Head Server, 2 Openings, 3 To 4 Years Experience

Job Description - MELD - Head Server - Front of House

An Overview:

We are seeking an experienced and guest-focused Head Server to lead our Front of House service operations in our hyper traceable bakehouse & restaurant. This role combines exceptional hospitality and beverage/food service leadership with operational diligence, requiring someone who is passionate about delivering outstanding guest experiences, managing section flow, and communicating complex traceability stories (farm origins, seasonal produce, artisanal baked goods) to guests while maintaining high standards of front-of-house efficiency and team coordination.

Core Responsibilities

Guest Service & Experience Leadership

●    Lead daily front-of-house service operations, ensuring warm, professional, and attentive hospitality for all guests.

●    Handle guest inquiries, feedback, and special dietary requests with care, professionalism, and thorough menu knowledge.

●    Oversee table flow, seating pacing, and order execution to maintain optimal guest satisfaction and smooth service cadence.

Service Management & Operations

●    Coordinate closely with the Head Chef and Sous Chef to ensure seamless timing between kitchen/bakehouse output and front-of-house delivery.

●    Maintain standardized front-of-house service procedures, table setup standards, order-taking protocols, and POS entry accuracy.

●    Oversee daily pass management, table turnaround, beverage service, and dining room cleanliness during all operational shifts.

●    Manage front-of-house opening and closing checklists, cash reconciliation, and POS shift end procedures.

Team Leadership & Personnel Management

●    Supervise, train, and mentor floor servers, hosts, bus staff, and front-of-house apprentices alongside management.

●    Create and manage front-of-house shift schedules, ensuring balanced coverage during peak service periods.

●    Conduct daily pre-service briefings with the FOH team to communicate menu specials, traceability details, and service priorities.

●    Participate in staff performance evaluations, ongoing service coaching, and onboarding of new front-of-house team members.

●    Foster a positive, collaborative work environment while maintaining discipline and service standards.

Front of House Inventory & Supply Management

●    Maintain accurate inventory records for FOH service supplies, dining glassware, cutlery, chinaware, linens, and beverage stocks.

●    Oversee FIFO rotation and proper storage for front-of-house beverage supplies, coffee/tea stocks, and guest amenities.

●    Conduct weekly/biweekly inventory counts of FOH equipment and supplies, reconciling usage against service reports.

●    Place orders for front-of-house operating supplies based on service forecasts and storage capacity.

Additional Operational Responsibilities

Front of House Operations

●    Ensure strict compliance with health, hygiene, and sanitation regulations across all guest dining areas and service stations.

●    Step in as lead server or floor manager during peak hours or management absences to ensure uninterrupted, high-quality service.

●    Maintain and care for floor service equipment (POS terminals, beverage stations, espresso machines) and report maintenance needs promptly.

●    Oversee continuous cleanliness, ambiance maintenance, and table reset standards throughout all service periods.

●    Track service waste, manage guest spillages/comps, and recommend FOH process improvements.

●    Work directly with the kitchen and bakery teams to stay updated on daily menu variations, allergen notices, and ingredient availability.

Required Qualifications

●    Minimum 3-5 years of experience in high-standard restaurant operations, with at least 2 years in a supervisory or senior server role.

●    Strong knowledge of food and beverage service, table pacing, beverage pairings, and POS systems.

●    Proven leadership and communication skills with the ability to motivate, train, and guide service staff.

●    Outstanding guest-facing communication skills with a strong passion for hospitality and storytelling.

●    Detail-oriented with strong organizational abilities for inventory tracking and shift handovers.

●    Understanding of / Willingness to learn sustainable, farm-to-table, and hyper traceable food systems.

●    Ability to work efficiently under pressure in a fast-paced dining room environment.

●    Physical stamina to stand and move during extended service hours.