The Grey is committed to fair wage at all levels with a promise that, across all of our restaurants, no team member, in any position, earns less than $15 per hour. We have also been committed from the very beginning to providing health care benefits for all of our full-time employees, a 401-K, PTO and an empathetic work environment that provides our team with the peace of mind that allows them, in turn, to be committed to excellence in all facets of food, beverage, service and hospitality.

The attributes we value above all else are:

• Team first
• Mistakes make you better
• A great sense of humor is priceless

Housed in a historic 1938 art deco Greyhound Bus Terminal in Downtown Savannah, The Grey is helmed by chef Mashama Bailey. Inspired by the richness of the Low Country she creates dishes that are deep, layered and soulful in its flavors. The influences of the city’s port allow a focus on European wines, Atlantic Trade liquors and warm hospitality to provide a complete experience for our guest.

At The Grey we seek leadership, passion and commitment to excellence above all else. Should you personify these qualities and those attributes necessary in a service environment, you should send us a resume. While there is no substitute for experience, the quality of the individual is the most important thing to us so, if you do have limited experience or are even considering moving into the hospitality industry from something else, you should send us a resume. You might be surprised by our willingness to be a bit unconventional.

The Grey is an equal opportunity employer and seeks quality individuals of the highest integrity above all else.

Position Summary:

The Lead Host is responsible for answering questions about accommodations, advising on wait-times for walk-ins and describing menus for each space. To provide the best experience to our guests, this position will have a keen focus delivering excellent customer service, creating a unique, welcoming, and positive experience for the guest, which makes them want to return. Maintains relationship with core regulars and VIP guests.

Key Responsibilities:

• Set up before service:
  • Assigns server sections with guidance of GM
  • Creates Floor Plans to be printed and prepared before service
  • Edits all menus with menu changes
• During Service:
  • Greets all guests and explains menu options and wait times
  • Runs the board throughout the night–foreseeing any issues with reservations
  • Manages the waitlist for walk-in seating 
  • Liaison with GM for any guest requests or issues
  • Updates tables on Resy (i.e.-Entrees, Dessert, Check Drop)
  • Makes sure that all guests are receiving proper communication regarding their reservation status