Host, Full-Time

About the Role

The Host reports to the Food and Beverage Managers and works in a team environment with other restaurant professionals, including barbacks, bartenders, servers, dishwashers, cooks, and chefs. The Host is responsible for the beginning and the end of memorable guest experiences, welcoming guests with genuine hospitality that reflects our town. Hosts own the arrival and departure experience in the restaurant. The ability to learn managing reservations and scheduling software is necessary to ensure expert service to guests with allergies and restrictions. Ongoing food and beverage tasting and training will allow you to expand your knowledge of beer, wine, and spirits. All service team members are expected to be reliable and responsible—arriving changed, polished, and mentally ready to work on time. You will also actively develop trusting and transparent relationships with your peers on the service team and other hotel associates.

What You Will Do

• Uphold and model the company's principles of People, Place and Character, driving collaboration, intuition, and translocal hospitality
• Assist in all aspects of a guest's experience from beginning to end by extending a friendly greeting in an inviting environment, ensuring proper set-up of the host stand, reviewing reservations, and making recommendations as to the setup of the room; executing requests in a friendly and timely manner, ensuring satisfaction throughout and adjusting as necessary
• Participate in daily line-ups and quarterly all-staff meetings to further develop ideas and objectives with the service team while simultaneously providing constructive feedback and strategizing to overcome and correct any previously missed opportunities
• Work in an organized and clean fashion by opening the restaurant for business at the prescribed time, assigning seating, following service standards, and maintaining a station chart and cover count
• Inspect the cleanliness of each section of the dining room and the private dining rooms and make necessary improvements as well as check each table prior to opening to ensure it is properly set
• Pick up the daily menus and insert them properly in their covers; inspect every menu and list to ensure their condition and appearance
• Develop a complete working knowledge of the menus, menu ingredients, and what is unavailable for the day
• Know the server stations, their daily assignments, their personal timing patterns, and their maximum workload capacity, and balance and close shift properly
• Answer telephones according to hotel standard and take reservations or provide information regarding the restaurant or any other hotel service
• Carry trays, bus, and reset tables with linen, china, glass, and silver as needed; complete side work assigned by manager
• Observe conditions of all physical facilities and relay any challenges to the food and beverage leadership team to make corrections and improvements as needed
• Communicate effectively with the F&B and Culinary teams to ensure all guests get their food as ordered in a timely fashion
• Assist in other areas of the F&B Department as needed, including but not limited to Banquets, Bar, Café, In-Room Dining, Pool, and Restaurants

Qualifications

• Passion for the People, Place, and Culture of our community; love of Restaurants and Guest Service also required
• Minimum of one (1) year experience as a Host in either a free-standing or hotel restaurant
• Experience with taking, making, and executing reservations in a reservation platform
• Basic computing skills in Word, Excel, and Outlook
• TiPS Alcohol service certification and SafeStaff Certificate of Completion, or ability to obtain such within 30 days of hire
• Must meet local age requirements in order to serve alcohol
• Available to work a flexible schedule to include nights, weekends, and holidays
• Fluency in English both verbally and non-verbally

Physical Requirements

• Continuous standing and walking and negotiating wet tile floor and steps
• Standing and walking is continuous for 4-5 hours at a time
• Lifting and carrying 30 lb. tray, crate, or box is occasional
• Negotiating varied floor surfaces is continuous
• Carrying over shoulder is occasional
• Hand and elbow movements for polishing glassware, silver, setting up tables, shaking, pouring, and mixing drinks
• Excellent sight and balance needed for negotiating varied floor surfaces
• Handling lighted candles and hot fluids (coffee and tea)
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F)

Benefits

• Paid time off including vacation to use when you choose
• Free parking in Ybor
• Free shift-meal prepared by our in-house culinary experts
• Up to 50% off food when you dine at the restaurant as a guest
• Greatly discounted room rates for your out-of-town guests