Hotel Carmichael - Host

Coury Hospitality; Carmel (IN); Presencial; USD 17.000 - 21.000; A tiempo parcial

Descripción de la vacante

Coury Hospitality is seeking a Host Person to welcome guests, manage the waitlist, and coordinate seating with the dining team. You will greet guests with a smile, guide them to their seats, and inform them of their server as you maintain an accurate waitlist using OpenTable.

The role requires a friendly, professional demeanor, strong English communication, and the ability to multitask during peak periods. High school diploma or GED is preferred and availability across all shifts is expected.

Formación

• Fluent reading, writing, and speaking English.
• Excellent personal presentation and interpersonal skills.
• Able to communicate effectively with guests, coworkers, and supervisors.
• Organize and prioritize in high-pressure situations.
• Knowledge of restaurant menu, ingredients, and cooking techniques; aware of property/events.
• Knowledge of basic sanitation.
• Knowledge of computer operations and ordering procedures.
• Able to absorb large amounts of information quickly: service procedures, menus, floor plan, register.
• Able to multitask effectively.
• Must maintain excellent attendance and be able to work all shifts, weekends and holidays.

Responsabilidades

• Greet guests, manage waitlist and seating chart, inform guests when tables are ready.
• Use OpenTable to take reservations and seat guests as needed.
• Know menus and guest preferences; communicate with servers.
• Balance seating flow and rotate staff to ensure smooth service.
• Oversee dining room function during service and relay guest feedback to management.
• Answer phone, take reservations, and relay messages to staff.
• Resolve guest service issues promptly with Restaurant Manager on Duty.
• Process table checks and operate cash register; reconcile cash at shift start and end.
• Maintain cleanliness of workstation and host stand.
• Convey guest preferences to service team and pre-empt seating delays.
• Assist servers and bus staff when traffic requires, maintaining service efficiency.
• Wear uniform and adhere to grooming policies; conduct yourself professionally.
• Communicate with coworkers and supervisors to maintain teamwork.
• Follow all company procedures, policies, expectations and quality standards.

Conocimientos

English fluency

Presentation skills

Interpersonal skills

Communication under pressure

Menu knowledge

Sanitation knowledge

Computer operations

Multitasking

Attendance & punctuality

Educación

High School Diploma or GED

Herramientas

OpenTable

Descripción del empleo

DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Manager
STATUS: Non - Exempt

POSITION SUMMARY

The Host Person is an essential member of the team dedicated to providing exceptional quality and service to our guests. By nature of the position, the Host Person is the guest’s first impression of the restaurant. This position is responsible for welcoming guests graciously with eye contact and a smile, then promptly and courteously accommodating the guests’ needs. Host Persons remain friendly and engaging, all while calculating table turn times, managing reservations and the waiting list, communicating guest request and preferences with servers and manager, answering the phone, and actively anticipating seating delays.

RESPONSIBILITIES

• Monitors guests entering and exiting dining area. Graciously greets guests upon their arrival. Maintains an accurate, fair and up-to-date waitlist and seating chart. Informs guests when their table is ready. Escorts guests to their seats, provides menus to guests, and informs them of the name of their server.
• Utilizing Open Table, the Host Person takes reservations, reviews the daily reservation book, and has the ability to seat guests without reservations.
• To maximize guest service, must have a complete working knowledge of the menus and what is unavailable for that day. Must also be familiar with frequent guests and know their names and preferences.
• Responsible for directing the seating rotation within the restaurant to ensure a smooth work flow. Must be familiar with server stations, their daily assignments, their personal timing patterns and their maximum workload capacity. Must be able to balance the customer flow among the service stations, taking into account requests for a particular table or server, depending on availability.
• Oversees the general functioning of the dining room during the meal service period, relaying information to service personnel, requesting feedback from guests as to their satisfaction, making adjustments when and where necessary. Ensures a congenial dining room atmosphere.
• Responsible for answering dining room telephone, taking reservations over the telephone and taking messages for staff.
• Handles all guest service issues in an immediate and gracious manner. Responds promptly and appropriately to guest service issues and reports the situation to the Restaurant Manager on Duty.
• Completes table checks when assigned and responsible for operation of cash register. Reconciles cash till at start and close of shift. Follows all Company accounting and cash handling policies.
• Maintains cleanliness of workstation and surrounding areas.
• Ensures that someone is always present at the host stand.
• Communicates guest preferences to the service team verbally and through printed chits.
• Proactively notifies management of any possible seating delays.
• Assists with the duties of servers and bus persons, such as securing a food or beverage item for a patron, resetting a table for reuse, etc., as the customer traffic flow allows, ensuring the maintenance of food service effectiveness and efficiency. Handles side duties within each shift.
• Wears required uniform and meets Company grooming/dress policies.
• Conduct oneself in a professional manner with the awareness that all actions and communications are within guest view.
• Maintains communication and teamwork with all co-workers and supervisors.
• Adheres to all Company/department procedures, policies, expectations and quality standards.

KNOWLEDGE, SKILLS AND ABILITIES

• Fluency in reading, writing, and spoken English.
• Excellent personal presentation and interpersonal skills.
• Ability to communicate effectively with guests, co-workers, and supervisors.
• Ability to think and communicate clearly, organize and prioritize in high pressure situations.
• Basic knowledge of the restaurant’s menu, ingredients, and cooking techniques, as well as knowledge of the details of our property and upcoming events.
• Knowledgeable of basic sanitation.
• Knowledgeable of computer operations and ordering procedures.
• Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
• Able to successfully multitask.
• Ability to maintain excellent attendance and punctuality. Ability to work all shifts, weekends and holidays.

PHYSICAL DEMANDS

• Ability to walk and stand throughout an eight-hour shift.
• occasionally required to reach with hands and arms
• regularly required to talk or hear
• handle or feel objects, tools, or controls
• Ability to lift, balance and carry large, oval Dining Room service trays.
• Must have the ability to lift trays, soiled dish bins, etc., of up to 40 pounds in weight.

EXPERIENCE

• Must be at least sixteen years old (at least 21 years old to serve alcoholic beverages).
• Previous experience as a server preferred.
• Must successfully complete restaurants training course.
• High School Diploma or GED preferred or currently enrolled in secondary education completion.
• At least 1 year of experience with Restaurant or Customer Service Experience.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT

• Closed toe, non-canvas and non-skid soled shoes.

This job description is not an exclusive or exhaustive list of all job functions that a Curator in this position may be asked to perform from time to time.