The Brasserie is an award-winning fine dining restaurant in Grand Cayman, known for its farm-to-table cuisine. Adjacent to the restaurant are a bistro-style market, coffee shop, juice bar, and open-air BBQ grill.
The Lead Line Server is responsible for delivering exceptional guest service while overseeing the daily activities of the front-of-house service team. This role serves as a key point of support to management by leading service operations, ensuring company standards are maintained, coaching team members, and contributing to a positive dining experience for all guests. The ideal candidate will be energetic, team-oriented, and passionate about delivering excellent service.
Key responsibilities are, but not limited to:
- Assist Restaurant Managers in maintaining and updating departmental procedures, operational manuals, and Standard Operating Procedures (SOPs).
- Ensure all daily, weekly, and monthly side duties are documented and kept current.
- Assist with menu development, updates, printing, and seasonal menu changes.
- Support the planning and execution of restaurant events and promotions.
- Assist with front-of-house ordering, inventory control, and supplier coordination to maintain appropriate stock levels.
- Liaise with the Chef regarding menu items, daily specials, and product availability.
- Monitor and respond promptly to guest and business correspondence through assigned email accounts.
- Maintain accurate guest preferences and profiles within OpenTable.
- Utilize restaurant software systems, including Microsoft Office, Adobe Creative Suite, MICROS POS, and OpenTable.
- Ensure weekly cleaning schedules and maintenance tasks are completed to company standards.
- Inspect guest-facing materials and equipment to ensure they remain in excellent condition.
- Participate in and complete operational improvement projects and management development activities.
- Attend and contribute to daily pre-service meetings.
- Serve food and beverages professionally and efficiently when required.
- Ensure all service stations are fully prepared and stocked before service.
- Verify all operational tools, including digital wine menus and service equipment, are ready for use.
- Complete all opening, closing, and security procedures as assigned.
- Financial Responsibilities
- Assist in maximizing productivity through effective staffing and operational efficiency.
- Support inventory management and maintenance of operational equipment and assets.
- Assist with menu pricing updates and point-of-sale system management.
- Prepare and maintain accurate sales reports and end-of-day documentation.
- Ensure accurate cash handling, check settlement, void processing, and cash-out procedures.
Leadership and Team Development
- Promote a positive, respectful, and professional work environment.
- Foster teamwork, employee engagement, and collaboration across departments.
- Support the training and development of front-of-house employees.
- Ensure compliance with company policies, procedures, and workplace health and safety regulations.
- Lead by example and maintain high standards of professionalism, integrity, and accountability.
Qualifications and Skills
- Minimum of 3 years experience in restaurant, hospitality, or food and beverage operations.
- Strong leadership, communication, and organizational skills.
- Excellent customer service and problem-solving abilities.
- Ability to multitask and perform effectively in a fast-paced environment.
- Working knowledge of POS systems, OpenTable, and Microsoft Office applications preferred.
- Strong attention to detail and commitment to operational excellence.
- Ability to work flexible hours, including evenings, weekends, and holidays as required.
Other Duties
- The employee may be required to perform other duties related to the business as assigned by Supervisors, Managers, Directors, or Company Representatives from time to time.
