Description

Department: Food & Beverage – Front of House

Direct Report: Front of House Supervisor / Restaurant General Manager

Purpose: Lead and execute all host stand operations at Theodosia by managing reservations, guest flow, seating strategy, and host team performance while delivering exceptional first impressions aligned with EOS Hospitality and Sanderling Resort standards.

OVERVIEW:

The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality, elevated culinary programming, and memorable guest experiences. Theodosia serves as the resort’s signature, chef-driven dining experience, celebrating regional ingredients, seasonality, and sophisticated yet welcoming service.

The Lead Host is responsible for overseeing the host stand, managing reservations and seating efficiency, and ensuring a warm, professional, and organized guest arrival experience. This position combines guest-facing hospitality with operational leadership and floor coordination.

JOB SUMMARY:

• Serve as shift leader for host stand operations, supervising Hosts during assigned shifts
• Manage reservation systems and floor plans to optimize table turns and seating efficiency
• Maintain accurate reservation records, guest notes, VIP designations, and special requests
• Coordinate closely with Restaurant General Manager and Front of House leadership on seating strategy and pacing
• Adjust floor plans in real time based on business levels and service flow
• Greet guests warmly and professionally, creating a positive first impression
• Accurately quote wait times and manage guest expectations during high-volume periods
• Monitor lobby and entrance area cleanliness and organization
• Assist in training new Hosts on reservation systems, phone etiquette, seating charts, and service standards
• Communicate clearly with Servers, Food Runners, and Supervisors regarding table readiness and pacing
• Monitor service timing and table status to maintain balanced sections
• Support guest recovery efforts related to wait times or reservation discrepancies
• Answer phone calls professionally, manage reservations, and provide accurate restaurant information
• Assist with menu updates and printed materials at host stand
• Ensure compliance with dress code, appearance standards, and guest interaction expectations for host team
• Participate in daily pre-shift meetings to review reservations, VIP guests, and operational focus
• Assist with opening and closing procedures including system setup, report review, and lobby cleanliness
• Demonstrate a team-focused attitude and support overall front-of-house operations
• Understand and use safe work practices including Emergency Procedures and workplace safety standards
• Attend meetings and training sessions as required
• Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform standards, anti-harassment policy, and workplace conduct

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing for up to 8–10 hours
• Ability to move quickly and efficiently in a fast-paced environment
• Ability to remain composed while managing high guest traffic and multiple phone lines
• Ability to communicate clearly and professionally with guests and team members
• Ability to read, write, speak, and understand basic English
• Ability to operate computer and reservation systems accurately
• Ability to complete a satisfactory background check
• Ability to work flexible hours based on business needs including evenings, weekends, and holidays

TECHNOLOGY AND EQUIPMENT USED:

• Reservations Software (e.g., OpenTable)
• Point of Sale System (basic navigation)
• Scheduling, Timekeeping, and Labor Management Software
• Phone and Two-Way Communication Devices
• Time clock and time clock systems
• Computer and Printer
• Basic Cleaning Tools

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel resort and restaurant entrance/lobby environment
• Fast-paced setting with seasonal fluctuations in volume
• Frequent guest interaction and coordination with Front of House and Culinary teams
• Exposure to moderate noise levels and high guest traffic during peak service

KEY SKILLS & EXPERIENCE REQUIRED:

• 2+ years of restaurant host or front-of-house experience preferred
• Previous leadership or senior host experience preferred
• Strong organizational and communication skills
• Ability to multitask and manage guest flow efficiently
• Professional appearance and demeanor
• Strong guest service orientation and hospitality mindset
• Ability to remain calm under pressure
• Successful completion of satisfactory background check
• Available and willing to work flexible hours based on business needs including weekdays and weekends

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.