Host

Benefits Competitive salary Employee discounts Flexible schedule Opportunity for advancement Reports to: General Manager/Manager Classification: Hourly; Non-exempt Supervises: N/A POSITION SUMMARY The host or hostess is the first person a patron meets when they enter the restaurant. The person in this role must be friendly, upbeat and helpful, in order to make a positive first impression on the customer, while controlling the restaurant's flow. An important part of this position is to maintain contact with serving staff, kitchen staff, the manager on duty and the customers to ensure that dining details are handled properly, and guests' concerns are addressed. Although this can be an entry-level position, in certain locations previous experience in a similar role may be required because the position is crucial to the guest's dining experience. ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO, THE FOLLOWING Greets customers as they enter, and maintain the waiting list. Direct customers to the bar area while they are waiting. Communicates with staff in different areas of the restaurant regarding capacity. Oversees table assignments and availability, ensures tables are properly set. Assign guests to tables suitable for their needs and according to rotation/seating charts. Shows guests to their seats, introduces the server, and provides customers with a copy of the menu. Answers the phone, takes \"to-go\" orders and completes payment transactions. Offers a thank you to customers as they leave the restaurant and invites them to return. MAJOR TASKS/RESPONSIBILITIES The following are some major tasks associated with the above Essential Job Functions: Managing restaurant waiting list during high volume periods, to accurately set guest expectations. Cleaning and sanitizing customer touch points in both the front desk area and in the restaurant. Brings safety concerns to the attention of management. Alerts the Manager on duty of customer issues or needs. Handles walk-in customer inquiries, provides information about menu items, specials and prices. Maintains proper condition and cleanliness of the host stand and its surroundings. Complete any assigned \"sidework,\" and performs such other duties as may be assigned. Inspect restrooms for cleanliness and availability of supplies, alert Manager to any issues. JOB QUALIFICATIONS- KNOWLEDGE AND ABILITY Reports for work on time. Ability to prioritize and multi-task, analyze and resolve problems. Demonstrates integrity, maturity, dependability, tact, positive attitude, and enthusiasm on the job. Cooperates with others and recognizes the importance of teamwork in providing quality services. Maintains an appearance and demeanor consistent with our policies, maintains composure. Good communication skills. Knowledge of our operations and platforms/systems. Ability to handle a stressful environment, and exercise sound judgment. No known food allergies. No known allergies to cleaning/sterilizing products. WORKING CONDITIONS Constant, repetitive physical activity such as bending, walking, wiping, kneeling, twisting, reaching and prolonged periods of standing in a small space; must be able to climb a ladder when needed. React quickly using hands, fingers, or feet, and coordinate movement of several parts of the body. Auditory and visual skills. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Multitasking, handling different work activities, and shifting attention quickly from one task to another. Able to use muscles to lift, push, pull, or carry heavy objects up to 40 lbs. Conditions in certain areas of the restaurant may expose the employee to odors, cold or heat, humidity, loud noise. Schedule flexibility needed, especially in season during peak high volume periods. Must have means of travel in order to get to work. EDUCATION, CERTIFICATION AND EXPERIENCE REQUIREMENTS High School degree or equivalent. Valid Driver's License. Food Handler Certification Knowledge of customer service principles. Prior experience in the hospitality/food industry helpful. #J-18808-Ljbffr