ABOUT THE COMPANYCreative Culinary Management Company (“CCMC”) is a hospitality company founded in 2020 by Jean-Georges Restaurant Holding Company. Based in New York City’s Seaport in Lower Manhattan, CCMC is responsible for the management of a variety of acclaimed restaurants at the Seaport, each offering unique, world-class dining. CCMC’s mission is to channel its team’s extensive knowledge and passion for hospitality into the creation of memorable guest experiences—from family-friendly dining on the historic cobblestones to intimate waterfront restaurants on Pier 17, along with rooftop dining concepts featuring one-of-a-kind views of Lower Manhattan, and an extensive selection of globally-influenced drinking and dining establishments throughout the Tin Building by Jean-Georges—the a 53,000-square-foot culinary marketplace at Pier 17 on the former site of the Fulton Fish Market. ABOUT THE OPPORTUNITYThe Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The TIN Building features multiple unique venues: Several full-service restaurants, fast casual, and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities. The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food, and retail offerings. The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten. POSITION SUMMARYWe are looking for candidates who are committed to learning and growing in their work environments. Requirements include strong organization skills, time management, attention to detail, food/wine/beverage knowledge, and a desire to provide unsurpassed hospitality. Candidates must have experience with ambitious culinary and beverage programs and steps of service informed by fine dining principles. While our restaurants are casual in nature, we operate at a high level of care for all things food & beverage. Our guests have a high dining and drinking IQ. Our service style is fun, informed, casual, but never sloppy or careless. ESSENTIAL JOB RESPONSIBILITIES• Hosts are responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality• Welcoming and greeting guests at the entrance of the restaurant according to company standards and escorting them to their assigned tables or other seating areas while their table is being prepared• Provide guests with food and beverage menus• Receive and record dining reservations or respond to general inquiries via telephone or online reservation system• Check-in with guests to ensure that they are enjoying their meals and take corrective action if any issues arise• Inspect dining and serving areas to ensure cleanliness and proper setup• Confer with dining room staff to ensure guests are receiving prompt and courteous service• Provide guests with information about the Seaport and building, including giving directions• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards• Complete any other task given with as required in a timely and professional manner• Operate ethically to protect the assets and image of the company• Must be able to maintain a schedule availability flexible to the business demands• Performs other duties and responsibilities as required or requested KNOWLEDGE, EXPERIENCE AND SKILLS• Friendly, outgoing, energetic team player with a positive attitude • Experience working in a fast-paced professional restaurant• Desire and dedication to learn and offer fine casual service• Ability to think quickly and multi-task in a fast-paced environment• Ability to communicate effectively, both verbal and written• Ability to take direction and execute• High standards for cleanliness of workspace and service areas• Flexible availability including nights, weekends and holidays• A desire to advocate on behalf of the guest as well as notice and pursue when a guest is dissatisfied• A willingness to jump in and assist with additional duties when needed (bussing tables, greeting guests, running food) and a great team player• Genuine warmth and hospitality!• Ability to work both independently and in a team environment.• Strong work ethic, team player, and customer-focused approach.• Ability to work a flexible schedule including days, nights, weekends, and holidays.• Must be passionate, entrepreneurial, and dedicated to success. PHYSICAL REQUIREMENTS• Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards• Must be able to lift and carry up to 25 lbs.• Ability to stand for prolong periods of time. • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. • Climbing steps regularly.The base pay range for this position is a range of $18-$20 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Creative Culinary Management Company is an equal opportunity employer.