Lead Host

Description

The Lead Host position creates a lasting first impression for our guest; in addition to checking guests in and out at the host station, this position also assists with the overall efficiency and effectiveness of all authentic hospitality efforts in the restaurant

 

PRINCIPAL DUTIES:

· Assist with Host training to ensure all Host employees are fully trained.

· Own full oversight of the reservations email inbox and booking process.

· Assist scheduling manager with weekly floor planning.

· Provide service feedback to managers, offering insight for improvements to guest experience.

· Maintain an updated, daily roster report, overtime report, and special events roster.

· Monitor the to-go program, daily, and maintain the online to-go information through point-of-sale (POS) system.

· Coordinate group trips with reservations, tours, and special services.

· Coordinate the reservation system on the operations side for special events and special products.

· Coordinate collection of special event knowledge and disseminate information to the operations team.

· Forecast accurate wait times based upon business metrics and historical data, identifying pressure points during service and making adjustments in seating strategy to ensure the highest quality guest experience.

· Coordinates downtime projects with FOH managers.

· Maintain full stock of marketing collateral in the FOH environment.

· Communicate with all staff members to keep everyone on same page for information relevant to shift including reservations, large parties, events, etc. 

· Participate in pre-shift communications.

· Conduct facility tours, as necessary, primarily in non-peak season.

· The Lead Host is responsible for carrying out the following responsibilities as well as for guiding the performance of the rest of the Host team in their execution:

o Greet customers in a friendly fashion and welcoming manner in order to determine their needs.

o Act as a Journeyman Ambassador, sharing the knowledge and story of Journeyman products, services, and company history.

o Stay guest-focused and nurture a First Customer environment, handling any problems that might arise both courteously and professionally.

o Seat guests or place them on a wait. Must be able to be firm with hungry guests but maintain a level of respect. 

o Coordinate with Servers with regards to section coverage.

o Assist with monitoring the bussing of tables.

o Operate POS system, seating system, and tour reservation software. 

o Ensure a sufficient quantity of restroom supplies, table settings, and menus, preparing menus with special cards, as necessary. 

o Answer customer phone calls, taking to-go orders and answering questions, queries, and concerns, taking/delivering messages, as necessary.

o Keep workspace and entrances clean, organized, and welcoming. 

o Assist other staff on floor as you are available.

o Submit Host daily log information via assigned platform.

o Consistently adhere to Lead Host uniform policy as well all grooming and appearance standards set by the company. 

The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and additional responsibilities may be assigned, as required Members of the Management Team or The Owner.

Requirements

PHYSICAL, MENTAL AND VISUAL SKILLS:

· Must be at least 18 years of age or older. 

· Must speak English fluently and be able to write in basic English. 

• Good organizational skills and verbal communication skills.
• Ability to use logical or rational thinking to solve problems.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to carry out detailed written or verbal instructions independently.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to perform basic mathematical calculations, including calculations involving      fractions, decimals, and percentages.
• Ability to visually inspect food and beverage orders, read order forms and ensure      that orders comply with the customer’s request.
• Ability to stand for 6-10 hours. 
• Ability to perform moderate physical work; may be required to lift up to 50 pounds      occasionally, up to 30 pounds frequently and up to 25 pounds of food trays carrying over their head constantly and performing such activities as      bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours      without sitting.

EDUCATIONAL, DEVELOPMENT AND WORK-RELATED EXPERIENCE:

· Thorough knowledge of food and beverage service operational procedures as would normally be acquired through a high school education and at least one year of relevant experience preferred. 

· Thorough knowledge host service and operational procedures as would normally be acquired through a high school education and at least one year of relevant experience preferred. 

· Familiarity with an Entrepreneurial Operating System (EOS) a plus.

REQUIRED WORK HABITS:

• Work habits include Grit, regular attendance, teamwork, initiative,      dependability, positive attitude, and promptness.
• Always a Journeyman – drive to continuously improve and always do one’s best.
• Ability and willingness to work flexible schedule to include weekends and holidays.
• Respond to all emails within 24 working hours.
• Understand management colleagues’ availability and provide support in their absence.

WORKING CONDITIONS:

• Works primarily indoors in a bar and restaurant environment.
• Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely      hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.