Executive Lounge Host (Part-Time) — Premium Guest Experience

Glasgow Marriott Hotel; Glasgow; On-site; GBP 12,000 - 17,000; Part time

Benefits offered by this job

Competitive pay

Employee discounts on stays & dining

Free meals on duty

Leisure club access

Free parking

Training & development

Career progression

Job summary

Glasgow Marriott Hotel is seeking an Executive Lounge Host to look after our Executive guests and Elite Marriott Bonvoy members. You will welcome guests, settle them in and be available throughout their visit, creating a relaxed environment with warm, attentive service.

You will deliver high‑standard food and beverage service, maintain lounge presentation and replenish refreshments while communicating dietary needs to the kitchen.

Qualifications

• Hospitality or customer service experience preferred.
• Excellent communication and listening skills.
• Professional and reliable in work.
• Strong attention to detail and presentation.
• Confident handling guest requests and queries.
• Flexible to work evenings and weekends.
• Experience using POS systems is a plus.

Responsibilities

• Welcome guests, settle them in and be available during their visit.
• Provide high-standard food and beverage service and keep lounge well presented.
• Replenish refreshments and communicate dietary needs to kitchen.
• Handle payments using MICROS or POS when required.
• Support stock replenishment, food presentation and end-of-shift duties.
• Collaborate with the wider F&B team and other outlets as needed.

Skills

Hospitality experience

Communication skills

Attention to detail

Customer service

POS systems

Schedule flexibility

Tools

MICROS POS

Job description

Glasgow Marriott Hotel is seeking an Executive Lounge Host to look after our Executive guests and Elite Marriott Bonvoy members. You will welcome guests, settle them in and be available throughout their visit, creating a relaxed environment with warm, attentive service.

You will deliver high‑standard food and beverage service, maintain lounge presentation and replenish refreshments while communicating dietary needs to the kitchen.