Lead Host

Elliott Aster | In partnership with Chef Lee Wolen, Boka Restaurant Group & the iconic Vinoy Elliott Aster is a vibrant addition to St. Petersburg's culinary scene, offering refined dinners in the beautiful dining room, as well as a bustling waterfront patio for aperitivos and cocktails. Chef Lee Wolen's elegant menu highlights handmade pasta and carefully sourced steaks cooked over a wood grill. The restaurant features bountiful salads and pristine local seafood alongside sliced to order salumi and freshly baked focaccia. With a focus on delivering unforgettable dining experiences, the restaurant aims to become a cherished local favorite while also serving as a must-visit destination for travelers. The Role
Working closely with the front of house and back of house management teams, the Lead Host oversees the entire host stand throughout each shift. This position leads and develops the host team, manages the flow of service through all reservation tools, and ensures every guest receives a warm, friendly, and responsive welcome from arrival to departure.

What you'll do

• Leads the host stand and host team to ensure a smooth, well-paced flow of service.
• Plans and prepares the OpenTable spread each shift, including turn counts and reservation reports for FOH and BOH management.
• Reviews the reservation book daily, planning for guest requests, special occasions, and specialty menus.
• Trains hosts on floor plans, seating procedures, table checks, wait times, menu counts, and guest communication, such as "out by" times and closing bar tabs.
• Ensures every guest is warmly greeted and thanked, every time they enter or leave.
• Keeps the host stand and coat check organized and inviting.
• Assigns and completes opening, mid-shift, and closing procedures, following proper sanitation practices.

Providing Exceptional Customer Service

• Delivers warm, professional hospitality in person, on the phone, and by email.
• Handles changes gracefully, including party size changes, reservation errors, late guests, and delayed tables.
• Ensures strict adherence to guest allergy requests.
• Keeps managers informed while piloting the room, including when tables need to turn, when the room needs a "push," when a guest situation needs a manager, and before any guest waits 15 minutes past their reservation.
• Makes quick, sound decisions with a sense of urgency.
• Represents Elliott Aster and Marriott with flexibility, professionalism, and a polished appearance.

Additional Responsibilities

• Communicates with FOH and BOH management on service, ordering, maintenance, and safety needs.
• Supports the FOH team with guest service, cleaning, and organization as needed.
• Proactively identifies issues, raises them with management, and welcomes coaching.
• Performs other duties, as assigned, to meet business needs.

Who You Are

• 2+ years of restaurant, hotel, or front of house experience, preferably in a lead role
• 3+ years of OpenTable and/or Resy experience; OpenTable University a plus
• A natural leader who trains, coaches, and motivates a team
• Guest-focused, composed under pressure, and a strong problem solver
• Organized, punctual, and an excellent communicator
• Holds, or is able to obtain, required health, sanitation, and alcohol service certifications
• Hospitality or Tourism education a plus
• Available 5 days a week, including nights, weekends, and holidays

Why This Role

• Lead the first impression in a warm, high-energy dining room focused on genuine hospitality
• Be part of a restaurant that values teamwork, consistency, and growth
• Opportunity to grow within The Vinoy/Marriott, a company known for developing and promoting talent
• Competitive wages
• Employee health benefits
• 401K
• Profit sharing available after the first 90 days

Physical Requirements

• Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, and cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces
• Ability to bear exposure to hot and cold environments