Server/Host/Shift Lead

Lead Host at Bazaar Meat by José Andrés | Washington, DC
The Lead Host plays a key leadership role within the Front of House team at Bazaar Meat. This position is responsible for supporting the management team in overseeing the host stand, coordinating reservations and seating, and ensuring every guest receives a warm, polished, and personalized welcome and farewell.
The Lead Host serves as a leader and role model for the Host Team, helping maintain organization, communication, and hospitality standards throughout each service.
Guest Experience & Hospitality

Create a warm, professional, and engaging first and last impression for every guest.
Recognize and properly acknowledge VIPs, regular guests, hotel guests, and special occasions.
Communicate guest notes, preferences, celebrations, allergies, and other important information to managers and the service team.
Assist with guest concerns at the door and involve a Manager on Duty when appropriate.
Maintain composure, professionalism, and genuine hospitality during high-volume periods.
Reservations & Seating

Oversee the host stand and support the execution of the daily reservation book.
Review reservations, guest notes, VIPs, large parties, special requests, and table preferences before service.
Coordinate seating with management to maintain an appropriate pace of service throughout the restaurant.
Understand table numbers, sections, server assignments, seating capacities, and expected turn times.
Monitor table status and communicate effectively with servers, bussers, managers, and other departments.
Manage walk-ins, wait times, and last-minute reservation changes professionally and accurately.
Help maximize seating opportunities while protecting the overall guest experience and operational flow.
Host Team Leadership

Provide daily direction and support to the Host Team.
Assign host positions and responsibilities at the beginning of service.
Ensure hosts understand reservations, VIPs, large parties, events, and important service notes.
Coach hosts on proper greetings, phone etiquette, reservation procedures, guest recognition, and professional communication.
Support the training and development of new hosts.
Provide constructive feedback and communicate performance or attendance concerns to management.
Lead by example in punctuality, appearance, professionalism, teamwork, and hospitality.
Service Communication

Maintain constant communication with the Manager on Duty regarding the status of the door and dining room.
Communicate significant reservation changes, late arrivals, cancellations, large walk-in parties, and guest concerns.
Coordinate with the service team to avoid unnecessary double or triple seating.
Work closely with hotel teams, Events, and restaurant management when handling VIPs, special events, and large parties.
Ensure accurate communication during shift changes and host handoffs.
Host Stand & Operational Standards

Ensure the host stand is organized, clean, and fully prepared before service.
Maintain menus and other guest-facing materials in excellent condition.
Ensure reservation information and guest profiles are accurate and updated appropriately.
Answer restaurant phone calls professionally and provide accurate information regarding hours, menus, dress code, directions, reservations, and restaurant policies.
Complete opening and closing host procedures.
Assist management with reservation-book organization and other administrative host duties as assigned.
Leadership Expectations
The Lead Host is expected to demonstrate:

Leadership by example – setting the standard for the Host Team.
Ownership – identifying issues and helping resolve them before they affect the guest experience.
Communication – providing clear and timely information to hosts, managers, and the service team.
Organization – maintaining control of the door and reservation flow during busy services.
Hospitality – creating meaningful and personalized guest interactions.
Teamwork – understanding that the host stand is an integral part of the entire restaurant operation.
Attention to detail – ensuring guest information, seating decisions, and special requests are handled accurately.
Qualifications

Previous host or restaurant hospitality experience required; luxury or fine-dining experience preferred.
Strong understanding of reservation and table-management systems.
Excellent verbal communication and guest-relations skills.
Strong organizational skills and attention to detail.
Ability to remain calm and make sound decisions in a fast-paced, high-volume environment.
Ability to coach and support other team members professionally.
Flexible availability, including evenings, weekends, holidays, and special events.