ABOUT THE COMPANY

Cal-a-Vie Health Spa is a world-renowned, award-winning all-inclusive luxury wellness resort located in the scenic hills of North County San Diego. Inspired by the charm and elegance of the French countryside, Cal-a-Vie offers an immersive, transformational retreat that blends personalized wellness, world-class fitness, holistic spa therapies, and Michelin-inspired cuisine.

Recognized by Condé Nast Traveler 5 years in a row, Travel Leisure, Forbes, U.S.A Today & Newsweek, Cal-a-Vie has been named among the Top Destination Spas in the world for multiple years running. From our intimate 32-guest setting to our exceptional 5 to 1 guest-to-staff ratio, we create an unparalleled level of care and service rooted in luxury hospitality.

Our mission is to empower every guest to experience profound well-being however that may be for them, and to create a supportive and inspiring workplace where passionate professionals can thrive in their careers.

POSITION PURPOSE

The Lead Server is responsible for assisting Food and Beverage Management or Executive Chef in the overall Dining Room/Kitchen operation. Supervise the shift(s) ensuring that all procedures, checklists and side work duties are completed effectively and efficiently. A Shift Leader must maintain a professional appearance and friendly attitude toward guests, other employees and management staff at all times.

*This position is eligible to participate in the gratuity pool program

ESSENTIAL FUNCTIONS

• Maintain high standards of personal appearance and cleanliness in accordance with the Cal-a-Vie Image Policy
• Maintain a professional and work appropriate demeanor and attitude during all shifts, and refrain from engaging in inappropriate discussions or gossip
• Oversee training of new Servers. Support, encourage, coach and develop new staff members. Be available to answer questions and provide ongoing training as needed
• Create and maintain a welcoming, energetic, friendly and caring atmosphere at all times for all guests, co-workers and supervisors
• Act as the direct line of communication between Servers and the Back-of-House
• Communicate directly with the Food and Beverage Mgmt. Team, Executive Chef, Sous Chef, and/or Line Lead throughout the shift
• Interact with guests in regard to special requests and/or complaints
• Supervise service to ensure that all items are prepared and served accurately
• Responsible for supervising Servers to ensure all opening and closing side work is being completed according to proper standards (e.g., Breakfast/Lunch/Dinner checklists are completed and signed off, keeping office clean and organized, Fruit plate prep and/or to-go lunches are accurate and completed, etc.)
• Responsible for updating the large and small white boards at every shift and ensuring it is accurate at all times
• Responsible for the execution of all special requests
• Delegate duties and breaks as needed.
• Monitor guest count and adjust server schedule in accordance with business needs – call off servers if guest count drops, call in servers if guest count increases
• Inform the Food and Beverage Mgmt. and Executive Chef if any employee is late or calls in sick
• May perform other related duties to meet the ongoing needs of the company as requested by the Food and Beverage Mgmt. or Executive Chef

POSITION QUALIFICATIONS

Education/Certification: High School Diploma or equivalent; San Diego County Food Handler Certified

Knowledge: Knowledge of restaurant/banquet operations including foods, beverages, supervisory aspects, service techniques and guest interaction

Experience: One year server experience (preferred)

Skills/Abilities: Able to communicate effectively in English, both verbal and in writing; consistently calm, pleasant and non-judgmental demeanor towards everyone; Strong hospitality and communication skills; Effective leadership and organizational skills

Availability: Able to work a flexible schedule including nights, weekends and holidays

WORKING CONDITIONS AND ENVIRONMENT

(i.e., necessary travel, unusual work hours, unusual environmental conditions, etc.)

Analysis of Physical Demands (Walking, lifting, equipment, operation, etc.)

• Must be able to lift up to 10 lbs. 1-33% of the time
• Ability to bend, kneel, squat, or sit for intermittent periods 67 – 100% of time
• Repetitive movement of arm at shoulder for intermittent periods 67 – 100 % of time
• Repetitive movement of both hands for intermittent periods 67 – 100%  of time
• Pushing/Pulling up to 10 lbs. 67 – 100% of time
• Ability to twist neck for intermittent periods 67 – 100% of time
• Frequently required to speak and hear

Salary : $19