HRTMS Job Description Management
| Host J o b D e s c r i p t i o n | | |
JOB INFORMATION | | Title: | Host-NC | | Title Description: | Host | | FLSA Status: | Non-Exempt | | Reports To: | Asst Mgr, F&B Floor | | Supervises: | | | Approved Date: | 8/18/2026 3:33:01 PM | | Date Last Edited: | 8/11/2026 2:52:53 PM | | Locations: | NC Mills River | | Function: | Food and Beverage | | Business Entity: | Mills River Food&Beverage | | Cost Center: | F&B Floor | | Employee Type: | Per Diem; Part Time | | Age Requirement: | 18+ | | Employee Supervisory Classification: | X | Individual Contributor | | People Leader |
| POSITION SUMMARY | | The Host position is centered in the restaurant's Front of the House operations whose responsibilities include but are not limited to greeting guests, organizing wait lists, manages table reservations through software applications, and seating our guests. In addition to these core duties, Host members will maintain a clean and inviting environment, whether it's in areas visible to guests or behind the scenes. The Host, who will report to the Front of House Supervisor Team, is responsible for being an expert resource to the guests visiting our onsite Food and Beverage Operations. | | | | | | | |
ESSENTIAL DUTIES | | Essential Duties | • | Consistently create a positive first impression for guests by delivering friendly, welcoming greetings upon arrival and extending a warm, heartfelt farewell at the conclusion of their visit | • | Maintain an organized and accurate wait list while communicating large parties with supervisors on duty; manage table reservations through software applications | • | Ensure guests are seated at clean and properly maintained tables and are greeted immediately by their server or bartender | • | Organize and set tables and chairs for an excellent guest experience | • | Ensure all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition | • | Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge | • | Help maintain cleanliness in guest areas, such as, but not limited to floors, walls, restrooms, and windows. | • | May be assigned additional work within the restaurant operation as needed | | | |
Additional Responsibilities | • | Follow and enforce all SNBC policies and local/state laws and regulations regarding responsible alcohol service | • | Uphold standards which exceed regulatory industry standards for health code, quality, and cleanliness | | | |
Travel Requirements | Est. Amount | Brief Description | 0% | | | | |
Work Experience | Experience | Experience Details | Req | Pref | | 6 months | previous restaurant experience | | X | | | | | | | | | | |
Knowledge, Skills and Abilities | • | A pattern of regular, prompt, dependable attendance required | • | Ability to handle the pressures of coordinating a wide range of activities while still delivering superior service to the guests | • | Exceptional communication and the ability to work effectively as part of a team | • | Ability to provide exceptional guest service | • | Excellent work ethic with attention to detail | • | Basic computer literacy skills | | | |
Licenses and Certifications | Licenses/Certifications | Licenses/Certification Details | Time Frame | Req | Pref | | ServSafe Food Certification | | within 30 Days | X | | | | | | | | | | | | | |
Physical Demands | Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift | Rarely 0-25% | Occasionally 26-50% | Frequently 51-75% | Constantly 76-100% | |
- Sitting - Rarely
- Walking - Constantly
- Standing - Constantly
- Bending (Waist) - Occasionally
- Bending (Neck) - Occasionally
- Lifting - Frequently (40)
- Carrying - Occasionally (40)
- Pushing - Occasionally (100)
- Pulling - Occasionally (100)
- Squatting - Occasionally
- Kneeling - Occasionally
- Twisting (Waist) - Occasionally
- Twisting (Neck) - Occasionally
- Grasping - Occasionally
- Talking - Constantly
- Hearing - Constantly
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Work Environment | Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift | Rarely 0-25% | Occasionally 26-50% | Frequently 51-75% | Constantly 76-100% | |
- Indoors - Constantly
- Outdoors - Frequently
- Humid - Occasionally
- Exposure to wet environments - Occasionally
- Work near loud noises - Occasionally
| The physical demands and work environment described here are representative of those that must be met and respectively encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. |
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