Host (W/M)

Offer description

• Greet 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 the 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 turn over.
• 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 canceled, 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 “wait” procedures.
• Assists the 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 the Management team
• Maintain positive co-worker and guest relations at all times
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow up on daily side work duties.