About this role
Summary/Objective
The Host/Cashier serves as the first and last point of contact for guests within the restaurant, responsible for managing guest flow, coordinating seating, and accurately handling transactions. This role plays a critical part in shaping the guest experience through professionalism, efficiency, and attention to detail while supporting front-of-house operations. Success in this role is demonstrated through consistent guest engagement, accurate cash handling, effective coordination with service staff, and the ability to maintain a smooth and welcoming dining environment during both routine and high-volume periods.
Key Accountabilities
Reception & First Impression: Welcome guests promptly and professionally, manage reservations and waitlists, and create a positive first impression by ensuring guests feel acknowledged and accommodated upon arrival.
Seating Coordination & Flow Management: Assign tables strategically based on server sections, guest needs, and operational flow to support balanced service and minimize wait times.
Cash Handling & Transaction Accuracy: Process guest payments accurately and efficiently, handle cash and electronic transactions, handle internal charges as needed, and maintain accountability for all funds in accordance with internal controls and procedures.
Communication & Service Coordination: Act as a communication hub between guests and service staff by relaying seating updates, special requests, and operational needs to ensure seamless service delivery.
Dining Room Support: Assist with maintaining dining room readiness by supporting table resets, monitoring cleanliness, and providing light service support such as water service when needed.
Policy Compliance & Operational Standards: Adhere to all company, departmental, and regulatory policies related to safety, sanitation, and guest service, ensuring a clean, safe, and compliant environment.
Team Contribution & Flexibility: Support overall restaurant operations by assisting team members and completing additional tasks as directed to ensure efficient and effective service.
Qualifications
Qualifications
General
- Must be 18 or older and able to obtain and maintain a Ute Mountain Ute Gaming Commission Non-Support License (background checks may be required).
- Must be able to obtain and maintain a valid food handlers permit.
- Must be able and willing to work a flexible schedule, including weekends, holidays, and peak business periods.
- Must demonstrate professionalism, reliability, and strong guest service orientation in a fast-paced environment.
- Ability to handle cash responsibly and maintain accuracy in all transactions.
Education
- High school diploma or equivalent preferred
- Formal culinary education preferred but not required
Experience
- This is an entry level position.
- Prior experience in food and beverage or guest service environment preferred.
- Experience in a host, cashier, or front-of-house support role preferred.
- Experience working in high-volume or fast-paced service environments strongly preferred.
Knowledge, Skills, and Abilities (KSAs)
- Knowledge of basic restaurant operations, guest flow, and front-of-house service standards.
- Skill in cash handling, basic math, and transaction processing with a high degree of accuracy.
- Skill in communication and coordination across team members during active service periods.
- Ability to manage multiple priorities while maintaining composure and professionalism.
- Ability to deliver consistent, courteous guest service and resolve minor guest concerns effectively.