Lead Server

Lead Server

Blue Ridge Mountain Club – Boone, NC

Position Type: Full-Time

Compensation: $23–$25 per hour, based on experience, plus tips

Reports To: Food & Beverage Service Manager

Position Overview

Blue Ridge Mountain Club is seeking an experienced, hospitality-driven Lead Server to help deliver exceptional dining experiences for our members and guests while providing daily leadership and support to our Food & Beverage Service Team.

This is a hands-on leadership position that combines elevated table service with team mentorship, service coordination, and operational support. The Lead Server serves as a role model for hospitality standards, helping create a welcoming, professional, and consistent dining environment across the Club's dining outlets and special events.

The ideal candidate is a confident hospitality professional who leads by example, builds meaningful relationships with members, anticipates service needs, and takes pride in developing others.

Key Responsibilities

1. Member Experience & Service Excellence

• Deliver warm, attentive, and personalized service to members and guests.
• Maintain an active serving role while supporting the overall dining room experience.
• Build relationships with members by learning their preferences and anticipating their needs.
• Demonstrate exceptional knowledge of menus, daily specials, beverages, and Club offerings.
• Provide thoughtful recommendations and create memorable dining experiences.
• Maintain a visible presence on the dining floor and assist with member requests.
• Address routine service concerns professionally and escalate significant issues to management.
• Consistently demonstrate and reinforce Blue Ridge Mountain Club's hospitality and service standards.

2. Team Leadership & Development

• Serve as a positive example of professionalism, teamwork, accountability, and hospitality.
• Assist the Food & Beverage Service Manager with training and onboarding new servers.
• Mentor team members in service techniques, menu knowledge, and member engagement.
• Provide constructive, real-time coaching to improve service consistency.
• Help communicate daily service priorities, specials, and operational updates.
• Support pre-shift meetings and service training initiatives.
• Encourage teamwork and effective communication between servers, bartenders, hosts, runners, and service assistants.
• Identify training opportunities and communicate employee development needs to management.

3. Daily Service Operations

• Assist in coordinating service flow during lunch, dinner, and special events.
• Help ensure dining areas are properly prepared before service.
• Verify completion of opening, side-work, and closing responsibilities.
• Monitor table readiness, service pacing, and communication between the dining room and kitchen.
• Coordinate with food runners and service assistants to maintain efficient service.
• Assist with seating coordination and table assignments as directed by management.
• Support smooth transitions between service periods.
• Help maintain cleanliness, organization, and presentation throughout guest-facing areas.
• Communicate operational concerns and service challenges promptly to management.

4. Food & Beverage Knowledge

• Maintain thorough knowledge of food menus, ingredients, preparation methods, and daily specials.
• Develop strong knowledge of the Club's wine, beer, and cocktail offerings.
• Assist members with food and beverage selections and appropriate pairings.
• Communicate dietary restrictions and allergies accurately to the Culinary team.
• Participate in menu tastings, beverage education, and ongoing service training.
• Support the introduction of seasonal menus and new dining experiences.

5. Events & Special Experiences

• Assist with the preparation and execution of member events, private dining experiences, and special functions.
• Support event setup, service coordination, and breakdown.
• Help guide service team members during events to ensure consistent execution.
• Coordinate with Culinary and Food & Beverage leadership regarding timing and guest needs.
• Provide elevated, personalized service during special events and private dinners.
• Support other Club dining locations and hospitality experiences as assigned.

6. Operational Standards & Accountability

• Follow and reinforce established service procedures and Club policies.
• Ensure accurate order entry, payment processing, and proper use of the Toast POS system.
• Maintain professional appearance and adherence to uniform standards.
• Follow food safety, sanitation, and responsible alcohol service requirements.
• Identify opportunities to improve service efficiency and the member experience.
• Communicate equipment, supply, and maintenance needs to management.
• Assist in maintaining a positive, respectful, and accountable work environment.

Qualifications

Required Qualifications

• Minimum 3 years of experience in full-service dining or a comparable hospitality environment.
• Demonstrated ability to provide polished, personalized guest service.
• Strong communication, organizational, and interpersonal skills.
• Ability to lead by example and support the development of other employees.
• Strong understanding of dining room operations and service standards.
• Ability to multitask and remain composed during busy service periods.
• Dependable, professional, and team-oriented approach to hospitality.

Preferred Qualifications

• Previous experience as a Lead Server, Captain, Trainer, or Shift Leader.
• Experience in a private club, luxury resort, upscale restaurant, or hospitality-focused environment.
• Knowledge of wine, spirits, cocktails, and food pairings.
• Experience training and mentoring service employees.
• Familiarity with Toast or similar restaurant POS systems.
• Experience supporting private dining and special events.

Work Environment & Expectations

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 30 pounds.
• Availability to work evenings, weekends, holidays, and special events as needed.
• Willingness to work across multiple dining outlets and Club experiences.
• Maintain a professional appearance and positive attitude.
• Demonstrate flexibility as operational and member needs evolve.

Leadership & Reporting Structure

The Lead Server reports directly to the Food & Beverage Service Manager and works closely with the Bar Supervisor, Culinary team, and other Food & Beverage Service Team Members.

The Lead Server provides on-shift guidance, mentorship, and service coordination but does not have independent responsibility for employee scheduling, hiring, disciplinary decisions, payroll, or departmental budgeting.

These responsibilities remain with Food & Beverage management.

What Success Looks Like

A successful Lead Server will:

• Consistently deliver exceptional and personalized member service.
• Help create a confident, knowledgeable, and hospitality-focused service team.
• Improve dining room communication, organization, and service efficiency.
• Support successful execution of daily dining operations and special events.
• Build positive relationships with members and fellow employees.
• Serve as a dependable leadership presence when management is assisting other areas of the Club.

Compensation & Benefits

Hourly Pay: $23–$25 per hour, based on experience, plus eligible tips in accordance with the Club's tip distribution policies.

Pay: $23.00 - $25.00 per hour

Work Location: In person