Host-Salt Pub

Here at Salt Factory, we take great pride in our quality, food, and friendly, responsive service. Our high standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guests every day. As a member of our team, it is essential that you maintain an energetic, friendly, hospitable, and caring attitude. It is your responsibility to see that each guest feels special and enjoys our fun atmosphere to include food and beverage.

Salt Factory's mission is to enrich the lives of our guests, our employees, and owners.

We do this through superior quality food and beverages, legendary guest service, recruiting, training, sales growth, cost controls, ensure that proper policies are followed, and treating our employees like family. You will be very hands-on and will be responsible for daily operations. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every guest, every time. You must be dependable, self-reliant, have wonderful guest hospitality, coaching and teaching skills. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude.

Our Mission at Salt Factory is quite simple, EXCELLENCE.

To be the beacon of highest level of service and hospitality in our industry and to provide the most exceptional quality products available to our guests.

TRADEMARK : We are elegant and professional ladies and gentlemen who set the highest standards in all aspects of service and hospitality.

ESSENTIAL DUTIES AND RESPONSIBILITIES : Host

This requirements of this job as host are to prepare and deliver exceptional experience for every guest. Hosts will be held to high standards that uphold sanitation, cleanliness, and safety procedures.

The duties and responsibilities of a Host include, but are not limited to :

• Handles volume and stress with composure and finesse.
• Adhering to uniform standards. Dress and act professionally each day.
• Knowledge of systems, methods and processes that contribute to great execution.
• Follow training guidelines and testing.
• Attitude : This is overwhelmingly the most important ingredient in our service, all the employees in the restaurant should possess a hospitable and caring attitude and display a cheerful demeanor.
• Cleanliness : You should be meticulous about keeping yourself, your host stand, and the restaurant looking spotless.
• Style : This includes the hosts tone of voice, personality, and energy level.
• Choreography : We are actors and on stage every shift. Perfect flow of the restaurant in all areas. Seeing the big picture and making sure everyone leaves happy.
• Right of Way : Guests always have the right of way, even if they insist.
• Guest wait time tracking and communication.
• Answering the store phone with professionalism.
• Ensure host stand is organized and stocked with proper tools.
• Open menu count communication with management, Chef, and or Sous Chef.
• Acknowledge each guest that leaves and arrives with a smile and warm greetings.
• Ensure guests are sat in a timely manner, with proper menus, etc. Accommodate guest seating requests to the best of our ability.
• Guests calling in for a reservation must speak with a manager.
• Ensure guests are getting greeted in a timely manner by their server.
• Comply with all food and beverage regulations.
• Communicate : Communication between guests, team members, management, bar, and kitchen are a corner stone of our service.
• Wipe down the booth for crumbs & polish. Line up tables straight, and polish. Line up Chairs using a binder .
• Proper table set-up.
• Stock / restock throughout shift server, drink, and POS stations. Brew Tea and Coffee. Complete throughout shift as needed.
• Polish and roll silverware as directed by management.
• Sanitizer Buckets set and labeled. Wipe down menus to ensure cleanliness after each guest.
• Assist servers with food delivery.
• Bathroom Checks. Replace toilet paper rolls, paper towels and soap as needed.

UNIFORM STANDARDS :

EDUCATION and / or EXPERIENCE :

No experience required.

LANGUAGE SKILLS :

Ability to communicate in English. Must be able to understand direction given by management.

REASONING ABILITY :

Ability to apply common sense and understanding to carry out instructions. Ability to deal with standardized situations with only occasional or no variables.

CERTIFICATES, LICENSES, REGISTRATIONS :

Must attend orientation and agree to policies and procedures as outlined in the host training. Must complete the host training to ensure knowledge prior to working a solo shift. Must successfully attend and complete all other required training in compliance with local and state regulations, such as alcohol or food certifications.

PHYSICAL DEMANDS :

The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the host is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. The hosts are required to reach with hands and arms. The host must occasionally lift and / or move up to 15 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to focus.

WORK ENVIRONMENT :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the hosts are regularly exposed to fumes or airborne particles from the kitchen. Hosts are also occasionally exposed to wet and / or humid conditions when in the dish area, freezer, keg room, or walk-in cooler. Additionally, hosts may be exposed to toxic or caustic chemicals when cleaning.

PI428db6407357-30511-38690678