Essential Job Functions. Duties include but are not limited to:
  • The host/hostess creates the first impression for the guest coming into our establishment as well as last.
  • Be in proper uniform all the time (nametag, pants, hat, etc.). Wear a clean uniform at all times.
  • Ensure entry doors are clean, free of debris and inviting. Make sure all menus are clean & ready for use.
  • Greets guests, escorts them to their table, and present menus.
  • Check on phone reservations or answering machine messages to assure you have all reservations.
  • Check with kitchen to see how they stand. See if they are backed-up with orders/out of any menu items.
  • Plan out the seating chart and organize the reservations (planning is everything for an effective host.)
  • Make sure the server is aware that guests have been seated in their section or area.
  • Keep the counts for individual servers so things come out fair/equitable at the end of the night.
  • Keep in constant contact with the servers and the kitchen to make sure you are running a smooth shift. A large part of the day/night’s effectiveness is orchestrated from the host stand.
  • Keep an eye out that the dining room, entryway, bathrooms, and menus are kept clean during operations.
  • Say good-bye to all of the guests. Ask to see that everything was acceptable. You should check with every guest and if there was
    any kind of problem quickly get a manager.
  • Must have English comprehension skills for purposes of safety, job instructions, policy and guest service.
  • Be on time all the time. Your attendance is essential. Follow all CALL IN procedures if you will be absent.
  • Works under their immediate restaurant supervision.


    Physical Demands and Work Environment include but are not limited to:
  • Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+).
  • Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. or more.
  • Must be able to work in a fast-paced, noisy, and sometimes limited movement environment.
  • Must be able to maintain sanitation, food safety, and other food service environment requirements.