The Preserve in Richmond RI is a premier sporting club and resort and our Double Barrel Steak restaurant showcases modern American steakhouse-inspired cuisine in an upscale seasonal menu. We are seeking a polished, experienced Lead Server/Dining Room Captain with fine dining experience to ensure our front of house team operates within a high standard of service, both training and supervising the service staff. The lead server is responsible for delivering exceptional service to guests in a refined and upscale dining environment. Additionally, the Lead Server/Dining Room Captain oversees the dinning room staff, ensuring that they are training and maintain superior service, dining room cleanliness and guest satisfaction. This role requires a strong understanding of food and beverage offerings, superior leadership and communication skills. Evenings, weekends, and holidays are required.

Responsibilities include:

Greets members and guests. Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests. Coordinates food service between kitchen and service staff. Inspects all linens daily for proper appearance. Maintains all silver service ware items. Resolves member and guest complaints. Assures that all safety, accident and emergency policies and procedures are in place and consistently followed. Assures that revenue control procedures are continually followed. Selects, trains, schedules, supervises and evaluates service staff. Inspects dining room to ensure proper maintenance, cleanliness and safety. Provides layout and design recommendations to applicable managers. Suggests dining room decorations for special themes. Assures that pre-opening and closing cleaning tasks are assigned and completed as required. Manages the guest reservation system and a waiting list, as necessary. Assists with service of food and beverages in outlets and for special functions when needed. Assists with table clearing and re-setting as needed. Suggests when additional service supplies and small equipment are needed. Enforces established rules, regulations and policies. May serve as opening or closing manager or manager on duty. Assists in dining room inventory assessments. Suggestively sells daily specials to all members and guests. Conducts pre-service employee briefings (line-up meetings). Assures that local and state laws and the Preserve policies and procedures for the service of alcoholic beverages are consistently followed. Coordinates any special requests including dietary needs with the Executive Chef. Completes other appropriate assignments made by the

Dining RoomManager Required Skills/Abilities:

High School education or equivalent. Previous fine dining and/or banquet experience required. Minimum two years of experience as a head waiter or wait staff supervisor in a fine dining venue. Strong leadership skills, able to relate to and direct people Understanding of training procedures. Ability to suggestively sell wine and cocktails. Good organizational and follow-through skills. Ability to demonstrate proper wine service. Attention to detail, particularly with presentation and guest preferences. Strong work ethic and a polished, professional demeanor.

Job Type:

Full-time Pay:

$22.00 - $25.00 per hour

Benefits:

401(k) Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance

Experience:

Lead Server:

1 year (Preferred)

License/Certification:

TIPS Certification (Required)

Work Location:

In person