The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.
La Tete D’Or is looking for talented Hosts. The Host position works closely with the management team and all other front-of-house and back-of-house team members. The Host is the first and last point of contact with the guest and is responsible for greeting, seating and saying goodbye to guests as well as maintaining the flow of the restaurant during service.

COMPETENCIES & QUALIFICATIONS:

• Previous experience in high-volume environment (at least 1 year)
• General knowledge of and interest in food and wine
• Complete knowledge of service sequence and flow
• Operate Resy accurately
• Able to take direction and complete tasks
• Organizational skills
• Effective time management
• Pleasant demeanor
• Positive and clear written and oral communication skills
• Ability to work well in a team environment
• Ability to engage guests successfully and build a relationship
• Impeccable grooming as defined by management and dress code
• Ability to thrive in a fast paced environment

Position requires:

• Full availability - daytime hours, evening hours and weekends
• Reference check

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.
More detail about La Tête d’Or part of The Dinex Group, the Restaurant Group of Chef Daniel Boulu

• Work closely with the front-of-house team to contribute to a positive dining experience for guests
• Take and confirm reservations over the phone
• Be aware of regular guests/VIPs
• Be aware of the reservations for every service period
• Greet, seat and say goodbye to guests
• Maintain the flow of the restaurant during service
• Uphold the restaurant’s standards of cleanliness and ambiance