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Key Responsibilities and Required Skills for Head Host

💰 $35,000 - $55,000

HospitalityRestaurantFront of HouseManagement

🎯 Role Definition

The Head Host (Lead Host) is the senior front-of-house ambassador responsible for orchestrating the guest arrival experience, optimizing seating and reservations flow, supervising host/hostess teams, and partnering with management to elevate guest satisfaction and operational efficiency. This role requires a balance of warm hospitality, data-informed decision making, and decisive leadership to manage peak periods, special events, and VIPs while maintaining an organized, welcoming front desk and dining room entrance.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Host / Hostess
  • Host Supervisor or Lead Host
  • Guest Services Representative / Reservations Agent

Advancement To:

  • Front of House Manager
  • Restaurant / General Manager
  • Guest Experience Manager / Director of Guest Services

Lateral Moves:

  • Event Coordinator / Banquet Captain
  • Reservations & Yield Manager
  • Customer Experience Specialist

Core Responsibilities

Primary Functions

  • Greet and welcome all guests with professional warmth, ensuring first impressions align with brand standards and setting the tone for a memorable dining experience.
  • Manage and optimize the reservations and waitlist system (OpenTable, Resy, Yelp Reservations or proprietary platforms) to maximize covers, reduce wait times, and balance server workload.
  • Lead, schedule, and mentor a team of hosts and hostesses, creating shift plans, communicating daily priorities, and conducting regular coaching to improve guest interactions and throughput.
  • Coordinate seating assignments strategically to optimize server sections, table turns, and guest preferences while maintaining equitable work distribution among servers.
  • Handle VIP and special requests (allergies, celebrations, accessibility needs) with discretion and follow-through, collaborating with culinary and service teams to ensure seamless execution.
  • Resolve guest complaints and service failures in real time, employing escalation protocols, guest recovery techniques, and follow-up communication to secure positive outcomes and repeat business.
  • Monitor dining room flow and communicate wait times and table availability clearly to guests and service staff, using soft skills to manage expectations during peak periods.
  • Train new hosts on reservation systems, POS basic interactions, guest greeting scripts, seating maps, and emergency/evacuation procedures to maintain consistent service standards.
  • Maintain accurate seating charts, daily logs, and communication boards, ensuring all FOH staff are informed about reservations, private events, and menu changes.
  • Collaborate with management to set and achieve targets for covers, average check per party, table turn times, and overall guest satisfaction metrics.
  • Implement and enforce health, safety, and sanitation policies at the host stand and entrance areas, including mask/vaccination protocols and capacity limits where applicable.
  • Oversee the management of coat check, waiting areas, and front-of-house supplies so the guest arrival experience is tidy, comfortable, and secure.
  • Analyze reservation and attendance data to identify demand patterns, inform staffing needs, and support revenue optimization through targeted seating strategies.
  • Coordinate with the kitchen and bar leadership during rush periods to prioritize seating for timely service and to prevent bottlenecks.
  • Prepare and present daily and weekly reports on covers, no-shows, cancellations, and VIP visits to restaurant leadership to inform strategy and operational adjustments.
  • Lead communication with third-party delivery and pick-up services when applicable, ensuring curbside and takeout guests are acknowledged and managed professionally.
  • Execute opening and closing host-stand procedures, including cash handling for coat check or vouchers, system logins/logouts, and end-of-shift reports.
  • Plan and execute seating and guest flow strategies for private events, buyouts, and promotional nights in partnership with events and sales teams.
  • Maintain and update guest preference and VIP profiles in CRM or POS systems to enhance personalization and increase guest loyalty.
  • Foster a culture of upselling and proper guest recommendation by training hosts to suggest promotions, special menus, or loyalty sign-ups in a natural, non-intrusive way.
  • Serve as the primary point of contact for guest accessibility accommodations and work with management to ensure compliance with ADA requirements and inclusive service standards.
  • Lead debriefs after high-volume shifts to capture learnings, surface process improvements, and implement action items that increase efficiency and guest satisfaction.

Secondary Functions

  • Support cross-functional initiatives such as promotional nights, catering solicitations, and brand partnership activations by providing front-of-house operational insight.
  • Assist in recruiting, interviewing, and onboarding host candidates, including conducting reference checks and facilitating orientation activities.
  • Maintain front-of-house inventory for host materials (menus, promotional flyers, pens, reservation pads) and request replenishment in a timely manner.
  • Contribute to developing SOPs for guest arrival, waitlist management, and last-minute seating changes to standardize high-quality service across shifts.
  • Track and investigate recurring guest complaints, partner with management to design corrective actions, and monitor the impact of those changes over time.
  • Coordinate with marketing and social media teams to ensure front-of-house staff are briefed on special promotions and can communicate them accurately to guests.
  • Participate in weekly operations meetings to represent front-of-house concerns, propose efficiency improvements, and align on upcoming staffing needs.
  • Support ad hoc reporting requests such as weekend cover comparisons, holiday forecasting, and special event attendance summaries to help leadership plan staffing and inventory.
  • Facilitate communication between kitchen, bar, and service staff during high-volume periods by running a clear information line and using established signaling methods.
  • Act as a brand ambassador at external events when asked, representing the restaurant’s guest service standards and building relationships with local partners.

Required Skills & Competencies

Hard Skills (Technical)

  • Proficient use of reservation and waitlist platforms (OpenTable, Resy, Yelp Reservations, Tock) and the ability to configure and troubleshoot seating maps.
  • Familiarity with POS systems (Toast, Micros, Square, Lightspeed) for basic functions, reporting, and coordination with servers.
  • Strong cash handling and basic accounting skills for coat check, vouchers, and shift settlements.
  • Ability to read and act on operational reports: covers, table turns, no-show rates, and average check per party.
  • Experience maintaining guest CRM profiles and leveraging guest data to personalize service and drive repeat visits.
  • Knowledge of ADA accessibility requirements and restaurant safety protocols, including emergency evacuation procedures.
  • Competence in staff scheduling tools (When I Work, Deputy, HotSchedules) and creating labor-efficient shift rosters.
  • Basic event coordination skills for managing private dining rooms, buyouts, and large party logistics.
  • Competence in Microsoft Excel or Google Sheets for tracking reservations trends and generating simple operational reports.
  • Familiarity with guest feedback platforms (Yelp, Google Reviews, TripAdvisor) for monitoring reputation and responding when appropriate.

Soft Skills

  • Exceptional interpersonal and verbal communication skills with the ability to convey wait times and policy decisions tactfully and consistently.
  • Calm and decisive leadership under pressure, maintaining professionalism during peak service periods and service disruptions.
  • Strong problem-solving and conflict-resolution ability to de-escalate dissatisfied guests and turn negative experiences into positive outcomes.
  • High emotional intelligence and active listening to respond effectively to diverse guest needs and staff concerns.
  • Exceptional multitasking and prioritization skills to manage seating flow, reservations, and team coordination simultaneously.
  • Attention to detail to maintain accurate records, seating charts, and VIP preferences while managing a busy front desk.
  • Coaching and mentoring capability to train and develop junior hosts and create an engaged, customer-focused team.
  • Sales and upselling acumen with the confidence to mention specials, promotions, and loyalty programs in a natural way.
  • Cultural sensitivity and inclusiveness to ensure all guests feel welcome, respected, and cared for.
  • Initiative and continuous improvement mindset to propose and implement front-of-house process enhancements.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED

Preferred Education:

  • Associate's degree or Bachelor's degree in Hospitality Management, Business Administration, Communications, or related field

Relevant Fields of Study:

  • Hospitality or Restaurant Management
  • Business Administration
  • Communications or Public Relations
  • Event Management
  • Customer Experience / Service Management

Experience Requirements

Typical Experience Range:

  • 3–7 years of progressive front-of-house experience in full-service restaurants, upscale casual dining, or hotel food & beverage operations

Preferred:

  • 5+ years of hospitality experience with at least 1–2 years in a supervisory or lead host role, proven track record managing busy reservations systems, and experience working with VIP clientele and private events
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