• Host

    Requisition ID
    # of Openings
    Hire Type
    Hours Per Week
    Weekdays, Weekends
    Career Type
    Food Service
    Insurance - Medical, Insurance - Dental, Insurance - Vision, Retirement - 401K, Paid Time Off - Vacation, Paid Time Off - Holidays, Union Benefits
    Minimum Related Experience
    6 Months
    Union Membership Required
    Badging Fees
    Paid by Employer
    Tastes on the Fly
    USD $16.25/Hourly
  • Overview

    SUMMARY: The Host is the “official greeter”. The person representing our restaurant as every guest enters our establishment. The Host must make guests feel welcome by smiling, conversing and assisting with any questions. The Host is also the last person a guest usually has contact with when leaving and it is the Host’s responsibility to ensure a positive last impression by thanking and bid the guest farewell.  Additionally, the host “orchestrates” the flow of the restaurant and must seat guests efficiently in a manner that is fair to employees and conducive to the demands put on the kitchen


     •Any combination of education, training and work experience that provides the required knowledge, skills and abilities.

    •Successfullypass an extensive 10-year criminal background check conducted by the FBI.

    •Successfully pass computerized employment testing and in-person interview



    EXAMPLE OF DUTIES: These are essential functions and the percentages are estimates only.

    35% -Remain by entrance to restaurantin order to greet guestsand bid them farewell.

    50% -Walk Guests to their tables, maintain an even rotation amongst servers

    5 % -Answer phones, assist passengers with questions

    5% -Maintain cleanliness of host and entrance area. Maintain quality and availability of menus.

    5% -Assist servers and server assistants if needed


    OTHER: Maintain regular and prompt attendance in conformation with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Report to work in a clean and complete uniform.Due to the seasonal nature of the restaurantindustry, employees may be required to work varying schedules to accommodate the business needs of the restaurantUpon employment, all employees are required to fully comply with the Tastes on the Fly SF rules and regulations for the safe and efficient operation of its business. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.


    SPECIFIC JOB KNOWLEDGE AND ABILITY: Individual must posses the following knowledge, skills and abilities andmust be able to demonstrate thatthey can perform the essential functions of the position with or without reasonable accommodation, using some other combination of skills and abilities

    1.Ability to understand verbal English, i.e. basic guestquestions regarding the menu and facility

    2.Ability to write and read basic English

    3.Ability to greetand seat customers

    4.Knowledge of table settings and service ware.

    5.Ability to communicate in a clear and concise manner to fellow coworkersand guests

    6.Ability to work in a fast-paced environment and multitask



    1.In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon theparticular requirements of that day.

    2.Perform general cleaning tasks in keeping your work area neat, clean and organized, using standard, approved cleaning products as assigned by the manager.

    3.Folding napkins for other meal periods to maintain adequate supplies.

    4.Perform any and all other duties asked of you related to the operation of the restaurant



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