Reservationist

The Brand

Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. With 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal, it encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.

With its elegant design, commitment to ingredient quality and guest experience, Milos is more than a restaurant, it is a global hospitality brand combining food, service, culture, and environment.

Position Summary

The role of Reservationist is responsible for making and confirming restaurant reservations, directing calls to proper employees, and delivering highest levels of customer service.

Role Responsibilities

• Responsible for taking reservations for the restaurant and answering guest inquires.
• Resolves customer requests and questions.
• Operates office equipment, computers and terminals as necessary.
• Ensure accurate information is put in the reservations system, flagging and special needs or guest requests to management.
• Delegate and monitor progress and completion of work assignments.
• Respond to any guest concerns and ensure solutions are in the best interest of the guest and the restaurant.
• Motivate and exceed guest expectations.
• Continuous communication with FOH manager to discuss and relay any changes and special requests for guests.
• Provide occasional reception support during quieter periods in reservations or as operational needs require, including welcoming guests, assisting with check-ins, and coordinating with the front-of-house team.
• Perform miscellaneous job-related duties as assigned.

Knowledge, Experience and Skills

• 2+ years of related experience working with high-profile guests, ensuring their needs are met with the highest level of service.
• Expert knowledge of guest information reservation system, Opentable preferred.
• Must possess excellent and effective verbal and written communication skills.
• Excellent communication skills at all levels.
• Strong planning, time management, and organizational skills, with a particular focus on floor and reservations planning to maximize restaurant capacity and service quality.
• Ability to build positive relationships with colleagues and guests.
• A keen sense of ownership, responsibility, and a desire to exceed expectations.
• Fluent in spoken English (multilingual skills are a plus).
• Prior experience in hospitality or restaurant settings is preferred.
• Familiarity with data management and reservation systems.
• Flexibility with scheduling and work hours.
• Strong organizational skills, punctuality, and attention to detail.
• Ability to work independently while maintaining communication with the team.
• Professional demeanor, discretion, and reliability.

Physical Requirements

• Ability to perform essential job functions consistently, safely, and successfully, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the, and other federal, state, and local standards.
• May be able to lift and carry up to 25 lbs at times.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.
• Prolonged periods of standing.

Compensation

• The hourly pay range for this position is up to £17.71 per hour.
• The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment experience, job-related knowledge, qualifications and skills, etc.

Estiatorio Milos is an Equal Opportunity Employer.