Host - Fife and Farro

Description

The Host position is an hourly role overseeing the host stand and overall flow of the restaurant. This position should feel comfortable jumping in to help every FOH position, communicating with the kitchen and managers, and directing the host team and service staff throughout the evening to ensure a smooth service while maximizing covers.

Operational Responsibilities:

• Service Leader: Lead in hospitality and represent the restaurant with guests and team members.
• Attitude: Maintain a positive, solution-focused mindset at the host stand.
• Communication: Coordinate clearly with guests, staff, and management to keep reservations smooth and guests satisfied.
• Guest Priority: Manage wait times, offer comps, and elevate guest experience—even before they’re seated.
• Confirmations: Ensure all confirmations are completed correctly and consistently.
• Guest Notes: Research guests daily, update guest notes, and remind Captains of guestbook importance.
• Maximizing: Proactively optimize OpenTable for upcoming weeks.
• Gift Cards: Process and mail physical gift card requests as needed.
• VIP Gifts: Collaborate with management on VIP gift planning and execution.
• CC Authorizations: Print and distribute credit card authorizations to Captains each shift.
• Cleanliness: Verify completion of opening/closing checklists with managerial sign-off.
• Additional Duties: Support FOH managers with menus, Google Drive updates, and inbox monitoring when needed.
• Reviews: Receive bi-annual performance reviews from General Manager and AGM.

Personal Requirements:

• Be an ambassador for the company and maintain professionalism in and outside of work.
• Previous experience in customer service, hospitality, or retail is preferred.
• Strong attention to detail and commitment to maintaining cleanliness and organization.
• Ability to follow instructions and work effectively as part of a team.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Flexibility to work in shifts, including evenings, weekends, and holidays.
• A genuine passion for locally sourced products and culinary offerings is advantageous.
• TABC and Texas Food Handler Certificate required.

Working Conditions:

• A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department.
• Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements.
• Exposure to hot, cold, and potentially hazardous equipment is possible.
• Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required.

Benefits:

• 3 Sick Days annually
• 50% discount at all ERHG/Market Restaurants
• 20% discount on retail
• Employer Contribution to Health Insurance
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000
• Wine Exam Reimbursement

Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities.