Time Host - Part Time

Job Title:

Host – Part-Time

• Base Wage: $15.10 per hour (State of Maine minimum wage)
• Compensation Type:
  Hourly + Tipped / Tip-Share Eligible
• Total Expected Compensation Range: $15.10 – $21.00 per hour (Base pay plus earned tips/tip-out participation)

General Job Description

Manages the flow of guests while providing an exceptional front-door experience. Greets and welcomes all guests upon arrival, manages reservations, and seats parties according to dining room flow. Assists the service team with bussing, cleaning, and resetting tables. Responsible for maintaining the restaurant lobby, monitoring restrooms, and thanking all guests as they depart.

• Greet all guests warmly and provide an initial welcome to the restaurant.
• Seat parties at assigned tables and distribute seating evenly across server sections.
• Assist servers with bussing, cleaning, and resetting tables.
• Help restock glasses, silverware, and front-of-house supplies.
• Complete assigned opening, closing, and running side work.
• Perform additional tasks as assigned by the supervisor.

• Great customer service skills
• Strong time-management skills
• Excellent verbal communication skills
• Availability to work flexible daytime shifts

• Standing/Walking:
  Ability to remain on your feet and move throughout the restaurant for the duration of a shift (typically 4 to 8 hours).
• Lifting/Carrying:
  Ability to lift and carry up to 25 lbs regularly, specifically when stocking glassware, silverware, and moving bus tubs.
• Manual Dexterity:
  Ability to operate reservation systems, handle menus, and efficiently reset tables with proper utensil and glassware placement.
• Stamina:
  Ability to maintain a high level of energy, a polite demeanor, and a professional attitude during peak hours and high-volume periods.
• Range of Motion:
  Frequent bending, reaching, and stooping required to clean the lobby, monitor restrooms, and reset tables.
• Auditory and Visual Acuity:
  Ability to communicate clearly with guests in a busy entryway and visually manage seating charts to maintain a smooth dining room flow.