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To include but not limited to

  • Consistently following Food & Beverage sequence of service utilizing all proper procedures standardized by venue managers and chefs.
  • Encouraged to make weekly table reservations.
  • Building and establishing a personal clientele.
  • Participate in weekly marketing requirements
  • Serves as a leader of the host team by assigning duties
  • Responsible to organize and confirm the Reservation Book
  • Confirm all large groups and properly assign tables
  • Based on confirmed covers, must pre-calculate and organize the seating for the shift, ensuring there is minimum waiting for guests while turning table maximums
  • Must greet all guests 100%
  • Makes sure all guests are checked in, greeted and placed in the order of their reservation time and the time they walked in.
  • Ensures the dining room is set completely before the opening time.
  • Speaks clearly and persuasively in positive or negative situations and responding to questions
  • Upholds service standards to ensure memorable guest experience
  • Maintains a safe, sanitary and organized work environment
  • Prints all menus and ensures menu accuracy
  • Ensures tables are properly set for the next guest waiting
  • Communicates special requests of Guests with Servers and Managers
  • Answering telephone and directing calls where necessary.
  • Overseeing daily restaurant reservations, pre-assigning seating where necessary.
  • Communicating with Restaurant Reservations Dept. regarding VIPs, special orders, cake orders, special requests, large parties, etc - responsible for conveying all such information to management.
  • Greeting and seating in a timely, positive, welcoming and professional manner as they arrive.
  • Control the flow of guests coming into the restaurant, bar and lounge under pressure.
  • Maintain the proactive approach to solving any guest's questions, issues, and concerns.
  • Bidding farewell to guests, using their name when known and encouraging them to return.
  • Cleaning menu covers, replacing inserts and general tidiness of podium area where necessary.
  • Shutting down podium, forwarding phones to voice-loop and stacking menus at end of shift.
  • Effectively communicating with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
  • Following all procedures and policies set forth by the company, division, department, SNHD.
  • Other duties as assigned

QUALIFICATIONS: (Include equipment knowledge/use)

  • Minimum 3 years' experience as a Lead Host or Maitre D in a fine dining setting
  • Strong knowledge and interest in food and beverage
  • Knowledge of POS and reservation systems
  • 1 Year experience in marketing nightclubs, restaurants and/or related experience in a Retail or marketing internship or related university marketing course preferred.
  • Experience with social media platforms such as Facebook, Twitter, etc. and active participant in social media
  • Ability to work as part of a team in a high stress & a high-volume environment.
  • Demonstrate experience and ability to work in a dynamic environment that includes frequent change
  • Good communication skills and ability to multi-task required; multilingual is a plus.
  • Ability to read and write in English proficiently.
  • Physically able to walk without assistance on various surfaces for an extended period of time. Ability to lift up to 50 lbs.
  • Professionally groomed in a manner consistent with department grooming standards.
  • Basic computer skills and experience with computer-based reservations systems.
  • Ability to follow directions well, make quick decisions, and keep organized while under pressure
  • Ability to program and operate a multi-line telephone
  • Excellent customer service skills are required.
  • Maintain a clean and safe working environment.
  • Must possess a Food Handler Safety Training Card.

Please submit your resume to Careers@venteuxchicago.com