Host - Carversteak NY

Carver Road Hospitality•New York, NY

1d•Onsite

About The Position

Carver Road Hospitality is opening a new Modern American Steakhouse in New York City, led by culinary leadership from Daniel Ontiveros, mixology by Francesco Lafranconi, and design by Rockwell Group. We are seeking Front of House and Back of House professionals to join a team dedicated to craft, hospitality, and excellence. Carver Road Hospitality operates award-winning restaurants and lifestyle experiences and offers growth opportunities within a forward-thinking company. Join us as we create something extraordinary.

Requirements

Previous host/hospitality experience in a high-volume restaurant/lounge.
Must be able to stand, lift, and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Must be able to work and remain focused in a fast-paced and ever-changing environment.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Responsibilities

Welcoming, greeting, and seating guests in a gracious, accommodating, and professional manner, ensuring 100% guest satisfaction.
Managing reservations and providing accurate wait times for guests without reservations.
Providing guests with basic food and beverage information, including special offerings and displays, and upselling skills.
Assigning seating considering service standards, staffing levels, and kitchen capacity.
Setting up the host stand, reviewing the reservation book, and maintaining general cleanliness and orderliness of the area throughout the shift.
Assisting with incoming calls and answering questions from guests and confirming reservations.
Seating reservations promptly at a table pre-set for the number in the party and holding chairs for guests as often as possible when seating them.
Protecting the establishment, guests, and employees by adhering to Department of Health and company sanitation standards.
Actively taking and processing reservations for guests, special orders, and pre-payment information.
Performing side-work and other opening/closing procedures as directed by management.
Ensuring all menus are organized and current, taking weekly inventory of menu paper, menu backs, and desk stationary.
Reporting all breakage and damage of equipment or furniture immediately to management.
Attending and participating in daily pre-service meetings.
Updating knowledge by participating in staff training opportunities.
Portraying a positive and professional attitude.
Maintaining professional appearance standards as directed in the Employee Handbook.
Anticipating and accommodating the needs of the guest while providing professional and exceptional service to ensure guest satisfaction.