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What a host does
A host, sometimes called a host or hostess or front-of-house greeter, welcomes guests, manages reservations and seating and coordinates the flow of a restaurant or venue. The role shapes the guest’s first and last impression.
Hosts juggle the booking system, waiting list and table plan, working with servers and managers to seat guests smoothly. The position is people-facing and organisational, calling for a calm, friendly manner during busy periods.
Core responsibilities
- Greeting and welcoming guests on arrival.
- Managing reservations, the waiting list and seating.
- Coordinating the table plan with servers.
- Answering enquiries by phone, online and in person.
- Managing waiting times and guest expectations.
- Thanking guests and handling departures.
- Keeping the entrance area tidy and presentable.
Skills and qualities
- Warm, welcoming customer service.
- Organisation and a clear head under pressure.
- Good communication with guests and staff.
- Comfort with booking systems.
- Calm handling of waits and busy periods.
- A professional, presentable manner.
- Teamwork with the wider team.
Typical employers and settings
- Restaurants, brasseries and gastropubs.
- Hotels and resort dining venues.
- Bars, lounges and members’ clubs.
- Event and banqueting venues.
How the role is recruited
- Roles are filled directly or through hospitality agencies.
- Screening looks at customer-service manner and availability.
- Interviews assess presentation, manner and scenarios.
- Right-to-work checks are standard.
- Onboarding covers the booking system, table plan and standards.
Documents involved
- A job description outlining duties and shifts.
- An employment contract or agency assignment terms.
- An offer letter confirming role, hours and start date.
- Right-to-work and identity checks as required.
- A systems and service induction record.
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