Lead Host - Theodosia

Department: Food & Beverage – Front of House

Direct Report: Front of House Supervisor / Restaurant General Manager

Purpose: Lead and execute all host stand operations at Theodosia by managing reservations, guest flow, seating strategy, and host team performance while delivering exceptional first impressions aligned with EOS Hospitality and Sanderling Resort standards.

The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality, elevated culinary programming, and memorable guest experiences. Theodosia serves as the resort’s signature, chef-driven dining experience, celebrating regional ingredients, seasonality, and sophisticated yet welcoming service.

The Lead Host is responsible for overseeing the host stand, managing reservations and seating efficiency, and ensuring a warm, professional, and organized guest arrival experience. This position combines guest-facing hospitality with operational leadership and floor coordination.

• Serve as shift leader for host stand operations, supervising Hosts during assigned shifts
• Manage reservation systems and floor plans to optimize table turns and seating efficiency
• Maintain accurate reservation records, guest notes, VIP designations, and special requests
• Coordinate closely with Restaurant General Manager and Front of House leadership on seating strategy and pacing
• Adjust floor plans in real time based on business levels and service flow
• Greet guests warmly and professionally, creating a positive first impression
• Accurately quote wait times and manage guest expectations during high-volume periods
• Monitor lobby and entrance area cleanliness and organization
• Assist in training new Hosts on reservation systems, phone etiquette, seating charts, and service standards
• Communicate clearly with Servers, Food Runners, and Supervisors regarding table readiness and pacing
• Monitor service timing and table status to maintain balanced sections
• Support guest recovery efforts related to wait times or reservation discrepancies
• Answer phone calls professionally, manage reservations, and provide accurate restaurant information
• Assist with menu updates and printed materials at host stand
• Ensure compliance with dress code, appearance standards, and guest interaction expectations for host team
• Participate in daily pre-shift meetings to review reservations, VIP guests, and operational focus
• Assist with opening and closing procedures including system setup, report review, and lobby cleanliness
• Demonstrate a team-focused attitude and support overall front-of-house operations
• Understand and use safe work practices including Emergency Procedures and workplace safety standards
• Attend meetings and training sessions as required
• Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform standards, anti-harassment policy, and workplace conduct

• Ability to remain standing for up to 8–10 hours
• Ability to move quickly and efficiently in a fast-paced environment
• Ability to remain composed while managing high guest traffic and multiple phone lines
• Ability to communicate clearly and professionally with guests and team members
• Ability to read, write, speak, and understand basic English
• Ability to operate computer and reservation systems accurately
• Ability to complete a satisfactory background check
• Ability to work flexible hours based on business needs including evenings, weekends, and holidays

• Reservations Software (e.g., Open Table)
• Point of Sale System (basic navigation)
• Scheduling, Timekeeping, and Labor Management Software
• Phone and Two-Way Communication Devices
• Time clock and time clock systems
• Computer and Printer
• Basic Cleaning Tools

• Work will primarily take place in a hotel resort and restaurant entrance/lobby environment
• Fast-paced setting with seasonal fluctuations in volume
• Frequent guest interaction and coordination with Front of House and Culinary teams
• Exposure to moderate noise levels and high guest traffic during peak service

• 2+…