Host
$31,200–$33,280 year
On-siteBloomington, Minnesota, United States
Job Summary
Greet guests promptly upon arrival and thank them upon departure while managing restaurant seating and maintaining accurate wait lists. Answer telephone calls, take reservations, and provide information regarding restaurant services and hours of operation. Coordinate with servers, bartenders, and management to ensure efficient seating and guest satisfaction, and monitor restaurant capacity during peak business periods. Assist in maintaining the cleanliness and organization of the host stand, entrance, lobby, and dining areas. Address guest inquiries and communicate concerns or special requests to the appropriate team member or supervisor. Perform additional duties as necessary and assigned, including clearing and resetting tables as needed.
Required Qualifications
- Must be able to speak, read, write, and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires excellent communication and interpersonal skills, both verbal and written
- Must possess basic computational ability
- Must possess basic computer skills and be able to operate reservation and point-of-sale systems
- Ability to provide exceptional guest service in a fast-paced environment
- Ability to maintain composure and professionalism when handling guest concerns or high-volume periods
- Knowledge of restaurant seating procedures and guest service standards
- Must be able to stand and exert well-paced mobility for up to 8 hours in length
- Must be able to exert well-paced ability in limited space
- Must be able to bend, stoop, squat, and stretch to fulfill cleaning and organizational tasks
- Must be able to maneuver between multiple functions occurring simultaneously
- Must be able to lift and carry supplies weighing up to 25 lbs. occasionally
- Requires grasping, writing, standing, walking, repetitive motions, bending, listening, hearing ability, and visual acuity
- Requires manual dexterity to operate telephones, reservation systems, and other necessary equipment
- Must be able to work in extreme temperatures such as freezers (-10°F) and kitchens (+110°F), possibly for one hour or more
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