Host

Job Summary: 

Greet guests in a courteous, helpful, and prompt manner. Responsible for running the host station, including seating guests, maintaining the floor chart, fairly distributing guests among server sections, maintaining the waitlist, taking reservations and phone orders, bussing and resetting tables, and monitoring table rotation. 

Essential Duties and Responsibilities: 

• Follows all company policies as outlined in the Employee Handbook and duties that pertain to the Host role. 
• Maintains a positive attendance record 
• Follows all sanitation and safety standards set forth by the company and take 
• Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook.
• Maintains outstanding guest service standards. 
• Knows all menu items offered at the restaurant. Accurately explains specials to guests. If asked, accurately answer menu items concerning preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu. 
• Observe table numbering procedures and properly assign sections 100% of the time. 
• Conducts a first greet with guests within 30 seconds of guests entering the restaurant. 
• Performs menu merchandising procedures accurately by listing and explaining the specials, suggesting items, and upselling when appropriate. 
• Performs side work duties correctly as specified in the “Side work Duties” pertaining to the Host role. 
• Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” pertaining to the Host role. 
• Busses, sets, and resets tables following company procedures within 3 minutes of guests leaving their tables. 
• Maintains a good team environment by assisting other team members with their station duties and side work when needed and/or when available. 
• Maintains a waitlist when immediate seating is limited and seat guests within 3 minutes of the given wait time. 
• Accommodates special seating requests for guests whenever possible. 
• Seat guests based on guest preferences and balancing of customer flow in service stations. 
• Upon seating, offers guests menus and informs them of their server names 100% of the time. 
• Regular attendance to all Responsible Vendor meetings.

Qualifications: 

• Must be able to read and communicate clearly and effectively with coworkers, management, and guests 
• Be able to reach, bend, stoop, and frequently lift up to 20 pounds 
• Capable of working in extremely hot or cold environments 
• Must demonstrate enthusiasm and commitment to guest satisfaction. 
• Must be able to stand and exert fast-paced mobility for up to 8 hours in length. 
• Maybe exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment 
• Proficiency in SpotOn Reserve Seating system is a plus