Hotel Carmichael - Host

Coury Hospitality•Carmel, IN

22h

About The Position

The Host Person is an essential member of the Food and Beverage team, dedicated to providing exceptional quality and service to guests. As the restaurant’s first point of contact, the Host welcomes guests graciously and promptly accommodates their needs. The role involves managing reservations and waitlists, calculating table turn times, coordinating seating and service-station rotations, communicating guest requests and preferences to the service team and managers, answering the phone, and anticipating seating delays. The Host also helps maintain a congenial dining-room atmosphere and supports service staff as guest traffic allows.

Requirements

Fluency in reading, writing, and spoken English.
Excellent personal presentation and interpersonal skills.
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.
Knowledge of 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 successfully.
Ability to maintain excellent attendance and punctuality.
Ability to work all shifts, weekends, and holidays.
Must be at least 16 years old; must be at least 21 years old to serve alcoholic beverages.
At least 1 year of restaurant or customer-service experience.
Must successfully complete the restaurant’s training course.
Ability to walk and stand throughout an eight-hour shift.
Ability to lift, balance, and carry large oval dining-room service trays, and lift trays or soiled-dish bins weighing up to 40 pounds.
Ability to reach with hands and arms occasionally, and regularly talk or hear and handle or feel objects, tools, or controls.
Must wear closed-toe, non-canvas shoes with non-skid soles.

Nice To Haves

Previous experience as a server.
High school diploma or GED, or currently enrolled in secondary education completion.

Responsibilities

Monitor guests entering and exiting the dining area and graciously greet arriving guests.
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 introduce guests to the name of their server.
Use OpenTable to take reservations, review the daily reservation book, and seat guests without reservations.
Maintain working knowledge of the menus, unavailable items, frequent guests, and their preferences.
Direct the seating rotation, balance customer flow among service stations, and account for guest requests and server capacity.
Oversee the general functioning of the dining room during meal service, relay information to service personnel, check guest satisfaction, and make adjustments as needed.
Maintain a congenial dining-room atmosphere and ensure someone is always present at the host stand.
Answer the dining-room telephone, take telephone reservations, and take messages for staff.
Handle guest-service issues promptly and graciously and report them to the Restaurant Manager on Duty.
Complete table checks when assigned and operate the cash register.
Reconcile the cash till at the start and close of shifts and follow company accounting and cash-handling policies.
Keep the workstation and surrounding areas clean.
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 retrieving food or beverages and resetting tables when customer traffic allows.
Complete side duties during each shift.
Wear the required uniform and comply with company grooming and dress policies.
Conduct oneself professionally, recognizing that actions and communications are visible to guests.
Maintain communication and teamwork with co-workers and supervisors and adhere to company and department procedures, policies, expectations, and quality standards.