The Host is responsible for performing various food service operations tasks such as taking reservations, seating guests, setting tables, bussing and cleaning tables, answering phones, taking and processing to go orders, running food, and ensuring assigned workstations are properly setup and stocked for assigned shifts. Organizational skills are developed and tested in the role of host, where reservation details are very important, and lines of walk-in customers must be greeted promptly and delegated to server sections properly to ensure proper flow in the dining room.