Required Years of Experience
3 years
Job Details
Need to haves
- At least 3 years of guest-facing hospitality experience.
- Warm, polished, discreet communication with strong phone and email etiquette.
- Ability to manage guest inquiries across phone, email, social media, and in-person interactions promptly and accurately.
- Experience using reservation platforms and managing a reservation book, waitlist, and table flow.
- Strong organization and follow-through across competing requests, including accurate guest profiles and event records.
- Sound judgment when handling regular requests, special occasions, booking challenges, and guest concerns.
- Experience selling and coordinating private dining and large parties.
- Comfort using a POS system, Google Workspace, and general office software.
- Ability to work in both an office and an active dining room, stand and walk during service, and regularly lift up to 30 pounds.
- Ability to follow applicable food safety, sanitation, and workplace hygiene standards.
- Fine dining or luxury hospitality experience.
- Direct experience managing VIP relationships and personalized guest profiles.
- Experience planning collaboration dinners, seasonal events, or holiday programming.
- Familiarity with SevenRooms, Resy, or OpenTable specifically.
- Knowledge of the Montecito and Santa Barbara community, local events, and seasonal dining patterns.
Compensation Details
Compensation: Salary ($85,000.00 - $120,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Relocation Assistance
Required Skills
Strong Interpersonal Skills
Customer Service Orientation
Attention to Detail
Problem Solving Skills
Time Management
Ability to Multitask
Adaptability
Team Collaboration
Read more
Gallery
New American, Farm To Table
Upscale Casual, Bar / Lounge
Little Mountain is a celebration of place — a love letter in menus to the Central California coast. Guided by the seasons, our wood-fired kitchen seeks to honor each harvest’s essence, while offering a village gathering place imbued with our region’s sun-flecked generosity of spirit.
Chef Diego Moya is the Executive Chef, an ingredient-driven, wood-fired restaurant. Known for his deeply seasonal, vegetable-forward cooking and thoughtful approach to sustainability, Moya brings a global perspective shaped by time in the kitchens of Astrid y Gastón (Lima), Nahm (Bangkok), Le Comptoir and L’Arpège (Paris), and Casa Mono (NYC).
Born in Chile and raised on Long Island, his journey began in his family’s pizzeria and evolved through years spent cooking, farming, and studying biodynamics. He earned acclaim for Hemlock, his Lower East Side restaurant, and later led the kitchen at Racines NY, celebrated for its ethical sourcing and precise, produce-driven menu.
As Culinary Director of Oberon Group, Moya helped define the culinary voice of beloved Brooklyn spots like June, and has contributed to thoughtful projects in Miami and Mexico City.
At Little Mountain, he continues his commitment to sustainability, simplicity, and cooking that honors both place and ingredient
Open Wednesday through Monday, Little Mountain offers an inviting space where guests can linger over exceptional meals paired with selections from our carefully curated wine cellar or sip artisanal cocktails crafted at our elegant full bar. Our intimate dining room and sheltered patio provide the perfect backdrop for both casual drinks and memorable evening celebrations in the heart of Montecito.
Awards / Distinctions
2026
2026
