Host/Greeter

CoralTree Hospitality Group; Portland (OR); On-site; USD 36,000 - 48,000; Full time

Job summary

Amaterra is seeking a Host to greet guests, seat parties, manage reservations, and ensure a welcoming dining experience. The role emphasizes courteous interactions, accurate wait-time management, and collaboration with servers to enhance guest satisfaction.

Responsibilities include maintaining restaurant cleanliness, handling the wait list, and upholding health and safety standards during shifts. Experience in hospitality is preferred; flexibility with hours may be required.

Qualifications

• Three to six months related experience or equivalent combination of training and experience.
• Ability to identify and resolve problems in a timely manner; develop alternative solutions and use reason.
• Ability to manage difficult or emotional customer situations; respond promptly to customer needs and requests for service.
• Ability to maintain a high level of professionalism; treat others with respect and consideration.
• Knowledge of and ability to interpret and follow policies and procedures.
• Knowledge of and ability to adhere to safety and security procedures; report unsafe conditions; use equipment properly.
• Ability to meet the demands of the work schedule; some overtime may be required; schedules vary by business need.

Responsibilities

• Greet arriving customers, seat guests, establish rapport and assist with restaurant service.
• Seat guests and manage seating requests consistent with table guidelines and availability.
• Maintain a visible appearance during shift and assist servers as needed.
• Assist with cleaning tasks to maintain a clean and attractive restaurant.
• Check proper set-up of tables and seating before opening.
• Maintain a professional, friendly demeanor at all times.
• Manage the wait list, record party names, provide estimated wait times, handle reservations.
• Inspect tables for proper presentation and completeness.
• Adhere to sanitation, safety, and alcohol policies to protect guests.
• Communicate dining progression timings to kitchen staff.

Skills

Customer service

Professionalism

Problem solving

Communication

Safety procedures

Job description

Overview

The Host is the first impression of the restaurant and sets the tone for guests'experiences. You will answer phones, take reservations, and be responsible for seating guests. The Hostis also responsible for wishing guests farewell and inviting them to come back.

Responsibilities

ESSENTIAL FUNCTIONS

1. 1. Regular, predictable, and reliable attendance and punctuality.
2. 2. Ability to read, write, follow, and present oral and written instructions in English.
3. 3. Physically capable of turning, stooping, bending, stretching, moving equipment and performingother related tasks.
4. 4. Ability to lift up to 50 lbs.
5. 5. Willingness and ability to clean equipment, facility, barrels for long hours and in sometimes wetconditions.
6. 6. Ability to work extended hours, walking, standing, exposed to elements.

POSITION RESPONSIBILITIES

1. 1. Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating,establishing rapport and assisting with restaurant service
2. 2. Seat guests and Manage special seating requests consistent with table seating guidelines andtable availability
3. 3. Maintain a highly visible appearance in restaurant during entire shift by remaining at the host or retail station and periodically circulating through the restaurant in order to assist servers, to respond to any customer requests and to assess the efficiency of the operation for management
4. 4. Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, generalcleaning and side work duties
5. 5. Checks the proper set-up of tables and seating prior to opening
6. 6. Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times
7. 7. Manage the wait list: record guest names and number in party, and provide estimated waitingtime, Answer phones, and manage the restaurant reservation system
8. 8. Inspect tables for proper presentation and completeness
9. 9. Protects establishment and guests by adhering to sanitation, safety, and alcohol beverage controlpolicies.
10. 10. Keeps kitchen staff informed by noting the timing of meal progression.
11. 11. Responds to additional patron requirements by inquiring of needs; observing dining process.
12. 12. Concludes dining experience by acknowledging choice of restaurant; inviting guests to return.
13. 13. Maintain sanitation and cleanliness per Amaterra and Oregon state health guidelines.
14. 14. Performs general cleaning tasks using standard cleaning products as assigned by the supervisor to adhere to health standards.
15. 15. Perform other duties and responsibilities as requested e.g., special guest requests.

WINERY AND PRODUCTION

WINERY AND PRODUCTION: Amaterra is a full production estate winery. All employees will need to beopen to assisting (not required) with production, bottling and harvest. Responsibilities are as follows:

1. 1. Execute routine cellar and packaging activities.
2. 2. Cleaning is a primary function of this role, and the winemaking process in general. This willinclude equipment, facilities (floors/walls), and barrels. These conditions are sometimesextended hours, wet and/or cold environment.
3. 3. Other duties as assigned.

Qualifications

REQUIRED QUALIFICATIONS

1. 1. Three to six months related experience; or equivalent combination of training and experience.
2. 2. Ability to identify and resolve problems in a timely manner; develops alternative solutions anduses reason even when dealing with emotional topics.
3. 3. Ability to manage difficult or emotional customer situations; includes the ability to respondpromptly to customer needs and requests for service and assistance.
4. 4. Ability to maintain a high level of professionalism; treats others with respect and considerationregardless of their status or position.
5. 5. Knowledge of and ability to appropriately interpret and follow policies and procedures.
6. 6. Knowledge of and ability to adhere to safety and security procedures; reports potentially unsafeconditions; uses equipment and materials properly.
7. 7. Ability to meet the demands of the work schedule to be at work and on time. May occasionallyrequire the ability to work outside of regularly scheduled hours. Schedules may vary based onbusiness need.