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Restaurant Host

Property: LURE + TILL Restaurant, at the Epiphany Hotel
# of openings: 1


We are currently looking for a talented, passionate, and experienced hostess to join the team at LURE + TILL. 

We are looking for candidates who will match the Epiphany style --be an "out of the box" thinker, offer thoughtful and effective service to our guests, and those that have a passion for the amazing products that California provides to our offerings.


LURE + TILL offerings balance timeless food and modern, contemporary sensibility, with craft cocktails.  There is a focus on a hyper seasonal approach to California Cuisine with a market driven menu featuring, a variety of fresh pastas, in-house cheese program as well as a large presence at the local Farmer’s Markets.  LURE + TILL’s culinary team is led by Chef Patrick Kelly--last seen earning three stars at both Gitane and Angele.  LURE + TILL is located on the street level of the Epiphany Hotel,  Commune Hotels + Resorts' newest Joie de Vivre property.  


We are an international hotel management company with a leading portfolio of transformative, boldly innovative boutique hotel and resort brands. We create the kind of distinct experiences that can transform your day, your trip, or even your life.  Currently, in the midst of ambitious national expansion, Commune plans to add 20 more properties by 2015 through management agreements, joint ventures and acquisitions.

Take a look at what we’ve created so far:

·         Joie de Vivre—our hip collection of hotels that focus on the quirky and the local.

·         Thompson Hotels—urban and sophisticated properties that appeal to the modern nomad.

·         Tommie—a design-centric, value-conscious line of hotels in gateway cities internationally.

At Commune, we are passionate about our culture and proud to hire high performing individuals that are aligned with our purpose – Creating Transformative Experiences that Inspire the Human Spirit.  


This position is responsible for providing quality guest services as it pertains to taking restaurant reservations, PbX operations, greeting and departing comments to guests, seating guests, and delivery of guest services as outlined by Joie de Vivre’s service standards.




  1.  Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
  2. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
  3. Ability to accurately compute and manipulate mathematical calculations.
  4. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  5. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger.
  6. Ability to work well under pressure and handle multiple tasks at once.
  7. Ability to be well organized, maintain concentration, and think clearly.
  1. Two years experience as a host.
  2. Punctuality and regular and reliable attendance.
  3. Interpersonal skills and the ability to work well with co-workers and the public



  1. High School graduate, with some college
  2. Knowledge of American style service standards
  3. Knowledge of fine wines, beer, and liquor.
  4. CPR certification
  5. Alcohol awareness certification (TIPS Training)
  6. Fluency in a foreign language, preferably Spanish
  7. Basic computer skills.
  8. Knowledge of P.O.S. system, preferably Micros.



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