Fine Dining Host
1 month ago
Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at The Vendue
**Job Summary:**
As the main and often first point of contact with our guests, the Host is one of our most important roles. Our Host greets every guest in a friendly and efficient manner by phone or in person. They are responsible for our reservation and seating system and ensuring a memorable dining experience by providing exceptional customer service and maintaining a well-organized front-of-house environment. If you have a good work ethic, a positive attitude, drive, and a willingness to take initiative, this is the job for you
**Primary Duties & Responsibilities**
- Welcome guests in a warm and friendly manner and ascertain their dining needs.
- Escort guests to their table, provide accurate wait time estimates, and inform guests of any delays or special promotions.
- Manage the seating chart and monitor restaurant activity to determine seating and dining flow.
- Maintain a tidy reception area. Perform opening and closing duties, as needed.
- Answer phone calls and manage reservations, ensuring accuracy and efficiency.
- Listen to voicemails and respond promptly to guests.
- Communicate with servers, kitchen staff, and management to coordinate seating and ensure smooth operations.
- Thank guests for their visit and invite them to return in the future.
Note that this is not an inclusive list and team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by the Revival General Manager or other managers.
**Job Requirements**
Education & Experience:
- High school diploma or equivalent.
- Previous experience in and knowledge of restaurant operations and industry standards is a plus.
- Familiarity with reservation systems and basic computer skills is a plus.
Skills & Abilities:
- Knowledge using the Resy system.
- Commitment to guest satisfaction and service excellence.
- Ability to remain calm and professional in a fast-paced environment. Ability to prioritize and manage multiple tasks efficiently.
- Attention to detail and a proactive approach to problem-solving. Accuracy and speed in executing assigned tasks.
- Excellent interpersonal and communication skills. Ability to work well within a team and collaborate effectively.
- Ability to read, speak, and understand English to follow directions, and procedures, and communicate with the team and guests.
- Ability to learn and perform all essential job functions accurately and safely with minimal supervision.
**Working Conditions**
Equipment to Be Used:
- Resy Reservation System
- Phone System
Physical & Mental Requirements:
- Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires
- Ability to stand, walk, talk, and hear for long periods.
- Frequently required to use hands and arms to reach and handle. Frequently required to climb, balance, stoop, kneel, and crouch.
- Requires manual dexterity sufficient to handle equipment and tools.
- Must be able to push, pull, lift, and carry up to 30 pounds.
- Ability to adapt to an ever-changing and sometimes stressful work environment.
Work Environment:
- Revival is an indoor sixty-two-seat dinner-only restaurant and small venue event space. Will occasionally work in other areas of the property including other restaurant/banquet outlets, storage areas, kitchens, and guest areas.
- The work environment includes high guest contact; may involve varying conditions and circumstances with guests, staff, visitors, etc.
The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
**What we have to offer**
Location:
- Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District.
- Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.
Hourly Pay:
- $15.00 per hour part-time.
Benefits:
- A culture that values curiosity, boldness, intentionality, and delight
- Opportunities for internal growth and development
- Paid Time Off & Paid Holidays
- Affordable medical, dental, and vision insurance plans
- Company provided life insurance
- Short & Long Term Disability and Accident and Critical Illness Insurance
- Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%
- Referral program & Employee Assistance Program & Tuition Reimbursement Program
- Discounts at all Avocet-owned hotels and restaurants
**Who we are**
Modern cuisine with Southern flair… Tastefully creative... Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city.
The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com.
EOE/DFWP
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