Host

High Hampton Inn; Cashiers (NC); On-site; USD 23,000 - 34,000; Full time

Job summary

High Hampton Inn in Cashiers, NC is seeking a Front of House Host to warmly greet guests, seat tables, relay dietary needs to staff, and support dining room operations.

This seasonal position runs May through November with potential for year-round employment based on performance and business needs. Must be flexible to weekends/holidays and proficient with dining software and MS Office.

Qualifications

• High School Diploma or equivalent preferred.
• 1-2 years experience in Food & Beverage Service preferred.

Responsibilities

• Greets and interacts with guests upon arrival for dining service.
• Ensures all requests and dietary needs are communicated to the Dining Room before service.
• Set the tone and atmosphere for guest arrival.
• Completes opening and closing paperwork efficiently with attention to detail.
• Understands and uses ResDiary, Opera, Active Networks, and MS Office.
• Assist with menu adjustments as directed by Executive Chef.
• Inspects Front of House for preparedness and table configurations.
• Prints menus and prepares host stand for service.
• Seat tables in an orderly and timely fashion.
• Maintain communication with Manager on Duty and team.
• Communicate day’s breakdown to Manager on Duty.

Skills

Excellent verbal communication

Guest service

Teamwork

Multitasking

Adaptability

Education

High School Diploma or equivalent

Tools

ResDiary

Opera

Active Networks

Microsoft Office

Job description

It’s fun to work in a company where people truly BELIEVE in what they're doing!
We're committed to bringing passion and customer focus to the business.
1525 Hwy 107 South Cashiers, NC 28717
The purpose of the Host position is to monitor and control service so that it is most pleasant for the guests, servers, and kitchen team; prepare accurate reports and paperwork; seat tables in an orderly and timely fashion; prepare the Front of House; and communicate next-day duties to the Manager on Duty.

Pay Range: Starting at $17 - $25/hr. Starting compensation will be determined based on experience, skills, and other job-related factors.

This is a seasonal position from May through November, with the potential for continued, year-round employment based on performance and business needs.
Must have the flexibility to work weekends and holidays.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Greets and interacts with guests upon arrival for dining service
• Ensures that all requests and dietary needs have been communicated to the Dining Room before service
• Set the tone and atmosphere for guest arrival
• Completes opening and closing paperwork efficiently, with an attentive eye for detail and accuracy
• Understands and masters the following software systems: ResDiary, Opera, Active Networks, and Microsoft Office
• Corrects and adjusts menus according to Executive Chef’s needs daily
• Inspects the Front of House for preparedness, the Dining Rooms for table configurations, and any menu changes that may occur during service
• Prints menus and prepares host stand for service
• Seat tables in an orderly and timely fashion
• Remains in constant communication with the eyes of the floor and the Manager on Duty
• Communicates the day’s breakdown with an explanation to the Manager on Duty

Must comply with all company policies and procedures.

Regular and consistent attendance is required to perform the essential functions of this position.

Must be able to work well with other Team Members, Managers, and interact with our guests.

EDUCATION And EXPERIENCE

• High School Diploma or equivalent preferred
• 1-2 years experience in Food & Beverage Service preferred

Language Skills

• Must have excellent verbal communication skills
• Must be able to communicate with guests, team members, and guests effectively

Mathematical Skills

• Basic knowledge and understanding of math
• Must be able to do property-wide guest charging and closing out of checks

REASONING ABILITY

• Must be able to make decisions under pressure
• Must be able to manage diverse tasks simultaneously
• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals.

PHYSICAL DEMANDS

• Must be able to lift up to 50 lbs.
• Must be able to be on feet for an extended period
• Must be able to operate a company vehicle or golf cart safely

WORK ENVIRONMENT

• Restaurant, Dining Room, Bar, Wait Staff and Kitchen areas and other areas on property as necessary
• May occasionally be asked to go outside in all weather conditions