Seasonal Host

Job Description If you are a driven professional and passionate about delivering the first impression for our guests, come join our team at the Renaissance in Newport Beach! You must be able to greet guests in a warm, friendly, and sincere manner. Make a good first impression, and ensure guests are happy when leaving the restaurant. Manage seating charts and systems as well as relay pertinent information regarding guest requests to servers and management. Provide a smile and friendly greeting for guests, use guest’s name, confirm the number in party, ask guests their seating preference and needs/requests, walk with guests at their pace to the table, alert guests of steps and inclines, and inform server and/or manager of special needs. Ensure all hostess/host staff provides warm welcomes and fond farewells to each guest. Run the floor plan, maintain accurate seating chart and cover tally, direct other host staff during service periods. Monitor supply of restaurant menus and wine lists for all meal periods. Present menus to guests and inform the server of guests present at the table, return to the lobby to greet guests, and check the dining room for guests who are ready to leave. Hold knowledge of the floor plan, server station assignments, and table numbers. Maintain accurate seating chart and cover tally. Inspect menus for cleanliness and crispness and change out when necessary. Check dining room and floors for cleanliness and take actions where needed. Able to make reservations accurately and courteously. Responsible for daily communication and coordination of comp payments, tracking slips, and third‑party payments. Actively listen and respond positively to guest questions, concerns, and resolve issues, show compassion, and build trust. Answer phones with knowledge of the operation of the resort and restaurant and/or direct the guests for further assistance. Acknowledge and thank exiting guests, ask them to return, ask about their dining experience and follow through with the manager with any guest issues. When closing, inspect for cleanliness and prepare the station for the next day. Be familiar with emergency safety measures. Have an understanding of menus and item ingredients. Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co‑workers, and management. Support our ‘People First’ culture! Maintain and update communication book with group resume, holiday menus and information, upcoming events and resort daily activities, etc. Perform additional duties as requested by the Restaurant Manager and/or Assistant Manager. Physical Requirements Some exposure to sunlight is required when working our pool outlet. Some overtime may be required during certain shifts according to business demands. Prolonged periods of standing and walking. Must be able to lift, balance and carry trays of food weighing up to 25 pounds. Qualifications At least 6 months of host or restaurant experience. Previous fine dining and/or knowledge of wines and spirits a plus. Must be able to work evenings, weekends and holidays. Grooming: All employees must maintain a neat, clean and well‑groomed appearance (specific standards reviewed upon hire). In the United States, we are proud to be an Equal Opportunity Employer – veterans/disability. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the People department directly at your preferred location. Compensation $ $ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. #J-18808-Ljbffr