The hosts are an integral part of the Guests' first impression of Arya Restaurant. When a Guest arrives at Arya Restaurant, he/she must always receive a warm and sincere welcome, and as he/she departs the host must offer a heartfelt thank you and an invitation to return. The host must exhibit our restaurants warmest hospitality.
Restaurant Operations
- Clean and maintain supplies in Host Stand.
- Maintain impeccable condition of menus.
- Ensure smooth functioning of the desk.
- Provide Guests with accurate and up-to-date information about the restaurant.
- Be proficient in the use of OpenTable.
- Perform assigned side work (stamp bags/coasters, restroom candles/host light, sign)
- Adhere to work schedule and restaurant grooming, uniform, and hygiene standards.
Reservations
- Ensure that calls are answered quickly and accurately.
- Answer the phone with a smile.
- Treat each Guest as you would like to be treated. At no time during the conversation should you sound rushed, impatient, or annoyed.
- Work with the Manager to maximize seating potential thus increasing potential restaurant revenue.
- Be aware of any difficult callers and ask management to intervene.
- Recognize VIPs and regular Guests when they call.
- Confirm waiting list and monitor on a daily basis.
- Confirm reservations for the following day.
During Service
- Welcome the Guest to the restaurant with a warm sincere greeting.
- Monitor all waiting times and minimize Guest's waits.
- Maintain wait list.
- Escort Guests to a particular table.
- Use a tray to carry any of the Guest's items (drinks) from the waiting area to their table.
- Pull out all of the chairs, and stay with the table until they are seated.
- Answer phones promptly and politely without sounding hurried.
- Ensure accurate transfer of bar checks to dining room, directing bartender to correct table.
- Know table and position numbers.
- Acknowledge and thank the Guest as they leave the restaurant.
- Hourly bathroom cleanliness checks
- Always clean the Host Stand; restock business cards before, during, and after service.
Communication
- Hand off VIP information to the Manager and assigned Captain immediately after the Guests have been seated.
- Communicate to the manager on duty about any problems that may have been experienced by Guests.
- Answer phones and be prepared (using the fact sheet) to answer questions on the following: address and location, dress code, hours of operation, menu items and price ranges, holiday menus and information, credit cards accepted, large party/private party information, reservation policy.
- Communicate with staff so restaurant can be set properly.
- Be able to answer a wide variety of questions about C, from restaurant hours and its reservations policies to the finer details.
- Communicate with Chef daily about menu changes and update them on all platforms
- Communicate with Manager about stocking host stand and bathroom supplies.
Requirements
- Ability to provide a pleasant customer service in a fast-paced environment
- Ability to multi-task and communicate accurate information to the different colleagues
- Have patience and a strong ability to remain calm under pressure
- Ability to work in a standing position for long periods of time, minimum of 6 hours
- Be presentable at all times
- Have good communication skills
- Experience with Reservation systems a plus
Show less1:30 PM
Here's a BOH (Back of House) job description modeled after the structure and tone of your FOH one, tailored for Arya Restaurant:
This mirrors the structure of your FOH doc — intro paragraph, organized sections, and a requirements list at the end. A few things I kept consistent with your brand voice:
- The same warm, Guest-focused tone (even for BOH, since the kitchen's output ultimately serves the Guest)
- Matching section categories: Operations, During Service, Communication, Requirements
- Added food safety as its own section since that's a BOH-specific priority
Would you like me to adjust the role title (e.g., Prep Cook, Sous Chef, Dishwasher), add a specific duties breakdown per station, or export this as a Word doc?