Host - Flanker SLC

Carver Road Hospitality•Salt Lake City, UT

1d•Onsite

About The Position

Flanker Kitchen + Sporting Club is seeking a Host to welcome, greet, and seat guests in a gracious, accommodating, and professional manner while helping ensure guest satisfaction. The Host manages reservations, provides accurate wait times for walk-in guests, and coordinates seating in consideration of service standards, staffing levels, and kitchen capacity. The role also includes answering guest questions, sharing basic food and beverage information, and supporting the orderly operation of the host stand.

Requirements

Must be able to stand, lift, and bend for extended periods.
Must be able to bend and lift up to 50 pounds.
Must be able to perform tasks that may require repetitive motion.
Must be able to work and remain focused in a fast-paced, changing environment.
Ability to work a flexible schedule that includes varying shifts, days, evenings, weekends, and holidays.

Nice To Haves

Previous host or hospitality experience in a high-volume restaurant or lounge is preferred.

Responsibilities

Maintain professional appearance standards as directed in the Employee Handbook.
Anticipate and accommodate guest needs, providing professional and exceptional service.
Provide guests with basic food and beverage information, including special offerings, and use upselling skills.
Assign seating while considering service standards, staffing levels, and kitchen capacity.
Set up the host stand, review the reservation book, and maintain the cleanliness and orderliness of the area throughout the shift.
Assist with incoming calls, answer guest questions, and confirm reservations.
Seat reservations promptly at appropriately prepared tables and hold chairs for guests when possible.
Follow Department of Health and company sanitation standards to protect the establishment, guests, and employees.
Take and process reservations, special orders, and pre-payment information.
Perform side work and other opening and closing procedures as directed by management.
Keep menus organized and current, and take weekly inventory of menu paper, menu backs, and desk stationery.
Report equipment or furniture breakage and damage to management immediately.
Attend and participate in daily pre-service meetings.
Maintain job knowledge by participating in staff training opportunities.
Portray a positive and professional attitude.