Restaurant Host - Ox + Anchor

The Host is responsible for welcoming patrons and ensuring that they are seated and receive attentive service. The Host’s duties include managing seating arrangements, maintaining a waitlist during busy meal service, passing out menus, and accepting phone calls. The Host is the first and last person patrons interact with and is responsible for setting the tone for a high level of service.

ESSENTIAL DUTIES & RESPONSIBILITIES Include the following: Other duties may be assigned.

• The Host will greet and seat guests in a welcoming, accommodating, and professional manner.
• Maintain and monitor waiting list.
• Answer phones quickly and politely without any sign of hurriedness.
• Record reservations accurately by phone or in person.
• Employ essential hospitality standards: eye contact, smile, speak first, engage in polite conversation and maintain a neat, clean, professional personal appearance.
• Maintain a clean and organized host stand with clean and updated menus.
• Acknowledge every guest’s departure with gracious and sincere salutation.
• Prepare daily reservation sheets.
• Pull and arrange tables and chairs for guests.
• Perform all other duties as assigned.

SUPERVISORY RESPONSIBILITIES

None.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Required Skills/Abilities:

• Written and verbal comprehension of English language
• Basic mathematics computations
• Excellent interpersonal skills and focus on serving customers
• Ability to learn computer reservations system
• Strong sense of urgency
• Professional appearance
• Excellent Phone Skills

Work Experience and/or Education

• Minimum High School Education or equivalent.
• Minimum one year experience working in a full-service dining establishment in a bussing or host position.

Preferred Training

• Fine dining experience
• Basic working knowledge of Resy

Pre-Requisites

· Authorized to work in the U.S.
· At least 18 years of age.
· Weekend and holiday availability

COMPENSATION & BENEFITS

Job Type: Part-Time, hourly
Compensation: $17.00 per hour plus gratuity
Hours: 10 – 18 hours per week, shift 4:00 pm to last seating (approximately 8:30 pm)
Schedule: weekday, weekend, holiday (must have weekend and holiday availability)

The rate listed is the rate Hotel San Luis Obispo reasonably expects to pay for this position.

WORK ENVIRONMENT & PHYSICAL DEMANDS

The Work Environment characteristics and Physical Demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to maneuver through all areas of the restaurant. Requires mobility, prolonged standing, bending, stooping, and reaching; occasionally pulls and/or slides tables and chairs. Requires lifting up to 30 lbs. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to tolerate varying stress levels, temperature, illumination, and air quality. Heavy guest contact is required.

*NOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of Hotel San Luis Obispo.

Hotel SLO is an equal opportunity employer committed to providing equal opportunities to all employees and applicants without regard to Race, color, Ancestry, national origin, Religion, creed, Age (over 40), Disability, mental and physical, Sex, gender (including pregnancy, childbirth, breastfeed or related medical conditions), Sexual orientation, Gender identity, gender expression, Medical condition, Genetic information, Marital status, Military or veteran status, or any other consideration made unlawful by federal, state, or local laws.