Host

Graspa Group; Miami (FL); On-site; USD 14,000 - 16,000; Full time

Job summary

Graspa Group in Miami, FL is seeking a Host for a full-time role at Salumeria Midtown. The host will greet guests, manage seating, handle reservations via OpenTable, and assist servers to ensure a premium dining experience.

The position requires high-volume hospitality experience, strong communication, and a professional appearance to meet the expectations of high-end customers. Availability for holidays, nights, and weekends is required.

Qualifications

• High School Diploma or GED required.
• Minimum of two years of high-volume experience preferably in hotels or restaurants.
• Availability to work holidays, nights, and weekends.
• This role may be required to work varying schedules to reflect the business needs of the restaurant.

Responsibilities

• Greet guests and escort them to their tables; present menus.
• Take reservations, answer the phone, and manage seating plans.
• Maintain clean dining areas, entryway, and bathrooms throughout the shift.
• Adhere to all health and safety requirements and company policies.
• Provide knowledgeable wine and menu recommendations to guests.
• Ensure smooth operation by coordinating with servers and staff.

Skills

Customer service

Communication

Fast-paced

Professional appearance

Holiday availability

Education

High School Diploma or GED

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Host

Full Time Salumeria Midtown, Miami, FL, US

4 days ago Requisition ID: 1025

Salary Range: $14.00 To $16.00 Annually

The Host is responsible for ensuring the prompt recognition and seating of all guests, and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. Host will make reservations, answer the phone, and ensure menus are present at the Host stand for the guest.

Responsibilities & Duties:

• Know all menu items and wine suggestions to compliment particular foods.
• Strong communication skills with customer & coworkers.
• Make sure all menus are wiped down, free of spots or stains, and complete throughout the shift.
• Make sure entry doors are clean, free of debris and inviting.
• Answers the phone in a prompt manner with appropriate scripting.
• Supervises the floor during operation and notify management of any issues.
• Plans out the seating chart and organizes the reservations.
• Assigns guests to tables based off need.
• Receives and records reservations via OpenTable.
• Directs guests to waiting areas.
• Greets guests, escort them to their table, pull seats for patrons, and presents menus.
• Alerts server where the new guests are seated.
• Keeps track of the amount of tables one server gets to keep an even flow of customers per server.
• Keeps an eye out that the dining room, entryway, and bathrooms are tidy throughout their shift.
• Properly wishes farewell to the guests.
• Maintains contact with all staff and customers to ensure that everything runs smoothly.
• Must keep updated on general knowledge about concept and cuisine.
• Must look professional, as the server is the first impression of a restaurant.
• Required to attend all scheduled training sessions and meetings.
• Reports all maintenance issues in a timely manner.
• Must have a professional attitude, due to high-end customers.
• Adheres to all state and federal requirements regarding the sale of alcohol.
• Adheres to all Health Department requirements.
• Adheres to all work rules, procedures, & policies established by the company.
• Any other duties may be assigned by the company in order to operate the business more efficiently.

Minimum Qualifications:

• High School Diploma or GED preferred
• Minimum of two years of high-volume experience preferably in hotels or restaurants
• Ability to work well independently in a fast-paced environment and function effectively
• Availability to work holidays, nights, and weekends
• This role may be required to work varying schedules to reflect the business needs of the restaurant