Host

Key Responsibilities

• Greet and seat members and guests in a friendly, professional, and timely manner.
• Manage reservations, waitlists, and seating flow to support balanced and efficient dining room operations.
• Answer phone calls promptly and professionally, including handling reservations and to-go orders.
• Provide accurate wait time estimates and ensure guest comfort while waiting.
• Maintain a strong understanding of dining room layout, table numbers, and server sections.
• Communicate effectively with servers, managers, and kitchen staff to support efficient service.
• Aid in maintaining an organized and balanced seating rotation throughout service.
• Maintain cleanliness, organization, and proper stocking of the host stand and entry areas.
• Conduct light housekeeping checks in guest-facing areas.
• Maintain knowledge of menus, dining hours, club events, and special promotions.
• Deliver exceptional hospitality by building positive relationships with members, guests, and fellow team members.
• Follow all club service standards, policies, and procedures.

Qualifications

• Previous customer service or restaurant hosting experience required.
• Availability to work evenings, weekends, and holidays as business needs require.
• Strong communication and interpersonal skills.
• Friendly, professional, and service-oriented attitude.
• Ability to manage multiple priorities in a fast-paced environment.
• Ability to remain calm, professional, and solution-oriented under pressure.
• Strong organizational skills and attention to detail.
• Ability to work effectively as part of a team.
• Familiarity with POS and reservation systems preferred.

Work Environment

• Fast-paced front-of-house dining environment, including indoor and outdoor areas.
• Moderate to high noise levels from guests, staff, and service activity.
• Frequent standing, walking, and movement throughout the dining areas.
• Hands-on responsibilities including guest interaction, seating coordination, and service support.
• Exposure to varying conditions depending on service location and volume.
• Closer collaboration with front-of-house staff, management, and culinary team.
• Direct interaction with members and guests to maintain a high-quality experience.

Benefits & Perks

• Competitive hourly pay
• Employee discounts
• Complimentary meal during shifts
• Paid sick time
• Referral program
• Flexible schedule
• Medical, dental, accident and life insurance
• Employer paid life insurance
• Vacation time
• Paid company holidays