Seasonal Host (Winter 2026-27)

ESSENTIAL JOB FUNCTIONS

• Greet members/guests cordially and efficiently and in accordance with standards
• Able to explain and/or get answers to member/guest questions on offerings
• Answer telephone courteously and efficiently as specified in departmental standards
• Take, record, and confirm restaurant reservations/cancellations as specified in departmental standards and maintain reservation book
• Be uptodate on all club events, news, changes
• Always maintain positive guest relations
• Greet and acknowledge all arriving guests
• Escort guests to tables and assist in seating at tables; present menus and extend congenialities in accordance with department guidelines
• Aware and can communicate the policies and procedures set up for the members of the club
• Anticipate guest needs and respond promptly
• Communicate V.I.P. arrivals and special requests to designated personnel for follow up
• Maintain complete knowledge of all menu items, specials, liquor brands, beers, and nonalcoholic selections available in the restaurant
• Maintain complete knowledge of: scheduled daily activities, daily house-count, club extension numbers, radios carried by club personnel, hours of operation of each outlet, ambiance, and menu selections, features and services provided by the club
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving
• Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation and dress code of the restaurant
• Maintain complete knowledge and comply with all departmental policies and service procedures
• Prepare station chart and assign stations to staff following departmental procedures
• Set up hostess station with necessary supplies; always maintain cleanliness
• Report shortages to Supervisor
• Inspect the condition and cleanliness of menus and wine lists; ensure designated amounts are available
• Update menus and wine lists as changes occur
• Assist in preparing the restaurant for service and always maintaining the cleanliness of the room
• Keep menus neatly stacked, sanitized and easily accessible
• Inspect the restaurant environment and entrance area, ensuring that all standards are met; rectify any deficiencies; always maintain cleanliness
• Inspect tables and stations, ensuring that all set ups meet the department standards
• Check throughout meal period
• Relay deficiencies to respective personnel and follow up on corrections
• Guide the Servers, Assistants and Food Runners in table setup needs to ensure optimum service to guests
• Cookordination with staff about available seating options
• Provide accurate wait times and monitor waiting list
• Notify direct supervisor when applicable to assist in monitoring and maintaining the inventory of supplies
• Communicate effectively and courteously with members, coworkers
• Manage the work environment with compliance cleanliness standards
• Notify direct supervisor when applicable to assist in monitoring and maintaining the inventory of supplies
• Extend courteous departures as guests leave the restaurant
• Perform opening and closing procedures including but not limited to the setup and break down of stations, sidework, clearing tables and resetting tables
• Complete closing duties as assigned
• Oversee and check completion of staff's closing duties
• Participate in teamwork and assist other departments when needed
• Check the quality of the final servings and resolve any issues
• Work diligently to achieve outstanding service quality
• Performs other duties as assigned by supervisor/manager

ESSENTIAL COMPETENCIES AND REQUIREMENTS

• Excellent interpersonal and communication skills
• Ability to maintain a positive and professional demeanor under pressure
• Keen awareness of entire floor and stations
• Has an upbeat, energetic, authentic, and professional attitude
• Works as a team player, helps other members of the staff
• Must be able to multitask and work in a face paced team environment
• Strong organizational and verbal communication skills
• Excellent guest and employee relations skills
• Able to satisfactorily communicate in jobrelated English
• Able to lift and carry containers and equipment weighing 50 lbs
• Able to reach various levels ranging from overhead to the floor
• Able to work in environments with extreme temperatures
• Minimum of 18 years of age to serve alcoholic beverages
• Certification and/or previous training in liquor, wine, and food service
• Food handling certificate
• Certification in C.P.R. is recommended