Host

Job Description

Job Description

Benefits:

• Health insurance
• Opportunity for advancement
• Training & development
• Vision insurance
• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Tuition assistance

Host | Republic Chophouse

Pay: $14.00 per hour plus tips

Location: Republic Chophouse, Green Bay, WI

Reports to: Assistant General Manager; shift direction from the manager on duty

About Republic Chophouse

Republic Chophouse is an independent, owner-operated upscale steakhouse in downtown Green Bay. Whether guests join us for a business dinner, a celebration, or an evening out, the welcome and farewell should reflect the same care as the meal.

The Role

You set the tone when guests call, when they arrive, and when they leave. Welcome them warmly, keep reservations accurate, and guide them into the dining room with confidence. Be polished without being stiff, attentive without hovering, and calm when several people need you at once.

Manage the flow of arriving guests: know who is expected, which tables are ready, and what the floor can comfortably handle. Work with the manager on duty to keep seating moving without rushing guests or overwhelming the service team. Bring guest requests outside your authority to the manager on duty.

What You Own

•    The welcome and farewell. Welcome guests promptly and warmly, confirm their reservation or seating needs, escort them to the table, and present menus. Let guests know who will serve them, and let the server know the party is seated. Thank departing guests and invite them back.

•    Coat check. Offer to check coats, keep them organized and secure using the house system, and return the correct items promptly when guests leave.

•    Reservations and phones. Answer phones during dinner service following the Republic Chophouse Handbook. Use OpenTable to enter and update reservation details and guest requests. Repeat details back, route other inquiries appropriately, and keep guest information private.

•    Seating and pace. Pace seating within the manager’s section plan. Keep table status current and confirm tables are fully reset. Balance reservations, party size, guest needs, and server workload so each newly seated party receives prompt attention. Communicate with the Busser about table readiness and help bus when needed.

•    Waits and changes. Give realistic wait estimates and keep waiting guests informed. Handle routine reservation changes within the seating plan. Ask the manager to resolve significant delays, seating conflicts, or requests that require an exception before confirming arrangements with the guest.

•    Guest details. Pass along celebrations, accessibility needs, and guest preferences. Prepare and present celebration cards for occasions such as birthdays and anniversaries. Refer allergy-related food questions to the server or manager.

•    The entrance and support work. Keep the lobby, lounge, coat room, menus, and host station clean and organized. Take and manage to-go orders as needed. Assist with bussing and polishing glassware when directed. Always arrange coverage before stepping away from the door or phones.

How the Day Runs

Before service, cut menus as needed, check the menu supply, and review OpenTable reservations, guest requests, and the seating plan with the manager. During service, coordinate arrivals, table readiness, and guests waiting in the bar with the floor team. Complete the host closing checklist and hand off unresolved requests before leaving.

You may work independently or alongside other Hosts. Follow the manager on duty’s assignments for greeting, reservations, seating, phones, and coat check. Keep one another informed and coordinate coverage so guests and calls are not overlooked.

Who Runs the Floor

You report to the Assistant General Manager, who handles hiring, scheduling, pay, reviews, and discipline. For pre-service planning and shift decisions, work with the manager on duty: the Floor Manager, AGM, or GM leading that shift.

How This Role Is Measured

•    Guest care. Guests are acknowledged, informed, and treated with warmth and discretion, including when a table is delayed.

•    Accuracy and communication. Reservations and table status are reliable, guest notes reach the right people, and problems are raised early.

•    Seating judgment. Guests are seated at ready tables at a pace the service team can support, with attention to upcoming reservations and guest needs.

•    Readiness and teamwork. You arrive prepared, complete opening and closing work, and support the floor while managing and maintaining the host station.

Schedule and Presence

This role supports dinner service, including evenings, weekends, and holidays as scheduled. Be ready at the host stand at your scheduled time.

Follow the dress, grooming, and footwear requirements outlined in the employee handbook throughout your shift.

What We’re Looking For

•    Hospitality and composure. You enjoy welcoming people, listen carefully, and remain courteous when the phone is ringing and guests are waiting. You help make sure each guest has the best possible experience.

•    Organization and communication. You notice details, keep several requests straight, and communicate clearly in person, by phone, and with the team.

•    Experience and learning. Restaurant hosting or other guest-service experience is preferred. OpenTable experience is helpful; you must be willing to learn the system, table layout, menu basics, and house standards.

•    Physical requirements. Able to stand and walk through service and safely carry menus, supplies, and trays weighing up to 30 pounds, with or without reasonable accommodation.

What We Offer

•    Earning opportunity. Historical payroll records show average total earnings of approximately $28 per Host hour, including base wages and recorded tips. Actual earnings vary by shifts worked, guest volume, and tips received; historical averages are not guaranteed.

•    Retirement and health. 401(k) eligibility after 90 days, with a 3% match when you contribute 6% or more. Health insurance for full-time employees working 30 or more hours per week, with a 50/50 premium split, individual or family coverage, and an HSA option, subject to plan terms.

•    Learning and dining. Training in house service standards, tuition reimbursement up to $500 per semester for eligible hospitality or business courses, and a 25% employee dining discount.