Host

Host Position at The Thoroughbred Club

The primary role of the host at The Thoroughbred Club is to be responsible for welcoming guests warmly and ensuring they have a positive start to their dining experience. The host manages reservations, seating arrangements, and waitlist and communicates effectively with the serving team to provide seamless service. Exceptional organizational and customer service skills are key to creating a memorable dining experience for all guests.

Duties and Responsibilities

• Greet guests warmly as they enter the restaurant and assess their seating preferences.
• Escort guests to their table and present menus, ensuring a smooth and welcoming experience.
• Communicate wait times to guests when necessary and keep them updated while they wait.
• Manage reservations and maintain an organized seating chart to maximize table turnover and efficiency.
• Use the reservation or waitlist system to assign tables based on reservations, guest preferences, and server sections.
• Update the waitlist and communicate with guests, ensuring prompt seating as tables become available.
• Maintain cleanliness and organization in the host station and entrance area.
• Ensure menus are clean and presentable, replacing any damaged menus as needed.

Required Skills and Experience

• High school diploma or equivalent.
• Prior hospitality and/or food & beverage experience preferred.
• Must be able to speak, read, write and understand the primary language(s) used in communication with guests, suppliers, and colleagues.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computer skills. Must have complete knowledge of POS system.
• Knowledge of the appropriate table settings and service ware.
• Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.
• Must have complete knowledge of products and specifications that is outlined in the dinner menu.

Physical Requirements

• Must be able to lift equipment, supplies, etc. of at least 30 lbs. on a regular and continuing basis.
• Must be able to stand and exert well-paced mobility for 8 hours in length.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.