Hotel Carmichael - Host

Coury Hospitality•Carmel, IN

23h•Onsite

About The Position

The Host Person is an essential member of the Food and Beverage team, providing exceptional quality and service as the restaurant’s first point of contact for guests. The role welcomes guests graciously and promptly, accommodates their needs, manages reservations and the waiting list, calculates table turn times, communicates guest preferences and requests, answers the telephone, and anticipates seating delays. The Host Person helps maintain an orderly, congenial dining room and supports service operations as guest traffic allows. The position reports to the Restaurant Manager and is classified as non-exempt.

Requirements

Fluency in reading, writing, and speaking English.
Excellent personal presentation and interpersonal skills.
Ability to communicate effectively with guests, coworkers, and supervisors.
Ability to think and communicate clearly and organize and prioritize in high-pressure situations.
Basic knowledge of restaurant menus, ingredients, cooking techniques, property details, and upcoming events.
Knowledge of basic sanitation.
Knowledge of computer operations and ordering procedures.
Ability to quickly learn service procedures, menus, the dining room floor plan, and register operations.
Ability to multitask.
Ability to maintain excellent attendance and punctuality and work all shifts, weekends, and holidays.
At least 16 years old; at least 21 years old to serve alcoholic beverages.
At least 1 year of restaurant or customer service experience.
Must successfully complete the restaurant training course.
Ability to walk and stand throughout an eight-hour shift; occasionally reach with hands and arms; regularly talk or hear; and handle or feel 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.
Required personal protective equipment: closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

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

Responsibilities

Monitor guests entering and exiting the dining area and warmly greet arriving guests.
Maintain an accurate, fair, and current waitlist and seating chart; notify guests when their tables are ready, escort them to their seats, provide menus, and identify their server.
Use OpenTable to take and review reservations and seat guests without reservations.
Maintain working knowledge of the menus, unavailable items, frequent guests, and guest preferences.
Direct seating rotation to balance customer flow across service stations, taking server assignments, timing, workload, and guest seating requests into account.
Oversee dining room operations during meal service, relay information to service personnel, seek guest feedback, make adjustments as needed, and maintain a congenial atmosphere.
Answer the dining room telephone, take reservations by phone, and take messages for staff.
Address 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 end of shifts and follow cash-handling and accounting policies.
Keep the workstation and surrounding areas clean and ensure someone is always present at the host stand.
Communicate guest preferences to the service team verbally and through printed chits.
Notify management proactively about possible seating delays.
Assist servers and bus persons with tasks such as obtaining food or beverages and resetting tables, as customer flow permits; complete shift side duties.
Wear the required uniform and comply with grooming and dress policies.
Conduct oneself professionally, recognizing that actions and communications are visible to guests.
Maintain communication and teamwork with coworkers and supervisors and follow company and department procedures, policies, expectations, and quality standards.