Host - Fine Dining

Who We Are:

At the heart of our endeavor lies a commitment to honesty and integrity, reflected not only in the sourcing of our ingredients but also in the warm, genuine service provided by our team. We are dedicated to creating memorable dining experiences that celebrate the essence of India’s food culture. We unite people through the celebration of a remarkable cuisine, fostering genuine human connections over a shared love for soulful food, wine and spirits.

We seek colleagues and leaders who embody:

Respect: regard for feelings, rights, traditions & efforts of others

Right Intentions: a mental commitment to act with good will and compassion

Integrity: being honest; having a strong set of moral and ethical principles that are consistently followed

Inclusivity: equal access to opportunities and resources

Professionalism: conducting oneself with responsibility, integrity, accountability, and excellence

Authenticity: being genuine, real

Empathy: understanding, being aware of and sensitive to, and vicariously experiencing the feelings, thoughts, and experience of another

We seek colleagues and leaders who act based on:

Critical Thinking: the process of analyzing and evaluating information to make a judgment

Congruent Communication: consistency between actions and words

Unwavering Standards: uncompromising quality, consistency and authenticity

Curiosity:  a strong desire to know and learn

  Job Title: Lead Host

Department: FOH

Position Status: Regular Full

Classification: Non-Exempt

Reports To: General Manager, Floor Manager

JOB SUMMARY

The Lead Host is responsible for controlling the flow of seating in the restaurant in a way that maximizes covers without compromising service. This role is also responsible for recognizing repeat guests, anticipating guest needs, setting realistic expectations for wait times and easing guest frustrations should expectations not be met. This job description reflects the general level and nature of the job. It is not intended to be all inclusive.

PRIMARY DUTIES/RESPONSIBILITIES

• Possess a deep understanding of the flow of service and how seating affects all other aspects of the restaurant.

• Keep track of reservations, the waitlist and updating table status.

• Use a reservation and seating software to manage guest flow.

• Keep a pulse on the status of the restaurant as a whole during service to make the best decisions possible regarding wait times and seating.

• Extend a genuine welcome and good-bye to all Ettan + Copra + Eylan guests

• Be knowledgeable about Ettan + Copra + Eylan food, drink and services as a main point of contact for guests

• Communicate with floor staff about necessary table arrangements before and during service.

• Have a keen eye on and take action to ensure the cleanliness and orderliness of the host area and restaurant in general

• Communicate special guest requests, VIPs or celebrations to servers and BOH & FOH management

• Keep the kitchen aware of big pushes or delays in seating throughout the night

• Learn how to ring orders and close checks in Toast

• Communicate with management and log in guest profile any disappointed guest experiences or special praise for their Ettan + Copra + Eylan experience

• Keep a calm and kind demeanor under pressure

• Lead the host team in planning the floor, updating table status, preparing menus, communicating to service staff and preparing all areas for service

SECONDARY DUTIES/RESPONSIBILITIES

• Assist with preparing the floor for service, organizing and cleaning

• Support service when time allows by bussing tables or running checks

KNOWLEDGE/SKILLS/ABILITIES - REQUIRED

• Must be authorized to work in the United States

• Current Food Handler and Unlawful Harassment training certificates

• Possess a genuine love of hospitality and guest service

• Maintain composure under pressure with quickly changing priorities

• Be comfortable with delegating and leading
  

PHYSICAL REQUIREMENTS

The physical requirements listed are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Stand stationary at the host stand throughout the shift for periods of time (up to 6 hours per day, 4-5 days per week)

• Continuous physical activity including walking, standing, twisting, bending,

lifting, reaching, kneeling, stooping, wiping, pushing and pulling items weighing 50 pounds for distances of up to 20 ft.;

• Stand and move throughout the restaurant

• Interpret and follow a variety of instructions and procedures furnished in written and oral formats

• Work under pressure with changing, ambiguous priorities

• Auditory and visual skills – Specific vision abilities required by this job include

close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus

• Ability to work additional hours or shifts occasionally at the last minute.

• Ability to perform moderately strenuous physical work and repetitive hand and arm motions

• Understand and respond to staff requests in a loud environment;

EXPECTED HOURS OF WORK:

• Shifts times vary based on hours the restaurant is open.

  
  

  Compensation:

  • Minimum Wage + Tips

  • 401k + 2% Match

  • Kaiser Bronze plan 50% covered first if the month following 60 days employment if working 30 hours per week.