FOH Support

Benefits Flexible schedule Free food & snacks Free uniforms The Host/Busser plays a vital role in creating a welcoming, seamless, and memorable experience for every guest who walks through our doors. As the first and last point of contact for our guests, this team member sets the tone for hospitality, supports the front‑of‑house flow, and ensures that the dining room remains clean, organized, and inviting. The Host/Busser reports directly to the Floor Manager. Mission‑Aligned Responsibilities Exceptional Atmosphere Greet guests warmly and promptly with professionalism and genuine hospitality. Ensure the host stand, entryway, and dining area remain tidy and visually inviting throughout the shift. Anticipate guest needs, helping create a smooth and enjoyable dining experience from entry to exit. Prioritize People Work collaboratively with servers, managers, and kitchen staff to support a well‑paced, guest‑focused service. Provide thoughtful communication to both guests and teammates. Ensure seating flows efficiently by managing the waitlist and reservations with care. Home Away from Home Help guests feel recognized and appreciated, learning regulars by name and welcoming new guests with warmth. Respond to guest inquiries and needs with promptness and professionalism. Support any guest who appears lost, confused, or in need of assistance, regardless of role. Vision‑Aligned Responsibilities – People‑Focused Leadership Demonstrate respect and collaboration across all teams, contributing to a positive, people‑first work culture. Show care and consideration in interactions with both guests and coworkers. Culture of Excellence Maintain cleanliness and order in all front‑of‑house spaces, including clearing and resetting tables swiftly and thoroughly. Uphold high standards for personal presentation, punctuality, and professionalism. Pathways for Thriving Show curiosity and openness to feedback; participate in training and cross‑training as needed. Take ownership of responsibilities with pride and seek ways to contribute beyond the expected. Values‑Aligned Responsibilities Curiosity Work with your team, peers, and company to explore new ideas and innovative ways to enhance the guest experience and operations. Remain open to learning from feedback and observing best practices from peers and leaders. Camaraderie Approach the team with a spirit of support, flexibility, and generosity. Step in to help without being asked when others are in the weeds. Courage Speak up if a guest has an issue, a table needs attention, or something seems unsafe or off‑brand. Communicate delays, errors, or concerns honestly and quickly to the appropriate person. Craft Treat every guest interaction as an opportunity to deliver excellence in hospitality. Execute table settings, cleanliness, and resetting procedures precisely to standard. Operational Responsibilities Maintain host stand cleanliness and accurate waitlist management. Greet, seat, and thank guests with consistent hospitality and timing. Clear and reset tables quickly and effectively between seatings. Assist servers by running water, pre‑bussing, and communicating guest needs. Monitor restrooms and common areas for cleanliness throughout service. Support closing, side work, and opening tasks as assigned. Qualifications Prior experience in a hospitality or customer‑facing role preferred but not required. Ability to work evenings, weekends, and holidays as needed. Strong communication skills, with a calm and warm demeanor. Able to lift 30 lbs., remain on feet for prolonged periods, and handle a fast‑paced environment. Personal Requirements Energetic, positive attitude with a guest‑first mindset. Well‑groomed, punctual, and professional in appearance and conduct. Comfortable receiving feedback and direction from team leads. Motivated to contribute to a warm, welcoming, and high‑functioning environment. Accountabilities Communicates clearly with the Floor Manager and team to ensure smooth service. Maintains a clean, polished, and organized front‑of‑house presence. Acts as a brand ambassador, embodying the restaurant’s mission and values in every guest interaction. Working Conditions Typical schedule is 20–30 hours per week, depending on need and availability. Position requires prolonged standing, walking, reaching, and light lifting. May be required to assist in outdoor seating or events in various weather conditions. Expected to maintain presence during high‑volume shifts and holidays. #J-18808-Ljbffr Coopers Food & Drink