Lead Host

Lead Host

The Lead Host at Sorelle is responsible for initial guest interaction at the door and welcoming all visitors to the restaurant and setting the tone for their experience. The Hostess is expected to embody the hospitality, charm and professionalism of our organization. Duties include greeting & seating guests, answering phones, directing guests to bar, lounge or restrooms and maintaining the flow of service throughout the dining room. Must be pleasant, conscientious and professional with excellent hospitality instincts & drive to provide customer service. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

Duties & Responsibilities:

• Understand and perform job duties to the expectations of Food, and Beverage and Wine manuals.
• Perform all side work applicable to assigned station.
• Participate in Pre-Shift meetings and learn new menu items.
• Welcome all guests and ensure guests receive responsive, professional and gracious service at all times.
• Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
• Liaise with server to ensure communication at all times about wants and needs of guests.
• Escort guests to their table. Helps them into their seats.
• Answers phone and takes reservations.
• Communicates reservation flow with the back of house.
• Maintains cleanliness of restaurant entrance.
• Checks coats and maintains coat check room in a neat and organized manner.
• Responsible for maintaining the printing and cleanliness of all menus.
• Posts daily floorplans and side work duties.
• Stocking supplies i.e.: matches, business cards, toothpicks.
• Maintain a clean, safe environment all times in the Dining Room and all service stations.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant employees and guests.

Required Skills & Experience:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Knowledge of appropriate table settings and service ware.
• Knowledge of all menu items, prices and general service procedures.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Must be familiar with Open Table or similar reservation system.

Physical Requirements:

• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
• Must be able to stand and exert well-paced mobility at least 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space.
• Must be able to lift up to 20 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.