Department: Food & Beverage
Accountable To: Director of Food & Beverage
Status: Non-Exempt

Primary Objective:
Responsible for planning seating in order to maximize revenue and guest satisfaction. The Host will greet and seat guests in a welcoming, accommodating and professional manner. Provide guests with accurate and up-to-date information regarding the restaurant and its operations.

Areas of Accountability:

  • Receive and record reservations by phone or in person according to established policies.
  • Answer incoming calls (within three rings) with efficiency and with a pleasant, friendly, unpretentious tone of voice.
  • Know the reservation list so upon check-in, guest names can be found quickly.
  • Ensure that all information on the reservation sheet/Open Table is fully understood and properly passed on to the appropriate personnel.
  • Take accurate and complete reservations in a thorough and legible manner and record all relevant information.
  • Confirm all large parties’ dinner reservations in advance.
  • Communicate with supervisor in reference to opening up last minute table availability.
  • Check tables and chairs before seating guests to ensure area is spotless.
  • Support by bussing tables and preparing them for new seating.
  • Escort guests to their tables and help them into their chairs.
  • Present guests with clean menus.
  • Inquire about water preferences “Still, Sparkling or filtered tap water”
  • Notify appropriate server of table seated, how many guests and water preferences. Run water to table if necessary.
At The Host Stand:
  • Maintain a clean and organized work area.
  • Maintain clean and proper stock of up to date menus at desk.
  • Maintain proper stock of supplies including stationery, office supplies and any special amenities for guests leaving the restaurant.
  • Ensure that all guests are quickly and politely greeted upon arrival.
  • Monitor all waiting times and minimize guests waiting in the lounge.
  • Check and return coats, packages, and miscellaneous items for guests.
  • Take accurate and complete messages and ensure they are delivered to recipient.
  • Maintain appropriate body language at all times, standing up straight and not leaning on the podium.
  • Direct event guests to the appropriate location.
  • Provide accurate directions, location and parking information.
On The Floor:
  • Be comfortable with all aspects of the Food and Beverage operations.
  • Have a strong knowledge of menu items and be aware of any menu changes.
  • Knowledgeable of all outlet hours, menus and prices.
  • Be fully capable of describing and recommending menu items.
  • Communicate with dining room staff so restaurant can be properly set up.
  • Reset tables as needed to support servers.
  • Ensure dining room floor and high traffic areas are kept clean.
  • Communicate with managers and General Manager about any questions involving special clients, requests or questions.
  • React to any special requests.
  • Acknowledge regular and VIP guests.
  • Refer ALL disgruntled, frustrated or difficult customers to Manager.
  • Maintain composure and professionalism in stressful situations.
  • Acknowledge and greet regular guests upon arrival, using their names when possible.
  • Avoid using negative terms (try and never say no, instead give another option).
  • Maintain communication with General Manager/Managers.
  • Be aware of any guests in lounge area and ensure that excellent service is provided to them as well.
  • Provide accurate notation and identification of guests waiting in bar.
  • Accurately communicate transfer of bar checks to dining room when seating guests from the bar.
  • Acknowledge every guest’s departure with gracious and sincere salutation.
  • Communicate to Director of Food & Beverage, Exec Chef when VIP guests arrive so that he/she can approve any special arrangements for the guests
  • Ensure that the all areas are always attended.
  • React to dissatisfied guests, taking appropriate action.
  • Keeps supervisor fully informed of all problems or matters of significance.
At The Hotel:
  • At all times, projects a favorable image of Luxe Sunset Boulevard Hotel to the public.
  • Availability for AM and PM shifts.
  • Adhere to restaurant grooming, uniform, and hygiene standards.
  • Attend staff meetings when scheduled.
  • Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
  • Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working environment.
  • Adheres to company policies and procedures.
    • Attends work as scheduled.
    • Follows hotel’s dress and grooming standards.
    • Minimizes safety hazards by following all safety rules and procedures.
Physical Requirements:
  • Pushing/Pulling: Average weight 60lbs constantly
  • Lifting/Carrying: Average weight 60lbs constantly
  • Standing/Walking: Constantly. Standing/walking the majority of scheduled shift
  • Kneeling/Crawling: Occasionally. Completing tasks throughout the hotel
  • Reaching: Constantly

Department: Restaurant
This is a part time position

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