R&B Host

Position: Host 

Supervisor: Food & Beverage Manager 

Department: Food & Beverage

FLSA: Hourly – Non-Exempt

Primary Responsibilities

The host is responsible for providing exceptional dining experiences for The Battery’s members and guests through warm, intuitive, and personalized service both in person and over the phone. This team member must be able to perform technically sound service and have the ability to anticipate needs, tailor their service style, and show a genuine sense of graciousness and hospitality to truly make The Battery feel like a home away from home for our members and guests. Hosts must actively embody The Battery’s standards while in the workplace, both in interaction with fellow service team members, kitchen staff, guests, and management. All work related duties must be done onsite.

DUTIES and RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

• Greet and seat guests in accordance with The Battery’s steps of service.
• Accurately and efficiently maintain waiting list, while keeping management and guests informed of wait times.
• Pull and arrange tables and chairs for guests.
• Answer phones quickly and politely without any sign of stress.
• Receive, record, and confirm reservations accurately and in a warm, accommodating manner by phone or in person.
• Assist management in the development and maintenance of guest database
• Responsible for communicating with members via email, phone, and Sonato dining channel. 
• Responsible for transferring communication addressed to the host team to managers when support is needed. 
• Assist management with SPDR correspondence via email, Sonato, and phone.
• Maintain a clean and organized workspace with clean and updated menus.
• Ability to converse with guests about menu questions in a detailed and articulate manner.
• Must have a working knowledge of menu items, food preparation techniques, and basic culinary terminology.
• Acknowledge every guest’s departure with gracious and sincere thanks and salutation.
• Prepare daily reservation sheets.
• With the guidance of floor managers and F&B directors, may be asked to train new hosts and reservations staff.
• Ability to clearly communicate 
• Must report problem situations to management immediately.
• Ongoing cleaning and maintenance of physical workstation according to established restaurant procedures. This includes pre-shift, post-shift, daily, weekly, and monthly duties as assigned by management.
• May be responsible for the correct handling of coat check duties. 
• May be responsible for correct transferring of phone calls to other departments when necessary.
• Required to attend mandatory meetings when scheduled.
• Responsible for adherence to dress code, grooming, and hygiene standards.
• Responsible for adherence to posted work schedule and arrival time. Must follow established procedures for schedule changes and arrival time. 
• Required to attend mandatory meetings when scheduled.
• Schedule may include participation in Club wide Member or Private Events
• Perform all other duties as assigned.

Core Competencies

• Commitment to Task: Ability to take responsibility for actions, give long hours to the job when necessary, demonstrate dependability in difficult circumstances, and show a sense of urgency at all times.
• Communication: Ability to clearly and respectfully present information through the spoken or written word, establish connections through conversation with members and guests and actively listen to others.
• Conflict Management: Ability to use problem-solving skills to resolve conflicts in the workplace and maintain constructive working relationships despite disagreement.
• Coping Mechanism: Ability to maintain a professional and positive demeanor while dealing with interpersonal conflict, necessary disciplinary action in the workplace, or stress.
• Energize Others: Ability to exhibit a constantly positive and team-oriented approach. Inspire others through leading by example, develop performance standards, and confront negative attitudes.
• Flexible: Ability to remain open-minded, react to new information, perform a variety of tasks, and change focus quickly as demands change.
• Initiative: Ability to generate great results from ordinary circumstances, anticipate problems or opportunities in advance; undertake additional responsibilities and respond to situations as they arise without supervision.
• Honesty: Always use discretion in dealing with guests and foster an ethical work environment; do not encourage inappropriate behavior by coworkers and handle all situations with integrity.
• Leadership: Demonstrate leadership by example, efficiently delegate responsibilities and empower service team to make decisions, and provide constructive feedback to others.
• Planning & Prioritizing: Ability to anticipate and prepare for guest needs, multitask effectively, prioritize practically, and use end goals to guide actions. 
• Quality: Ability to maintain high standards regardless of stress level; establish high standards and consistently meet them.
• Respect: Ability to adapt behavior to other people’s personalities, interact with people who have different values, culture, or backgrounds, and graciously serve demanding guests. Able to develop rapport with others and recognize their concerns and feelings and build long-term associations based on trust with both guests and fellow team members.
• Team Focused: Ability to share due credit with coworkers, display enthusiasm and promote a friendly group working environment.

MINIMUM REQUIREMENTS

Must have and be able to do all of the following:

• At least 18 years of age. 
• High school education or equivalent. 
• Minimum three years of upscale casual or fine dining experienced preferred. 
• Perform server and bus person’s duties. 
• Able to read, write, speak, and understand English comprehensively.
• Basic math skills.
• Basic computer skills. 
• Able to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations. 

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:

You must have the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:

• Heavy member/guest contact is required.
• Must be able to tolerate varying noise levels, temperature, and illumination and air quality.
• Requires hand-eye coordination and manual dexterity.
• Requires normal sense or smell, taste, touch and sound.
• Must be able to respond to visual or aural cues.
• Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift. 
• Lift up to 50 pounds in order to perform the essential functions. 
• Work in a stressful environment and stressful situations. 
• Work in an environment where climate constantly changes.
• Maneuver freely through all areas of the property.