Lead Server - Tavern

Wasatch Peaks Ranch; Morgan (UT); On-site; USD 42,000 - 56,000; Full time

Job summary

Wasatch Peaks Ranch is seeking a Lead Server to guide the front‑of‑house team and deliver exceptional guest experiences. The role emphasizes leadership by example, staff coaching, and maintaining high service standards across shifts.

The Lead Server will coordinate section assignments, support opening/closing tasks, and uphold food and beverage knowledge while ensuring a welcoming dining environment for members and guests.

Qualifications

• Experience in high‑end dining or luxury hospitality preferred.
• Proven ability to lead front‑of‑house teams during busy shifts.
• Strong knowledge of wine, beverage service, and menu coordination.

Responsibilities

• Lead the front‑of‑house team during shifts and serve as primary contact for servers when management is unavailable.
• Assist with assigning sections, opening/closing duties, and daily service priorities.
• Monitor dining room flow, table maintenance, and guest satisfaction.
• Communicate effectively with kitchen, bar, host team, and management.
• Assist management with high‑volume periods and adjust service levels as needed.
• Ensure service standards and restaurant procedures are consistently followed.

Skills

Leadership

Guest service

Team training

Communication

Job description

Position Summary

The Lead Server is a key member of the Food & Beverage team responsible for providing exceptional service to members and guests while serving as a leader and resource for the front‑of‑house team. The Lead Server works alongside management to ensure smooth daily operations, maintain high service standards, and create a welcoming and memorable dining experience.

This position is a working leadership role and requires an individual who leads by example, demonstrates strong knowledge of food and beverage, and is confident supporting and coaching other servers.

Success in This Role

Success as a Lead Server means consistently delivering an exceptional member experience while helping the entire front‑of‑house team perform at a high level. The Lead Server should be someone the team can rely on for knowledge, leadership, and support and someone management can trust to help maintain service standards during every shift.

Member & Guest Experience

• Provide warm, knowledgeable, and attentive service to members and their guests.
• Build strong relationships with members and recognize their preferences and expectations.
• Anticipate member and guest needs and respond promptly and professionally.
• Handle service concerns with professionalism and involve management when appropriate.
• Maintain a positive, welcoming, and professional presence throughout the restaurant.

Floor Leadership

• Lead the front‑of‑house team during assigned shifts and serve as the primary point of contact for servers when management is unavailable.
• Assist with assigning sections, side work, opening and closing duties, and daily service priorities.
• Monitor the dining room to ensure proper service flow, table maintenance, pacing, and overall guest satisfaction.
• Communicate effectively with the kitchen, bar, host team, and management throughout service.
• Assist management with managing high‑volume periods and adjusting service levels as needed.
• Help ensure all service standards and restaurant procedures are consistently followed.

Training & Team Development

• Serve as a role model for service standards, professionalism, teamwork, and member engagement.
• Assist with training and onboarding new servers.
• Coach team members on menu knowledge, wine and beverage service, steps of service, POS procedures, and member interaction.
• Conduct pre‑shift meetings and communicate daily specials, menu changes, events, and important member information when requested.
• Encourage teamwork and support a positive workplace culture.

Food & Beverage Knowledge

• Maintain strong knowledge of all food and beverage menus, including ingredients, preparation methods, allergens, dietary restrictions, and appropriate pairings.
• Demonstrate knowledge of wine, beer, spirits, cocktails, and non‑alcoholic beverages.
• Confidently make recommendations based on member preferences.
• Stay current on menu changes and daily specials.
• Ensure proper food safety, alcohol service, and responsible service standards are followed.

Operational Responsibilities

• Assist with opening and closing procedures.
• Maintain cleanliness, organization, and proper presentation of the dining room and service areas.
• Ensure tables, service stations, and restaurant areas are properly stocked and maintained.
• Assist with inventory counts and product organization as directed by management.
• Follow all POS, and payment procedures.
• Assist with special events, member functions, and private dining experiences.
• Support other Food & Beverage locations or departments as needed.

Leadership Expectations

The Lead Server Is Expected To:

• Lead by example and maintain a high level of professionalism.
• Communicate clearly and respectfully with team members and management.
• Remain calm and solution‑oriented during busy or challenging services.
• Hold themselves and others accountable to established service standards.
• Demonstrate initiative and identify opportunities to improve the member experience.
• Support a culture of teamwork, hospitality, and continuous improvement.

Qualifications

• Previous serving experience in a high‑end restaurant, private club, resort, or luxury hospitality environment preferred.
• Previous lead server, captain, or supervisory experience preferred.
• Strong knowledge of food, wine, and beverage service.
• Excellent communication and interpersonal skills.
• Ability to confidently lead a team in a fast‑paced environment.
• Strong attention to detail and organizational skills.
• Ability to multitask and prioritize during high‑volume service.
• Professional appearance and demeanor.
• Must be able to work flexible hours, including weekends, holidays, evenings, and special events.
• Current alcohol-service certification required or willingness to obtain as required.
• Food-handler certification required or willingness to obtain.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry trays, plates, glassware, and other restaurant supplies.
• Ability to bend, reach, push, pull, and lift as required during restaurant operations.
• Ability to work effectively in a fast‑paced environment for extended periods.