Hospitality Lead: Training, Service & Shifts

Marlow's Tavern; Cumming (GA); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Flexible Hours

Paid Vacation

Medical, Vision, Dental Insurance

Job summary

Marlow’s Tavern is seeking a Key Employee to assist the management team in daily supervision of service and culinary staff, serving as the local “Hospitality First” champion on shift. You will train, coach and coordinate team members, uphold brand standards, and ensure guest expectations are met with consistent hospitality and professional service.

The role emphasizes education of the team, adherence to company programs, and effective communication between front-of-house and kitchen to deliver

Qualifications

• Minimum of one year food and beverage experience.
• Authorized to work in the US.
• High school or equivalent education required.

Responsibilities

• Assist in training and validating team members with approved training materials.
• Maintain a fun and professional work environment grounded in values and promises.
• Ensure drink recipes are followed and standards met.
• Support an organized continuing education process aligned with company values.
• Maintain bar log and communications book on shifts.
• Inform staff of important information and coordinate responsibilities.
• Ensure proper expo and beverage station setup and timely service.
• Interact with guests to resolve issues and ensure satisfaction.
• Keep tavern and equipment clean and well-maintained.

Skills

People skills

Guest service

Training

Leadership

Education

High school diploma or equivalent

Tools

Training materials

Job description

Marlow’s Tavern is seeking a Key Employee to assist the management team in daily supervision of service and culinary staff, serving as the local “Hospitality First” champion on shift. You will train, coach and coordinate team members, uphold brand standards, and ensure guest expectations are met with consistent hospitality and professional service.

The role emphasizes education of the team, adherence to company programs, and effective communication between front-of-house and kitchen to deliver