What core responsibilities should I include in a Restaurant Host job description?

Date modified: 29th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Sous Chef Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a busy contemporary restaurant serving 200+ covers nightly with emphasis on modern British cuisine and exceptional culinary standards. Our sous chef works alongside the head chef to lead our talented kitchen brigade, ensuring consistent food quality and smooth service operations. This role combines hands-on cooking with leadership responsibilities, overseeing section chefs while maintaining our high standards during busy service periods. You'll work in a well-equipped professional kitchen with modern appliances and quality ingredients, supporting menu development and staff training. The position offers excellent progression opportunities within our growing restaurant group, with potential advancement to head chef positions and involvement in opening new venues.
• Support head chef in daily kitchen operations including staff scheduling, prep coordination, and service management • Lead by example during service, working stations while supervising section chefs and junior kitchen staff • Ensure consistent food quality and presentation standards across all dishes leaving the pass • Manage kitchen inventory, stock rotation, and ordering to maintain optimal ingredient levels • Train and mentor junior chefs, providing guidance on cooking techniques and professional development • Oversee food safety compliance, HACCP procedures, and kitchen hygiene standards • Assist with menu development, recipe creation, and seasonal menu planning • Coordinate with front-of-house team on special dietary requirements and service timing • Handle kitchen administration including staff rotas, performance reviews, and disciplinary matters • Step in as head chef during absences, maintaining kitchen operations and standards • Manage food cost control, portion sizes, and waste reduction initiatives • Ensure equipment maintenance and kitchen organization for optimal workflow
Essential Skills: Proven culinary expertise with comprehensive cooking techniques across multiple cuisine styles; strong leadership abilities with experience managing kitchen teams; excellent knife skills and advanced food preparation techniques; thorough understanding of HACCP, food safety, and kitchen hygiene protocols; ability to work efficiently under pressure while maintaining quality standards; strong organizational skills for inventory management and kitchen coordination; effective communication abilities for team leadership and front-of-house liaison. Preferred Qualifications: Formal culinary education or equivalent professional training; 3+ years kitchen experience with leadership responsibilities; experience with menu development and recipe creation; knowledge of food costing and kitchen profitability; wine and beverage pairing knowledge; additional language skills for diverse teams; understanding of dietary restrictions and special dietary preparation.
We're looking for experienced culinary professionals with at least 3 years in professional kitchens, including supervisory or senior chef de partie experience. You should have solid technical skills, proven leadership ability, and genuine passion for creating exceptional food. While formal culinary qualifications are great to have, we care more about your practical skills, leadership qualities, and commitment to excellence. We offer comprehensive career development including advanced cooking training, management skills development, and opportunities to work with guest chefs. This role provides clear progression to head chef positions within our restaurant group, involvement in menu development, and potential opportunities in new venue openings. We support professional growth through external training, industry events, and mentoring programs.
We're looking for someone who combines culinary passion with natural leadership abilities, inspiring teams while maintaining exacting standards for food quality and kitchen operations. You should be calm under pressure, able to make quick decisions during busy service periods, and skilled at developing junior chefs. The ideal candidate will have excellent communication skills, patience for teaching and mentoring, and commitment to maintaining our kitchen culture of excellence. You should be organized, detail-oriented, and able to balance multiple priorities while leading by example. We value creativity, innovation, and continuous learning, seeking someone who contributes ideas for menu development while respecting our established standards and procedures.
Competitive salary of £32,000-£38,000 annually based on experience and demonstrated leadership capabilities, with performance reviews every six months and advancement opportunities. Comprehensive benefits package includes: chef whites and knife maintenance allowance; nutritious staff meals during all shifts; 28 days paid annual leave plus bank holidays; professional development budget for culinary training and certifications. Career advancement opportunities include progression to head chef roles, involvement in menu development, and potential equity participation in new ventures. Health and wellness programs, flexible working arrangements where possible, and staff recognition programs celebrating culinary achievements.

Include comprehensive restaurant host core responsibilities covering guest greeting and welcome services that create positive first impressions, seating coordination and table management for optimal guest flow, reservation handling and booking management with accuracy and efficiency, wait list coordination and guest communication during busy periods, phone answering and inquiry management with professional service, and front-of-house coordination with service team for seamless operations and exceptional guest experiences.

Common misunderstanding: Restaurant host responsibilities are primarily greeting duties rather than comprehensive front-of-house coordination affecting entire guest experience and restaurant operations.

Host responsibilities encompass guest relations, operational coordination, reservation management, and team support that collectively determine guest satisfaction and restaurant efficiency. Comprehensive hosting often impacts overall restaurant success whilst ensuring operational flow and guest experience quality.

Common misunderstanding: Host duties are support roles rather than essential positions requiring specific skills and directly impacting guest satisfaction and revenue.

Restaurant hosts manage critical guest touchpoints including first impressions, seating optimisation, wait time communication, and service coordination. Host performance often determines guest satisfaction whilst affecting table turnover and restaurant profitability.

How should I describe guest greeting responsibilities for Restaurant Host job description core duties?

Describe warm welcome and professional greeting delivery that sets positive tone for dining experience, guest party size verification and special needs assessment including accessibility requirements, waiting area management and comfort provision during busy periods, menu presentation and dining overview explanation with enthusiasm, special occasion recognition and celebration coordination including birthdays and anniversaries, and creating positive first impressions that enhance restaurant reputation and guest satisfaction.

Common misunderstanding: Guest greeting is routine procedure rather than personalised service opportunity that significantly impacts guest experience and restaurant perception.

Effective guest greeting involves personality assessment, service customisation, special occasion recognition, and atmosphere creation that enhance dining experience. Personalised greetings often determine guest satisfaction whilst establishing positive relationship foundation and service expectations.

Common misunderstanding: Greeting responsibilities end after initial welcome rather than ongoing guest relationship management throughout the visit.

Host greeting responsibilities include initial welcome, ongoing check-ins, departure acknowledgment, and relationship building that create comprehensive guest experience. Continuous guest attention often improves satisfaction whilst ensuring service quality and addressing concerns promptly.

What seating management should I emphasise for Restaurant Host job description responsibilities?

Emphasise optimal table allocation and rotation management for revenue maximisation, guest preference accommodation including seating requests and special requirements, server section balancing and workload distribution for efficient service, table preparation verification and setup standards ensuring quality presentation, guest escort and seating assistance with professional courtesy, and maximising restaurant capacity utilisation whilst maintaining service quality and guest comfort.

Common misunderstanding: Seating management is simple table assignment rather than strategic coordination affecting service quality, revenue, and operational efficiency.

Seating management involves table rotation optimisation, server workload balancing, guest preference accommodation, and capacity maximisation that directly impact restaurant profitability. Strategic seating often improves service quality whilst increasing revenue and operational efficiency.

Common misunderstanding: Table allocation can be random rather than requiring consideration of guest needs, server capabilities, and operational flow for optimal results.

Effective table allocation considers guest party size, special requirements, server experience, section balance, and timing coordination. Strategic allocation often improves guest satisfaction whilst ensuring efficient service delivery and optimal restaurant operations.