Restaurant Host- The Loomm Hotel

Coury Hospitality•Warwick, RI

4d•Onsite

About The Position

The Restaurant Host creates a welcoming first impression and helps set the tone for the entire dining experience. The role manages reservations, walk-in guests, waitlists, seating arrangements, telephone inquiries, and guest requests while communicating clearly with restaurant colleagues and leadership. The Host helps maintain an organized, clean, and inviting entrance, supports efficient dining-room flow, and provides courteous service from guests’ arrival through their departure. The position requires strong hospitality, organization, communication, multitasking, and composure in a busy, guest-facing environment. The Host should be able to learn restaurant and hotel information, reservation and seating systems, and guest-service procedures. The work involves standing and walking for extended periods, moving throughout guest-facing areas, and handling or moving items weighing up to 25 pounds as needed. Flexible hours may include mornings, evenings, weekends, and holidays, based on business needs.

Requirements

Strong verbal communication and guest-service skills.
Ability to learn and use restaurant reservation and seating-management systems.
Ability to manage reservations, waitlists, telephone calls, and guest requests accurately.
Strong organization, multitasking, and time-management skills.
Ability to communicate wait times and address guest concerns professionally.
Ability to work independently and collaboratively as part of a restaurant team.
Ability to work flexible hours, including mornings, evenings, weekends, and holidays, based on business needs.
Ability to stand and walk for extended periods throughout the shift and move throughout the restaurant, hotel lobby, and other guest-facing areas.
Ability to use telephones, tablets, reservation systems, and other restaurant technology.
Ability to bend, reach, lift, carry, push, and pull menus, chairs, supplies, and service items; ability to lift or move up to 25 pounds as needed.
Ability to escort guests and assist with seating arrangements safely.
Ability to communicate effectively in person, by telephone, and through electronic systems.
Ability to work around food, beverages, cleaning products, varying noise levels, and potentially slippery floors.
Ability to work in a fast-paced, guest-facing environment while maintaining professionalism and attention to detail.

Nice To Haves

High school diploma or equivalent preferred.
Previous restaurant, customer-service, Front Desk, or hospitality experience preferred.
Hotel, full-service restaurant, or upscale dining experience is a plus.
Familiarity with Warwick, Providence, and surrounding Rhode Island destinations preferred.
Bilingual communication skills preferred, but not required.

Responsibilities

Welcome guests warmly and create a polished first impression.
Manage reservations, walk-in guests, waitlists, and seating arrangements accurately.
Escort guests to tables and present menus professionally.
Learn and share information about the restaurant layout, table numbers, menu offerings, hours, and hotel amenities.
Balance seating across service sections to support efficient service for guests and Servers.
Answer telephone calls and respond to questions about reservations, menus, events, and restaurant services.
Recognize and address special occasions, seating preferences, accessibility needs, and other guest requests.
Communicate wait times clearly and keep guests informed when tables are unavailable.
Coordinate with Servers, Bartenders, Culinary Curators, and leaders regarding table readiness and guest needs.
Monitor the dining room and help maintain a clean, organized, and welcoming entrance.
Assist with menus, table settings, takeout orders, and other restaurant needs when appropriate.
Remain calm and gracious during busy periods and when managing competing guest requests.
Thank guests as they leave and invite them to return.
Use reservation and seating-management systems and other restaurant technology.
Work independently and collaboratively as part of the restaurant team.