Director Trilith Studios Jobs (NOW HIRING)

About Enzo Steakhouse & Bar
Enzo, a new Northern-Italy inspired chef-driven steakhouse and bar concept from chef Andrea Montobbio and fashion industry veteran Carmine Noce, offers grilled meats, fresh pasta and seasonal vegetarian dishes served with a healthy dose of the arts. The restaurant's unique approach marries Italian culinary traditions with those of the new American South. Set to open in summer 2022 in the Town at Trilith, a burgeoning arts community adjacent to Trilith Studios in Fayetteville, Georgia, Enzo will serve lunch and dinner daily and weekend brunch.
For more information, visit www.enzo-itl.com.
About Trilith
The Town at Trilith is a 235-acre master-planned residential and mixed-use project located in south metro Atlanta, Georgia, adjacent to Trilith Studios. Envisioned as a gathering place for creatives, artists, storytellers and makers, this European-inspired community will include 750 single-family homes, 600 multi-family lofts, 300 hotel rooms and 270,000 square feet of remarkable restaurants, retail, office and commercial space. The residential neighborhoods at Trilith comprise the largest geothermal community in the United States, with 51% of the development dedicated to green space that is currently home to more than 1,000 trees. Upon completion, residents will have access to 15 miles of nature trails, 54 acres of forest, 19 superbly landscaped parks and one of the most sophisticated and welcoming dog parks in the world. The Trilith development team is led by President Rob Parker and project partners including town planner and residential designer Lew Oliver Inc., commercial real estate firm Pace Lynch Corporation, residential real estate firm Berkshire Hathaway HomeServices Georgia Properties' New Homes Division, Piedmont Healthcare, multi-family developer Capstone, Nequette Architecture & Design, landscape design firm HGOR and a Builders Guild comprised of premier homebuilder in the Atlanta area. For more information about Trilith, please visit www.trilith.com.
GREETER and HOSTESS
The Greeter is each guest's first and last impression of our restaurant. While your primary role is to greet the guest, build relationships with regular guests, seat parties, direct traffic, give directions and give information, you must also convey a feeling of warmth, hospitality and appreciation in every interaction. By controlling the flow of guests into and out of the restaurant, you determine the success of each and every shift. By seating guests in a fair and consistent manner you will be setting the stage for each server to provide the best possible service, and the guest to enjoy the best possible overall experience.
Create an impression of warmth and hospitality from the very first moment the guest comes in contact with our organization, be it on the phone or in person.
Get feedback from guests concerning their impressions of food, service and ambiance. Relay all negative guest comments (however small) to the manager before the guest leaves the building.
Handle difficult situations with professionalism and courtesy.
Arrive on time, in appropriate professional attire. Men: "business casual" or nicer. Pressed dress slacks with belt, white undershirt, professionally dry-cleaned dress shirt tucked in, and clean, polished dress shoes. Women: Professional, clean dresses, skirts, or pantsuits appropriate to a business environment. No flip-flops-all shoes must a have heel closure and be non-skid. No strapless or spaghetti strap tops, no short skirts, and no bare midriffs.
Be knowledgeable about hours of operation, menu style, daily specials, and local directions for your restaurant.
Have enough food and beverage product knowledge to confidently answer guest questions, and handle to-go orders.
Encourage guests that cannot get reservations to walk in, dine at the bar, or try our other concepts.
Perform assigned housekeeping responsibilities before, during, and after your shift.
Keep wine lists, drink menus, food menus and restaurant collateral organized, clean, and well stocked.
Be prompt, warm and excited when answering the telephone. Always answer the phone within three rings WITH A SMILE. Check voicemail frequently for any missed calls.
Thorough understanding of how to use Open Table, and uses Open Table to our maximum advantage by getting names for as many walk-in guests as possible, email addresses for phone-in reservations, making notes to flag repeat guests, thoroughly noting any special requests, updating regular guest information, etc.
Know when it's ok to "squeeze someone in" in the reservation book
Understand how to book large parties based on what is already on the books.
Know the capacity of every table, combination of tables, and sections within the restaurant for maximum large party accommodation.
Know how to book reservations to maintain an even flow of business, and not negatively impact floor or kitchen operations.
Get the correct spelling of the guest's name when taking a reservation.
Get a contact phone number good for the day of the reservation.
Get an email address for as many reservations as possible.
Make all appropriate notes on the reservation to ensure maximum guest satisfaction.
Refer to the guest by last name throughout the reservation.
Able to assist guests with all other information pertinent to the restaurant-Take messages on message pads for employee or manager calls.
Know our repeat guests by face and name, and greet them by name whenever possible. Communicate regular guest information to staff and managers. Build relationships with the restaurant's most regular guests.
Make our regular guests feel recognized, special, and always welcome.
Point out regulars to servers, bartenders, and even managers.
Get names for as many walk-in guests as possible.
Awareness of server/seating preferences of regular guests or VIP's.
Update Open Table with the above information, and anything else that may help the restaurant better accommodate our regular guests.
Understand the need to accommodate regular guests without reservations whenever possible.
Use the position at the front door to leverage the recognition of new or less frequent guests, and turn them into regular guests.
Go above and beyond to satisfy every guest: open the door as they walk in, offer to carry their drinks, pull out the chairs, offer black linens, explain the menu, introduce the server, wait until the guest has seated to hand them a menu, etc.
Plan and organize large parties before the shift starts.
Know how many walk-ins to take before going on a wait.
Quote accurate wait times, and seat parties within their quoted wait time.
Proactively communicate any reservation or wait quote time missed by 5 minutes to a manager.
Stay in constant communication with waiting guests to ensure them that they haven't been forgotten, and to make them feel appreciated.
Understand the restaurant's turn times, and what causes them to go up or down
Create a good flow of service by not overwhelming servers.
Make sure guests are comfortable while waiting.
Be prepared for shifts: menu pars, clean host area, marketing area stocked, etc.
Balances the greeting and seating of guests with prompt and personable phone answering.
Balance excellent guest service with the maximization often dining room floor. Knows how to manage the waitlist and speed up or slow down seating as necessary. Responsible for the reservation program, and quotes on wait times.
Participate in and help to coordinate regular restroom checkups.
Never leave the front door unattended.
Be knowledgeable in reservation and wait sheet policies to maximize the seating of guests.
Keep the manager and kitchen informed of any unexpected rushes, large parties, VIP's and regular guests.
Be able to read incoming guests and know how to engage them.
Thorough understanding of the restaurant's seating policies. Rotate servers in a fair and consistent manner.
Understand the abilities of each server: who can be double-sat or triple-sat, and who can barely handle 3 tables, etc.
Balance the seating of walk-in guests with reservations.
Seat all guests immediately upon their arrival when there is not a wait.
Seat guests in a fair and consistent rotation. Monitor the number of tables a server carries at one time so as not to "overseat" them.
Input reservation and table status into Open Table as often as possible to maintain a clear and current picture of the floor.
Open the door for guests as they enter or leave the restaurant.
Encourage guests to join us at the bar until their entire party arrives, but also be flexible enough to seat incomplete parties whenever necessary.
Offer black linens to guests wearing black.
Pull the chair out for ladies.
Explain the menu and menu layout to the guests when seating them.
Offer to carry drinks for the guest.
Introduce the server.
Wait until the guest sits before handing them the menu.
Communicate any special needs or notes to servers and managers. Use the Open Table Chit Printer systems consistently and effectively.
Wish all guests a warm goodbye, and invite them back.
Knowledge, Skills, & Abilities
Strong to excellent communication skills and willingness to work as part of a team.
Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors.
Ability to follow directions and procedures, effective time management and organization skills.
Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
Physical Requirements / Working Conditions
Must be able to lift 50 pounds.
In an 8-hour work day: standing/walking 6-8 hours..
Work requires the following motions: bending, twisting, squatting and reaching..
Ability to work a flexible schedule including nights, weekends, and holidays as needed.
Ability to work in a fast paced environment
Ability to work under the direction of the Chefs and Managers
We all wear multiple hats here at ENZO. You may need to take on responsibilities outside of this job description at times, as we all do.