Host

Wet Willie's; Del Mar (CA); On-site; USD 42,000 - 64,000; Full time

Job summary

Wet Willie's is seeking a Floor Manager/General Manager to coordinate service stations and supervise front and back-of-house teams, ensuring a dining experience that meets guest expectations.

You will greet guests, explain specials, take orders via POS, and supervise the service flow to ensure timely preparation and satisfaction. The role demands strong customer service, two years of fine dining experience, and physical ability to stand for long periods.

Qualifications

• Must be 21 years or older.
• Proficient in English and able to communicate clearly.
• Significant knowledge of food, beer, wine and spirits.
• Two+ years of fine dining service experience.
• Strong customer service skills.
• Basic math and cash handling abilities.
• Physical ability to stand for long periods and lift 35+ lbs.

Responsibilities

• Coordinate service station with front and back-of-house for guest satisfaction.
• Process guest orders to ensure timely preparation.
• Greet guests, inform on specials, and answer menu questions.
• Relay orders to kitchen and bar staff using a POS system.
• Supervise service flow and coordinate staff to ensure smooth dining experience.
• Present bills and process payments per company policy.
• Assist with stocking and resetting stations after service.

Skills

English language

Food & beverage knowledge

Fine dining experience

Customer service

Money handling

Tools

POS system

Job description

• Responsible for coordinating entire service station and communicating with front and back-of-house personnel to provide a dining experience that meets or exceeds guest expectations. Process guest orders to ensure that all items are prepared properly and in a timely manner. Observe diners to ensure that guests are satisfied with their food and service. Respond to additional requests and determines when the meal has been completed.
• Floor Manager and General Manager
• Obtains assigned service station from the host/hostess at start of work shift.
• Ensure correct set-up of service station prior to start of shift.
• Greet guests and inform them of specials and menu changes, make suggestions as required, and answer questions regarding menu items, food preparation, beverages and service.
• Take food and beverage orders from guests and relay orders to the kitchen and bar staff using a POS system.
• Process guest orders to ensure all items are prepared properly and in a timely manner.
• Communicate with host/hostess, bussers, stewards, kitchen staff and bartender and coordinates entire station to ensure guest satisfaction with the food and service.
• Serve courses from the kitchen promptly.
• Run other servers food when necessary.
• May bone fish and fowl tableside. Present, open and pour wine at table
• Observe diners to make sure that guests are satisfied with the food and service, respond to additional requests and determine when the meal has been completed.
• Present bill and accept and process payment in accordance with company policy.
• May assist busser with stocking work stations, removing and resetting soiled dishes and silverware from tables at conclusion of each course, and cleaning and resetting vacated tables.
• Serve professionally with left hand from guest's left side. Clear from guest's right side.
• Any other duties at the discretion of the owner.

Requirements

• Skills Needed
  • Must be age 21 or older.
  • Ability to communicate and understand the English language.
  • Must have significant knowledge of food, beer, wine and spirits and be familiar with standard preparations of same.
  • Possess knowledge of the sequence of fine dining service and dining room procedures, generally involving a minimum of two years fine ding service experience.
  • Good customer service skills.
  • Basic math skills and the ability to handle money and make change.
  • Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping.
  • Physically able to lift and carry plates, trays and other objects weighing 35 pounds or more.