Host
2 weeks ago
Position:
Host
Location:
Denver, CO
Job Id:
154
# of Openings:
0
HOST
Reports to Restaurant General Manager and Restaurant Managers; position is non-exempt.
WHO WE ARE
Pasque embraces the philosophy of 'Nature Based Cuisine' - exemplifying a harmonious relationship to nature by paying close attention to the seasons as well as mindfully sourcing the best products from local farms and ranches. The food aims to represent the possibilities of our interactions with the environment by cooking wild foods and respectfully grown produce and meats. The beverage program will be a nod to the classics with a focus on elegance, execution, and quality. Craft cocktails, curated wines by the bottle, and exciting Zero Proof offerings will be the beverage trademarks of Pasque. Pasque's service and hospitality will match the thoughtfulness and quality of the food and beverage programs. The service model is rooted in classic fine dining with less rigidity and more genuine warmth.
Stellar Jay continues this philosophy but brings the influence of live fire to the cuisine with an open fire hearth. The menu will focus on rustic, communal dishes that fuel the lively atmosphere. The beverage program at Stellar Jay invites guests to enjoy the festive and bright atmosphere of the rooftop restaurant with an emphasis on shaken cocktails, approachable wines by the glass, and playful Zero Proof offerings. Hospitality at Stellar Jay will be intentional, detailed, and knowledgeable while encouraging the rebellious and playful spirit of the setting.
THE ROLE
As the gate keeper to our venues, you play an integral part of a team of hospitality professionals in our gorgeous, ground-breaking building. You work collaboratively with the team to ensure the arrival experience is personalized and memorable and you orchestrate the evening like a talented conductor. Join a respectful and progressive environment that values what people bring to the team and encourages everyone to participate in the process.
WHAT YOU WILL DO
- Uphold and model the company's principles of People, Place and Character, driving collaboration, intuition, and trans-local hospitality.
- Assist in all aspects of a guest's experience from beginning to end by extending a friendly greeting in an inviting environment, ensuring proper set-up the host stand, reviewing reservations and making recommendations as to the setup of the room, executing on requests in a friendly and timely manner, ensuring satisfaction throughout and adjusting as necessary
- Participate in daily line ups and quarterly all staff meetings to further develop ideas and objectives with the service team while simultaneously providing constructive feedback and strategizing to overcome and correct any previously missed opportunities
- Inspect the cleanliness of each section of the dining room and the private dining rooms and make necessary improvements as well as check each table prior to opening to ensure its properly set
- Pick up the daily menus and insert them properly in their covers; and inspect every menu and list to ensure their condition and appearance
- Develop a complete working knowledge of the menus, menu ingredients and what is unavailable for the day
- Know the server stations, their daily assignments, their personal timing patterns, and their maximum workload capacity, and of course balance and close shift properly
- Answer telephones according to hotel standard and take reservations or provide information regarding the restaurant or any other hotel service
- Carry trays, bus, and reset tables with linen, china, glass and silver as needed; complete side work assigned by manager
- Observe conditions of all physical facilities and relay any challenges to the food and beverage leadership team to make corrections and improvements as needed
- Communicate effectively with the F&B and Culinary teams to ensure all guests get their food as ordered in timely fashion
- Assist in other areas of the F&B Department as needed.
- Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required
- Minimum of one (1) year experience as a Host in either a free-standing or hotel restaurant.
- Experience with taking, making, and executing reservations in a reservation platform
- Basic computing skills in Word, Excel, and Outlook.
- TiPS Alcohol service certification and Safe SERV Certificate of Completion, or ability to obtain such within 30 days of hire
- Must meet local age requirements in order to serve alcohol
- Available to work a flexible schedule to include nights, weekends and holidays
- Fluency in English both verbally and non-verbally
- Weekend availability
- Ability to continuously stand and/or walk for the majority of a shift, including negotiating wet tile floor and steps
- Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
- Ability to roll and/or carry tables and chairs when needed
- Ability to lift and/or carry a 30 lb. tray, crate or box
- Ability to carry over shoulder occasionally
- Utilize hand and elbow movements for polishing glassware, silver, setting up tables, shaking, pouring and mixing drinks
- Excellent sight and balance needed for negotiating varied floor surfaces
- Ability to handle lighted candles and hot fluids (coffee and tea)
Base Hourly Rate $18.29 ($22 - $35) plus tips - associates will participate in a whole house tip pool where tips are shared with hourly associates that contribute to the guest experience.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.
Pay Range: $18.29 per hour
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