Host

Individual Record Title: HostReports To: Assistant Manager

Position/Job ID:Location ID: Varies by Restaurant

Position/Code: XXX73Department ID: Varies by Restaurant

Position/Name (Benchmark): HostFLSA: Non-Exempt

Fusion Grade:Annual Bonus Target: N/A

I. Position Summary:

The Host is responsible for providing a great first impression by displaying a friendly demeanor and escorting Guests to tables - the host will take reservations with a wait list when necessary. In addition, any assigned Host is responsible for coordinating Togo food business by consistently following Red Robin standard operating procedures to accommodate to-go orders for Guests.

II. Essential Functions:

Responsible for greeting Guests in a friendly manner and escorting Guests to tables. Identifies the needs of the Guest and makes a customized connection.

Exhibits an outgoing personality that promotes a warm and inviting atmosphere.

Must be able to communicate and interact with Guests, handle crowds and put Guests at ease. Monitors sorting and workflow of the restaurant and seats Guests accordingly.

Manages large parties; explaining seating options, wait time and escalating Guest concerns. Opens and closes sections with the increase or decrease in the volume of Guests.

Rearranges chairs and tables if necessary and retrieves high chairs when needed. Answers phones calls, handles call ahead seating requests.

Inflates and ties off balloons and performs restroom checks.

Helps maintain the dining area; assists servers with clearing and resetting tables and takes dishes to the kitchen area.

Must practice safe food and beverage handling and cleanliness at all times.

Must be able to communicate and interact with co-workers in high stress time effectively. Maintains a high degree of pace and intensity for extended period of time

Able to adhere to schedule and be on time for shifts, training and required meetings. Operate and participate effectively in a team environment.

To-Go Functions (when assigned):

Takes accurate orders by telephone or in person, explains menu items and offers appropriate suggestions to Guests.

Organizes food orders and delivers food to Guests including Curbside where applicable

Assembles prepared food, drinks and condiments in to-go containers accurately to ensure food transport is complete, clean and safe for Guests.

Safely handles food prep equipment such as knives, coffee maker, ice tea machine, etc. Uses the POS (Point of Sale) system and handheld device effectively and accurately.

Must ,accurately handle money, make change and process credit card transactions.

Physical Effort

Lifting- up to 10lbs constantly, up to 25lbs frequently, up to 50lbs occasionally. Lifting from floor to shoulder occasionally and overhead infrequently.

Exposed to cleaning chemicals.

Color and depth perception required for vision. Needs both near and far vision. Twists and reaches constantly.

Grasps objects to move or manipulate them constantly. Stands and walks constantly inside and outside the restaurant

Listen to and comprehends instructions from Guests and coworkers over background restaurant and equipment noise constantly.

Frequent hand washing required.

III. Other Functions:

Other duties as assigned by supervisor.

Must adhere to company uniform and appearance policy.

IV. If management or supervisory position, which positions report directly to this one?

None

V. Qualifications:

High School degree or equivalent preferred No experience required

VI. Knowledge, Skills and Abilities:

Has strong knowledge of commonly-used concepts, practices, and procedures in a restaurant. Relies on experience and judgment to make effective decisions.

Strong interpersonal and communication skills Exhibits teamwork at all times.

Ability to work in a fast-paced environment. Excellent organization and problem-solving skills.

Ability to handle cash accurately.

VII. Working Conditions:

Equipment

I-pad, computer/POS (point of sale), desk supplies, telephone, bus tub, trays, tables, chairs, high chairs, coffee maker, garbage cans, glass rack, dish machine, ice buckets, food product.

Work Environment

Typical restaurant environment, heat and a/c, cold in freezer and walk in refrigerator. May experience sudden changes in temperature while taking To-Go orders outside to Guests.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.