JOB TITLE: Host

STATUS: Regular, Exempt
DEPARTMENT: Front of House (FOH)
SUPERVISOR: General Manager / Assistant General Manager / Service Managers

We Lead With Intention
Pearl & Law Hospitality, founded by Biplaw Rai and Nyacko Pearl Perry, is the home of Comfort Kitchen—recognized as Best New Restaurant by both Boston Magazine and The Boston Globe, named one of the Top 50 Restaurants in America by The New York Times, and nominated for Best New Restaurant by the James Beard Foundation.

Our restaurants are rooted in creating deeply intentional dining experiences that bring people home to themselves and to one another. We honor the roots, stories, and daily life that shape our food, our team, and our spaces.

SUMMARY
The Host is the first and last point of contact for every guest and plays a vital role in shaping their overall dining experience. This position is responsible for creating a warm welcome, managing reservations and walk-ins, guiding guests through the flow of the space, and ensuring the dining room maintains balance and pace throughout service.

Hosts must combine a genuine, guest-focused demeanor with strong organizational skills and the ability to multitask under pressure. This role requires professionalism, patience, and a calm, confident presence at the door.

GENERAL EXPECTATIONS

Greet every guest with warmth, attentiveness, and professionalism in alignment with Ama’s mission and values.

Maintain a polished and gracious presence at all guest entry points.
Communicate clearly and courteously with guests, staff, and management.
Handle pressure with calmness and confidence, especially during peak hours.
Perform duties with efficiency, respect, patience, and attention to detail.
Represent Ama professionally through language, demeanor, and guest interactions.
Support a culture of inclusion, respect, equity, and teamwork across FOH and BOH.
Uphold Ama’s hospitality philosophy in all moments of service.

DUTIES & RESPONSIBILITIES

Guest Reception & Care

Welcome guests warmly and create an immediate sense of comfort and hospitality.

Manage walk-ins, waitlists, and reservations with poise and accuracy.
Escort guests to tables, providing menus and initial guidance on the dining experience.
Maintain awareness of pacing, guest flow, and table turnover.
Uphold a high standard of hospitality even during long wait times or high volume.

Reservation Management

Use the reservation platform (Resy or similar) to manage booking flow, waitlists, and guest notes.

Communicate clearly about wait times, seating restrictions, and service expectations.
Track table statuses and relay guest information or special requests to servers and managers.
Maintain accurate and up-to-date guest logs and notes.

Dining Room Coordination

Monitor layout and collaborate with servers, runners, and managers on table assignments.

Maintain a balanced seating rotation to support smooth service and fair workloads.
Communicate table statuses—including VIPs, allergies, or special occasions—to the appropriate staff.
Support the service team during peak times by resetting tables and assisting with light duties.

Communication & Team Support

Serve as the communication bridge between guests and FOH/BOH teams.

Relay important guest details (allergies, celebrations, pacing requests) with accuracy.
Participate in pre-shift meetings, staff trainings, and ongoing learning sessions.
Support managers during service with guest check-ins, walk-throughs, and oversight of lobby flow.

Cleanliness & Organization

Maintain a clean and organized podium, waiting area, vestibule, and front entrance.

Restock menus, business cards, handouts, and host materials.
Assist with keeping the dining room tidy and visually polished throughout the shift.

Physical Requirements

Stand for extended periods (6–8 hours).

Move quickly and safely through a busy dining room.
Work nights, weekends, and holidays as needed.

QUALIFICATIONS

1 year of host or customer-facing hospitality experience preferred.

Strong communication, multitasking, and organizational skills.
Warm, professional, and guest-centered demeanor.
Ability to adapt gracefully to changing situations and high volume.
Must align with Ama’s values of equity, sustainability, community, and hospitality.

COMPENSATION & BENEFITS

Hourly Rate
$16.00 – $20.00 per hour, paid in accordance with the payroll schedule.

(If tip-pooled, adjust as needed.)

Paid Time Off

One (1) week (40 hours) of paid sick time per year.

Additional Benefits

Discounted staff meals during work shifts.

• Participation in hospitality events, staff outings, training, and industry partnerships.