Host/Hostess

Job Summary:

The Host/Hostess at Chophouse 13 Nocatee plays a critical role in creating a positive first impression for
our guests. As the first point of contact in the restaurant, you are responsible for welcoming and seating
guests, managing and confirming reservations, answering incoming calls to the restaurant via the host
stand telephone or the wireless telephone, and ensuring a smooth flow of service in the dining areas.
You will provide gracious hospitality with a smile, ensure that guests feel valued, and maintain the
highest standards of service expected in a fine dining establishment.

Key Responsibilities:

1.  Guest Reception and Seating:
    Warmly greet guests upon arrival with a welcoming attitude and professionalism.
    Manage the flow of guests in the dining areas to maximize guest satisfaction and table
   turnover.
    Escort guests to their tables, presenting menus, and informing them of their server’s name.
    Monitor dining sections to optimize seating while maintaining the desired ambiance and
   pace.
   
   


2. Reservation and Table Management:
    Accurately take and manage reservations, accommodating guest preferences and
   special requests, if possible.
    Utilize the reservation system to track guest bookings, wait times, and seating
   availability.
    Utilize the wireless telephone to take and manage reservations when you are away from
   the host stand.
   
   


3. 3. Customer Service:
    Provide guests with an elevated dining experience from the moment they enter the
   restaurant.
    Answer any guest questions regarding the menu, specials, and restaurant services.
    Handle special requests (e.g., birthdays, anniversaries) with attention to detail and
   hospitality.
    Address guest inquiries, concerns, or complaints professionally and escalate issues to
   management as needed.
   
   


4. 4. Team Collaboration:
    Work closely with servers, kitchen staff, and management to ensure efficient service
    Assist with the flow of communication between the front of house and the back of
   house.
    Keep the manager informed of any guest needs, special occasions, or potential service
   issues.
   
   


5. Ambiance and Presentation:
    Ensure the entrance and reception areas are clean, tidy, and aesthetically pleasing at all
   times.
    Maintain menus, seating charts, and host area supplies.
    Observe the dining room to ensure tables are set correctly and ambiance standards
   (lighting, music level, etc.) are met.
   
   


6. Administrative Duties:
    Maintain accurate records of guest reservations, special seating preferences, and any
   guest-related information for future reference.
    Answer phone calls, take reservations, and provide information to guests as needed.
    Assist with gift card requests, to-go orders, and guest inquiries as needed.
   
   


7. Qualifications:
    Previous experience in a host/hostess or customer service role, preferably in a fine dining
   environment.
    Excellent verbal communication and interpersonal skills.
    Strong organizational skills and attention to detail.
    Ability to manage time effectively and work under pressure in a fast-paced environment.
    Professional demeanor with a polished appearance. Tattoos or piercings are not permitted on
   areas of the body that are visible to the guests.
    Familiarity with reservation software (e.g., OpenTable) is preferred.
    Ability to stand for extended periods and move efficiently in a busy restaurant which includes an
   upstairs and downstairs bar and dining room.
    Flexibility to work evenings, weekends, and holidays as needed.


8. Skills & Responsibilities:
    Strong customer service orientation with a passion for hospitality.
    Ability to remain calm and composed under pressure while providing exceptional service.
    Strong teamwork skills, working effectively with both the front of house and back of house staff.
    Positive attitude, energy, and commitment to creating a memorable dining experience.
   
   


9. Physical Requirements:
    Ability to stand, walk, and move quickly for prolonged periods.
    Ability to lift and carry up to 25lbs.
    Ability to communicate clearly and effectively with guests and team members.