Host

We are a new opening driven by simplicity, technique, and ingredient clarity . The dining room is refined yet warm; service is attentive, confident, and hospitality-driven. The host role is central to the guest experience and to the overall rhythm and flow of the dining room.

• Manage dining room flow by coordinating reservations, walk-ins, and pacing across all sections

• Execute the nightly seating plan in coordination with management and the service team

• Communicate guest preferences, special requests, and allergies during pre-meal and throughout service

• Maintain and develop relationships with regular guests, recognizing returning diners and personalizing their experience

• Serve as the primary point of communication between the dining room, service team, and management regarding guest flow and timing

• Greet guests warmly and confidently, setting the tone from arrival through seating and transitions

• Monitor table status, turn times, and reset pacing to ensure smooth, consistent service

• Uphold composure, professionalism, and hospitality standards at all times

• Maintain host stand organization, menus, reservation notes, and overall cleanliness

• A strong support staff and collaborative service team are central to dining room operations

• Hosts work closely with servers, support staff, and management to anticipate pressure points and manage flow

• Communication, situational awareness, and calm execution are essential to success in this role

• Five days per week, dinner service only

• Sundays and Mondays off (except rare private events)

• Two planned one-week closures annually: first week of January and first week of September

• Minimum one year of fine-dining or high-level hospitality experience (host, maître d’, or service-adjacent role)

• Strong communication skills and situational awareness

• Ability to manage multiple priorities while maintaining poise and clarity

• Detail-oriented, organized, and hospitality-focused

• Comfortable working in a structured, standards-driven environment

• Hourly pay plus gratuities

• Base hourly rate compliant with New Jersey labor and tipped-wage laws

• Actual compensation varies based on volume, schedule, and individual performance

• Earnings examples reflect anticipated operating conditions and are not guarantees

At-will employment
Equal opportunity employer