The hiring rate for this position is $20.00. 

Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY

The Host/Reservationist is the initial guest contact person, and the final guest contact person, therefore must have the demonstrated ability to warmly and professionally greet all guests either via phone, email, or in person and to bid farewell to all guests with the goal of attaining the highest possible level of customer service.   

ESSENTIAL RESPONSIBILITIES

• Coordinate restaurant reservations and guest experiences in terms of greeting and seating, and bid farewell to all restaurant patrons.
• Prepare menus and wine lists for each service shift.
• Confirm guest reservations.
• Develop long-term guest relations, by tracking information on repeat guests (i.e., favorite tables, special wines, requested servers, etc.).
• Answer guest questions about the restaurant, based on a solid understanding of the Copia Restaurant food and beverage programs as well as the Culinary Institute’s objectives at this campus.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• High school diploma or equivalent.

Experience:

• Prior experience as a host or in a customer service role.

PREFERRED QUALIFICATIONS

• Previous experience with Open Table reservations system.
• Previous experience managing front door/restaurant entrance.

REQUIRED SKILLS

• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Must display a high level of energy and self-motivation.
• Highly organized, attentive to detail, accurate and efficient.
• Able to work well within a team.
• Punctual and dependable.

 WORKING CONDITIONS

• Ability to frequently lift and carry 30 lbs.
• Ability to stand for extended periods of time.
• Ability to work outdoors in varied and extreme temperatures.
• Must be available to work overtime, a flexible schedule, including nights and weekends as required due to business needs.