Required Years of Experience
1 year
Job Details
Verjus is seeking a Host to join our team in San Francisco.
We are looking for someone warm, polished, organized, and genuinely passionate about hospitality and wine. As the first and last point of contact for our guests, our Hosts play an essential role in shaping the Verjus experience and ensuring thoughtful, gracious service from start to finish.
Responsibilities include:
• Greeting and seating guests
• Managing reservations and waitlists
• Coordinating guest flow with the dining room team
• Communicating clearly with guests and staff
• Maintaining a poised and professional presence in a fast-paced environment
Ideal candidates are detail-oriented, team-focused, and comfortable multitasking while delivering exceptional hospitality. Wine knowledge is a preferred.
Experience in fine dining or high-volume hospitality environments is preferred.
To apply, please submit your resume and a brief introduction.
Compensation Details
Compensation: Hourly ($19.67) plus tips
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Part of Quince & Co
Verjus is an exciting new concept from Michael and Lindsay Tusk owners of Quince and Cotogna Restaurant.
Verjus is a Cave á Manger; an unfamiliar concept in the landscape of the American food and beverage industry but one that has been popularized over the last 30 years throughout Parisian dining scene. The Cave á Manger merges both the traditional Bar á Vin and the cave or wine merchants. Born out of archaic Parisian licensing laws that forbade wine retailers to open and serve bottles of wine in their own stores without offering food to patrons these wine bars / shops now offer some of the most exciting drinking and dining experiences in Paris.
The Cave á Manger typically marries simply prepared high quality ingredients with wines sourced from a diverse array of wine regions with an emphasis on lesser encountered appellations, responsibly farmed terroir and vignerons on the vanguard of natural wine making.
