HOST/HOSTESS

ASM Global

2d•$22 - $24•Onsite

About The Position

Host/Hostess at The Central Park Boathouse LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make Legends happen! Statement of Purpose: The Host/Hostess is a key position in the front door staff and imperative to driving business into The Central Park Boathouse. The Host/Hostess is responsible for coordinating and managing all reservations, dining room and banquet seating, guest assistance, guest needs and the flow of guests in and out of the restaurant. Hospitality and communication skills are necessary and required. This position also includes OPEN TABLE, light administrative duties and use of reservation systems. The Host/Hostess is ultimately responsible for managing all aspects of the front door, guest arrival, seating and departure, in accordance with The Mark by Jean-Georges' Standards.

Requirements

All applicants must be at least 18 years of age.
Ability to interact with co-workers to assure compliance with company service standards.
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Ability to multi task in a fast paced, team orientated setting.
Must be able to read, speak and write English Language in order to communicate with guests.
Ability to lift and transport items weighing 10-30 pounds, occasionally 40 pounds.

Responsibilities

Organize greeting, seating and exiting of all guests using a professional demeanor.
Organize all reservations, banquets and guests using the most effective guest and restaurant conscious procedures.
Professionally and effectively communicate with guests to ensure guest satisfaction.
Organizes special requests birthdays, specialty cakes, large parties, third party pay form, repeat guests, celebrity guests and banquets.
Maintain guest relationships to promote repeat business.
Implement quick and efficient decisions based on guest and/or restaurant needs.
Uses business savvy skills to maximize seating space and increase revenue based on seating all guests, walk ins and large parties.
Communication with bar, service, kitchen and management staff.
Provide the highest quality service to guests at all times.
Motivating and encouraging communication with staff.
Awareness of all guests needs, reservation needs and restaurant needs at all times.
Understand all of the restaurant's main dining room and banquet seating configurations.
Create and maintain a database with local concierges.
Utilizing OPEN TABLE to the best of its capacities.
Maintain integrity of service.
Speak with guests to encourage feedback.
Treat every guest, employee and vendor with respect and dignity.
Report to work on time and in proper uniform, always punching in and out as required of all hourly employees.
Effectively communicates with the team before, during and after shift.
Understand existing Jean-Georges' steps of service.
Knowledge of all food and beverage menus.
Attend and participate in weekly restaurant manager meeting.
Uphold the Restaurant Values and Mission Statement while performing positional responsibilities and adhering to Restaurant company policies and procedures, as stated in The Legends Handbook.