The Restaurant Host is responsible for ensuring all guests are properly greeted and seated, reservations are handled according to Sevilla expectation and information is accurately relayed to guests. This position is focused on guest service requiring a constant focus on maintaining a professional demeanor/behavior while representing Sevilla. This position involves a heavy administrative focus which entails precise communication, strong attention to detail, timeliness, and documentation skills. The ability to passionately communicate Sevilla’s unique characteristics to our guests, positively contribute to our work environment, and follow Company, state and federal regulations are the keys to success as a Host at Café Sevilla!

Position duties and responsibilities include, but are not limited to the following:

Position Responsibilities
1. Use the Opening and Closing Checklists on a nightly basis to track completion of opening and closing procedures.
2. To create the best guest experience and cultivate customer return.
3. Ensure every guest is having an enjoyable and memorable dining experience. Provide assistance for the positive resolution of guest concerns.
4. Providing great customer service.
5. Working directly at the host stand to properly take a reservation, establish proper wait times, handle large party requests, and control the flow of seating for optimum kitchen times.
6. Answering phone calls, taking reservations and answering questions.
7. Enforce the first five (5) steps of service to all tables being seated when possible.
8. Inform Guest of current promotion and who will be serving them to ensure a smooth hand-off to the service staff
9. Reservation management- Always be aware of reservations. Inform Management as reservations get near full, do not over book for any given shift. Ensure all details for a given reservation are entered into reservation system. See Best Practice for Reservations as needed.
10. Follow company policy specific to Large Party Reservations as applicable to your location.
11. Ensure all Social Offer/Third Party Reservations are properly accounted for and all necessary notes are listed in Reservation System.
12. Ensure all reservations have been confirmed prior to reservation time.
13. Engage with guests on the in front of or walking past Sevilla. Entice them to come into the building. Always greet and open conversation with anyone viewing our menus at the entrance.
14. Providing guests with menus and answering any initial questions.
15. Always be aware of promotions currently running, upcoming holiday information and what is going on locally in the area.
This includes nightclub events and pricing as guests often times will call the restaurant phone line for this information.
16. Notify Management and the Kitchen of the expected busiest times for reservations so all can be prepared.
17. Assigning guests to tables they prefer (when possible), while keeping table rotation in mind so that servers receive the right number of customers.
18. Working with Management to create appropriate server stations for the work day.
19. Player's list- working with Management to ensure the player's list for the day is complete and ready at opening time. All employees must be aware of the details on the player's list and initial that they have read it throughly.
20. Engaging with guests to ensure they're happy with food and service.
21. Responding to complaints and helping to resolve them as needed.
22. Knowledge of all Best Practices applicable to job code.
23. Completion of all assigned training tests & courses.
24. Manage the flow of Guests into the Dining and Bar areas, provide accurate wait times to incoming Guests if appropriate.
25. Actively running a guest list as needed.
26. A knowledge of the various menus available at Cafe Sevilla- menu specifics, times offered, pricings, etc..
27. A knowledge of the current reservation system- how to properly use it for all functions.
28. A knowledge of the Sevilla Steps of Service for Servers and Bartenders.
29. Helping out with other positions in the restaurant as needed.
30. Protect establishment and patrons by adhering to sanitation, safety and alcohol control policies
31. TEAM WORK- Always keep a positive work attitude and friendly (approachable) demeanor with the ability to work well with coworkers and as a team when necessary. ONE TEAM, ONE MISSION
32. Adhere to uniform expectation for the position per Sevilla Handbook and company policy.
33. Immediately report any maintenance, security, and/or safety issues or concerns to a manager.
34. Other work duties as assigned by Management.

ADDITIONAL RESPONSIBILITIES
35. Clock-in & out for each work shift properly. Clock-in upon arrival, clock-out when leaving for meal period (or other personal time away from work), clock-in upon return from meal period (or other personal time away from work), and clock-out when the work shift is ended and no more work tasks will be performed. Immediately notify a manager if a clock-in or clock-out is
missed or incorrectly recorded.
36. All breaks must be taken per Company Policy outlined in the Sevilla Handbook.
37. Take a meal period when 6 or more hours are worked in one work shift. Start the meal period no later than the beginning 5th hour of work. 30 minute and 10 minute breaks are to be clocked into Aloha when taken. For 30 meal period, the posted break log is to be signed as well.
38. Immediately notify a manager if you feel you are not able to take a meal period or 10-minute break for any reason.
39. Attend and participate in all mandatory staff meetings.
40. Report suspicions of harassment, discrimination, retaliation, and/or safety issues immediately to a manager.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The
requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to assist individuals with disabilities to perform the essential functions.

Education/Experience
a. High School Diploma or equivalent.
b. 1 years related culinary experience and/or training in a fast-paced, fine dining establishment; or
equivalent combination of education and experience
c. Working knowledge of state and federal safety and sanitary requirements.

Certifications
a. Current Food Handler’s Card.
b. LEAD Card.

Computer Skills
a. Working knowledge of, or ability to learn, Company POS and timekeeping systems.

Work Environment
a. Reasonable accommodation or restricted duty may be made as recommended by a licensed physician.
b. The noise level in the work environment is usually loud.
c. The work environment is tight and requires “squeezing” by others and working in close quarters.
d. The work environment may be hot on occasion.
e. A clean, well-kept presentation is required all times in accordance with the Employee Handbook.