CHICA by Lorena Garcia will transport guests through Latin America, featuring the robust and vibrant flavors of authentic regional dishes. Celebrating a rich blend of native ingredients and techniques that are forever weaved into our American history and palate -- from Venezuela, Argentina, Colombia, Cuba, Mexico, Peru, and more – CHICA will pay homage to each culinary tradition all in one dynamic environment. From the wood-fire grill to the traditional plancha and rotisserie for the signature Meyer Lemon Chicken, a combination of family traditions and passions will unite guests around the table and deliver a legacy of culinary delights. The atmosphere will be musically charged with Latin beats while a lively bar scene will feature cocktails and fine spirits from a regionally inspired curated beverage program, as well as a wine inventory that emphasizes historical ties to old-world wines.
CHICA is open Monday through Sunday for lunch, dinner and weekend brunch.
REPORTS TO: Restaurant Manager
KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff
Job Description:
The host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service.
Requirements:
• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and be cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Able to effectively communicate in English in both oral and written forms
• Professional and polished appearance and demeanor
Responsibilities:
• Enthusiastically welcome every guest at the door
• Ability to clearly communicate with all guests
• Always approach and move towards the guest. Never wait for the guest to come to you
• Go above and beyond to accommodate guests’ special requests
• Graciously say goodbye to all guests and extend an invitation to return to visit soon
• Oversee daily restaurant reservations, pre-assign seating where necessary
• Communicate with management regarding special orders, cake orders, and special requests – responsible for conveying all such
information to management
• Answer restaurant telephone courteously and efficiently
• Escort guests to tables and assist in seating at tables; present menus and extend pleasantries
• Shut down podium and forward phones to voice-loop at end of shift
• Work as a team, assist with all guests’ and employees’ needs and inquiries
• Always maintain positive guest relations
• Resolve guest complaints, ensuring guest satisfaction
• Be familiar with all features and local attractions/activities to respond to guest inquiries accurately
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Maintain complete knowledge of scheduled daily activities and in-house groups, daily house count, table/seat/station numbers,
proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant
• Perform all other job-related duties as requested
Work Conditions:
• The noise level in the work environment is usually loud
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
controls; reach with hands and arms; talk or hear; and taste or smell
• The employee frequently is required to walk
Preferred:
• High school diploma or equivalent
• At least 1 year of hospitality sales and management experience
• At least 1 year of host person experience in a high-volume and/or upscale dining environment
Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.