What are the responsibilities and job description for the Lead Dining Room position at Relais & Châteaux?
Company Description
The Point Resort, a Forbes 5-star Relais & Chateaux, on Upper Saranac Lake is looking for highly motivated, passionate individuals to join the food and beverage team in creating memorable experiences at our Resort. Recognized as one of the top hotels in the world, The Point is famous for personalized service, exceptional food, and an elegant atmosphere.
Job Description
The Dining Room Lead Server is the primary staff person that provides general, day-to-day service in the Dining Room. The Dining Room Lead will also provide onboarding, guidance, training, and development of the Dining Room Staff. The Dining Room Lead has a variety of responsibilities that cross into several areas that the individual has knowledge of while coordinating with the Culinary Team, Food & Beverage Director and property senior management related to Dining Room functions. The Dining Room Lead will also be expected to assist in maintaining all service areas, upholding all sanitation and cleanliness standards.
Scope of Work:
- Provide the first, active role in executing all dining room functions daily.
- Onboard, train and guide dining staff, following established SOPs.
- Coordinate dining service daily for breakfast, lunch, dinner, including all other food and beverage served on property. Includes arrivals and departure food and beverage.
- Work directly with Culinary and Dining Team to plan service for all meals daily, within the Great Hall and all other service locations on property.
- Check food orders and work with Service staff to ensure orders are accurate and executed in a timely manner.
- Assist with scheduling Dining Room staff for all shifts coordinating with Food & Beverage Director.
- Ensure food and beverage products are stored, rotated, labeled, and dated following DOH guidelines.
- Maintain clean and organized service and storage areas.
- Keep daily reporting logs up to date and accurate.
- Maintain proper storage and cleanliness of all China, Glassware, Flatware, and Service Wares.
- Maintain sanitation and safety standards in the butler pantry by overseeing and assisting in maintaining a clean workstation (including floors, work areas, equipment, walls, refrigerators, and beverage station).
- Assists the Executive Chef/AGM in interviewing, training, planning, assigning, and directing work.
Qualifications
3 Years Experience as a Dining Room Server
Leadership and Management experience preferred
Additional Information
All your information will be kept confidential according to EEO guidelines.