Job Description

TITLE:

Host/Hostess

LAST UPDATED:

September 29, 2026

DIVISION:

Guest Services

DEPARTMENT:

The Zone

REPORTS TO:

Assistant Food and Beverage Manager

FLSA STATUS:

Non-Exempt

COMP LEVEL:

4

Summary: As a Host/Hostess, you create a welcoming and engaging environment by greeting guests with a positive demeanor and professional attitude. You provide exceptional hospitality by seating guests and assisting with food orders to ensure a seamless dining experience. While maintaining the flow of The Zone, you promote guest satisfaction through attentive service, teamwork, and professionalism.

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

• Greet guests and create a positive first impression by welcoming guests with professionalism, enthusiasm, and hospitality.
• Build genuine guest connections that create a welcoming, engaging environment and deliver memorable experiences.
• Escort guests to tables while engaging them in friendly conversation and delivering a memorable arrival experience.
• Anticipate guest needs and provide proactive service that enhances the overall guest experience.
• Resolve guest concerns professionally and promptly while maintaining a positive and guest-focused attitude.
• Manage guest seating to maximize efficiency while ensuring proper rotation among service team members.
• Maintain accurate wait lists, reservations, guest requests, and seating assignments.
• Coordinate accommodation for large parties, celebrations, VIP guests, and special event reservations.
• Answer telephones professionally, assist guests with inquiries, provide information, and support to-go order operations as assigned.
• Process guest transactions accurately and efficiently while adhering to departmental cash handling procedures.
• Communicate guest requests, special occasions, dietary concerns, VIP arrivals, and service opportunities to the appropriate team members.
• Assist guests with menu questions, casino information, restaurant promotions, and venue amenities.
• Support Food Runners and Buspersons as business demands require.
• Maintain a clean, organized, and welcoming host stand and entrance area at all times.
• Ensure menus, promotional materials, reservation systems, and host stand supplies are properly stocked and maintained.
• Assist with table resets, water service, light bussing, and overall dining room appearance.
• Complete opening, running, and closing side work assignments.
• Maintain cleanliness and organization of guest-facing areas throughout the shift.
• Follow all food safety, sanitation, and workplace safety standards.
• Work effectively as part of a team.
• Support The Zone’s sports bar atmosphere by creating positive interactions that enhance the guest experience.
• Thank guests sincerely upon departure and invite them to return for another winning experience.

Spirit Mountain Standards:

• Deliver Spirit Mountain's Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI's Pride Values, Brand Promise, and Business Vision. Learns, comprehends, and complies with all Company and departmental policies and procedures, MICS, gaming regulations, and Title 31 Regulation requirements.
• Create meaningful guest connections through friendly, knowledgeable, and personalized guest service.
• Maintain a culture of hospitality and excellence by acting as an ambassador for Spirit Mountain Casino.
• Follows all Corporate and departmental safety policies and procedures to maintain a safe environment for guests and Team Members alike.
• Helps foster and maintain a positive team culture through collaboration, accountability, professionalism, and respect.

Required Knowledge Of:

• Restaurant operations and hospitality standards.
• Guest service principles and techniques for creating exceptional first impressions and memorable guest experiences.
• Food and beverage service standards and restaurant operational procedures.
• Safe food handling practices, sanitation requirements, and workplace safety procedures.
• Point-of-Sale systems, reservation systems, waitlist platforms, and related software applications.

Required Skills In:

• Delivering exceptional guest service with warmth, professionalism, and enthusiasm.
• Building rapport and creating positive guest interactions.
• Managing multiple tasks effectively while maintaining composure in a fast-paced environment.
• Resolving guest concerns and identifying solutions that support guest satisfaction.
• Communicating professionally and effectively with guests, peers, and leadership.
• Working collaboratively with all departments to achieve guest service excellence.
• Maintaining organization, accuracy, and attention to detail during high-volume periods.
• Creating an energetic atmosphere that enhances the sports viewing experience.

Education, Experience, Licenses, Registrations, and Certifications

• High School Diploma or GED and six (6) months of restaurant, hospitality, food service, or customer service experience, or an equivalent combination of education, training, and experience.
• Low Security Gaming License issued by the Grand Ronde Gaming Commission.
• State of Oregon Food Handler's Certificate.
• Must obtain an OLCC Minor permit within 45 days of hire.
• Must be at least 18 years of age.
• Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of, or receive, certain health vaccinations.

Environmental Factors and Conditions/Physical Requirements:

• Work is performed in a food service environment, with routine exposure to wet and/or humid conditions, fumes or tobacco smoke, and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling, and lifting up to 50 pounds.
• Work is subject to frequent use of hands to finger, handle, feel, and reach with hands and arms.

Equipment and Tools Utilized:

• Equipment utilized includes Point-of-Sale system, reservation waitlist technology, kitchen display/ticket system, standard office equipment, box knife, and tools and equipment normally used in providing food and beverages such as push carts, trays, bus tubs, utensils and serving plates, telephone, audio/video equipment, and two-way radio.