility entry points according to security schedules.

o Review daily reservation sheets, banquet event orders (BEOs), and special member notes with the front-of-house team.

o Inspect and ensure all POS terminals, lighting, music systems, and service equipment are fully operational.

· Closing & Facility Security Procedures:

o Oversee comprehensive post-service side-work, cleaning, and sanitization of all dining and service areas.

o Complete cash drawer reconciliations, close out daily POS batch reports, and secure all receipts and cash drops per club accounting policy.

o Conduct a thorough final walkthrough of all indoor and outdoor dining spaces, restrooms, and service corridors to ensure all equipment is powered down and appliances/lights are off.

o Ensure all exterior doors, windows, and service entries are securely locked and the facility's security and alarm systems are properly armed before departure.

· Inventory & Stock Management:

o Monitor par levels for daily service supplies, including silverware, glassware, linens, condiments, and paper goods.

o Conduct daily and weekly inventory counts of service items, dry stock, and beverage products as assigned.

o Coordinate with kitchen and bar management to report stock shortages, manage waste, and restock side stations promptly.

· Team Morale & Culture Leadership: Cultivate a positive, high-energy work environment by actively motivating staff, recognizing exceptional performance, and fostering a culture of teamwork and mutual respect. Act as a supportive and approachable leader on the floor to help resolve minor interpersonal conflicts, reduce burnout, and keep team spirit high, especially during peak service hours or high-stress events.

· Champion of Team Engagement: Build a cohesive and enthusiastic front-of-house team by leading with a positive attitude and celebrating team wins. Ensure staff feel valued and supported, creating an environment where team members are motivated to deliver their best performance for the membership every shift.

· Team Communication & Reporting: Maintain open lines of communication between the dining room and culinary teams throughout service shifts, ensuring smooth execution from kitchen to table. Act as the vital link to upper management, ensuring leadership is consistently updated on service flow, inventory needs, and notable member interactions.

· Member Advocacy & Request Fulfillment: Serve as a dedicated advocate for members and their guests by actively tracking, managing, and fulfilling unique dining requests, dietary needs, and seating preferences. Cultivate deep familiarity with member profiles and take a proactive, "yes-centric" approach to hospitality—ensuring the team exhausts every reasonable avenue to accommodate special requests, curate personalized touches, and deliver flawless service recovery whenever necessary.

· Operational Versatility: Responsibilities are not exclusive to a single outlet or dining room. The role requires cross-functional adaptability across all food and beverage operations, including the main dining room, the bar and lounge, private catering and banquet events, the grille, the beverage cart, and any future areas as the club's operations grow and evolve.

· Safety Supervision & Compliance: Act as a front-line safety leader across all dining and service areas by actively monitoring the environment for potential hazards, slip-and-trip risks, and equipment safety. Ensure the front-of-house team strictly adheres to all health, sanitation, food safety, and liquor service regulations, and oversee safe operating procedures during opening, service, and closing lock-down routines to protect both members and staff.

· Event Prep & Quality Control: Oversee the proactive stocking and meticulous setup of all catering and banquet spaces prior to events. Ensure flawless execution by verifying the room is arranged for the exact guest count with correctly positioned tables, pristine, debris-free linens, accurately placed menu cards, and fully prepped chafing dishes with sternos. Act as the first line of quality control by taking immediate action to resolve any missing inventory, unfulfilled requests, or facility issues, escalating to upper management only when a problem cannot be solved on the floor to ensure zero service disruptions.

· Operational Flexibility: Perform additional responsibilities, tasks, and projects as directed by the management team to support the overall success of the food and beverage program and adapt to the dynamic needs of the club.

Qualifications &

Requirements

· Minimum of 2–3 years of high-end dining, country club, or upscale restaurant experience, with proven leadership, training, or lead server responsibilities.

· Strong working knowledge of food service standards, wine and beverage pairings (Sommelier certification or background is a plus), and point-of-sale (POS) systems.

· Exceptional organizational skills, patience for coaching, attention to detail, and the ability to maintain composure under pressure in a fast-paced environment.

· Physical ability to stand and walk for extended periods and lift up to 40 pounds as needed for inventory and setup.

· Reliability, punctuality, and trustworthiness regarding cash handling, opening/closing protocols, and facility security.