Lead Host / Hostess

The Brand

Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. With 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal, it encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.

With its elegant design, commitment to ingredient quality and guest experience, Milos is more than a restaurant, it is a global hospitality brand combining food, service, culture, and environment.

Position Summary

The role of the Lead Host / Hostess is to provide an exceptional guest experience and leading the front-of-house team, which includes managing reservations, overseeing seating, training junior staff, resolving issues, and ensuring operational efficiency and high standards of service. The Lead Host / Hostess will support management with strategic planning of the guest flow, team leadership while ensuring guest satisfaction and smooth operations.

Role Responsibilities

• Greet guests in a warm, professional, and efficient manner and guide them to their intended destination (seating, bar, etc.).
• Train, mentor, and lead junior hosts and hostesses, fostering a culture of teamwork and excellent service.
• Manage floor and reservations planning, ensuring efficient use of seating while considering guest preferences and reservation details.
• Act as the primary point of contact for guest inquiries and feedback and maintain seamless communication with kitchen and service staff.
• Collaborate with management and head host to refine operational procedures, implement policies, and suggest improvements to enhance guest experiences and operational efficiency.
• Answer phones promptly, following appropriate scripting.
• Coordinate with reservations and the ground floor team to manage live restaurant availability and maximize covers.
• Bid farewell to guests, ensuring a positive end to their dining experience.
• Ensure all menus are clean, accurate, and distributed across stations.
• Assign tables based on guest needs and preferences, considering the flow of the restaurant.
• Maintain cleanliness and proper setup of dining and serving areas.
• Address guest satisfaction, including any concerns or complaints, and resolve them effectively.
• Record dining reservations accurately via Guest Center/Open Table, keeping the database updated.
• Promote and provide information about events, promotions, and menu offerings.
• Liaise with kitchen, management, and serving staff to ensure seamless service.
• Assist guests with coats and bags in the cloakroom, ensuring property security.
• Stay informed on venue concepts, menu items, and events to enhance guest interactions.
• Attend daily reception briefings for operational updates.
• Build strong relationships with building tenants as part of a guest recognition program.
• Handle special guest requests, dietary requirements, and event bookings.
• Manage lost property according to SOP.
• Follow reception duties outlined in the SOP manual and maintain grooming standards.
• Ensure all health, safety, and food hygiene requirements are met.
• Handle high-profile guests with the utmost professionalism, maintaining discretion and ensuring their experience is exceptional at all times.
• Perform miscellaneous job-related duties as assigned.

Knowledge, Experience and Skills

• 2-3 years of related experience working with high-profile guests, ensuring their needs are met with the highest level of service.
• Excellent communication skills at all levels.
• Strong planning, time management, and organizational skills, with a particular focus on floor and reservations planning to maximize restaurant capacity and service quality.
• Ability to build positive relationships with colleagues and guests.
• A keen sense of ownership, responsibility, and a desire to exceed expectations.
• Fluent in spoken English (multilingual skills are a plus).
• Prior experience in hospitality or restaurant settings is preferred.
• Familiarity with data management and reservation systems.
• High school diploma or equivalent.
• Flexibility with scheduling and work hours.
• Strong organizational skills, punctuality, and attention to detail.
• Ability to work independently while maintaining communication with the team.
• Professional demeanor, discretion, and reliability.

Physical Requirements

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.  
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards. 
• May be able to lift and carry up to 25 lbs at times. 
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. 
• Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.  
• Climbing steps regularly.
• Prolonged periods of standing. 

Compensation

• The base pay range for this position is $18.00 - $23.00 per hour.
• The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment experience, job-related knowledge, qualifications and skills, etc.