Host

Position Purpose: 

Greet and seat our guests with hospitality as they arrive to our dining room.  Maintain an efficient, profitable and professional dining room by assisting with quality service and hospitality standards.

Essential Functions: 

• Primary job duty is to be an ambassador for the restaurant and property.  Greet and seat our guests as they arrive, and thank them for their business as they depart. 
• Other support duties to help assist floor managers, guests and servers, such as bus tables, sell gift cards or run room service orders.
• Help keep the dining room neat, clean, organized and well presented with the music, lighting and temperature controls set properly to achieve the appropriate dining atmosphere. 
• Display a professional attitude, demeanor and cooperation toward guests, peers and management. 

Workplace Attitude, Behavior:

Uphold and abide by the policies in the Associate Handbook for your position. Follow these policies, rules and regulations for the safe and effective overall operation. Must have commitment to company values.  

Maintain a positive approach to working with and supporting fellow associates. Be a good role model and actively seek opportunities to help maintain a positive work environment. Do your part to promote cooperation and teamwork within your department. Be proactive and do your part to prevent harassment and to provide a “harassment free” work environment.  Report any harassing behavior immediately.

Work schedule prescribed by the Restaurant Manager. Work overtime when requested and approved. 

Professionally represent the hotel and property when interacting with guests from the community, industry organizations and events.

Proper uniform is required and maintain a neat, clean and well-groomed appearance per policy. Must comply with department appearance guidelines.

Display a professional attitude, demeanor, conduct, and cooperation effort toward guests, peers and management. Must be excellent team player with all departments of the hotel.

Regular attendance in conformance with the schedule is essential to the successful performance of this position.  

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the food and beverage operation. Please see your department or scheduling manager. 

Attendance at all scheduled training sessions and meetings is required.

Channel guest comments or unsatisfactory reports to the Restaurant Manager on duty.  

Communicate shift/daily operations information, business needs, repair and equipment needs to Management Team. 

Notify your manager within 24 hours in the event you may have been injured on the job. Fill out any injury forms as required. 

Workplace Duties: (See Training Guide for Reference)

Complete all Host training processes. Take all necessary tests and complete a training checklist to reflect your training efforts.

Assist floor manager in setting up reservation tables for shift.

Greet our guests with a strong positive impression as they walk into our restaurant. 

Seat guests per a seating chart, according to server station rotation. 

While seating guests, recommend the daily or weekly feature. 

Make small talk with guests and engage in conversation during greet and seat process; thanking guests as they leave. 

Answer the phone, forward calls to appropriate manager and take messages as necessary.  Answer any guest questions over the phone regarding restaurant concept, menu and location.

Take guest reservations, to-go orders and room service orders over the phone and in person.  

Operate a list of guests waiting for meal service and properly seat them within estimated wait times.

Answer questions and help solve minor problems for guests.  Exercise good judgement to utilize a manager for assistance, when needed.  

Process shift set up and closing duties as posted and assigned. Always check out with manager on duty at shift end.

Follow the cleaning check lists to maintain the dining room, fixtures, pictures and décor items.  

Report to management any restrooms or public areas that are not properly maintained and checked during each shift.

Maintain proper tabletop appearance and presentation standards. 

Assist managers with other minor assigned or prioritized dining room duties, such as stationing the servers/bussers at opening and closing, assisting servers with beverage service and pre-bussing.

Know how to sell a gift card. 

Learn to adjust blinds, lights, thermostats and music levels to help provide a proper dining environment for guests. 

Assist with brunch set up or tear down, as assigned.

Learn how to safely and efficiently deliver guest room service orders per guidelines.

Read and understand BEO sheets to provide guest information for event times and locations.

Qualifications: 

The individual must possess the job knowledge, skills and abilities, as well as be able to explain and demonstrate that he or she can perform the essential functions of the job.This being with or without reasonable accommodation, using a combination of knowledge, skills and abilities.  

Education: High School Diploma or GED preferred.

Experience: 1 year of hosting or serving in a full-service restaurant experience preferred. 

Specific job knowledge, skills and abilities:

• Ability to read, speak and write basic English, being able to read tickets and to communicate with customers, managers and other employees.
• Requires good and positive interpersonal verbal communication skills.  
• Ability to exercise good judgment.
• Possess multi-tasking and organizational skills.
• Follow detailed instructions with minimal supervision at times.
• Communicate customer needs, to help solve minor problems and complaints. Utilize management when necessary.
• Possess basic computational ability.   
• Possess basic computer skills to be able to use POS system.  
• Knowledge of food and beverage menus, food preparation and presentation.

Physical Requirements:

• Ability to stand, sit, walk, climb, bend, crouch/stoop, twist and reach for extended periods of time.
• Stand and walk up to 8 hours per day.  This includes traveling to and from meetings.  
• Must have high level of energy and physical stamina.
• Exert well-paced ability to reach other departments of the restaurant, kitchen and bar areas on a timely basis.
• Most work tasks performed indoors.  Temperature is moderate and controlled by restaurant/hotel environmental systems.
• Lift up to 30 lbs. above eye level and balance a food tray.
• Carry and balance a beverage tray.
• Lift up to 50 lbs. intermittently during workday.

Appearance Guidelines: 

Hotel Department uniform is required. See Restaurant Department dress and appearance guidelines. Also, one must maintain a neat, clean and well-groomed appearance.