|Date Posted||May 15, 2019|
|Job Type|| Full-time |
The Host/Reservationist is the first and last person our guests interact with and therefore can make the largest impact on the guests’ experience. This incumbent must have the demonstrated ability to warmly and professionally greet all guests either via phone, e-mail or in person and bid farewell to all guests the with goal of attaining the highest possible level of customer service. Additionally, the Lead Host/Reservationist will lead the host team and ensure guests are greeted, seated, and thanked upon departure.
- Answers high volume phones, including the two main restaurant lines. Transfers calls to appropriate departments throughout the building as necessary.
- Responds to guest e-mail for reservations and information. Secures guest reservations, and when necessary, secures a deposit for the reservation; i.e., credit card or cash deposit. Maintains the accuracy of the electronic reservations and floor map through periodic review.
- Confirms guest reservations. Checks and responds to the preferred reservations line for vintners and alumni.
- Serves as the point of contact for large party reservations ranging between 12-42 people.
- Develop guest relationships, by tracking information on repeat guests (i.e. favorite tables, special wines, requested servers, etc.)
- Ensures adequate stock of supplies for reception desk, through completing daily checklists.
- Prepares menus and wine lists for each service shift.
- Answers guest’s questions about restaurant based on a solid understanding of the Copia Restaurant Food and Beverage programs as well as the CIA’s objectives at the Copia campus.
- Any and all other duties as assigned.
- High School Diploma or GED required.
- Minimum one (1) year of experience in a restaurant or hospitality environment with hosting, taking reservations or related area.
- Some knowledge of food, including menu language and culinary preparations.
- Working knowledge of restaurant POS computer systems.
Licenses / Certifications:
- TIPS responsible alcohol service certification, or equivalent or ability to acquire within thirty (30) days from hire date.
- Service or hospitality industry experience preferred.
- Ability to manage and coordinate multiple tasks simultaneously while maintaining a gracious and hospitable presence to all restaurant guests.
- Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
- Demonstrated ability to show a high level of service responsiveness to internal customers.
- Must display a high level of energy and self-motivation.
- Highly organized, attentive to detail, accurate and efficient.
- Able to work well within a team.
- Punctual and dependable.
- Must be able to handle details, assume responsibility and maintain confidentiality in all circumstances.
- Must be available to work a flexible schedule on nights, weekends and holidays, including overtime as required by business needs.
- Ability to stand and work for extended periods of time during customary service hours.
- Able to bend, stoop or reach as needed.
- Ability to frequently lift and carry up to thirty (30) pounds.
- Ability to occasionally lift and carry up to fifty (50) pounds with assistance.
At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits. We believe in supporting our employees with benefits to assist with work-life balance.
Benefits are offered based on position type and status. Benefits offered may include:
- Medical and prescription drug plan.
- Dental plan, Vision plan.
- Insurance: Life, Home, Auto, even Pet!
- Short- and long-term disability plans
- Generous paid time off programs, including paid holidays.
- Retirement savings plan 403(b) with company contribution.
- Employee assistance program.
- Tuition assistance programs.
- And more!