Hospitality Jobs in Michigan (Now Hiring) — 6,240 open — Page 240

The Primary role of the Host at Sorelle is to be responsible for welcoming guguestsest warmly and ensuring they have a positive start to their dining experience. The Host manages reservations, seating arrangements, and wthe aitlist and communicates effectively with the serving team to provide seamless service. Exceptional organizational and customer service skills are key to creating a memorable dining experience for all guests.

DUTIES & RESPONSIBILITIES:

• Act with integrity, honesty an,d knowledge that promote the culture and values of Sorelle.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
• Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant professionally through effective communication, cooperation, and relationships with all business partners. 

ESSENTIAL JOB FUNCTIONS:   

(Includes but is not limited to the following duties. Other duties may be assigned):

• Understand and perform job duties to the expectations of MG-SC, dba Sorelle Service, Food, Beverage, and Wine manuals.
• Perform all side work applicable to assigned station.
• Participate in Pre-Shift meetings and learn new menu items.
• Welcome all guests and ensure guests receive responsive, professional, and gracious service always.
• Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
• Liaise with server to always ensure communication about wants and needs of guests.
• Escort guests to their table. Helps them into their seats.
• Answer the phone and takes reservations.
• Communicates reservation flow with the back of house. (ICOs)
• Maintains cleanliness of restaurant entrance.
• Checks coats and maintains coat check room in a neat and organized manner.
• Responsible for maintaining the printing and cleanliness of all menus.
• Posts daily floorplans and sidework duties.
• Stocking supplies ie: matches, business cards, toothpicks.
• Maintain a clean, safe environment always in the Dining Room and all service stations.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to the health, safety and labor requirements of the restaurant colleagues and guests.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant.

• Perform general clerical tasks including maintaining logbooks and reservation counts on OpenTable or other reservation system.
• Must have complete knowledge of and use the service and merchandising techniques described in the Host’s Manual.
• Assist in table setting and general dining room maintenance during peak periods.
• Perform other duties as requested, such as executing special guest requests.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.  
• Requires good communication skills, both verbal and written.
• Knowledge of appropriate table settings and service ware.
• Knowledge of all menu items, prices and general service procedures.
• Must possess basic computational ability.  
• Must possess basic computer skills.
• Must be familiar with OpenTable or similar reservation system.

REQUIRED SKILLS & EXPERIENCE:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum 1-2 years of fine dining bar experience.  Knowledge of service and food and beverage, generally involving at least 1 year of dining room experience and thorough knowledge of fine dining, service procedures and functions.
• Cleanliness, organization and the ability to work well in a team situation are crucial to this position.
• Food and wine knowledge a plus. 
• High school or equivalent education required.
• Applicants must possess a strong dedication toward learning and motivation to progress in a fine dining environment. 
• Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems such as Open Table.
• Pleasant phone demeanor.
• Must be impeccably groomed, maintain good hygiene, good posture and have required uniform or dress code.
• Responsive to constructive feedback from Chefs, Managers or Staff.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Host to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors.  The temperature is moderate and controlled by restaurant environmental systems.
• Must be able to stand and exert well-paced mobility at least 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space.
• Must be able to lift up to 20 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other colleagues.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• While performing the duties of this job, the Hosts are regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to finger, reach, handle or feel objects, tools or controls. Hosts are occasionally required to stoop, kneel, crouch or crawl.
• The Host must be able to lift and/or move up to 20 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water, chairs and dining room tables.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.