Lead Line Server.

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.