The Revere Room - Host

Rosewood Miramar Beach; Montecito (CA); On-site; USD 26,270 - 26,959; Part time

Job summary

An upscale beach resort in Montecito is seeking a dedicated Host for The Revere Room, responsible for ensuring exceptional guest experiences through professional service. This part-time position involves coordinating reservations, managing guest interactions, and maintaining restaurant standards. Ideal candidates should possess a high school education and have at least two years of restaurant service experience, particularly in luxury settings. Competitive compensation of $19.07-$19.57/hour plus tips is offered.

Qualifications

• Must be able to perform job functions accurately with attention to detail.
• Ability to remain calm while resolving problems and think clearly.
• Required to speak, read, and write English; fluency in other languages preferred.

Responsibilities

• Ensure professional and gracious service to guests.
• Coordinate reservations and seating for daily and nightly service.
• Handle guest complaints effectively to ensure satisfaction.

Skills

Attention to detail

Good judgment

Teamwork

Communication skills

Education

High School Diploma

Job description

Host – The Revere Room, Rosewood Miramar Beach

Rosewood Miramar Beach, a Rosewood Hotel, invites applications for an exceptional and extraordinary Host at The Revere Room – an all‑day eatery crafted with local‑first ingredients and sustainable practice. The Host is responsible for the overall guest dining experience, ensuring professional and gracious service to guests on the phone or in person, coordinating reservations and seating for daily and nightly service, and advocating for the restaurant by building relationships with our guests.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set‑up and dress code.
• Greet all restaurant guests, be knowledgeable about the area and provide information when asked.
• Receive incoming calls, accurately book reservations for guests.
• Maintain complete knowledge of all liquor brands, beers and non‑alcoholic selections, correct glassware and garnishes.
• Maintain complete knowledge of all menu items, prices, and preparation method/time.
• Abide by state liquor regulations, including service to minors and intoxicated persons.
• Maintain knowledge of VIPs as determined by Hotel & Residents.
• Understand and correctly use equipment; use equipment only as intended.
• Operate P.O.S. and manual systems.
• Complete opening side duties as assigned.
• Follow up on special arrangements to ensure compliance.
• Communicate any meal requirements and special requests to servers and kitchen.
• Check storage areas for proper supplies, organization and cleanliness.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy or at any time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services and local attractions to respond to guest inquiries accurately.
• Handle guest complaints following the six‑step procedure, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Adhere to payment, cash handling and credit policies and procedures.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Confidentiality

While working for the company, you will have access to confidential information concerning the company, guests and associates. All such information must remain confidential and not be disclosed to anyone outside the company, guests or associates, unless otherwise stated.

General and Technical Skills

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize, follow up; think clearly and remain calm while resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co‑workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Knowledge and ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to remain calm and resolve problems using good judgment; ability to work under pressure of meeting production schedules and timelines for hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co‑workers as part of a team.

Language Requirements

Required: Speak, read and write English. Fluency in other languages preferred.

Physical Requirements

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co‑workers.
• Kitchen environment – constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools.

Qualifications

• High School Diploma or an equivalent combination of education and work‑related experience.

Experience

• Minimum two years’ experience in restaurant service.
• Hotel operational exposure (i.e., F&B) is preferred.
• Experience with a luxury or ultra‑luxury property or brand is preferred.
• Current and valid Food Handler Certification.
• Current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.
• Minimum 21 years of age to pour alcoholic beverages.

Compensation

The pay scale for this position is between $19.07 and $19.57/hour plus tips. This is the pay range the hotel reasonably expects to pay.

Seniority Level

Entry level

Employment Type

Part‑time

Job Function

Design, Art/Creative, and Information Technology

Industry: Hospitality