Host

Hosts are the first impression of the restaurant and set the tone for our signature hospitality that guests can expect during their experience. Hosts are anticipating ahead in order to maximize our capacity to serve every guest that walks through our doors. They are expected to practice clear communication & impeccable service, all while upholding the culture.

Core Duties & Responsibilities

• Handle all guest interactions with the highest level of hospitality, warmth and professionalism.

• Bring a personable and presentable appearance and demeanor to our front door.

• Have a thorough knowledge of Tock and aim to create a steady flow of covers while maximizing our capacity. Accommodate and anticipate guest needs by making seating adjustments throughout the shift.

• Possess a strong understanding of our restaurant operations as well as our food and beverage offerings.

• Communicate the flow of the door with management and support staff.

• Strong organizational and communication skills.

• Help ensure guest satisfaction, build relationships, and develop increased engagement.

• Be a representative of The Pulpo Group and create a positive impression of the restaurant and all of our businesses.

• Be the expert in guest satisfaction by providing soignee services including taking note of guest preferences, recommending activities to do in the area, parking details, and invitations to our other businesses.

• Help maintain the pristine cleanliness and ambiance of the restaurant including organizing the host stand, and maintaining the foyer, restrooms and overall space.

Additional Expectations:

• Experience in providing excellent customer service in a fast-paced environment

• Must be a great team player to serve the team mission and each guest fully

• Emotionally intelligent

• Must have a good attitude towards change and ambiguity.

• High level of personal hygiene and personal presentation

• Able to stay calm in a fast-paced environment

• Attention to detail in everything we do

• Unwilling to compromise on our standards or accept short cuts

• Consistent in performance and reliability

• Able to work in sync with the flow of the restaurant

• Must have weekend availability