Chautauqua Institution

  • F&B: Host Supervisor (Heirloom Restaurant)

    Job Locations US-NY-Chautauqua
    Posted Date 4 months ago(1/10/2019 10:57 AM)
    # of Openings
    Food & Bev: Restaurant
  • Overview

    The pre-eminent expression of lifelong learning in the United States, Chautauqua Institution comes alive each summer with a unique mix of fine and performing arts, lectures, interfaith worship and programs, and recreational activities. Over the course of nine weeks, more than 100,000 people visit Chautauqua and participate in programs, classes and community events for all ages — all within the beautiful setting of a historic lakeside village. As a community, we celebrate, encourage and study the arts and treat them as integral to all of learning, and we convene the critical conversations of the day to advance understanding through civil dialogue.


    Host/Hostess Supervisors will be responsible for all functions of the host station, including oversight of the greeters. The host station and associated staff will serve as a 'first point of contact' for restaurant guests.  Host/Hostess Supervisors must  possess strong interpersonal communication skills and use professional hospitality language at all times, modeling and instilling this behavior to the greeters.  Host/Hostess Supervisors will utilize an established reservation system to control guest wait-list and flow of service to dining room, including management of available seating/tables.   


    Essential duties and responsibilities include the following: 

    • Receive reservation list and in-house meal plan numbers/reports
    • Maintain host stand cleanliness and presentation at all times
    • Greet guests promptly and courteously as well as models expected behavior for staff
    • Instruct greeters for guest seating
    • Understand and efficiently implement table turn times and restaurant capacities
    • Answer phone and input reservations 
    • Record guest information on reservation tracking form
    • Contribute to department schedule making
    • Basic knowledge of alternative dining options available in community


    • Minimum 1-2 years prior hosting experience in high volume restaurant operation required; fine dining experience strongly preferred
    • Prior supervisory experience in a high volume and/or fine dining restaurant strongly preferred
    • Must have effective communication skills to interact with leadership and direct staff
    • New York State Law requires employees who serve alcoholic beverages to be (18) years of age or older


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