Cedric's Tavern Host- Reserve

The starting pay range for this position begins at $16.32
/hour, based on qualifications and experience above the minimum requirements.

Position averages 20 hours per week (between 40-999 hours per year).

• Greet guests, escort them to tables, and assist with seating.
• Maintain optimal flow of seating by section throughout the service period.
• Help prepare the restaurant for service and keep the dining room clean at all times.
• Answer telephone calls, take reservations, maintain reservation book, and monitor guests’ needs.
• Provide general assistance and support for the department, leadership, and company.
• Ensure smooth operations during the full daily service period.

Vary between 10:00 am and 10:00 pm. Weekend availability required.

• Access to Biltmore's on‑site health clinic, wellness programs, and health fairs for all employees.
• Year‑round access to estate gardens and grounds and 40 % off estate retail & dining.
• Monthly housing or childcare assistance and home‑purchase assistance (dependent upon eligibility).
• And much more!

• Previous customer/guest service experience strongly preferred; prior food and beverage experience in a similar role within a full‑service restaurant, preferably upscale.
• Excellent verbal and written communication skills.
• Commitment to world‑class guest service and effective teamwork.
• Ability to think clearly and quickly in a fast‑paced environment, exercise good judgment, and remain composed under pressure.
• Familiarity with reservation software (knowledge of Open Table helpful).
• Basic math skills and ability to handle cash and credit transactions as needed.
• Proactive, initiative‑driven, with a professional image in appearance and demeanor.

• Lift up to 25 pounds regularly and up to 50 pounds occasionally.
• Perform stooping, kneeling, bending, reaching overhead, and other movements throughout the shift.
• Remain ambulatory or stationary throughout the shift; able to work indoors and outdoors under variable temperature conditions and noise levels.
• Exposure to fumes, dust, and chemicals may occur.

• Greet and acknowledge all arriving guests, regardless of time or busyness.
• Escort guests to tables and assist with seating; present menus and extend congenialities per department guidelines.
• Maintain optimum seating flow by section; communicate VIP arrivals and special requests to designated personnel.
• Answer restaurant telephone courteously and efficiently according to department standards.
• Take, record, and confirm reservations and cancellations; accommodate information requests courteously.
• Anticipate guests’ needs, respond promptly, and maintain positive guest relations at all times.

Entry level

Part‑time

Design, Art/Creative, and Information Technology

Hospitality