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Open nowPosted 6 days ago

Host Supervisor

Relais & Châteaux511 open roles

Where
Lexington, MA, United States
Work mode
On site
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Your applicationOpen nowHost SupervisorRelais & Châteaux · Lexington, MA, United States

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  2. CV RocketCV written for this posting.

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The clock on this job

Early applications get read.

8.1% of postings close within 7 days. Measured by our own scanner across the market. Relais & Châteaux postings stay open a median of 29 days.

Share of postings closed within
  1. 1.8%1 day
  2. 3.6%3 days
  3. 8.1%7 days
  4. 15.2%14 days
  5. 33.9%30 days
This job: posted 6 days ago

Relais & Châteaux median: 29 days open

The posting

Company Description

About The Inn at Hastings Park:

Located just outside of Boston in historic Lexington, The Inn at Hastings Park is a luxury boutique hotel and a proud member of the prestigious Relais & Châteaux, only one in the Greater Boston area. We offer exceptional hospitality that reflects our deep New England roots, with locally inspired cuisine and refined service. Our culinary program is central to the guest experience, and we are seeking an Executive Chef who shares our passion for excellence, sustainability, and innovation.

Town Meeting Bistro is a restaurant located inside The Inn at Hastings Park. Town Meeting Bistro celebrates the bounty of New England, and our seasonal menus showcase local suppliers and honor the cultural diversity of the people who have made this region home. Their creativity and dedication towards their crafts inspire us to produce plates that are both sustainable and delicious.

Other accolades include: Forbes Four Star, 1 Michelin Key, and AAA Four Diamond.

Town Meeting Bistro is a scratch kitchen. We are open 7 days a week for breakfast and dinner; lunch Mon-Fri; High Tea on Saturdays; and Brunch on Sundays.

Job Description

Basic Function:

Organize and support the activities of Town Meeting Bistro to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

The ideal candidate will be experienced in handling administrative and guest support related tasks and will be able to work independently with little supervision. This person must be exceedingly well organized, flexible and enjoy the challenges of supporting a food and beverage operation.

The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism is crucial to this role. Acceptable level written and verbal communication skills, strong decision-making ability and attention to detail are equally important.

Leadership Responsibilities:

  • Interacts with VIPs, Ownership and Guests on behalf of the resort – greeting VIP’s, handling special requests, etc.
  • Respond to any needs in operations from seating guests, running food, expediting orders, take out, taking orders and making drinks
  • Trains and motivates staff.

Administrative Responsibilities:

  • Review schedules for the operation of the restaurant to ensure the highest level of guest service while also monitoring labor costs.
  • Achieve predetermined standards of quality food, service and cleanliness, regularly review and evaluate the degree of guest satisfaction of the individual restaurant.
  • Continuously evaluate the performance and encourage improvement of personnel in the restaurant. Conduct training within the department.
  • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
  • Ensures the timely completion of certain management duties (EOS, calling confirming with guests)

Operational Responsibilities:

  • To ensure the prompt and efficient service of all meals and beverages to the required standards.
  • To ensure that restaurants are clean and well maintained that table appointments, including flower arrangements are impeccable.
  • To ensure that wait staff are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
  • To ensure that consumable and non-consumable goods are correctly stored and inventoried.
  • To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
  • To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior approval.
  • To respond to any guest service issues and/or complaints and bring these to the attention of management.
  • To ensure that company and statutory hygiene standards are maintained in all areas.
  • To ensure that fair discipline is effected.
  • To carry out regular on-the-job training to agreed standards.

Qualifications:

At least 2 to 3 years of work experience in food and beverage. Experience in the luxury hospitality industry is preferred.

  • Skill in organizing resources and establishing priorities.
  • Ability to effectively and efficiently handle multiple, simultaneous tasks and projects
  • Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
  • Acceptable verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
  • Ability to move throughout all food and beverage areas and continuously perform essential job functions of hosting, serving, tending bar, running food and expediting orders.
  • Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergencies.

Additional Information

Benefits Include:

  • Health, Vision, and Dental Insurance
  • Paid Vacation - 20 days a year starting day 1.
  • Uniforms Provided
  • Discounts at Worldwide Relais & Chateaux Properties
  • 401k
  • Free Parking

All your information will be kept confidential according to EEO guidelines.

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