Lead Host- at CUT, by Wolfgang Puck
CUT BY WOLFGANG PUCK
One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.
CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will serve custom artisan cocktails, wine, beer and an extensive food menu.
Overview: Supervise host/hostess team. Courteously greet and escort guests to tables and assist in seating, ensuring hotel's standards of service. Assist in preparing the restaurant for service and maintaining the cleanliness of the room at all times. Take reservations and maintain reservation book. Assist in monitoring the guests' needs and all phases of the operation. Assume total responsibility when Manager is not present.
Support, maintain and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards, ensuring that standards are maintained at a superior level on a daily basis.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements of work areas and equipment.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Make reservations for the guest that call in advance to dine in the restaurant.
Record entries of the time and the date the guest is expected to arrive.
Greet all the guests and seat them according to their preference.
Check if guests are seated comfortably and there is server is present to take their order.
Ensure that guests have a good time at the restaurant and look immediately into any complainants they might have.
Ensure that the restaurant is clean before they open for business, for which they should inspect all around and point out anything that is not up to quality standards.
Coordinate between all the staff of restaurant and ensure that everything is in working order.
Engage and inquire with guests whether they enjoyed the food and the service.
Escort the guests to the exit and ensure that the valet brings their car out in advance.
Assist with reservation booking system and follow up on guest’s questions, preferences and special occasions.
Other duties as assigned by the Restaurant Management team.
*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates. Job Requirements: QUALIFICATIONS:
Experience: Minimum six months' experience in a similar position, preferably with a luxury or ultra-luxury restaurant. Supervisory experience is preferred.
Education: High school diploma or equivalent education is preferred.
Schedule: Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: Certification of previous training in liquor, wine and food service is preferred; any previous restaurant/culinary training; certification in alcoholic awareness program; certification in C.P.R.; computer training; knowledge of local activities and attractions appropriate for restaurant clientele.
Language: Required to speak, read and write English, with fluency in other languages preferred. Satisfactorily communicate with guests and co-workers to their understanding.
Physical Requirements: Must be able to exert physical effort in transporting restaurant equipment, endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push a minimum of 35 pounds. See description
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