Host - The Loom Hotel

 HOST   DEPARTMENT: Food and Beverage REPORTS TO: Restaurant or F&B Manager  STATUS: Non-Exempt  POSITION SUMMARY:  The Host Person serves as the first and last point of contact for guests, setting the tone for an exceptional dining experience. This role requires poise, warmth, and precision while managing reservations, guest flow, and special requests in alignment with luxury hotel brand standards.  PRIMARY JOB DUTIES:  Welcome guests with warmth, professionalism, and brand-appropriate hospitality.  Maintain a calm, polished presence in a fast-paced, high-expectation environment.  Manage reservations using the hotel’s reservation system (e.g., OpenTable, SevenRooms, in-house systems).  Use of professional phone etiquette with both external and internal guests.  Coordinate table assignments to balance service flow and maximize guest comfort.  Accurately manage waitlists, walk-ins, and VIP reservations.  Communicate wait times clearly and professionally.  Identify and acknowledge VIPs, hotel loyalty members, and returning guests.  Note and communicate special occasions, preferences, allergens, and dietary restrictions.  Handle guest concerns with discretion and escalate appropriately.  Escort guests to tables and present menus with proper etiquette.  Maintain constant communication with servers, management, and kitchen teams.  Support seamless service pacing and dining room transitions.  Coordinate with concierge, front desk, and room service teams when needed.  Ensure a gracious farewell, thanking guests and inviting them to return.  Maintain immaculate host stand, menus, and reservation materials.  Adhere to grooming, uniform, and luxury brand presentation standards.  Follow all hotel policies, safety, and confidentiality guidelines.    Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.     KNOWLEDGE, SKILLS AND ABILITIES:    Must meet state and local age requirements.  Must meet state and local food handler certification requirements.  Previous experience in luxury hospitality, fine dining, or upscale restaurants preferred.  Exceptional interpersonal and communication skills.  Strong organizational and multitasking abilities.  Professional appearance, demeanor, and emotional intelligence.  Ability to remain composed under pressure.  Flexible schedule, including evenings, weekends, and holidays.    PHYSICAL DEMANDS:  Ability to stand or walk for extended periods.   The role involves reaching, bending, stooping, and occasionally lifting up to 25 pounds.   Ability to escort guests throughout the dining room comfortably.  Must wear required personal protective equipment per job responsibilities.