Host/Greeter

Overview

The Host is the first impression of the restaurant and sets the tone for guests'experiences. You will answer phones, take reservations, and be responsible for seating guests. The Hostis also responsible for wishing guests farewell and inviting them to come back.

Responsibilities

ESSENTIAL FUNCTIONS:1. Regular, predictable, and reliable attendance and punctuality.2. Ability to read, write, follow, and present oral and written instructions in English.3. Physically capable of turning, stooping, bending, stretching, moving equipment and performingother related tasks.4. Ability to lift up to 50 lbs.5. Willingness and ability to clean equipment, facility, barrels for long hours and in sometimes wetconditions.6. Ability to work extended hours, walking, standing, exposed to elements.

POSITION RESPONSIBILITIES:1. Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating,establishing rapport and assisting with restaurant service2. Seat guests and Manage special seating requests consistent with table seating guidelines andtable availability3. Maintain a highly visible appearance in restaurant during entire shift by remaining at the host orretail station and periodically circulating through the restaurant in order to assist servers, torespond to any customer requests and to assess the efficiency of the operation for management4. Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, generalcleaning and side work duties5. Checks the proper set-up of tables and seating prior to opening6. Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor atall times7. Manage the wait list: record guest names and number in party, and provide estimated waitingtime, Answer phones, and manage the restaurant reservation system8. Inspect tables for proper presentation and completeness9. Protects establishment and guests by adhering to sanitation, safety, and alcohol beverage controlpolicies.10. Keeps kitchen staff informed by noting the timing of meal progression.11. Responds to additional patron requirements by inquiring of needs; observing dining process.12. Concludes dining experience by acknowledging choice of restaurant; inviting guests to return.13. Maintain sanitation and cleanliness per Amaterra and Oregon state health guidelines.14. Performs general cleaning tasks using standard cleaning products as assigned by the supervisorto adhere to health standards.15. Perform other duties and responsibilities as requested e.g., special guest requests.

WINERY AND PRODUCTION: Amaterra is a full production estate winery. All employees will need to beopen to assisting (not required) with production, bottling and harvest. Responsibilities are as follows:1. Execute routine cellar and packaging activities.2. Cleaning is a primary function of this role, and the winemaking process in general. This willinclude equipment, facilities (floors/walls), and barrels. These conditions are sometimesextended hours, wet and/or cold environment.3. Other duties as assigned.

Qualifications

REQUIRED QUALIFICATIONS:1. Three to six months related experience; or equivalent combination of training and experience.2. Ability to identify and resolve problems in a timely manner; develops alternative solutions anduses reason even when dealing with emotional topics.3. Ability to manage difficult or emotional customer situations; includes the ability to respondpromptly to customer needs and requests for service and assistance.4. Ability to maintain a high level of professionalism; treats others with respect and considerationregardless of their status or position.5. Knowledge of and ability to appropriately interpret and follow policies and procedures.6. Knowledge of and ability to adhere to safety and security procedures; reports potentially unsafeconditions; uses equipment and materials properly.7. Ability to meet the demands of the work schedule to be at work and on time. May occasionallyrequire the ability to work outside of regularly scheduled hours. Schedules may vary based onbusiness need.