Host

Description

REPORTS TO: Restaurant Manager

KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff

Job Description:

The host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service.

Requirements:

• Excellent verbal and written communication skills

• Excellent critical thinking and decision-making skills

• Must be able to maintain tact and be cool under pressure

• Able to work flexible hours necessary including off hours, weekends and holidays

• Able to effectively communicate in English in both oral and written forms

• Professional and polished appearance and demeanor

Responsibilities:

• Enthusiastically welcome every guest at the door

• Ability to clearly communicate with all guests

• Always approach and move towards the guest. Never wait for the guest to come to you

• Go above and beyond to accommodate guests’ special requests

• Graciously say goodbye to all guests and extend an invitation to return to visit soon

• Oversee daily restaurant reservations, pre-assign seating where necessary

• Communicate with management regarding special orders, cake orders, and special requests – responsible for conveying all such

information to management

• Answer restaurant telephone courteously and efficiently

• Escort guests to tables and assist in seating at tables; present menus and extend pleasantries

• Shut down podium and forward phones to voice-loop at end of shift

• Work as a team, assist with all guests’ and employees’ needs and inquiries

• Always maintain positive guest relations

• Resolve guest complaints, ensuring guest satisfaction

• Be familiar with all features and local attractions/activities to respond to guest inquiries accurately

• Monitor and maintain cleanliness, sanitation and organization of assigned work areas

• Maintain complete knowledge of scheduled daily activities and in-house groups, daily house count, table/seat/station numbers,

proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant

• Perform all other job-related duties as requested

Work Conditions:

• The noise level in the work environment is usually loud

• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell

• The employee frequently is required to walk

Preferred:

• High school diploma or equivalent

• At least 1 year of hospitality sales and management experience

• At least 1 year of host person experience in a high-volume and/or upscale dining environment

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Types: Full-time, Part-time

Pay: $17.50 - $20.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person