- Harvest Restaurant
- Edwards, CO, USA
- 10 + tips
- Year-Round - Part Time
Benefits include resort discounts, spa discounts, golf discounts, retail and more!
Major Goals and Responsibilities: As one of the initial guest contacts, it is important to offer a smile and a warm, sincere greeting to every visitor to our restaurant. It is imperative that each guest is treated to a positive experience from the initial telephone conversation to create a reservation until the moment they leave. Hosts/hostesses are responsible for taking telephone reservations, care and storage of guest coats, coordinating dining room seating, and creating a smooth, memorable experience for each guest.
Behavioral Traits: Hosts/Hostesses should always be smiling, friendly, warm, sincere, enthusiastic, and happy. This person should have the ability to remember names and faces. It is important to be able to read people. This person must have a high energy level and the ability to adapt quickly. Multitasking and prioritizing are both essential skills that the Host/Hostess must utilize in order to be successful.
Summary: The host/Hostess must make full use of the Open Table guest information system, adding to our knowledge of each guest whenever possible. This person is responsible for fielding all telephone calls, and greeting and seating guests while keeping in mind station rotation and progress of servers. All staff members are expected to perform basic service skills and function as part of our team.
Essential Duties and Responsibilities:
Make full use of the Open Table reservation and guest information system.
Complete all opening, closing, and weekly side work.
It is important to use and remember the names of guests and members.
Our Hosts/Hostesses will not be wearing a uniform. It is expected that appropriate clothing and shoes are to be neat, clean, and presentable.
At times our hosts/hostesses may be required to pour water, run food, describe menu items, clear tables, and reset tables.
Our staff should be constantly scanning the dining room for work that needs to be done.
Commit to continual visual inspections of the restaurant (including facility, equipment, and cleanliness).
It is essential that this person can effectively communicate with all other staff members.
Other duties as assigned.