Hostperson - Colcord Hotel

Coury Hospitality•Oklahoma City, OK

11d•Onsite

About The Position

The Host Person is an essential member of the Food and Beverage team and provides exceptional quality and service to guests. As the restaurant’s first point of contact, the Host Person welcomes guests graciously, accommodates their needs, manages reservations and the waiting list, coordinates seating, and communicates guest requests and preferences to the service team. The role also supports dining room operations, handles guest concerns, maintains the host workstation, and assists servers and bus persons as customer traffic allows.

Requirements

Fluency in reading, writing, and spoken English.
Excellent personal presentation and interpersonal skills, with the ability to communicate effectively with guests, co-workers, and supervisors.
Ability to think and communicate clearly and organize and prioritize in high-pressure situations.
Basic knowledge of the restaurant’s menu, ingredients, and cooking techniques, as well as property details and upcoming events.
Knowledge of basic sanitation, computer operations, and ordering procedures.
Ability to quickly absorb information about service procedures, menus, the dining room floor plan, and register operation.
Ability to multitask and maintain excellent attendance and punctuality.
Ability to work all shifts, weekends, and holidays.
At least 1 year of restaurant or customer service experience.
Must be at least 16 years old; must be at least 21 years old to serve alcoholic beverages.
Ability to walk and stand throughout an eight-hour shift; occasional reaching with hands and arms; regular talking, hearing, and handling or feeling objects, tools, or controls.
Ability to lift, balance, and carry large oval dining room service trays and lift trays or soiled dish bins weighing up to 40 pounds.
Wear closed-toe, non-canvas shoes with non-skid soles.

Nice To Haves

Previous experience as a server is preferred.
High school diploma or GED is preferred, or current enrollment in secondary education completion.

Responsibilities

Monitor guests entering and exiting the dining area and greet arriving guests graciously.
Maintain an accurate, fair, and current waitlist and seating chart; notify guests when tables are ready and escort them to their seats.
Provide menus and identify the guests’ server.
Use OpenTable to take reservations, review the daily reservation book, and seat guests without reservations.
Maintain working knowledge of menus, unavailable items, frequent guests, and guest preferences.
Direct seating rotation and balance customer flow across service stations, accounting for table or server requests and station capacity.
Oversee the dining room’s general functioning during meal service, relay information to service personnel, seek guest feedback, and make adjustments as needed.
Maintain a congenial dining room atmosphere and respond promptly and graciously to guest service issues, reporting situations to the Restaurant Manager on Duty.
Answer the dining room telephone, take reservations by phone, and take messages for staff.
Complete table checks when assigned and operate the cash register.
Reconcile the cash till at the start and close of shift and follow company accounting and cash-handling policies.
Maintain cleanliness of the workstation and surrounding areas and ensure someone is always present at the host stand.
Communicate guest preferences to the service team verbally and through printed chits, and proactively notify management of possible seating delays.
Assist servers and bus persons with tasks such as obtaining food or beverages and resetting tables, as customer traffic allows.
Complete side duties during each shift and comply with uniform, grooming, professional conduct, teamwork, company, and department standards.
Successfully complete the restaurant training course.