LOOKING FOR SOME SMILING, HAPPY, LEADERS! Grand Banks is seeking a Lead Host with elevated, high-volume restaurant experience. Join an exciting front-of-house team, collaborating to create exceptional experiences and earning industry leading tips. Great sunsets guaranteed!

VENUE

Grand Banks
Grand Banks is a celebrated oyster bar aboard a historic sailboat docked in Tribeca. Named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine and one of the "Best Waterfront Restaurants in the World" by CNN Travel, Grand Banks features sustainably harvested oysters, nautically inspired cocktails, and awe-inspiring views.

COMPANY

Crew
Crew is an innovative hospitality group that creates and operates experience focused restaurants and nautical ventures in New York and beyond.
With a focus on stunning locations, committed employees, engaged leadership, and appealing food and beverage offerings, Crew has created an outstanding work environment with leading industry pay and great opportunities for advancement.
Crew is built on a simple premise: creating experiences that we love and sharing them with the world. Whether it's sipping cocktails on a historic schooner overlooking New York Harbor or enjoying sustainable oysters in a cozy New Orleans hideaway, we focus on making the places we wish existed.
Crew's award-winning restaurants include Grand Banks (Tribeca), Holywater (Tribeca), Pilot (Brooklyn Heights), High Tide (Dumbo), Drift In (West Village), Island Oyster, (Governors Island), and Seaworthy (New Orleans). And there are more on the way.
Crew's flagship restaurant, Grand Banks, was named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine, one of the "Best Waterfront Restaurants in the World" by CNN Travel, "Best Outdoor Dining in New York City" by The Village Voice, "Best Oyster Bar in New York City" by The New York Observer, and one of the "Three Best Bars in New York" by Conde Nast Traveler.
Seaworthy topped Eater's monthly Heatmap of New Orleans Restaurants for six months post opening, and was named "Seafood Restaurant of the Year" by New Orleans Magazine, and one of New Orleans "Five Best New Restaurants" by the Times Picayune.
Vogue has named Grand Banks, Island Oyster, and Pilot the top three places to drink outside in New York City; AM New York named Pilot the Best Boat Bar in New York City; and Island Oyster was nominated for a James Beard Foundation Award for Restaurant Design.
Holywater, Crew's most recent venture, spent it's first six months on Eaters list of NYC's Hottest New Cocktail bars and it's launch was celebrated by The New York Times, Town & Country, Elle Decor, and more. https://crewny.com/

DETAILS

Job Overview

Position Summary
The Lead Host will set the tone for the entire guest experience through initial in-person contact and door operations. The Lead Host will work closely with venue management to ensure the restaurant maximizes each guest experience from beginning to end, and to increase seating opportunities at the Venue.
The perfect candidate is an effective and gracious communicator, reliable, willing to learn, and eager to provide excellent hospitality. The Lead Host must maintain a high level of integrity and be thoughtful, extremely detail oriented, and willing to go the extra mile to comprehensively assist guests. Furthermore, the Lead Host is empowered to mentor Host Runners and encourage job growth among junior crew members.
The Lead Host heads the Front Door staff, mentors junior members of the front door team, monitors daily reservations via Resy, will liaise with the Guest Services team, operate an accurate wait list during peak service periods

Essential Duties & Responsibilities

• Assist in the achievement of financial goals while ensuring the integrity of the business
• Communicate with venue management daily
• Comply with Crew and Department of Health established sanitation standards, personal hygiene, and health standards; observe proper food preparation and handling techniques and safety protocols
• Comply with Crew safety plan and standards as set forth in training materials
• Effectively communicate guest needs with FOH/BOH and management team
• Execution of daily reporting
• Greet and thank each guest with energy, enthusiasm, and humility
• Handle incoming and outgoing phone and electric communications on behalf of executive management in a timely and professional manner
• Interact with guests with positivity and composure in all circumstances
• Maintain knowledge and understanding of every item on the menu and answer guest questions with clarity and confidence, providing recommendations upon request
• Provide friendly, gracious, motivated, detail oriented, and responsive service to create a memorable dining experience for guests
• Report to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy
• Set up and breakdown station to specification; perform cleaning tasks at the conclusion of each service and prepare for the following service
• Uphold established culture and values of Crew

Minimum Qualifications

• Ability to multi-task
• Ability to perform essential job functions when working in a high business volume, fast-paced environment
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Excellent verbal communication skills
• General knowledge of industry safety standards and procedures
• Must love sunsets
• Organizational skills
• Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook
• Proficiency with computer-based technologies (familiarity with Google Suite, Toast POS, and Tock a plus)

Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

Benefits

• Paid Safe and Sick Leave
• Commuter Benefits
• Employee Discount