Host

Description The Host works under the Front of the House Manager’s general direction. The Host is responsible for establishing and maintaining an efficient flow of guest seating by balancing seating requests among server stations. The Host is responsible for maintaining productive and positive relations at all times and ensures exceptional service to all Grotto Pizza patrons. Job Duties: Welcome guests immediately in a friendly and professional manner. Escort guests to appropriate tables, providing menus, highchairs, boosters, and children’s coloring pages as applicable. Inform guests of specials, promotions, and general restaurant information. Maintain a consistent, regular flow of seating taking into account server stations, guest requests, and rotation procedures. Maintain foyer, entrance ways, and dining room cleanliness, including floors, windows, doors, host stand, decorations, etc. Know all promotions, specials, menu items, dining room sections, table numbers, and seating availability. Update chalkboards, menu boards, floor charts, etc. and maintain supplies such as crayons, coloring pages, etc. Maintain popcorn area. Provide support services to coworkers as business flow dictates. Assist in the training of new hosts and other employees. Perform other duties as assigned by the supervisor or manager including store specific opening, closing and side work procedures. Requirements Education: Some secondary education. Experience: Previous guest service experience, preferable but not required. Age: Must be at least 16 years old. Knowledge/Skills/Abilities: Excellent verbal communication and interpersonal skills. Must be able to speak English fluently. Ability to maintain calm under pressure and to perform in a stressful environment. Excellent organizational skills and quick decision-making skills. Stamina to stand up to 5 hours at a time. Ability to lift, bend, stoop, and walk at a moderate pace. Strength to frequently lift and carry up to 10lbs. Ability to work in a fast-paced environment. Knowledge of restaurant layout and basic safety concerns. #J-18808-Ljbffr