Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.

Host, Hostess

Responsible for initial guest interaction at the door and welcoming guests & visitors to the restaurant and setting the tone for their experience. The Hostesses are expected to embody thehospitality and charm and professionalism of our organization.Duties include greeting & seating guests, answering phones, directing guests to bar, lounge or restrooms and maintaining the flow of service throughout the dining room. Must be pleasant, conscientious and professionalwith excellent hospitality instincts and drive to provide customer service.Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.

GENERAL EXPECTATIONS:

1. Act with integrity, honesty and knowledge that promote the culture, values of Bourbon Steak.
2. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
3. Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence.
4. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
5. Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
6. Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
7. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
8. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.

REQUIRED QUALIFICATIONS:

1. 1-2 years of fine dining bar experience. Knowledge of service and food and beverage, generally involving at least 2 years of dining room experience and thorough knowledge of fine dining, service procedures and functions.
2. Cleanliness, organization and the ability to work well in a team situation are crucial to this position.
3. Food and wine knowledge a plus.
4. High school or equivalent education required.
5. Applicants must possess a strong dedication toward learning and motivation to progress in a fine dining environment.
6. Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems such as Open Table.
7. Pleasant phone demeanor.
8. Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.
9. Responsive to constructive feedback from Chef, Managers or Captains.

Salary range: $25.35/hr plus tips(base rate increases to $28.73 after 2 years and $33.80 after 4 years)