Claudie – Upscale Dining – Lead Host/Hostess

Industry:

Company: Riviera Dining Group

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami’s upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT
RDG’s distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

Summary:

As a Lead host/hostess of this organization reporting to the general Manager you are responsible for managing and leading daily front desk team members and operations for the restaurant. Oversight of regular and VIP clientele, development of private event contacts, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities

RESPONSIBILITIES:

• Greet guests promptly as they enter the restaurant, making a positive first impression.
• Greet guests warmly with a smile, making eye contact.
• Always uses all guests’ names. Knows and acknowledges all VIPs by name.
• Promotes the company’s high level of service standards by exhibiting friendliness, knowledge of the restaurant, and attentiveness to guests’ needs.
• Answers phones, keeps accurate count of reservations, and handles reservation book.
• Collects and stores menus.
• Maintains menus to be sure that they are clean and presentable.
• Ensures that all menus have proper inserts and are current according to the most recent menu changes.
• Replaces all menus in poor condition after making sure that replacements are fully stocked.
• Maintains an ample supply of souvenir menus/business cards/matches and other collateral materials.
• Has complete knowledge of the floor plan, table numbers, and station charts.
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service.
• Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition.
• Positively handle guest’s requests and accept feedback with grace and humility
• Monitors which tables are in use, available, and about to turnover.
• Is immediately aware when tables are reset and ready for guests.
• Checks for completeness of table settings.
• Keeps an accurate count of customers providing the kitchen and management with a form indicating how many guests-Have Arrived-Will be arriving-Have yet to order-Have Cancelled-Did not show-Walked-in
• Frequently checks back with guests who are waiting in the bar area to be seated.
• Makes it evident to guests that we have not forgotten them and are in the process of preparing a table for them.
• Follows “waited” procedures.
• Assists server by answering any questions guests may have regarding the menu.
• When a guest is leaving, always thank them and use their name.
• Maximize seating utilizing Seven Rooms.
• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels).
• A complete understanding of all menus, menu structure.
• An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees
• Possess knowledge of the beer and N/A program
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Attend employee meetings and communicate suggestions for improvement as needed.
• Manager and coordinate all menu changes and communicate with the service team
• Understand and comply with Company Policies.
• Promptly report equipment and food quality problems to Management team
• Maintain positive co-worker and guest relations at all times
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow up on daily side work duties.

Requirements/Qualifications:

A minimum of 3-5years of experience in high volume elevated dining restaurant in a major metropolitan market.

• Experienced with online booking platforms such as OpenTable, Resy, Seven Rooms.
• Must be detail oriented and possess effective communication and written skills.
• State complaint food handling certificate
• Must have computer knowledge (Excel, Windows, etc.)
• Ability to multi-task.
• Must be a team player and possess strong leadership abilities.
• Self-motivated and performance driven.
• Professionalism and courtesy.

Other Skills and Knowledge:

• Punctuality and regular and reliable attendance.
• Effective communication, written and interpersonal skills.
• Leadership
• Time management skills.
• Compute basic arithmetic.
• Ability to comprehend and follow recipes.
• Maintain confidentiality of company information and recipe data

Physical Demands And Work Environment:

Remain in stationary position for up to 8 hours throughout work shift.

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.

I have reviewed this document and discussed the content with my manager. My signature below means that I have been advised of my job description.

Employee Signature Date

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The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. Please Note: When completed, the Job Description may extend to more than two pages.