Host

Department : Food & Beverage Reports To : Food & Beverage Manager In Shift Reporting : FOH Shift Lead / FOH Supervisor / Outlet Operations Supervisor Status : Seasonal or Year-Round, Full-Time or Part-Time Age Minimum : 16 Compensation : $18 Seat Overview The Host is responsible for managing guest arrival and seating flow to support an organized and efficient dining experience. This role serves as the first point of contact for guests, setting the tone for service while coordinating with FOH staff to maintain balanced seating, accurate waitlists, and smooth dining room flow. Hosts play a key role in managing guest expectations, maintaining organized entry areas, and supporting service pacing during both routine and high-volume periods. Seat Purpose Coordinate guest arrival, seating flow, and communication to deliver an organized, welcoming, and efficient dining experience. Key Responsibilities Guest Welcome : Greet guests promptly and create a welcoming first impression for the dining experience. Seating & Flow Management: Manage table assignments, seating pace, and dining room capacity to maintain balanced sections and efficient service flow. Waitlist Management: Maintain accurate waitlists and communicate realistic wait times to guests. Guest Communication & Support: Provide guests with helpful information regarding menus, wait times, and dining options while assisting with questions to support a smooth experience. Dining Room Readiness: Maintain an organized host stand and ensure entry areas remain clean, organized, and guest-ready. Culture Fit Hospitality-Focused : Enjoys interacting with guests and creating a welcoming environment. Organized : Able to manage waitlists, seating flow, and multiple guest interactions at once. Composed Under Pressure : Maintains professionalism during busy service periods. Team-Oriented : Works collaboratively with servers, bartenders, and leadership. Communicative : Shares clear and timely information with both guests and team members. Attentive : Notices details in guest flow and proactively supports service needs. Qualifications & Competencies Required Strong communication and guest service skills Ability to stay organized and manage multiple tasks simultaneously Ability to work in a fast-paced environment Positive attitude and professional demeanor Availability for evenings, weekends, holidays, and peak resort periods Preferred Previous experience in restaurant, hospitality, or customer service roles Familiarity with restaurant flow, seating systems, or POS platforms Experience working in high-volume or resort environments Physical & Environmental Requirements Ability to stand and move continuously during shifts Ability to work in indoor and outdoor environments depending on location Ability to assist with light lifting (up to 20–25 lbs occasionally) Ability to work evenings, weekends, holidays, and peak seasonal periods Disclaimer: The statements above describe the general nature of the seat, including its purpose and core accountabilities. They are intended to outline the primary areas of responsibility and the level of work expected for this role but are not an exhaustive list of all duties, responsibilities, or skills required. Team members may be asked to support additional operational needs as business conditions require. As a recreational hospitality business, availability during peak periods—including weekends, holidays, and high-traffic resort events—is an essential expectation for this role. Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. This is not an exhaustive list of all responsibilities, duties, and skills required. All employees may be required to perform duties outside of their normal responsibilities as needed. In addition, as we are a recreational business, availability on peak holiday timeframes and weekends is required. #J-18808-Ljbffr