Reception Host - London
- Employer
- Smokestak
- Location
- Shoreditch, London
- Salary
- UP TO £30,000 PER ANNUM FOR EXPERIENCE AND STRONG PERFORMANCE
- Closing date
- 10 Mar 2018
View more
- Sector
- Host/Hostess
- Job Type
- Full Time
Job Details
Reception Host - London
SMOKESTAK are looking for an experienced reception host, on a full-time basis, for their busy Shoreditch restaurant and bar.
We are looking for a talented and experienced host to manage bookings and guest services for our busy 75-cover restaurant, with an outside terrace and downstairs bar. Training is provided but energy and a solid attitude are crucial for this role.
Working closely with the management and front-of-house team, the ideal candidate will have reception and bookings experience in established restaurants. Customer service is key and bookings are constant, so the ability to manage calls/emails and exceed customer's expectations is crucial. Experience with Open Table is a bonus.
We are looking for somebody with a natural flare for this role and exceptional people skills. Understanding how to drive and manage bookings is of huge importance to the business. Remaining composed, professional and friendly is crucial, keeping consistency and standards high at all times.
This is a hugely important role and a great package is available for the right candidate.
BENEFITS:
- Competitive pay for strong performance and experience.
- 28 days’ holiday per year.
- Free meals at work.
- 50% off meals on days off.
- Free training and tastings.
Company
SMOKESTAK launched into the London street food scene in 2013 and has since carved its way through many a festival whilst paying homage to Street Feast. Delivering simple, no-nonsense ‘cue to the masses, SMOKESTAK has earned a cult following for their USDA brisket, pork and beef ribs.
SMOKESTAK’s first permanent premises is local and loyal to Hackney and Shoreditch, just off Brick Lane. Spread over two floors, the ground floor seating of 75 surrounds the inner workings of the open plan kitchen. Seating for a further 40 is available on the terrace, while the basement bar can hold 20+ for pre-dinner drinks and snacks.
The menu is a grown-up version of what has essentially put SMOKESTAK on the map, a nod to the classics but with a bit of umpf and dynamic – a more-rounded approach than just “BBQ". Taking the wood-burning smoker very seriously, the idea is to play with wood, fire and smoke in equal measure to create something a bit different. The menu includes ’pastrami with sour cabbage and pickles', ‘crispy ox cheek with anchovy mayo’ and ‘coal roasted aubergine with red miso and toasted cashews’; while the classics remain: ‘USDA brisket bun with pickled red chilli’ and ‘thick-cut pork ribs with pickled cucumber’; and sides of ‘grilled baby gem with walnut gremolata and crispy bacon’, ‘corn cob in husk with miso butter and crispy shallots’ and ‘charred greens with tahini, pomegranate and dry-roasted nuts’. The desserts are not to be missed; 'sticky toffee pudding with clotted ice cream’ and ‘lemon curd with pistachio shortbread and rhubarb compote’.
- Mini-site
- Smokestak
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