Biltmore
Job Summary
The Restaurant Host is the first point of contact for our guests and plays a key role in delivering a welcoming and seamless dining experience. This position is responsible for greeting and seating guests courteously, managing reservations, and supporting the overall flow of service in alignment with the Inn’s elevated hospitality standards.
Pay, Schedule & Availability Starting pay range at $16.32 per hour, based on qualifications and experience above the minimum requirements. The position is a reserve role working between 40 to 999 hours per year. Schedule may vary but is generally 11 am‑7 pm or 3 pm‑11 pm.
Essential Job Duties
Warmly welcome guests upon arrival and escort them to their tables with professionalism and courtesy.
Manage the seating chart to ensure balanced station flow and optimal guest experience throughout the dining period.
Accurately take and record reservations using the designated reservation system if appropriate.
Maintain the cleanliness and readiness of the host stand, entry area, and dining room at all times.
Assist with preparation and setup of the restaurant prior to service, including menus and materials.
Communicate guest preferences and special occasions to service team members.
Monitor guest satisfaction and support service staff in delivering a seamless and gracious experience.
Uphold the Inn’s service standards and represent the Biltmore Estate with professionalism and poise.
Additional Responsibilities
Set up Host station with necessary documents, information and supplies; maintain organization at all times.
Inspect condition and cleanliness of all menus and wine lists; ensure adequate amounts are available; update menus and wine list inserts as changes occur.
Inspect the restaurant environment and entrance area, ensuring that all standards are met; rectify any deficiencies; maintain cleanliness at all times including tables.
Follow proper alcohol service standards and record any guests inebriated, informing bartenders and management of anyone perceived to be overserved.
Provide general assistance and support for the leadership, department, and company as required.
Qualifications
Previous customer/guest service experience strongly preferred.
Applicant must be at least 18 years of age.
Excellent communication skills, both verbal and written.
Demonstrated commitment to providing world‑class guest service and the ability to work effectively as part of a service‑oriented team.
Ability to think clearly and quickly in a fast‑paced environment; must exercise good judgment and maintain composure in pressure situations.
Familiarity with reservations software or willingness to become proficient; knowledge of OpenTable helpful.
Perform job functions with attention to detail, speed and accuracy.
Basic math skills and ability to handle cash and credit transactions as needed.
Proactive and takes initiative where appropriate.
Professional appearance and demeanor; handle guest situations in a manner consistent with Biltmore standards.
Physical Requirements
Occasionally transport 25–50 pounds.
Endure various physical movements throughout work areas and over duration of shift.
Remain ambulatory or in stationary position throughout shift.
Exposure to fumes, dust, and chemicals.
Work in variable temperature conditions and noise levels; outdoor environments.
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Pay, Schedule & Availability Starting pay range at $16.32 per hour, based on qualifications and experience above the minimum requirements. The position is a reserve role working between 40 to 999 hours per year. Schedule may vary but is generally 11 am‑7 pm or 3 pm‑11 pm.
Essential Job Duties
Warmly welcome guests upon arrival and escort them to their tables with professionalism and courtesy.
Manage the seating chart to ensure balanced station flow and optimal guest experience throughout the dining period.
Accurately take and record reservations using the designated reservation system if appropriate.
Maintain the cleanliness and readiness of the host stand, entry area, and dining room at all times.
Assist with preparation and setup of the restaurant prior to service, including menus and materials.
Communicate guest preferences and special occasions to service team members.
Monitor guest satisfaction and support service staff in delivering a seamless and gracious experience.
Uphold the Inn’s service standards and represent the Biltmore Estate with professionalism and poise.
Additional Responsibilities
Set up Host station with necessary documents, information and supplies; maintain organization at all times.
Inspect condition and cleanliness of all menus and wine lists; ensure adequate amounts are available; update menus and wine list inserts as changes occur.
Inspect the restaurant environment and entrance area, ensuring that all standards are met; rectify any deficiencies; maintain cleanliness at all times including tables.
Follow proper alcohol service standards and record any guests inebriated, informing bartenders and management of anyone perceived to be overserved.
Provide general assistance and support for the leadership, department, and company as required.
Qualifications
Previous customer/guest service experience strongly preferred.
Applicant must be at least 18 years of age.
Excellent communication skills, both verbal and written.
Demonstrated commitment to providing world‑class guest service and the ability to work effectively as part of a service‑oriented team.
Ability to think clearly and quickly in a fast‑paced environment; must exercise good judgment and maintain composure in pressure situations.
Familiarity with reservations software or willingness to become proficient; knowledge of OpenTable helpful.
Perform job functions with attention to detail, speed and accuracy.
Basic math skills and ability to handle cash and credit transactions as needed.
Proactive and takes initiative where appropriate.
Professional appearance and demeanor; handle guest situations in a manner consistent with Biltmore standards.
Physical Requirements
Occasionally transport 25–50 pounds.
Endure various physical movements throughout work areas and over duration of shift.
Remain ambulatory or in stationary position throughout shift.
Exposure to fumes, dust, and chemicals.
Work in variable temperature conditions and noise levels; outdoor environments.
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