Host

French Pantry•St. Augustine, FL

7d•$10 - $15•Onsite

About The Position

The First Impression Is Everything At The French Pantry, the guest experience doesn't start at the table — it starts at the door. We're a fast-paced, upscale casual restaurant in the heart of historic downtown St. Augustine, and our host stand sets the tone for every single table that walks through it. We're looking for a true hospitality professional to own that moment: someone with the presence, poise, and instincts to make every guest feel like the most important person in the room, even on our busiest nights. This is not an entry-level "watch the door" job. This is a position for someone who understands that hosting is a craft — reading a room, managing a wait list under pressure, and making split-second decisions that shape a guest's entire night. If you take pride in doing that well, we want to talk to you.

Requirements

A true professional — someone who treats hosting as a career skill, not a placeholder job
Composure and sharp judgment under pressure during high-volume rushes
Natural warmth paired with confidence and strong communication
Reliability: on time, in uniform, ready to lead the floor from the door
Someone who genuinely believes personal hospitality — not scripted service — is what makes a night memorable

Nice To Haves

Prior host, server, or guest-services experience in a busy, upscale, or full-service restaurant preferred

Responsibilities

Set the tone at the door. Deliver a warm, genuine, and polished greeting to every guest — every time, no exceptions.
Manage the flow with real judgment. Quote accurate wait times, pace the seating chart strategically, and balance the dining room and the kitchen so both run smoothly.
Personalize every visit. Remember regulars, note special occasions, and anticipate needs before guests have to ask.
Coordinate the handoff. Communicate clearly with servers and management so nothing gets lost between the door and the table.
Close the loop. Deliver a genuine farewell and flag any concerns to a manager immediately — you're often the first and last person a guest sees.
Keep the front of house sharp. Maintain a clean, organized host stand and lobby that reflects the quality of the restaurant behind you.