About The Role

Must be 18 years of age.
Must have at least three (3) months previous guest contact experience.
Must possess excellent customer service and communication skills.
Must be able to initiate and engage in conversation in a professional and friendly manner.
Must be able to work independently, with little supervision.
Must be able to work any day of the week and any shift.
Must be able to get along with co-workers and work as a team.
Must be able to read, write, speak and understand English.

Provides quick and friendly service to all customers.
Greets and seats guests in restaurant.
Cleans Steakhouse areas as needed, including counter tops, sinks, display shelves, tables, storage areas, and lounge areas at assigned station.
Handles and solves any concerns and questions customers may have.
Performs all side work and stocking of supplies at assigned station.
Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.

Must be able to lift up to 50 pounds, as well as bend, pull, and carry stock to refrigerator and cabinets.
Must be able to use hand motion when cleaning and wiping counters.
Must possess the manual dexterity to complete required “side work”.
Must be able to listen and respond to visual and aural cues.
Must present a well-groomed appearance.

Must be able to work inside and maneuver throughout assigned station during entire shift.
Must be able to tolerate areas containing secondhand smoke, high noise levels, bright lights, and dust.
Previous experience in a fine dining, upscale hospitality, or high-volume restaurant environment preferred.
Strong knowledge and experience using OpenTable reservation and guest management systems, including managing reservations, waitlists, seating charts, guest preferences, and special requests.
Exceptional guest service and communication skills with a professional and polished demeanor.
Ability to multitask effectively while maintaining attention to detail in a fast-paced environment.
Strong organizational and time management skills.
Proficient in handling telephone inquiries, reservation requests, and guest concerns with professionalism and discretion.
Ability to work collaboratively with managers, servers, bartenders, and support staff to ensure seamless guest experiences.
Flexible availability, including evenings, weekends, and holidays.
Familiarity with fine dining service standards, etiquette, and VIP guest relations preferred.
High school diploma or equivalent required; hospitality education or training is a plus.