Host/Hostess

ESSENTIAL DUTIES:

• Greet and seat guests
• Communicate features to customers
• Answer telephone
• Take reservations/ Take out orders
• Seat customers
• Clear/Clean/ Set tables
• Move tables and chairs
• Assist in taking out food, re-filling beverages, etc.
• Maintain cleanliness of foyer, hostess area, waiting area, and applicable restrooms.

Physical functions:  

Bend, clean, clear, control, gather, guide, handle, hear, hold, insert, lift, maintain, mark, place, pour, print, pull, push, speak, write.

Mental functions:  

Advise, calculate, coordinate, detect, estimate, evaluate, instruct, observe, organize, plan, read, record, select, solicit, supervise, verify

METHODS, TECHNIQUES, PROCEDURES:

• Verbally greet guests when they enter the restaurant.
• Verbally and physically direct guests to the seating or waiting area.
• Verbally instruct servers on special needs of guests (IE: Birthday, in a hurry, etc.)
• Write names on a wait list, write down reservations and take out orders.
• By counting, calculate length of wait.
• Coordinate seating with guests placed on wait list, and guests with reservations.
• Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food.
• Carry soiled dishes/dish tubs to dish area.
• Use a carpet sweeper for floors.
• Gather menus, clean menus, insert new menus into covers.
• Carry and set up high chairs/ booster chairs.
• Interact closely with all members of the staff and public.
• Pickup debris from floors.
• Polish brass fixtures, glass, wood- glass doors reaching up to 7 feet, ladder provided.
• Replace paper products in applicable restrooms.

OUTPUT:

• Greet guests within 30 seconds.
• Write information immediately and legibly.
• Calculate wait immediately.
• Clear/clean tables within 40 seconds of guest’s departure.
• Walk through Dining Room every 1-3 minutes.

All of the host/ hostess duties require immediate attention.  The greeting, seating, assisting the servers to assure  proper service levels, and coordinating the seating of guests are all expected output.  Failure to perform these functions may result in suspension or termination.

EQUIPMENT, AIDS, TOOL MATERIALS:

Varying work surfaces, pens, computers, various chemicals, trays, telephone, 

WORKING CONDITIONS:

Possible wet floors.

Temperatures, heated in winter, cooled in summer.

Transitional areas from carpet to tile, raised areas i.e. steps and in some areas – ramps.

Medium noise level.

Walk-in cooler temperatures 32 degrees, freezer 0 degrees

Standing for 5-8 hours per shift.

Possibility of cuts, bruises, scrapes, burns, slips/fall

Good ventilation.

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area.  Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

At Pasta Café, we believe every meal should feel like coming home.
Our bistro brings the warmth and flavor of authentic Italian cooking to the heart of Roswell, New Mexico. Known for hearty classics, handmade pastas, and a cozy, welcoming vibe, Pasta Café is where families gather, friends reconnect, and new memories are made over great food.
We pride ourselves on offering a dining experience that feels both elevated and approachable—where the aroma of fresh garlic, simmering sauces, and warm bread greet every guest like a hug from Nonna.
As part of the Cattle Baron family of restaurants, Pasta Café is committed to quality, tradition, and genuine hospitality. Whether it’s a date night, a birthday celebration, or just Tuesday dinner, we make it special.
If you love authentic flavors, meaningful connections, and being part of a close-knit team, Pasta Café might just be your next great adventure.

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