Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Lead Server!
The Lead Server is responsible for providing exceptional food and beverage service while supporting the daily operations of the restaurant. This role serves as a leader on the floor, assisting with training, coaching, and guiding Servers to ensure service standards are consistently maintained. The Lead Server acts as a liaison between the restaurant team and management while helping create memorable guest experiences and supporting operational excellence.
BENEFITS:
- Competitive Salary!
- Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
- 401k with employer MATCH!
- Paid PTO!
- Uniforms Provided for most positions!
- Team Member Hotel Discount Program!
ESSENTIAL FUNCTIONS:
- Provide outstanding food and beverage service while serving as a role model for the team.
- Lead by example in delivering exceptional guest experiences and resolving service issues promptly.
- Assist in coordinating the daily activities of Servers and restaurant staff during assigned shifts.
- Support management in training, onboarding, and mentoring new team members.
- Ensure all Brand Standards, Food & Beverage standards, and service procedures are consistently followed.
- Monitor guest satisfaction and proactively address concerns to ensure a positive dining experience.
- Assist with restaurant opening, closing, and shift transition procedures.
- Maintain expert knowledge of menu offerings, ingredients, specials, and beverage selections.
- Oversee proper table setup, cleanliness, side work, and station organization.
- Assist with seating guests and managing dining room flow as needed.
- Support inventory control and restocking of restaurant supplies.
- Ensure Point of Sale (POS) transactions are completed accurately.
- Communicate effectively with management regarding operational needs, guest feedback, and team performance.
- Assist in maintaining compliance with all health, safety, and sanitation standards.
- Step into operational leadership responsibilities in the absence of a supervisor or manager.
- Perform additional duties and special projects as assigned.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
- Demonstrated leadership skills with the ability to motivate and guide team members.
- Strong understanding of restaurant operations and guest service standards.
- Ability to effectively communicate with guests, team members, and management.
- Must be able to understand, read, write, and speak English above a basic level.
- Strong problem-solving and conflict-resolution skills.
- Professional appearance consistent with Company standards.
- Ability to prioritize tasks and perform effectively in a fast-paced environment.
- Ability to work independently while fostering teamwork.
- Commitment to delivering exceptional guest experiences.
- Flexible schedule, including nights, weekends, and holidays.
PHYSICAL DEMANDS:
- While performing the duties of this job, the employee will be required to stand for long periods of time on hard surface; using arms, hands and legs repetitively; handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee is frequently required to walk, balance, talk, hear and smell.
- Must be able to work with cleaning chemicals, warm temperature and able to work with all food products.
- Must regularly be able to carry and balance up to 25 pounds without assistance.
- Must be capable of effectively using close vision, distance vision, color vision and sense of smell.
- Able to operate in mentally and physically stressful situations
QUALIFICATION STANDARDS:
- High School Diploma or equivalent required.
- Minimum one (1) year of restaurant, hotel food and beverage, or hospitality experience required.
- Previous supervisory, trainer, or lead experience preferred.
- Excellent customer service, communication, and interpersonal skills.
- Strong knowledge of food and beverage service standards.
- Must obtain or maintain TIPS Certification within 30 days of hire (if applicable).
- Ability to train, mentor, and develop team members.
- Strong organizational and leadership abilities.
EEO Employer
