Host

Compensation: This position is part of our Service Charge pay model. Rather than traditional tips, all gratuities are collected as a service charge on guest checks and distributed among eligible front-of-house team members. This role is compensated primarily through commission-based earnings from the service charge, in accordance with the 7(i) overtime exemption.
Additional details will be provided during the interview process

Summary of Position:

The Host at a Parker Hospitality property is friendly yet professional, meticulous yet malleable and serves as the first and last point of contact with our guests. The Lead Host is engaging and polished and provides a high level of organization and hospitality to all guests at all times. S/he takes and maintains control over the flow of service by managing the arrival of guests and facilitating an enjoyable experience while upholding PH standards and values. S/he works with management to train and direct new hosts, communicating their progress. S/he keeps a pulse on and communicates the overarching sentiment at the host stand.

Core Values:

• Find a Way - We will always find the best solution for all guests and team members
• Positive Passion - We will be optimistic in our passion for what we do
• Hospitality Excellence - We will exceed the expectations of those we serve
• Respect and Care - We will be respectful of our team, our community, and our guests
• Always Teaching, Always Learning - We will continue to teach, learn, and encourage creativity and development

Essential Functions:

• Coordinate and manage all reservations, walk-ins and private event seatings, specifically during peak shifts
• Strategize with management on optimal large party seating and placement
• Make note of guests dietary and physical restrictions and communicate them accordingly
• Initiate and maintain communication with management and BoH during high volume periods
• Confidently, clearly and politely communicate with guests when delays and/or waits occur
• Represent host stand during pre-shift and communicate important information to team
• Engage with guests in a professional and warm fashion inside the restaurant and over the phone
• Serve as leader of host stand, training and developing hosts, delegating duties and bringing issues to management
• Ensure confirmed events are entered in Opentable with corresponding shift notes
• Lead in building Opentable guest notes database per guidelines of GRM
• Recognize frequent guests, key people in the industry and VIPs related to the company

Duties and Responsibilities:

• Maintain a positive, pleasant attitude every shift.
• Accept direction and constructive criticism from management.
• Be able to work a variety of hours, days and shifts, especially weekends and increased work schedules when necessary.
• Must be able to stand or walk for the majority of a shift.
• Must be able to work at approximately 36 table/bar and reach 36.
• Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
• Must be able to reach (6 to overhead), bend, stoop, wipe.
• Must be willing to perform other duties assigned as needed.

Desired Qualifications:

• Must be at least 21 years of age.
• Weekend availability a must.
• Must be able to communicate and understand the predominant language(s) of the restaurants trading area.
• Must possess leadership skills
• Must have a minimum of 2 years of hospitality
• College degree is preferred. Education in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative
• Proficient in the functions of the restaurants, service standards, staffing and employee management
• Able to organize time effectively, forward plan and prioritize tasks to ensure work load is balanced and urgent situations are dealt with immediately. Ability to multitask and delegate duties when necessary
• Ability to remain calm and organized in a high-volume environment
• Ability to effectively communicate with staff and guests; additional language skills would be a distinct advantage and benefit
• A genuine interest in and understanding of food and drink wine and cocktail knowledge is prefered
• Experience with Open Table and/or Reserve

General Rules:

• Get along with others and be a team player.
• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
• Refrain from smoking for the duration of the shift.
• Arrive to work on time and in ready to work condition.
• Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
• May not work under the influence of alcohol or any illegal drugs.
• May not resort to any type of violence, discriminatory or harassing behavior.
• Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable