Lead Host

Summary Responsible for providing high quality customer service, managing restaurant seating, and role modeling behavior for host staff. Essential Duties and Responsibilities Assist management in training and leading hosts. Manage seating chart and relay pertinent information to management. Preform walk-through of dining area and bar, noting and correcting any issues. Greet guests, escort them to tables or appropriate waiting area, provide menus, and communicate the guest arrival to the server. Record table status accordingly based on seating and server assignment charts. Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc., as needed. Demonstrate excellent communication skills at all times including in person to guests and via telephone for all guest inquiries and reservations. Communicate special guest needs to servers and restaurant supervisors. Collect and maintain cleanliness of menus throughout the restaurant. Maintain communication with management, kitchen staff, service staff, and guests to ensure dining details are handled properly and guest concerns are addressed. Perform all other duties as assigned. Additional Responsibilities Keep work area neat and organized. Conduct self in a professional manner at all times. Maintain a safe working environment and immediately report all unsafe conditions. Maintain a good working relationship with all departments. Comply with all policies and procedures set forth by the Employee Handbook. Supervisory Responsibilities This job has no supervisory responsibilities. Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience – High school diploma or general education degree (GED); one to two years related experience and/or training; or equivalent combination of education and experience. Language Skills – Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.

Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Mathematical Skills – Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Reasoning Ability – Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Certificates, Licenses, Registrations – Current food handler card. Physical Demands Regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, and talk or hear.

The employee must occasionally lift and/or move up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Environment Occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PI193932065