Host Atlanta Fish Market 265 Pharr Road Northeast, Atlanta, GA 30305
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
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Hires 18+
Job Description
As host, you'll be the conductor of the orchestra that is service. You are the first impression of the restaurant and set the tone for guests' experiences. You will answer phones, take reservations, and be responsible for seating guests according to server availability. Your attention to detail and communication are critically important. You are also the last note of the experience, and will wish guests farewell and invite them to come back.
Responsibilities
- Greet all guests with a smile upon arrival
- Seat guests and accommodate special requests
- Manage the wait list: record guest names and number in party, and provide estimated waiting time
- Answer phones and manage the restaurant reservation system
- Inspect tables for proper presentation and completeness
About this location
About Atlanta Fish Market
Robert Holley
Executive Chef
Robert Holley brings a classic formal background combined with a simplistic Country French approach to one of the nation’s most popular seafood restaurants, Atlanta Fish Market.
Born and raised in Long Island, New York, Chef Robert originally intended to be a Marine Biologist. While cooking at a local restaurant to help pay for his education, he found that he was better suited for the restaurant business than marine science. So he decided to dive into the profession with academic training at The Culinary Institute of America in Hyde Park, New York.
After graduating in 1987 Chef Robert went to work for the brother-and-sister team of Maguy and Gilbert Le Coze at New York’s famous La Bernadin. Under the tutelage of New York Times’ Four Star Gilbert Le Coze, Chef Robert learned the special skills of fish preparation, which he believes is a critical part of his culinary skills.
Executive Chef
Robert Holley brings a classic formal background combined with a simplistic Country French approach to one of the nation’s most popular seafood restaurants, Atlanta Fish Market.
Born and raised in Long Island, New York, Chef Robert originally intended to be a Marine Biologist. While cooking at a local restaurant to help pay for his education, he found that he was better suited for the restaurant business than marine science. So he decided to dive into the profession with academic training at The Culinary Institute of America in Hyde Park, New York.
After graduating in 1987 Chef Robert went to work for the brother-and-sister team of Maguy and Gilbert Le Coze at New York’s famous La Bernadin. Under the tutelage of New York Times’ Four Star Gilbert Le Coze, Chef Robert learned the special skills of fish preparation, which he believes is a critical part of his culinary skills.
