Restaurant Experienced Host/hostess Needed

SUPPORT STAFF: HOST JOB DESRIPTION AND REQUIRED JOB DUTIES
- At Eden Trattoria, when a support staff is working the host position, they are responsible for being the first face that guests see as they arrive, and the last face they see when they leave. Hosts set the tone for the guest experience at Eden Trattoria, and play an important role in ensuring a smooth service._

Host Job Duties:

- **Restaurant Maintenance - beginning/end of shift duties**
- Sign in, and make sure you are in uniform. Remember, you are the first impression guests have of Eden so you must be **cheery, outgoing** and set a positive and memorable guest experience from the moment our guests enter the restaurant. Your smile is the most important part of your uniform, so don’t forget it
- Check the sections and servers for the shift. It is your responsibility to know what section each server is in, as this allows you to properly seat guests so no server is overwhelmed.
- Check the reservation computer for the Lunch & Evening reservations.
- Organize the reservations for the day, strategically planning where the reservations will be seated so that they are evenly spread throughout the restaurant.
- Eden is Primarily a walk-in Restaurant and only takes small table reservations. We take reservations up to Maximum of 8 people. Reservations request of **EIGHT OR MORE, **you must consult a manager to look after, **DO NOT TAKE**.
- All Hostesses must understand the Reservation System we have in Place. The Reservation System we use is called Table Agent.
- **WE DO NOT** take any reservations for the patio. No exceptions whatsoever
- Any requests for large group bookings, take the information and hand off to the General Manager to deal with.
- **Guest Service - throughout service**

**Seating and Greeting Guests**:

- When guests enter the restaurant (or arrive at the patio door), you must greet them with a genuinely and friendly greeting.
- “Hi folks, how are you doing today?” is an appropriate greeting
- “Table for two?” is NOT an appropriate greeting
- Please ensure to ask if they have reservations when working inside the restaurant.
- Please ensure that you know where all the reservations tables are going to be seated.
- Proper seating rotation, and seating management, is crucial for a great guest experience and to ensure that servers are never overwhelmed
- There will be times that we will have to seat the same section more than once in a row, and if this happens, be sure to lend an extra hand by bringing waters
- Remember communication is key: never ask a guest where they would like to sit. It is your responsibility to manage where guests seat, while still being accommodating to certain requests
- NEVER seat guests at a dirty table. If they request a table that is dirty, kindly ask them to wait while you prepare their table.
- Map Out and Reserve tables maximum 45 to 60 minutes prior to the reservation’s arrival time. If you must seat the table during this time, be sure to inform that guests that a reservation will be coming in, and ensure it is sufficient time for them

Teamwork is essential: whenever possible assist servers by:
Bringing guests water, Refilling water glasses, Clearing empty plates, Clearing empty glassware
- **Maintaining a Waitlist**
- There may be times when there are no available tables to seat incoming guests and you will need to start a waitlist
- You must take down **the guest’s name**, **# of people** in the party, the **arrival time**, **quoted wait time**, and their **phone number** so that you can contact them once their table is ready (many guests will leave the premise during their wait).
- Be sure to communicate to waiting guests about their table
- Guests are welcome to wait in the lounge and at the bar during this time.
- If a guest has an open tab at the bar, be sure to have that bill transferred to their table (if it has not been paid for at the bar).
- When quoting wait times it is essential to be as accurate as possible. To do so you must:

- Be aware of tables that are being billed. Typically, a table with their bill will be ready to reseat in 10-15 minutes.
- Be aware of tables that are on their dessert course. Typically, a table on their dessert course will be ready to reseat in 15-25 minutes.
- Be aware of tables that are on their entrée course. Typically, a table on their entrée course will be ready to reseat in 30 minutes-1 hour
- As part of your training, you will be trained on how to quote accurate wait times and how to strategically seat your waitlist

**Restaurant Maintenance - throughout service**
- You are responsible to assisting in making sure the washrooms are kept clean, and regular hourly washroom checks are mandatory
- Wipe menus and billfolds as they are returned (if needed)
- Ensure your station is always fully stalked (plates, cutlery, menus and candies)

**Job Types**: Full-time, Part-time
Part-time hours: 15 per week

**Salary**: $15.50-$17.50 per hour

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