Host (W/M)

Profil recherché

• Minimum 2+ years working as a host in a fine dining restaurant or hotel environment in a similar capacity.
• Has a passion for exceptional hospitality in food and beverage.
• Demonstrates strong communication and interpersonal skills, with the ability to effectively collaborate with cross-functional teams.
• Operates at a high level of integrity, accuracy, and attention to detail.
• TIPS Certification preferred.
• NYC DOH certification preferred.
• Familiarity with restaurant POS and reservations systems is preferred. Ability to learn and adapt to new systems (Tevalis & SevenRooms) required.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• Willingness to maintain a clean, healthy, and safe working environment.
• Ability to coordinate multiple activities with attention to detail.
• Ability to work independently, with minimal supervision.

MINIMUM QUALIFICATIONS

• Demonstrated knowledge of general directions, travel times and access points to various forms of transportation.
• Excellent customer service skills, with a friendly and approachable attitude.
• Strong communication skills, both verbal and written.
• Familiarity with reception or front desk operations and procedures is beneficial, but not required.
• Previous experience working in a guest relations or hospitality setting preferred.
• The ability to speak multiple languages is always welcomed.
• Knowledge of phone systems and proper phone etiquette, or ability to learn.
• Ability to handle difficult situations calmly and professionally.
• Strong attention to detail, observational, and organizational skills.
• Able to work well in a team environment
• Able to multi-task and always remain composed

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Ability to be flexible with job demands and open-minded when being asked to complete tasks.
• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to operate with grace under pressure.
• Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds.
• Ability to work varied hours/days as business dictates.
• Ability to stand for up to 8-10 hours a day.