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Duties and Responsibilities
- Arrive to work every day with a positive attitude, a willingness to learn, & prepared for the shift.
- Know and use the service guidelines outlined in the service manual.
- Know the table numbers and position numbers in all sections of the restaurant.
- Maintain a comprehensive knowledge of Tock and any other booking system used.
- Maintain a comprehensive knowledge of our reservation policies and procedures, and the hours for all spaces in the building.
- Cultivate a fluency in verbiage for the waitlist, our reservation policies and procedures, as well as voicemails.
- Monitor restaurant and kitchen flow regarding timeliness during service and assist when and where necessary.
- Report all guest complaints to management immediately and follow our five steps for navigating guest complaints. Every negative comment/experience will be addressed by a manager so that no customer leaves unhappy.
- Handle gift certificate transactions, fill out all pertinent documentation, and present to the guest.
- Build a thorough knowledge of the food and beverage items and their preparation available in all active spaces in the building.
- Build a thorough knowledge of our service standards and style as detailed by the Employee Manual.
- Be up to date on Slack, with particular attention to the Announcement Board and the Host, Pre-Shift, and Product Updates channels, before you arrive for your shift.
- Maintain a reasonable response time for all Slack communication: a minimum of an answer to any correspondence before your next shift.
- Treat all areas of the restaurant with respect. Clean & reset to zero when necessary.
- Help all departments whenever possible.
- Ask for help when you need it. Asking for help is a sign of strength, not a sign of weakness
- The employee is responsible for getting a shift covered if they cannot report to a scheduled shift (apart from sick reasons). If they cannot report to a shift and have exhausted all options for coverage, they must contact their supervisor to problem solve no less than 8 hours prior to their scheduled in time.
- Act in a professional manner and represent Gin & Luck graciously whether you are in house, traveling, or at another local establishment.
Demonstrate the Core Values of Gin & Luck:
- Curiosity: We learn and improve through active observation and creative problem solving.
- A.B.K.: We anticipate, prepare and execute with intention
- Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end
- Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us
- Connection: We build relationships through intuition, empathy, and transparency
Reporting Structure
- The Host reports directly to Lead Servers and the FOH Department Head and when necessary, other Department Heads and the property General Manager.
- The Host works in tandem with other Hosts and FOH staff.
Compensation and Benefits
- $xx/hr plus a point percentage of the full house tip pool, based on hours worked per shift.
- Pre-tax transit benefits. (in applicable locations)
- One fair wage
- High hourly for tipped employees
- Tipped out BOH (where applicable)
- Gin & Luck Medical Benefits
- Health, Dental, Vision
- Free Life Insurance
- Optional 401k
- PT employment benefits
- Cultural Alignment among staff
- Fun
- Growth Oriented
- Personal Ownership
- Career driven
- Team Minded
- Inspired
- Proud
- People First Company
- Educational Opportunities
Physical Demands
- The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.
