Host, Restaurant​/Food Service, Server​/Wait Staff

General Summary

A Host presents a positive first impression of the establishment’s friendliness, excellent service and high standards. The Host will greet guests upon arrival, inform guests of their wait time (if any), monitor a waiting list, enter guest names into the computer system, answer the phones and fill to‑go orders, show guests to their table and wish farewell as they leave. The host plays an integral part in the flow and pace of our dining service.

There are no supervisory responsibilities for this position.

• Ensure dress code policy is followed consistently
• Interact with guests and create reservations
• Assess guest needs and requirements for an unforgettable experience
• Inform manager and bartenders of guest special occasions
• Keep host stand clean and organized
• Ensure menus are clean and ready for service
• Perform daily and weekly cleaning duties, including periodical bathroom checks
• Rotate seating between different sections to ensure even workloads for servers

• Ability to work efficiently under pressure in a fast‑paced environment
• Strong organizational skills with the ability to multitask
• Basic understanding of cleanliness and sanitation standards
• Excellent customer service skills with a polite and attentive demeanor
• Flexibility to work varied shifts, including nights, weekends, and holidays
• May require a food handler’s certification, depending on local regulations

Guest service experience in the hospitality industry is preferred.

Must have a valid form of identification.

• Knowledge to add, subtract, multiply, and divide in all units of measurement using whole numbers, common fractions, and decimals
• Ability to calculate figures and amounts such as discounts and tips
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations

• Learn and utilize Toast Point‑of‑Sale (POS)
• Use Restaurant
  365 systems
• Use Open Table

• Basic knowledge of English is highly preferred
• Ability to read, understand and follow both verbal and written company directives and initiatives
• Understand government policies and regulations
• Effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations

• Use common sense to understand and carry out written and oral instructions
• Creatively solve problems in a fast‑paced environment using experience and an outside‑the‑box mindset

The employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell. They must frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds. They must occasionally sit, climb stairs and/or maintain balance. Successful performance requires close, distance, and peripheral vision, depth perception, and the ability to adjust focus.

Adequate physical mobility or agility is needed to respond quickly to fire or other emergencies.

• Personal Accountability: follows policies and procedures, reports to work on schedule, accepts responsibility for one’s actions, and takes initiative to ensure work is completed correctly and timely without close supervision
• Teamwork: develops and maintains effective working relationships with other employees, maintains professionalism during challenging situations, and recognizes the need for assistance to accomplish goals cooperatively
• Engage employees: understands that all employees are internal customers, remains engaged to identify needs and lead with integrity
• Give and Receive Feedback: provides constructive feedback respectfully, reinforces positives, seeks feedback and coaching, and receives feedback without becoming defensive
• Emotional Intelligence: demonstrates emotional awareness of self and others to build strong professional relationships, avoids gossip and negative conversations, remains calm and works efficiently under high stress and frustration

The…