Zingerman's Roadhouse Host

Zingerman's•Ann Arbor, MI

10d

About The Position

The Host delivers the Zingerman’s Roadhouse experience to guests, reports directly to the Restaurant Managers, and leads the other hosts on shift. This part-time role requires availability on weekends and holidays. The wage is $13–$14 per hour plus tips, with average total earnings of $18–$20 per hour or more. The Host manages reservations, guest arrivals, wait times, seating flow, and communication with service providers, managers, and the kitchen. The role also includes providing excellent service in person and over the phone, supporting and coordinating the host team, handling cash accurately, maintaining a neat workspace, and completing or checking assigned sidework. The Host is expected to know the menu and upcoming special dinners and private events, participate in weekly huddles, and follow staff guidelines and service standards.

Requirements

One to three years of experience as a door runner or maître d’ in a high-end service environment is identified as an ideal-candidate qualification.
Reputation for excellent relations with guests and front- and back-of-house staff.
Experience working effectively as part of a team.
Experience successfully managing guests’ dining experiences in a fast-paced environment.
Passion for great food and great service.
Interest in learning about food, people, and business.
Self-motivation, especially under pressure.
Ability to work independently and as a member of a team.
Ability to manage emotions effectively in the workplace.
Effective and efficient communication.
Attention to detail.
Ability to handle complexity and paradox.
Strong organizational and interpersonal skills.
Ability to bend and stoop and remain upright for long periods.
Ability to safely lift up to 50 pounds.
Ability to balance and relocate a tray with drinks and/or dishes.
Availability to work weekends and holidays.

Responsibilities

Arrive on time for shifts, meetings, and classes.
Follow the training compact and take responsibility for personal training.
Follow the three steps to great service, the four steps to order accuracy, and the five steps to handling a customer complaint.
Provide great service over the phone and handle multiple phone lines.
Review reservations and prepare for guest arrivals, including accommodating requests.
Give accurate wait times to maximize business and minimize guest waits.
Keep cover counts equitable across serving staff whenever possible.
Provide great internal service to staff, with a focus on servant leadership.
Use OpenTable to plot tables in advance, give wait times, and make reservation-related judgment calls.
Understand seating flow and communicate positively with managers and the kitchen.
Handle cash accurately.
Collect, connect, and communicate guest information and reservation details to the appropriate service provider.
Make positive first and last impressions and respond positively to requests for help from guests, managers, and staff.
Know the menu, answer menu questions, and complete a Roadhouse menu tour.
Know about upcoming special dinners and private events.
Maintain a neat workspace; thoroughly check the host team's running and closing sidework; and complete assigned door runner sidework.
Delegate tasks consistently and effectively to the host team, requesting help from leaders and other staff when appropriate.
Attend and participate in weekly huddles and/or know Roadhouse key measures and numbers.
Follow staff member guidelines.