Job Description

About Petit Trois

Petit Trois Le Valley opened its doors in 2018 in Sherman Oaks. This second, more spacious location is intended to feel like a lavish French Brasserie, including a gorgeous bar, banquet lined dining room, Chef’s counter in front of the open kitchen, and a second dining room which can be reserved for larger parties and private Events. 

The Role

Hospitality at Petit Trois is built on a foundation of teamwork. It is essential that the entire team works closely together and is aligned on creating memorable experiences for everyone they encounter, from guests, to fellow employees, to vendors, as well as the community. In this tight knit ecosystem, creating a welcoming environment for guests upon arrival and departure is one of the primary responsibilities of a host. Because they are the first and last Petit Trois team members to interact with guests, the host must have exceptional customer service skills to ensure guest satisfaction. Petit Trois is an active restaurant, which requires a great deal of foresight, planning, and organization to seat efficiently. The host position is integral to the flow of service. Effective communication with servers, managers, and the kitchen team, as well as an overall awareness of what is going on around you at all times, is critical to your ability to anticipate guests' needs, create memorable moments of hospitality and develop lasting relationships with first-time guests and regulars. 

Preferred Skills and Experience:

• Excellent communication skills; the host position being the first point of communication in hospitality touches; PX, allergies, celebrations 
• Proactive approach to problem solving-being flexible and solution oriented is key
• Ability to multitask effectively, and possess a calm demeanor in stressful situations
• A passion for food, wine, and service
• A strong sense of awareness of their surroundings and a sense of urgency
• Ability to maintain a tidy and organized station while contributing to maintaining the dining room, pass, and server stations as a whole 
• A desire to learn and grow
• Have long term goals in the service industry
• Ability to connect with new guests and maintain greatest relationships with regulars
• A strong attention to detail 
• Previous experience as a Host in a restaurant with similar standards as Petit Trois
• Experience working with Resy reservation platform
• Maintain an up to date Servsafe certification & TIPS certification. 

Job Duties and Expectations: 

• Arrive and leave on time, and clock in/out accordingly
• Dress appropriately every day for work, according to employee handbook guidelines.
• Take your full half hour break every shift, clocking in and out.
• Providing a friendly and hospitable first impression to all guests. Warmly greet every guest that walks in the door and say goodbye to everyone that leaves. Acknowledging and learning names of regulars, our neighbors and friends of the restaurant.
• Thoroughly understanding the grid and able to effectively take reservations, fit in walk-ins, re-grid based on flow, recognize and accommodate friends of the restaurant, and maintain friendliness and positivity through all your encounters.
• Answering the telephone courteously and promptly, and knowing how to guide guests to find the answer/person they need.
• Able to thoughtfully describe all menu items and be aware of available modifications and possible allergens in each dish, and using this knowledge to provide suggestions to guests. 
• Have a working knowledge of wine in general and be able to concisely and accurately describe all wines by the glass as well as beer and other non-alcoholic beverages.
• Ringing in all takeout orders accurately, making sure all checks presented are accurate and graciously collecting payment. 
• Respecting everyone in the building - maintaining cleanliness, acknowledging all employees, using respectful language, dressing appropriately and working with everyone else in the building to be helpful. Maintaining a positive attitude is important every day.
• Respecting the facility - picking up trash, cleaning up after yourself, taking the initiative to clean, finishing your side work, letting managers know if anything needs repair.
• Running food or drinks, assisting in pre-bussing tables, sweeping floors, helping teammates in the FOH or BOH, being present and aware in order to assist with any spills or special requests, as needed.
• Alert a manager if there is a need to have any out of the ordinary interaction with a guest - anything outside of standard interactions should be discussed with a manager.
• Other duties as assigned.

Physical Demands: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.

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