Lead Host at Auberge Collection

Rutherford, California, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Sep, 26

Salary

21.0

Posted On

05 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Customer Service, Hospitality Management, Reservation Management, Staff Training, Communication Skills, Guest Relations, Dining Room Coordination, Time Management, Multitasking, Conflict Resolution

Industry

Hospitality

Description

Company Description Auberge du Soleil is the flagship location of the Auberge Collection. Service is attentive yet unobtrusive, genuine yet poised. Our employees are committed to ensuring that each guest’s stay is perfect. Auberge du Soleil is a member of Relais & Châteaux, an international association of 500+ elite independent hotels and restaurants in 60 countries. Founded in France and headquartered in Paris, the association serves as an ambassador for the French "joie de vivre" and the highest culinary standards. As an employee of Auberge du Soleil, you will enjoy not only the stunning beauty of our gorgeous Napa Valley hillside, but also competitive pay, benefits, and a challenging, fun working environment. Job Description The role of Restaurant Lead Host upholds the welcoming atmosphere that defines our hospitality. As a key member of our Auberge family, your role is to provide exceptional service, ensuring a positive experience for our guests from arrival to departure. Greet guests throughout the course of the evening and ensure the smooth operation of the Restaurant podium before, during and after each shift. Additionally, the lead host will be responsible for all host & reservationist new-hire training with guidance from the manager. Opening duties: Perform a walk through of the dining-room and check set up, cleanliness (mirrors, windows), table clothes, tables and chairs alignments, fireplace, dining-room temperature, flowers, and lighting Complete any relevant team member call-offs when on duty to ensure that all appropriate team members attend each shift with guidance from management To check on the reservation pages on a daily basis and stay informed on upcoming shifts, VIP, TC, special needs and requests Set up for each shift properly by communicating with management on the setup of the dining room, bar, & deck During service: Greet guests as they arrive for their reservation and seat them according to the course of action for the evening and the rotation chart Maintain awareness of wait times for tables and communicate with guests in Bistro waiting for a table Maintain awareness of activity on the floor and in the Kitchen to be able to control flow of walk-ins when appropriate & communicate with the Bell/Valet team accordingly Effectively communicate with managers throughout the course of the evening of any guest related issues that may arise Effectively communicate with servers any information pertaining to their tables, including transferring any relevant tickets from the bar to the restaurant Assist reservationists with answering of telephones and making of reservations Wish guests a fond farewell and thanks as they depart the Restaurant/Bistro End of service: Complete all daily line-ups for the upcoming days to ensure consistency Respond to all host emails and voicemail inquiries professionally and timely. Close each shift by completing the proper departmental closing procedures Wage Range: $20.00-$21.00 hourly. Qualifications Prior experience in customer service or hospitality, preferably in a high-end setting. Strong communication skills, positive attitude, and the ability to speak and write in English fluently. Must be of minimum age to serve alcohol. Flexibility to work a variable schedule, including weekends and holidays. Ability to obtain relevant state and local government certifications, such as food handlers certificate or alcohol training certifications, as applicable to the position. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit www.friedkin.com Terre du Soleil Ltd is an Equal Opportunity Employer, M/F/D/V. Terre du Soleil Ltd provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Terre du Soleil Ltd complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Job Type: Non-Management Compensation: USD 20.00 - USD 21.00 - hourly

Responsibilities

The Lead Host manages the restaurant podium, greets guests, and ensures a smooth flow of service from arrival to departure. They are also responsible for training new hosts and reservationists under management guidance.