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Lead Host
Salinas
136 9th Ave, New York, NY, United States
Salinas hiring Lead Host in New York, NY

Salinas hiring Lead Host in New York, NY

SalinasMore Info

Full Time • Hourly ($19.00 - $21.00)
Expired: Jun 15, 2024

Sorry, this job expired on Jun 15, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

Salinas is a New York Times two-star Spanish restaurant located in the heart of West Chelsea. We are currently seeking full time lead hosts.

Ideal candidates possess the following:

  • Experience in managing reservations at a fast paced, high-volume restaurant.
  • Posses leadership/critical thinking skills and is solution-based.
  • Friendly, inclusive demeanor is a must.
  • Resy experience is preferred.

We are looking for a lead host who can also assist in light admin work so Microsoft Office profficiency is preferred.

Range of pay noted on this post is negotiable and based on experience.

Our restaurant is built on the foundation of working together to achieve excellence with genuine hospitality. We look forward to hearing from you!


Compensation Details

Compensation: Hourly ($19.00 - $21.00)

View Job Description

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Spanish, Mediterranean

Upscale Casual

Since opening in 2011, Salinas has been recognized as one of the best Spanish restaurants in New York and the U.S., as well as received numerous accolades including two stars in The New York Times and being named one of Esquire’s Best New Restaurants.

Salinas’ proprietors Nicolas Matar, Mary Catherine Mikula and Donald Mikula have traveled extensively throughout Spain and took inspiration from the country’s lively culture, music, and cuisine. They joined forces with renowned chef Luis Bollo, a native of San Sebastian, who has worked at Michelin-starred restaurants in Spain including Martin Berasategui and Zuberoa.

Under the direction of Chef/Partner Luis Bollo, Salinas showcases the flavors of the Spanish Mediterranean in a plush, romantic townhouse setting. The menu features dishes inspired by the region’s diverse culinary traditions, as well as inventive new creations that marry modern techniques and traditional flavors. Chef Bollo has also tapped into the unexplored terrain of contemporary Spanish rice and pasta dishes to go beyond traditional paella, using it as a technique and genre that highlights the texture of the rice and pasta rather than accompanying ingredients.