Culinary Team Leader

About Us

We are a team of professionals guided by our values of humanity, sustainability, artistry and equity. We create culinary experiences that challenge convention with a planet-first mindset. Seeking to keep these values at the forefront of everything we do, we are committed to inclusion at all stages in our operation, from the purveyors we work with to the team we hire. We are an equal opportunity employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

Key Qualities:

• Restaurant FOH 2-5 years experience required.
• Managerial and leadership skills necessary.
• High energy levels essential.
• Understanding of luxury hospitality a must.
• Friendly and welcoming demeanor required.
• Exceptional guest services and staff leadership skills needed.
• Multitasking ability a requirement.
• Excellent knowledge of food and service mandatory.
• Operational skills in Microsoft Excel, Word, accounting, and cost management essential.
• Knowledge of Toast, Tock, CRM programming a plus.
• Strong decision-making capabilities required.
• Good communication, collaboration, and delegation skills necessary.
• Fluent English language skills required, basic knowledge of relevant languages in the field of wine beneficial.
• Able to motivate and lead people, hold employees accountable.
• Working knowledge of operational procedures necessary.
• Candidates able to travel or relocate to other areas of the USA considered.

Main Responsibilities:

Active role in training, coaching, and assisting the sommelier, host, receptionist, and service assistant. Responsible for overall management of the dining room, including inventory, preventative maintenance, and forecasting needs for supplies and repairs.

• Liaison between front-line employees and the kitchen.
• Lead the FOH service team to ensure service standards are maintained.
• Ensure guest and employee satisfaction at the highest level.
• Follow the steps of service and ensure the concept and philosophy are clear to all employees and guests.
• Oversee day-to-day operations, assign weekly performance goals, and assure their completion while accomplishing own goals.
• Recruit, onboard, and train high-performing employees to achieve sales, profitability, market share, and business plan objectives.
• Maintain project timelines to ensure tasks are accomplished on time.
• Develop, implement, and maintain budgetary and resource allocation plans.
• Assist with all styles of Service in the restaurant.
• Delegate responsibilities to the best employees to perform them while enforcing all policies, procedures, standards, specifications, guidelines, training programs, and cultural values.
• Resolve internal staff conflicts efficiently and to the mutual benefit of those involved.

Service Responsibilities:

• Research guests prior to dinner service via Google, LinkedIn, Facebook, Instagram.
• Double-check reservations and assign tables to hosts.
• Print reservation reports and guests' tickets for the service meeting.
• Assist the reservationist on email, phone calls, and any requests if needed.
• Maintain standards and steps of service according to the Service Manual.
• Ensure the restaurant cleanliness and organization tasks are being completed by FOH staff.
• Maintain ambiance by controlling lighting, background music, and quality and placement of linen service, glassware, dinnerware, and utensils.
• Assist and report any guest complaints.
• Update food, beverage, and service training plan for staff, including study materials, quizzes.
• Assist with inventory/ordering of supplies (menu collateral, POS paper products, business cards, etc.).
• Attend food and beverage training classes to coach other managers on training techniques.
• Assist all areas of FOH with opening and closing duties, giving direction, coaching, and leadership.
• Maintain thorough knowledge of all service standards, food descriptions, Crenn philosophy, equipment, teas, coffees, and all non-alcoholic beverages.
• Meet with the kitchen team daily to discuss changes in the menu.
• Be present on the floor during service, provide the service of the wine choices of guests.
• Encourage and mentor FOH staff to enrich and strengthen their skills and knowledge in the company's wine selections as well as the company's wine philosophy.
• Assist every member of the FOH staff in all service facets.
• Act as liaison between FOH and Chef, communicating information pertinent to the guest experience regarding restrictions, preferences, special needs, etc.

Management Responsibilities:

• Develop strategic plans for optimized productivity.
• Review and improve organizational effectiveness by developing processes, overseeing employees, establishing a highly motivated work environment, and creating innovative approaches for improvement.
• Uphold standards of excellence.
• Seek out opportunities for expansion and growth by developing new business relationships.
• Provide guidance and feedback to help others strengthen specific knowledge/skill areas.
• Conduct 6-month and 1-year reviews of all FOH employees.
• Maintain healthy and friendly relationships with all providers.
• Ensure proper training of new hires, and maintain good customer and public relations within the community.
• Communicate any pre-training to new employees, give them access to training materials and expectations.
• Participate and assist in conducting the beverage inventory.