Host/Hostess

Listed wages are based on company-wide ranges. Actual earnings will vary based on factors such as: restaurant brand, experience, education, geography, applicable minimum wage, unit volume(s), hours worked & potential overtime pay.

Position: Host/Hostess

Brand: Denny’s

Reports To: Restaurant Manager/General Manager/Manager on Duty

Job Overview

The Host / Hostess is responsible for welcoming guests, managing wait lists, and supporting smooth front-of-house operations in a full-service restaurant environment. This role creates a positive first impression by providing friendly, organized, and efficient guest service in accordance with Denny’s brand standards.

Key Responsibilities

Guest Service & Hospitality

• Greet guests promptly and courteously upon arrival.
• Create a welcoming and friendly first impression for all guests.
• Manage wait lists and communicate accurate wait times.
• Escort guests to tables and provide menus as needed.
• Respond to guest questions and assist with basic requests.

Front-of-House Operations

• Manage table assignments to balance server sections and service flow.
• Monitor dining room activity and table availability.
• Communicate seating status and guest needs to servers and management.
• Support servers and service assistants during busy periods as needed.

Restaurant Operations & Cleaning

• Maintain cleanliness of host stand, entryways, lobby, and waiting areas.
• Keep menus, seating areas, and front-of-house spaces clean and organized.
• Assist with clearing and resetting tables as needed.
• Perform cleaning tasks including, but not limited to, wiping surfaces, sweeping floors, removing trash, cleaning restrooms as assigned, and any other cleaning or side work tasks assigned by management.

Teamwork & Professionalism

• Work collaboratively with servers, service assistants, cooks, and management.
• Maintain a professional appearance and positive attitude.
• Follow direction from managers and shift leaders.
• Demonstrate reliability, punctuality, and consistent attendance.

Physical Requirements & Work Environment

Physical Activity

• Standing and walking for extended periods.
• Bending, stooping, twisting, reaching, and grasping.
• Carrying menus, seating supplies, or small items.
• Communicating with guests and restaurant team members.
• Operating seating systems, wait-list tools, or POS systems as needed.

Physical Requirements

• Standing and walking for the majority of the work shift.
• Lifting and carrying ranges:
• 0–10 lbs: Frequent
• 11–25 lbs: Occasional
• 26–50 lbs: Occasional with assistance
• 51–75 lbs: Seldom; team-lift only
• Frequent use of hands for handling menus, seating charts, and system input.

Work Environment

• Work performed in dining room, lobby, and entry areas.
• Exposure to noise, crowds, wet or slippery floors, and cleaning chemicals.
• Variable schedules including days, nights, weekends, and holidays based on business needs.

Cognitive Demands (ADA/FEHA-Compliant)

• Ability to manage multiple guest interactions simultaneously.
• Ability to communicate clearly, calmly, and courteously.
• Ability to remain organized and attentive in a fast-paced environment.
• Ability to adapt to changing guest flow and restaurant conditions.
• Ability to maintain regular and predictable attendance.

Requirements

• Previous customer service or hospitality experience preferred but not required.
• Strong communication and interpersonal skills.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Ability to work effectively in a team-oriented environment.

This document describes the job and its traditional physical, cognitive, and environmental demands. It does not describe the abilities of any individual employee.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.