Host Responsibilities

TITLE: HOST

REPORTS TO: FOH SUPERVISOR > GENERAL MANAGER

REQUIREMENTS:

• Must be able to work as a team player with foh staff & kitchen personnel.
• Health Card - Obtain a Mon County Food Handlers card before or by 7 days after beginning employment.

REQUEST OFF/CALL OFF POLICY:

• Tardiness - Always reach out to the scheduled supervisor for your shift in the event that you are going to be late.
• Request offs must be entered into the system at least two weeks in advance. Requests entered before two weeks may not be honored, Reach out to the scheduling supervisor if there are extenuating circumstances.
• Call Offs will be made to the Supervisor on Duty for your scheduled shift - at least 3 hours prior to the start of the shift, unless it is an emergency. Your supervisor will ask who you have contacted to try to cover you. If you get your shift covered it will not count against you as a call off. Whoever Schedulefly says is supposed to be working a shift is the one responsible, so make sure any shift changes are traded in Schedulefly & approved by a manager.

JOB DESCRIPTION/EXPECTATIONS:

• The Greeting and First Impression:
• Greet each guest with a smile and verbal acknowledgement as soon as they come in - you are the first thing a guest sees as they come into our restaurant. First impressions count!
• After establishing the guest/party’s needs, escort them to their table. Keep in mind, if a guest requests a specific table, do everything in your power to seat them where they’d like.
• Entrance Presentation: Windex front and patio doors, sweep around entrances and shake floor mats when needed :)

• Seating:
• Familiarize yourself with any reservations coming in during your shift and plan accordingly. Check OpenTable for upcoming reservations and assist with any table rearrangement if needed.
• Seat guests at their tables with menus and silverware roll ups at each placement. Make sure these items are being distributed at each seat and not placed in the middle of the table. Menus should not be placed on top of clean plates.
• Specialized Service - provide high chairs/booster seats and kids menus to guests with children, seat older guests at accessible locations, provide information about the establishment.
• Proper table rotation - Make your best effort to not double or triple seat servers. Try and give a server at least 5 to 10 minutes between tables to greet their guests and get them started with drinks. Tables should be given out in a rotation if possible. Keep in mind, a server with two tables of 2 is more likely able to handle an additional table than a server with two tables of 4 or more.
• Communicate to servers and bartenders as soon as you have set a table in their section.
• Pay attention to the rate in which you are seating tables, especially during “rush” periods on busy nights. Communicate with your floor supervisor, expo and kitchen supervisor to know when to go on a wait.
• Building Time Between Tables/Going on a Wait:
• Time Management and Going on a Wait - Don’t feel obligated to seat tables just because they are open. Hold the empty tables if the kitchen or server needs some time to catch up.
• Build time in between tables during busy periods so servers and kitchen can keep up with pace of business. This especially comes into play when there are large parties already sat in the restaurant. Encourage guests to have a drink at the bar while you prepare a table for them and alert them in 5 or 10 minutes once their table is ready.

• Other Tasks and Responsibilities:
• Answering phones & phone etiquette - Always answer the phone “Thank you for calling Mountain State in Bridgeport”, introduce yourself and ask how you can help them.
• Tasking - Perform all tasks outlined in the host checklist at the start, during the duration, and at the end of each shift.
• Standard - Promote, work and act in a manner consistent with the mission of MSBC.
• Teamwork - Be ready and willing to assist servers as situations arise, like getting drinks (non alcohol) for a larger table, setting up reservations, keeping the water pitcher full and refilling guest waters/sodas.
• Reservations Policy - All future or large reservations must go through a supervisor. Hosts can add parties of 8 or less to the waitlist on OpenTable. If the reservation is a larger party for a future date, direct the guest to email the store with their request. The email is MSBCBridgeport@gmail.com. Always ask and enter into OpenTable a First & Last name for the party, the size of the party, the time of the reservation, a contact number, and any other special requests they may have indicated.
• Food-To-Go Policy - You will be expected to learn the menu and pass the menu test within 30 day of your start date. Not being able to take To Go orders could result in being scheduled for less shifts. To Go orders can be rung through and picked up at the Host stand. All Orders need to be double checked by the hosts, look at pizzas & make sure all food is accounted for that is on their to go check.
• Rolling Silverware - make sure to keep an eye on the amount of silverware you have rolled and prepared. If it is starting to get low, ask the dishwasher to run some more silverware through so you can roll it. Always be sure silverware is clean and polished before rolling. IMPORTANT: Be sure to leave at least one or two full tubs of rolled silverware before clocking out of your shift! (See FOH Supervisor)
• Keeping the host stand clean and organized.
• Assist in bussing and wiping down dirty tables when necessary; however, keeping an eye on the front entrance is your priority. If you have a moment to bus a table or wipe a table down then do so, but don’t leave the host stand for any longer than necessary.

Job Types: Full-time, Part-time

Pay: $9.00 - $15.00 per hour

Expected hours: No more than 35 per week

Benefits:

• Employee discount
• Flexible schedule
• Health insurance

Physical setting:

• Bar
• Casual dining restaurant
• Fast casual restaurant

Shift:

• Day shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekends as needed

People with a criminal record are encouraged to apply

Ability to Commute:

• Morgantown, WV 26505 (Required)

Ability to Relocate:

• Morgantown, WV 26505: Relocate before starting work (Required)

Work Location: In person