What are the responsibilities and job description for the Front Of House Lead position at Grand Canyon Resort Corporation?
Benefits:
Position: Team Lead - DCR
Department: Diamond Creek Restaurant
Classification: Non-Exempt
Salary Range: NE2
Supervisor: Restaurant Supervisor / Ops Manager
| Disclaimer: Position Description is not meant to encompass all aspects of position; other duties may be assigned.
Position Summary:
Supervise restaurant staff responsible for greeting and seating guests, providing menu and daily special information, taking orders, serving guests, busing tables, and handling guests’ check out and payment. Ensures that the team is providing outstanding and prompt customer service at all times. Monitors speed of service, guest interactions, quality and quantity of food served and overall service level provided. Responsible for coordinating daily work schedules of staff. Works with kitchen staff managing guest service. May assist with cashier, host or server duties as needed.
Knowledge and Abilities:
Restaurant environment, including kitchen with exposure to heat. Must be able to lift up to 50
pounds. Must be able to work extended periods while standing. Must be able to
work varying schedules, weekends and holidays.
Applicant must pass a pre-employment drug screen and extensive background check may be required. All applicants are considered without regard to age, sex, race, national origin, religion, marital status or physical disability. However, preference may be given to persons of Indian decent in accordance with Public law 88-353, Section 703 (7-2-71) and Public Law 93-638, Section 7B
Revised: July, 2025
- Free uniforms
- Paid time off
Position: Team Lead - DCR
Department: Diamond Creek Restaurant
Classification: Non-Exempt
Salary Range: NE2
Supervisor: Restaurant Supervisor / Ops Manager
| Disclaimer: Position Description is not meant to encompass all aspects of position; other duties may be assigned.
Position Summary:
Supervise restaurant staff responsible for greeting and seating guests, providing menu and daily special information, taking orders, serving guests, busing tables, and handling guests’ check out and payment. Ensures that the team is providing outstanding and prompt customer service at all times. Monitors speed of service, guest interactions, quality and quantity of food served and overall service level provided. Responsible for coordinating daily work schedules of staff. Works with kitchen staff managing guest service. May assist with cashier, host or server duties as needed.
Knowledge and Abilities:
- Demonstrated ability to communicate well and interact with guests and staff in a clear concise manner providing prompt, outstanding customer service.
- Ability to understand basic prep and cooking procedures, such as sauté, broil, pan and deep fry, while observing sounds health and sanitation practices.
- Ability to load and unload delivery trucks and handle inventory of items required.
- Demonstrated ability to use POS systems and handle cash and credit transactions while following proper cash handling policies and procedures. Demonstrated ability to reconcile cash drawer and end of day sales reports.
- Ability to lead, coach, train and develop staff in all aspects of their jobs. Foster a team environment, multi-task efficiently and maintain positive working
- Demonstrated ability to handle all restaurant duties.
- Demonstrated ability to handle difficult guest relation situations.
- Ability to work with appropriate, related computer software.
- Direct supervision of Hosts/Hostesses, Buspersons, Cashiers, Servers, Dishwashers, and Cooks at Diamond Creek Restaurant. Coordinate daily work schedules and assignments of staff.
- Responsible for ensuring the daily preparation of food items to be used in the kitchen. Assist cooks in preparing meals and food items. Complete temperature and stock logs.
- Ensure sound health and sanitation policies and procedures are always followed.
- Maintain and operate kitchen equipment properly.
- Ensure the organization of all walk-ins and storage areas, and monitor stock levels of food
- Wash dishes, sweep floors, bus tables, handle trash collection and mop floors as assigned.
- Load and unload delivery trucks utilizing appropriate inventory method. Ensure kitchen is clean and stocked at all times.
- Ensure high food quality and service standards and that customers are receiving food promptly.
- Manage difficult guest relations situations.
- Lead, coach, train, develop and motivate team members in all aspects of their jobs.
- Model outstanding customer service in all interactions with guests.
- Ensure all communications are shared with employees in a timely and accurate manner, as appropriate.
- Foster a team environment, multi-task efficiently and maintain positive working relationships.
- Keep the Restaurant Supervisor and/or Manager informed of all issues and concerns.
- Perform other work-related duties as assigned.
- Good oral and written communication skills and strong interpersonal skills.
- High School Diploma or GED.
- Current Food Handlers Card.
- Serv Safe Certification.
- Prior experience cooking and serving food.
- Prior experience in restaurant leadership or service industry preferred.
- Preference given to Hualapai Tribal members.
Restaurant environment, including kitchen with exposure to heat. Must be able to lift up to 50
pounds. Must be able to work extended periods while standing. Must be able to
work varying schedules, weekends and holidays.
Applicant must pass a pre-employment drug screen and extensive background check may be required. All applicants are considered without regard to age, sex, race, national origin, religion, marital status or physical disability. However, preference may be given to persons of Indian decent in accordance with Public law 88-353, Section 703 (7-2-71) and Public Law 93-638, Section 7B
Revised: July, 2025