Host

SUMMARY 

Hosts are responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele, development of private event contacts, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities 

ESSENTIAL DUTIES AND RESPONSIBILITIES  

• Greets guests promptly as they enter the restaurant, making a positive first impression.  

• Greet guests warmly with a smile, making eye contact.  

• Always uses all guests’ names. Knows and acknowledges all VIPs by name.  

• Promotes the company’s high level of service standards by exhibiting friendliness, knowledge of the restaurant, and attentiveness to guests’ needs.  

• Answers phones, keeps accurate count of reservations, and handles reservation book.  

• Collects and stores menus.  

• Maintains menus to be sure that they are clean and presentable.  

• Ensures that all menus have proper inserts and are current according to the most recent menu changes.  

• Replaces all menus in poor condition after making sure that replacements are fully stocked.  

• Maintains an ample supply of souvenir menus/business cards/matches and other collateral materials.  

• Has complete knowledge of the floor plan, table numbers, and station charts.  

• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service  

• Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition  

• Positively handle guests requests and accept feedback with grace and humility 

• Monitors which tables are in use, available, and about to turnover.  

• Is immediately aware when tables are reset and ready for guests.  

• Checks for completeness of table settings.  

• Keeps an accurate count of customers providing the kitchen and management with a form indicating how many guests-Have arrived-Will be arriving-Have yet to order-Have cancelled-Did not show-Walked-in  

• Frequently checks back with guests who are waiting in the bar area to be seated.  

• Makes it evident to guests that we have not forgotten them and are in the process of preparing a table for them.  

• Follows “waited” procedures.  

• Assists server by answering any questions guests may have regarding the menu.  

• When a guest is leaving, always thank them and use their name.  

• Maximize seating utilizing Seven Rooms.  

• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels). 

• A complete understanding of all menus, menu structure.  

• An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier by MILA, an understanding of the wines-by-the-glass program and wine program, including corkage fees  

• Possess knowledge of the beer and N/A program  

•  Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.  

• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day  

• Attend employee meetings and communicate suggestions for improvement as needed.  

• Manager and coordinate all menu changes and communicate with the service team  

• Understand and comply with Company Policies.  

• Promptly report equipment and food quality problems to Management team  

• Always maintain positive co-worker and guest relations 

• Maintain and strictly abide by State sanitation/Health regulations and company standards.  

• Follow up on daily side work duties. 

SKILLS AND QUALIFICATIONS  

• A minimum of 3-5years of experience in high volume elevated dining restaurant in a major metropolitan market.  

• Experienced with online booking platforms such as OpenTable, Resy, Seven Rooms.  

• Must be detail oriented and possess effective communication and written skills.  

• State complaint food handling certificate  

• Must have computer knowledge (Excel, Windows, etc.) 

• Ability to multi-task.  

• Must be a team player and possess strong leadership abilities.  

• Self-motivated and performance driven.  

• Professionalism and courtesy.  

• Remain in stationary position for up to 8 hours throughout work shift.  

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.  

• Punctuality and regular and reliable attendance.  

• Effective communication, written and interpersonal skills.  

• Time management skills.  

• Compute basic arithmetic.  

• Ability to comprehend and follow recipes.  

• Maintain confidentiality of company information and recipe data