Host/Hostess (seasonal) Restaurant

Galit is a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Chef Zachary Engel and Andrés Clavero. The restaurant is a space for community: hospitality professionals, guests, and suppliers will come together and celebrate food and drink in a respectful, friendly, and caring manner. The menu focuses on a seasonal and localized approach to dishes of the Middle East and Israel’s immigrant cuisines, alongside a unique and forward-thinking beverage program.

Overview: To plan, organize, and execute the reservations for daily service. Ensure the team provides excellent hospitality and a pleasant dining experience to our guests. Continue to inform managers of flow through meal service to assure the smoothest service possible. To honestly and respectfully communicate with guest whether on the phone or in the restaurant. The Host will report to the General Manager and Managers (“Managers”) and, at times, the Executive Chef and Sous Chefs (“Chefs”). Above all, the Host must do all to contribute to a positive work environment as set forth by the culture and values of Galit.

Greet and acknowledge all guests that arrive and depart restaurant.

Ensure the team provides excellent hospitality to our guests

Answer general guests questions regarding restaurant operations (hours, menus, bathroom location, parking and driving directions, etc.)

Answer phone calls at main host desk or in office

Communicate with Chefs, Managers, and Front of House staff to better serve the guests needs and their requests

Have a complete understanding of all floor plans and seat numbers

Uphold safety standards and CDC guidelines regarding Covid-19

Adhere to side work requirements as set forth by restaurant managers for opening and closing

• 1-2 years of high volume environments as a host/hostess preferred
• Proficient conversational English
• High School diploma or equivalent preferred
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes. Ability to speak effectively before groups of customers or fellow employees.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.