Employment Type : Full-Time
Flex Status: A position working an average of 20-29 hours per week (between 1000 - 1559 hours/year). Host II's will coordinate host stand operations at the restaurant, ensuring Biltmore standards of service. Level 2 hosts will maintain flow of seating by section throughout the serving period; answer the telephone; maintain the reservations system, taking and updating requests; monitor guest needs; and will provide training to Host I's. In addition, the Level 2 host is responsible for notifying management of any guest service issues that may arise, will make certain that the restaurant is properly prepped for service at all times, and assist with VIP arrangements. The Host II will also provide general assistance and support for the department, leadership, and company. Requirements: 1. Previous host service experience required, preferably in a fine dining or upscale restaurant. At least one (1) year of related F&B experience strongly preferred. 1. Occasionally transport 25 – 50 pounds. Essential Job Duties: 1. Greet and acknowledge all arriving guests, however busy and whatever time of day.
2. Demonstrated commitment to delivery of world class internal/external guest service; leadership skills a plus.
3. Fluency in English; basic math skills with the ability to handle cash and credit transactions as needed.
4. Familiarity with and/or the ability to quickly become proficient with reservations software. Knowledge of Open Table reservations system strongly preferred.
5. Excellent interpersonal and communication skills; conveys information effectively; strong guest service recovery skills.
6. Proactive, exercises good judgment; anticipates and addresses issues quickly; thinks clearly in high pressure situations. Focus attention on guest needs, remaining calm and courteous.
7. Able to quickly learn Biltmore products, services, systems.
8. Professional; reflects Biltmore core values.
Physical Requirements:
2. Endure various physical movements throughout work areas and over duration of work
shift.
3. Ability to remain ambulatory or in stationary position throughout work shift.
4. Exposure to fumes, dust and chemicals
5. Ability to work in an environment that may include:
Variable temperature conditions and noise levels
Outdoor environments
2. Escort guests to tables and assist in seating at tables; present menus and extend
congenialities in accordance to department guidelines.
3. Maintain an optimum flow of seating by section to best service guests.
4. Extend courteous departures as guests leave the restaurant and invite them to return.
5. Guide the Servers and Dining Room Assistants in table set-up needs to ensure
optimum service to guests; coordinate level 1 Host activities.
6. Communicate V.I.P. arrivals and special requests to designated personnel for follow
up.
7. Answer restaurant telephone courteously and efficiently as specified in department
standards.
8. Take, record and confirm restaurant reservations/cancellations as specified in
departmental standards.
9. Accommodate all requests for information courteously.
10. Anticipate guests’ needs, respond promptly and acknowledge all guests, however
busy and whatever time of day. Initial contact for guest service recovery; identifies and escalates issues as needed.
11. Trains and serves as "go to" resource for Level 1 Hosts.