Host/Hostess Job Description

All Hosts/Hostesses: The Basics

Your job as a host(ess) is very important because it sets the tone for the dining
experience. You are the first person the guest sees upon entering the restaurant. SMILE! While
smiling say, Welcome to Molly Maguires! How many will be in your party today/tonight?
Then take them to their table that you will select for them based on server rotation, # of people
in the party and availability. (Note any physical handicaps that may require special
accommodations.) Do NOT let the guest pick their table! This causes confusion among several
other problems. If guests are not satisfied with the table you selected for them, find out why
(they dont want a high top, its too loud, etc.). Then tell them we would be happy to find them
a table that was more comfortable for them, but that you need to check with the seating chart
to see what we have available. This allows you check to make sure the next table you plan to
seat them at isnt reserved, you can check to see if you are double seating a server (let a
manger know in case they may need help) and to change the seating chart, so that it is as
accurate as possible at all times, especially when more than one host(ess) is working. During
lunch shifts and slow weekdays this may not be necessary, we trust that you know when.
Once you show the guests to the table, REMOVE ALL EXTRA PLACE SETTINGS. Then let
the appropriate server know, You have (# of guests) at table (table #). In the event that you
cannot find the server within 2 minutes, and individual sections were not assigned, you MUST
let a manger know. This is how tables get forgotten about, guests leave, we lose money and no
one is happy. DO NOT SEAT ANOTHER TABLE until either the designated server or a manager is
aware.

AM Host/Hostess Responsibilities
1) After clocking in, check the womens and the mens bathrooms for toiletries, restock as
necessary. Empty the trash as needed.
2) Write down the daily specials from the white board in the kitchen and copy onto
chalkboard. Try to be neat and creative.
3) Unlock front and side door and put chalkboard on the sidewalk at 11AM.
4) Check reservation book for lunch reservations and reserve tables accordingly. Make a
list of reservation times and # of guests for the kitchen. Make yourself aware of any
banquets that might be taking place, so you can escort guest to the proper place.
5) Check the host station:
a. Is it neat, orderly and free of clutter?
b. Do you have sufficient menus, kids menus, updated draft lists, Sunday brunch
menus (if applicable) etc.?
c. Sundays 11am-3pm only- do not give out regular menus unless the guests
specifically ask for them
6) Get a daily crib sheet from the manager on duty, this will be used for the PM shift as
well.
7) Remember, greeting and seating is your main responsibility, but when you can,
throughout the shift:
a. Windex glass in and surrounding front and side doors
b. Help bus and reset

PM Host/ Hostess Responsibilities
1) After clocking in, check the womens and the mens bathrooms for toiletries, restock
as necessary. Empty the trash as needed.
2) Check reservation book for lunch reservations and reserve tables accordingly. Make
a list of reservation times and # of guests for the kitchen. Make yourself aware of
any banquets that might be taking place, so you can escort guest to the proper
place.
3) A crib sheet should already be at the host stand, if not, find a manager to print one.
A completed floor chart should also be provided, if not, let a manager or senior
server know.
4) Light the candles, on Friday and Saturday also light the upstairs candles.
5) Be conscience of the day and time:
a. Sunday-Friday 3pm-7pm Early Irish menu should be given to every guest
along with the regular menu.
b. Sunday-Thursday 10PM-11PM late night menus only, kitchen should be
informed immediately of any guest that receive menus after 9:30pm
c. Friday and Saturday 11PM-12AM late night menus only, the kitchen should
be informed immediately of any guests that receive menus after 10:30pm
d. After 7/7:30PM on Friday and Saturday nights, do not seat tables 305, 306, or
307, the Stage
e. Do not seat table 312 after 5/5:30 on Wednesdays. It is used for trivia
equipment


Other Important Things to Remember
1) If you answer a phone call that would like to place an order to go, let a bartender know,
taking their order is their responsibility. If they tell you they are too busy, let a manger
or senior server know. DO NOT TAKE A TO GO ORDER, unless you have taken and passed
the menu test.
2) High chairs take the place of a regular chair at tables, they do not cap tables, this can
cause a serious safety hazard
3) When taking reservations make sure you repeat back to the customer, the full date
(including month and day of the week), time, # of guests, telephone number and name.
and of course parties of 8 or more must be taken or approved by a manager.
4) When guests tell you they are just going to the bar, please make sure to tell them, Ok,
thats great, the hightop tables in the bar area are taken care of by our wait staff, so if
you would like to sit there, I can get a server for you. Or you can sit anywhere you like at
the bar.
5) Elderly persons (especially with walking aides) should not be sat at hightop tables, and if
possible sat in the 100s.
6) Always tell a manager immediately if a guest has a complaint or is unhappy. Let the
guest know you are sorry, and that you are getting your manager right away. It is
important to resolve the problem before they leave the restaurant.