Occupation · SOC 35-9031
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.
Median wage
$30,380
$22,010–$42,600
Projected growth
—
—
Annual openings
—
per year
Employed (US)
427,150
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
0 mapped
Core skills
Active ListeningSpeakingSocial PerceptivenessService OrientationCoordinationReading ComprehensionNegotiationCritical ThinkingPersuasionMonitoringTime ManagementActive LearningJudgment and Decision MakingInstructingWritingManagement of Personnel ResourcesLearning StrategiesComplex Problem SolvingSystems AnalysisMathematicsSystems EvaluationQuality Control AnalysisOperations MonitoringTroubleshootingProgrammingManagement of Material ResourcesManagement of Financial ResourcesTechnology DesignOperation and ControlScienceRepairingOperations AnalysisInstallationEquipment SelectionEquipment Maintenance
Knowledge areas
Customer and Personal ServiceEnglish LanguageFood ProductionSales and MarketingMathematicsAdministration and ManagementPublic Safety and SecurityCommunications and MediaComputers and ElectronicsTelecommunicationsPersonnel and Human ResourcesEconomics and AccountingEducation and TrainingPsychologyProduction and ProcessingAdministrativeTransportationChemistryForeign LanguageEngineering and TechnologySociology and AnthropologyMedicine and DentistryLaw and GovernmentGeographyDesignMechanicalPhysicsPhilosophy and TheologyTherapy and CounselingBiologyBuilding and ConstructionHistory and ArcheologyFine Arts
Technology & tools
Avenista Table ReservationsFacebookGuestBridge ReserveHospitality Control Solutions Aloha Point-of-SaleMicrosoft ExcelMicrosoft Office softwareMicrosoft WindowsOpenTablePoint of sale POS softwareReservation softwareiMagic Restaurant Reservation
Representative tasks
Performing for or Working Directly with the PublicCommunicating with Supervisors, Peers, or SubordinatesEstablishing and Maintaining Interpersonal RelationshipsIdentifying Objects, Actions, and EventsGetting InformationMaking Decisions and Solving ProblemsMonitoring Processes, Materials, or SurroundingsResolving Conflicts and Negotiating with OthersPerforming General Physical ActivitiesCommunicating with People Outside the OrganizationSelling or Influencing OthersDeveloping and Building TeamsAssisting and Caring for OthersCoordinating the Work and Activities of OthersOrganizing, Planning, and Prioritizing WorkJudging the Qualities of Objects, Services, or PeopleUpdating and Using Relevant KnowledgeTraining and Teaching OthersThinking CreativelyWorking with ComputersProcessing InformationInspecting Equipment, Structures, or MaterialsCoaching and Developing OthersEvaluating Information to Determine Compliance with StandardsHandling and Moving ObjectsEstimating the Quantifiable Characteristics of Products, Events, or InformationScheduling Work and ActivitiesGuiding, Directing, and Motivating SubordinatesProviding Consultation and Advice to OthersAnalyzing Data or InformationMonitoring and Controlling ResourcesControlling Machines and ProcessesDeveloping Objectives and StrategiesDocumenting/Recording InformationPerforming Administrative ActivitiesStaffing Organizational UnitsInterpreting the Meaning of Information for OthersDrafting, Laying Out, and Specifying Technical Devices, Parts, and EquipmentRepairing and Maintaining Mechanical EquipmentRepairing and Maintaining Electronic Equipment
Competency framework
Skill expectations by proficiency level.
emerging
Guest menus — distribute promptly and accurately under supervisor guidance at the host stand during a standard dining shift.Arriving guests — greet warmly and escort to designated tables following established seating procedures in a casual restaurant setting.Waiting area — monitor and update guests on estimated wait times using scripted responses under direct staff supervision.Table assignments — follow a basic rotation chart to seat patrons at available tables with guidance from a senior host or manager.Dining and serving areas — inspect for visible cleanliness issues and report concerns to a supervisor before and during service.Guest satisfaction — ask simple scripted questions to confirm comfort and relay any complaints immediately to serving staff or management.Incoming telephone calls — answer using approved greetings, record reservation details, and transfer calls as directed by a manager.Point-of-sale software — enter basic reservation and waitlist information under direct instruction during a live restaurant shift.Customer and personal service standards — apply foundational courtesy and hospitality rules when interacting with guests in a lounge or coffee shop environment.Communication with kitchen and serving staff — relay straightforward seating updates using established verbal check-in protocols during low-volume service periods.
developing
Guest seating rotation — manage independently across multiple server sections to maintain equitable table distribution during a moderately busy restaurant shift.Menu distribution and explanation — provide menus and answer basic questions about layout and daily specials with confidence during routine service.Patron complaints and concerns — listen actively, apologize appropriately, and initiate resolution steps without requiring immediate managerial intervention in a casual dining setting.Dining room cleanliness and setup — conduct pre-service walkthroughs and correct minor setup deficiencies before the rush in a full-service restaurant.Telephone reservations and inquiries — handle calls efficiently, gather complete party details, and update the scheduling software with accuracy during standard operating hours.Guest flow communication — coordinate seating updates between front-of-house staff and kitchen personnel to minimize wait times in a mid-volume service environment.Table readiness assessment — evaluate turnover status and adjust seating assignments in real time to reduce patron wait times during a dinner service.Regular and returning guests — recognize preferences and apply social perceptiveness to personalize the greeting and seating experience in a neighborhood restaurant or lounge.Reservation and waitlist records — maintain accurate entries in calendar and scheduling software throughout a full shift with minimal oversight.Staff coordination during service — assist in directing dining room team members to cover gaps in coverage with appropriate urgency and courtesy.
proficient
Full-shift seating operations — manage independently across all seating areas and server rotations to deliver smooth, efficient guest flow in a high-volume restaurant environment.Guest dissatisfaction situations — assess, de-escalate, and resolve complaints autonomously using active listening and service-recovery techniques without escalating every case to management.Cross-functional dining room communication — maintain continuous, accurate information exchange among kitchen staff, servers, and management to prevent service breakdowns during peak hours.Complex reservation scheduling — coordinate large-party bookings, special-occasion arrangements, and waitlist conflicts using scheduling and database software in a busy dining establishment.Dining area standards — identify and address cleanliness, ambiance, and setup deficiencies proactively across the full front-of-house before and during service.Non-routine guest needs — adapt seating plans to accommodate accessibility requirements, dietary flags, or unexpected party-size changes with poise in a full-service restaurant.Service quality monitoring — observe guest body language and table pacing to identify satisfaction issues early and coordinate timely staff responses during a dinner service.Telephone and digital guest communications — handle high-call volumes, respond to online inquiries, and reconcile reservation platform data accurately within a multi-channel booking environment.New host onboarding guidance — demonstrate seating procedures, rotation logic, and guest interaction standards to newer staff during live service in a restaurant or lounge.Problem sensitivity in operations — detect emerging bottlenecks in seating, staffing, or kitchen output and communicate actionable adjustments to the service team in real time.
advanced
Front-of-house hosting standards — establish, document, and communicate seating and guest-relations protocols that align with the brand vision across an entire restaurant operation.Dining room staff development — design and lead training sessions on service orientation, social perceptiveness, and rotation management for host and hostess teams at multiple locations.Guest experience strategy — evaluate satisfaction trends, complaint data, and reservation patterns to recommend and implement systemic improvements in a multi-unit food service environment.Staffing schedules and rotation policies — develop host-team scheduling frameworks and seating-rotation rules that optimize server equity and guest wait times across high-volume service periods.Technology adoption and integration — evaluate, configure, and champion POS, scheduling, and reservation software upgrades that improve operational accuracy for the entire front-of-house team.Cross-departmental service alignment — lead regular coordination meetings between hosting, serving, kitchen, and management teams to maintain cohesive service delivery in a large or multi-concept venue.Complaint escalation and recovery programs — design guest-recovery procedures and empower host staff to resolve issues at the first point of contact, reducing management escalations across the operation.Performance coaching and accountability — observe host team members during live service, provide structured feedback, and set measurable improvement goals aligned with organizational hospitality standards.Brand-consistent communication standards — author scripts, greeting guidelines, and telephone response frameworks that ensure uniform guest interactions across all shifts and service environments.Operational problem-solving leadership — analyze recurrent seating, staffing, and communication breakdowns and implement process changes that raise service reliability across the full restaurant or lounge.
Also known as
25 alternate job titles map to this occupation.
Bar HostBar HostessBreakfast HostBuffet HostessDeli Host (Delicatessen Host)Dining CoordinatorDining Room HostDining Room HostessFront Desk HostFront Desk HostessGeneral TellerGreeterHospitality CoordinatorHostHost CoordinatorHostessMaitre D' (Maitre d'hotel)Parlor ChaperoneParty HostParty HostessRestaurant HostRestaurant HostessSeaterTearoom HostTearoom Hostess