Host

Position Summary The Host is responsible for welcoming guests to the restaurant and ensuring they are seated and receive attentive service. The Host will maintain a waitlist of guests during peak hours, pass out menus and accept phone calls. The Host will also coordinate the to-go food business by consistently following procedures and process to accommodate to-go orders for Guests. Essential Job Functions Welcome guests to the restaurant. Provide accurate wait times and monitor waiting lists. Manage reservations. Escort customers to assigned dining or bar areas. Provide menus and announce server’s name. Greet customers upon their departure. Coordinate with wait staff about available seating options. Maintain a clean reception area. Cater to guests who require extra attention (e.g., children, elderly). Answer incoming calls and address customers’ queries. Assist wait staff as needed. Assist servers in clearing used glassware, plates, and utensils off tables. Enhance guests’ takeout experience by offering personalized service and food and drink suggestions. Taking accurate orders from guests and assemble prepared food and drink orders. Explain menu items and offers suggestions to guests. Assembles and walks orders to guests for pickup inside and curbside pickup in a timely manner. The above‑cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or a sked to perform. Sensory Vision (far) – Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible. Vision (near) – Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible. Vision (other) – Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object. Hearing – Ability to hear in one or both ears so that verbal communication can be received, understood and acted upon in either a face‑to‑face or a telecommunications basis. Speaking – Ability to express oneself verbally with clarity on either a face‑to‑face or a telecommunications basis. Touching – Ability of body parts, usually fingers and hands, to ascertain the texture and/or temperature of objects. Education / Experience / Job Requirements High school diploma or equivalent (preferred). Prior experience in a restaurant or hospitality setting is preferred. Ability to manage fast‑paced, high‑volume shifts while providing excellent guest service. Strong attention to detail and cleanliness. Strong customer service skills with a friendly and professional demeanor. Understanding of restaurant etiquette. Familiarity with health and safety regulations. Experience in managing reservations. Successful completion of hourly position validations, including company‑required training (safety, systems, menu). Physical Demands Performing General Physical Activities – Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as lifting, balancing, walking, stooping, and handling of materials. Walking – Ability to exert a reasonably paced mobility from one point to another within a generally accepted timeframe, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc. Bending – Ability to move and control one’s torso so items can be picked up from a lower surface level. Kneeling – Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees. Handling – Ability to grasp, hold, set down, redirect with hands or fingers, turn, control and manipulate objects and commodities. Fingering – Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc. Reaching – Ability to stretch body, and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual. Squatting – Ability to flex legs at the knees to lower body position. Lifting – Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level. Climbing – Ability to ascend steps, ladders and other vertical and semi‑vertical surfaces to reach a higher level. Stooping – Ability to flex legs at the knees and move the upper body forward and down. Trunk Strength – Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. Flexible Scheduling Flexible scheduling is available. #J-18808-Ljbffr