Fine Dining Service Trainer

Position Summary

The Front of House Fine Dining Service Trainer is responsible for developing, implementing, and maintaining elevated service standards across all front-of-house operations. This role ensures that all service staff deliver a refined, consistent, and memorable guest experience aligned with fine dining expectations. The trainer will coach, mentor, and evaluate team members while fostering a culture of excellence, attention to detail, and hospitality.

Key Responsibilities

• Design and execute comprehensive training programs for all FOH positions (hosts, servers, bartenders, support staff)

• Teach and reinforce fine dining service standards, including:

  • Proper table service techniques (e.g., coursing, silver service, wine service)

  • Menu knowledge and ingredient storytelling

  • Etiquette, posture, and professional communication

• Lead onboarding and continuous education for new and existing staff

• Conduct regular service audits and provide actionable feedback

• Collaborate with management and culinary teams to ensure alignment between service and kitchen execution

• Train staff on upselling techniques that enhance the guest experience without pressure

• Maintain training materials, manuals, and SOP documentation

• Role-play guest scenarios, including handling complaints and special requests

• Ensure compliance with health, safety, and alcohol service regulations

• Stay current on industry trends and incorporate best practices into training

Qualifications

• 3–5 years of experience in fine dining front-of-house roles (server, captain, or management preferred)

• Proven experience in training, coaching, or staff development

• Deep knowledge of fine dining service standards and hospitality etiquette

• Strong wine and beverage knowledge (Sommelier certification a plus)

• Exceptional communication and interpersonal skills

• Ability to lead by example with professionalism and poise

• Strong organizational and presentation skills

• Flexible schedule, including evenings, weekends, and holidays

Core Competencies

• Attention to Detail

• Leadership & Coaching

• Guest Experience Excellence

• Communication & Presentation

• Adaptability & Problem Solving

• Team Development

Physical Requirements

• Ability to stand and walk for extended periods

• Ability to lift up to 50 pounds (e.g., trays, service items)

• Comfortable working in a fast-paced environment