Front of House, Yardbird, Washington, DC
Yardbird -
Washington, DC,
US
Front of House
Date Posted: 2024-06-23
Job description
With accolades from James Beard and Bon Apptit, Yardbird pays tribute to the craveable American classics that bring people together. Guests can indulge in brunch, lunch, dinner and a curated cocktail program highlighting a dynamic collection of bourbons.
REPORTS TO: Restaurant Manager
KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff
Job Description:
The host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service.
Requirements:
Excellent verbal and written communication skills
Excellent critical thinking and decision-making skills
Must be able to maintain tact and be cool under pressure
Able to work flexible hours necessary including off hours, weekends and holidays
Able to effectively communicate in English in both oral and written forms
Professional and polished appearance and demeanor
Responsibilities:
Enthusiastically welcome every guest at the door
Ability to clearly communicate with all guests
Always approach and move towards the guest. Never wait for the guest to come to you
Go above and beyond to accommodate guests' special requests
Graciously say goodbye to all guests and extend an invitation to return to visit soon
Oversee daily restaurant reservations, pre-assign seating where necessary
Communicate with management regarding special orders, cake orders, and special requests - responsible for conveying all such
information to management
Answer restaurant telephone courteously and efficiently
Escort guests to tables and assist in seating at tables; present menus and extend pleasantries
Shut down podium and forward phones to voice-loop at end of shift
Work as a team, assist with all guests' and employees' needs and inquiries
Always maintain positive guest relations
Resolve guest complaints, ensuring guest satisfaction
Be familiar with all features and local attractions/activities to respond to guest inquiries accurately
Monitor and maintain cleanliness, sanitation and organization of assigned work areas
Maintain complete knowledge of scheduled daily activities and in-house groups, daily house count, table/seat/station numbers,
proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant
Perform all other job-related duties as requested
Work Conditions:
The noise level in the work environment is usually loud
While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
controls; reach with hands and arms; talk or hear; and taste or smell
The employee frequently is required to walk
Preferred:
High school diploma or equivalent
At least 1 year of hospitality sales and management experience
At least 1 year of host person experience in a high-volume and/or upscale dining environment
Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.
REPORTS TO: Restaurant Manager
KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff
Job Description:
The host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service.
Requirements:
Excellent verbal and written communication skills
Excellent critical thinking and decision-making skills
Must be able to maintain tact and be cool under pressure
Able to work flexible hours necessary including off hours, weekends and holidays
Able to effectively communicate in English in both oral and written forms
Professional and polished appearance and demeanor
Responsibilities:
Enthusiastically welcome every guest at the door
Ability to clearly communicate with all guests
Always approach and move towards the guest. Never wait for the guest to come to you
Go above and beyond to accommodate guests' special requests
Graciously say goodbye to all guests and extend an invitation to return to visit soon
Oversee daily restaurant reservations, pre-assign seating where necessary
Communicate with management regarding special orders, cake orders, and special requests - responsible for conveying all such
information to management
Answer restaurant telephone courteously and efficiently
Escort guests to tables and assist in seating at tables; present menus and extend pleasantries
Shut down podium and forward phones to voice-loop at end of shift
Work as a team, assist with all guests' and employees' needs and inquiries
Always maintain positive guest relations
Resolve guest complaints, ensuring guest satisfaction
Be familiar with all features and local attractions/activities to respond to guest inquiries accurately
Monitor and maintain cleanliness, sanitation and organization of assigned work areas
Maintain complete knowledge of scheduled daily activities and in-house groups, daily house count, table/seat/station numbers,
proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant
Perform all other job-related duties as requested
Work Conditions:
The noise level in the work environment is usually loud
While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
controls; reach with hands and arms; talk or hear; and taste or smell
The employee frequently is required to walk
Preferred:
High school diploma or equivalent
At least 1 year of hospitality sales and management experience
At least 1 year of host person experience in a high-volume and/or upscale dining environment
Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.