Required Years of Experience
3 years
Job Details
Qualification
- Previous experience as a host/hostess in a fine dining or high-volume restaurant is preferred.
- Excellent communication and interpersonal skills.
- Strong organizational abilities and attention to detail.
- Ability to remain calm under pressure and handle multiple tasks.
- A positive attitude and a passion for delivering outstanding customer service.
- Flexible availability, including evenings, weekends, and holidays.
- Previous experience as a host/hostess in a fine dining or high-volume restaurant is preferred.
- Excellent communication and interpersonal skills.
- Strong organizational abilities and attention to detail.
- Ability to remain calm under pressure and handle multiple tasks.
- A positive attitude and a passion for delivering outstanding customer service.
- Flexible availability, including evenings, weekends, and holidays.
Job descriptions
- Greet and welcome guests with warmth and professionalism.
- Manage reservations and seating arrangements to optimize guest flow and service efficiency.
- Coordinate with kitchen staff and waitstaff to ensure seamless service and communication.
- Train and mentor service staff to uphold the restaurant's standards of excellence.
- Handle guest inquiries, complaints, and feedback with grace and diplomacy.
- Monitor dining room atmosphere to ensure a comfortable and enjoyable experience.
- Assist in developing and implementing service protocols and standards.
- Maintain knowledge of menu offerings, wine pairings, and special promotions.
- Collaborate with management on staffing, scheduling, and training initiatives.
Compensation Details
Compensation: Hourly ($16.00) plus tips
Estimated Weekly Tips: $1,500.00
Gallery
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Upscale Casual
Head Chef and Owner of Joomak, a new iteration of his former Michelin-starred restaurant Joomak Banjum.
Jiho started his career as a pastry chef in 2004, previously having worked at Le Espalier in Boston, and with acclaimed chef Gordon Ramsay and his international restaurant group Gordon Ramsay Hospitality. Most notably, Jiho served as the Executive Pastry Chef at Union Square Hospitality Group’s two Michelin-starred restaurant, The Modern, inside New York City’s iconic Museum of Modern Art, for close to seven years. During the pandemic, Jiho ran a series of pop-ups in New York City further exploring his Korean culinary side, eventually leading to him opening Joomak Banjum, which garnered critical acclaim and a Michelin star in its first year. Jiho is also currently the Chef/Owner of DDOBAR, which specializes in “yubutarts,” creative riffs on traditional Korean yubuchobap (fried tofu pockets stuffed with vinegared rice), showcasing the whimsical “pastry cuisine” that Jiho has become known for.
Awards / Distinctions
2025
