Hostperson - Hotel Vin

Department

Food and Beverage

Reports To

Restaurant or F&B Manager

Position Summary

The Host Person serves as the first and last point of contact for guests, setting the tone for an exceptional dining experience. This role requires poise, warmth, and precision while managing reservations, guest flow, and special requests in alignment with luxury hotel brand standards.

Primary Job Duties

• Welcome guests with warmth, professionalism, and brand-appropriate hospitality.
• Maintain a calm, polished presence in a fast-paced, high-expectation environment.
• Manage reservations using the hotel’s reservation system (e.g., OpenTable, SevenRooms, in-house systems).
• Use of professional phone etiquette with both external and internal guests.
• Cook up to 25 pounds.
• Coordinate table assignments to balance service flow and maximize guest comfort.
• Accurately manage waitlists, walk-ins, and VIP reservations.
• Note and communicate special occasions, preferences, allergens, and dietary restrictions.
• Handle guest concerns with discretion and escalate appropriately.
• Escort guests to tables and present menus with proper etiquette.
• Maintain constant communication with servers, management, and kitchen teams.
• Support seamless service pacing and dining room transitions.
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