Head Restaurant Server

Department: Food Experience – Full-Service Restaurant
Location: Harvest in the Gardens (HITG), Nassau, Bahamas

About Harvest in the Gardens

Harvest in the Gardens (HITG) is a hospitality destination where exceptional dining, immersive entertainment, meaningful community, and genuine hospitality come together to create unforgettable experiences.

Our Full-Service Restaurant offers guests an elevated dining experience built on exceptional cuisine, attentive service, thoughtful details, and genuine hospitality.

The Head Restaurant Server is more than an experienced Server. This Partner sets the pace on the restaurant floor, models service excellence, supports the readiness of other Servers, strengthens communication between front- and back-of-house teams, and helps ensure guests receive a polished and consistent dining experience.

Position Overview

The Head Restaurant Server is responsible for providing exceptional table service while supporting the coordination and execution of restaurant service during assigned shifts.

Reporting to the Full-Service Restaurant Team Lead, this role maintains responsibility for an assigned section while also serving as a senior point of guidance for Restaurant Servers and other front-of-house Partners.

The Head Restaurant Server helps reinforce service standards, communicate menu and operational updates, monitor service flow, support routine guest recovery, and maintain effective coordination between Restaurant Servers, Hosts, Food Runners, Bussers, Bartenders, and the Culinary Team.

This is a hands-on senior service position and does not replace the management authority of the Full-Service Restaurant Team Lead.

Key Relationships

Reports To

Full-Service Restaurant Team Lead

Collaborates With

• Restaurant Servers

• Restaurant Hosts

• Food Runners

• Bussers

• Bartenders

• Culinary Team

• Guest Experience Team

• Venue Services

• Operations

• People & Talent

Areas of Stewardship

Guest Experience Stewardship

The Head Restaurant Server is responsible for creating a polished, attentive, and memorable dining experience.

Responsibilities include:

• Welcome guests warmly and provide professional, personalized service.

• Explain menu items, ingredients, preparation methods, specials, and beverage options accurately.

• Make thoughtful recommendations based on guest preferences.

• Take and enter orders accurately.

• Confirm modifications, allergies, dietary restrictions, and special requests.

• Monitor tables throughout the dining experience and anticipate guest needs.

• Ensure food and beverages are served to the correct guest and table.

• Monitor pacing between courses and communicate delays promptly.

• Support celebrations, special occasions, VIP arrangements, and approved guest requests.

• Respond to routine concerns professionally and involve leadership when required.

• Thank guests sincerely and encourage repeat visitation.

Service Excellence Stewardship

The Head Restaurant Server helps protect the standards and rhythm of restaurant service.

Responsibilities include:

• Model approved service steps, sequence, timing, table maintenance, and professional conduct.

• Maintain responsibility for an assigned section or service duties.

• Monitor table coverage, order accuracy, service pace, and guest attention.

• Help identify delays, missed steps, or communication gaps before they affect the guest.

• Support coordinated service during high-volume periods.

• Help ensure tables are properly set, maintained, cleared, and reset.

• Confirm side work and service-station readiness.

• Support smooth opening, shift-transition, and closing procedures.

• Escalate recurring service concerns to restaurant leadership.

• Protect the balance between efficiency and personalized hospitality.

Team Member Stewardship

The Head Restaurant Server serves as an experienced resource for front-of-house Partners.

Responsibilities include:

• Participate actively in pre-shift meetings, menu briefings, and service reviews.

• Help communicate section assignments, menu updates, unavailable items, events, and service priorities.

• Provide practical support and real-time guidance to Servers during service.

• Help orient and train new Servers using approved procedures.

• Demonstrate table setup, tray handling, order taking, clearing, resetting, side work, and service sequencing.

• Encourage teamwork and help redistribute routine tasks during busy periods.

• Recognize when a Partner requires leadership support.

• Provide management with constructive feedback regarding training needs and recurring service challenges.

• Avoid making unauthorized scheduling, disciplinary, discount, refund, or compensation decisions.

• Foster professionalism, respect, urgency, and a guest-first culture.

Menu, Allergy & Product-Knowledge Stewardship

The Head Restaurant Server maintains strong knowledge of the restaurant’s food and beverage offerings.

Responsibilities include:

• Maintain current knowledge of menu items, ingredients, preparation methods, presentation, and availability.

• Understand approved non-alcoholic beverage offerings, specialty drinks, coffees, teas, juices, and mocktails.

• Participate in menu tastings and product training.

• Communicate allergies and dietary restrictions according to approved procedures.

• Never make unverified assurances regarding allergens or food preparation.

• Clarify uncertain information with Culinary or restaurant leadership.

• Help other Servers strengthen their menu knowledge.

• Communicate unavailable items, substitutions, and approved updates accurately.

• Support suggestive selling through informed and appropriate recommendations.

Operational Stewardship

The Head Restaurant Server helps maintain restaurant readiness and accurate service execution.

Responsibilities include:

• Prepare assigned sections, service stations, tools, and supplies before service.

• Complete required opening, side-work, and closing duties.

• Monitor supplies and communicate replenishment needs.

• Maintain clean, organized, and properly stocked service stations.

• Use the point-of-sale system accurately.

• Confirm that orders, modifications, course timing, and table information are entered correctly.

• Follow approved check, payment, discount, void, refund, and reconciliation procedures.

• Protect guest information, company property, and operational resources.

• Report damaged equipment, low stock, hazards, and maintenance concerns.

• Complete required checklists and shift documentation.

Financial Stewardship

The Head Restaurant Server supports revenue, accuracy, and responsible operational controls.

Responsibilities include:

• Use menu knowledge and appropriate suggestive selling to enhance the guest experience.

• Promote featured dishes, desserts, specialty beverages, and seasonal offerings.

• Process guest checks and payments accurately.

• Follow point-of-sale, cash, credit-card, and tip procedures.

• Verify discounts, adjustments, voids, refunds, and complimentary items are properly authorized.

• Help reduce waste, errors, remakes, and avoidable service recovery.

• Report payment discrepancies, walkouts, suspected fraud, or unusual transactions.

• Protect company funds and guest payment information.

• Support restaurant profitability through attentive service and order accuracy.

Cross-Functional Stewardship

The Head Restaurant Server helps maintain seamless communication across restaurant operations.

Responsibilities include:

• Coordinate with Restaurant Hosts regarding seating, table status, and guest needs.

• Communicate clearly with Food Runners and Bussers regarding service timing and table priorities.

• Work closely with Bartenders to support accurate and timely beverage service.

• Communicate effectively with the Culinary Team regarding orders, allergies, modifications, availability, and timing.

• Coordinate with Venue Services regarding cleanliness, spills, maintenance, and environmental concerns.

• Support Guest Experience and Immersion Partners with approved restaurant information.

• Maintain respectful, solutions-oriented relationships across all restaurant teams.

Team Member Expectations

Head Restaurant Servers are expected to demonstrate exceptional hospitality, strong menu knowledge, polished service, maturity, teamwork, and sound judgment.

The successful candidate should remain calm under pressure, support other Partners without overstepping leadership authority, communicate effectively with front- and back-of-house teams, and consistently model the service standards of Harvest in the Gardens.

This Partner must understand that seniority is demonstrated through service, reliability, knowledge, accountability, and willingness to support the wider team.

Key Competencies

• Guest-Focused Service

• Hospitality

• Full-Service Restaurant Operations

• Menu & Product Knowledge

• Allergy Awareness

• Service Sequencing

• Communication

• Team Support

• Attention to Detail

• Time Management

• Guest Recovery

• Sales & Suggestive Selling

• POS Accuracy

• Professionalism

• Sound Judgment

• Adaptability

Qualifications

Required

• High school diploma or equivalent preferred.

• Minimum three (3) years of restaurant-server experience.

• Strong menu, guest-service, order-taking, and point-of-sale skills.

• Demonstrated ability to support and guide other Servers during service.

• Strong written and verbal communication skills.

• Ability to multitask and remain organized in a fast-paced environment.

• Strong attention to order accuracy, allergies, modifications, timing, and payment controls.

• Flexibility to work mornings, evenings, weekends, holidays, and special events.

Preferred

• Experience in an upscale, high-volume, hotel, resort, or full-service restaurant.

• Experience supporting the training or onboarding of Restaurant Servers.

• Food Handler’s Certificate or willingness to obtain one.

• Experience with restaurant reservation and point-of-sale systems.

• Strong knowledge of food preparation, menu pairings, desserts, coffees, teas, mocktails, and specialty non-alcoholic beverages.

• Guest-recovery or hospitality-service training.

Working Conditions

This position requires flexibility to work mornings, evenings, weekends, holidays, and special events.

The role requires extended periods of standing and walking in a fast-paced restaurant environment.

The Head Restaurant Server may work around heat, noise, crowds, food, beverages, glassware, and active service areas.

Proficiency Requirement

To successfully perform this position, the team member must demonstrate the knowledge, skills, and abilities necessary to safely, effectively, and consistently perform the essential functions of the role. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions where applicable.

Our Commitment

At Harvest in the Gardens, exceptional restaurant service is built through genuine hospitality, product knowledge, teamwork, anticipation, and attention to detail.

Our Head Restaurant Server helps set the pace for the dining room by serving guests exceptionally, supporting fellow Partners, and protecting the service standards that make each visit memorable.

If you are an experienced Server who leads through service, professionalism, knowledge, and teamwork, we would love to hear from you.

Join Harvest in the Gardens and help create elevated dining experiences through exceptional service and genuine hospitality.