Lead Server

Benefits: Employee discounts Flexible schedule Training & development Lead Server/Captain The Captain at Fielding’s River Oaks is responsible for leading and guiding the guest experience, presenting and selling the menu; selling and presenting wine, executing tableside preparations such as carving and flambe, working with the Back Waiter to maintain the station, table manicure and pre-buss, ordering via the LAVU POS, delivering food and beverage to expectation with style, poise and professionalism, collecting payment via cash or credit card, working with all other Partners to create a positive guest experience leading to repeat guest visits. Essential Duties: Create positive experience for the guest Have high through and accurate menu knowledge Understand and follow stated steps of service Be able to carry food and beverages on a tray Not “stack plates” and follow proper plate handling Communicate with guests in a positive clear manner Upsell without hard selling the guest Operate a LAVU POS system and Pivot Point system Handle cash and credit cards with a zero defect Polish glass and silverware as needed Strong core wine knowledge Have high integrity Competencies & Qualifications: Have and be able to communicate food, wine and spirit flavor profiles to guests smoothly with confidence. Be able to be on time in a specified uniform Bi-lingual a plus Demonstrate interest and share knowledge of food Able to lift and carry 25 pounds Able to follow directions to execute Fielding’s Points of Service Develop rapport with culinary team to understand the full range of Fielding’s products and services Consistently search ways to improve and promote a high level of guest service Be open to coaching leading to a desired outcome Treat guests and Partners with respect Help ensure we have a risk-free and safe working environment and experience Apply accurate logic and common sense in decision making or solving problems Seek expertise help and resources to achieve goals and objectives Stay focused and detail-oriented while on duty and work through distractions Able to identify, prioritize activities and modify work routines to eliminate wasted efforts Follow guidelines and rules of Fielding’s culinary group Speak clearly and logically to be understood and get the point across when communicating Ability to read and interpret documents, operating and maintenance instructions and procedure manual

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