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Ruth's Chris | Host



REPORTS TO: Restaurant Manager

POSITION SUMMARY: Effectively coordinates and control the flow of the door by greeting arrivals, seating and acknowledging departures of all Guests, which results in a Superior Guest Experience for all RCSH Guests.

1. Reports to work as indicated on the work schedule and in the correct uniform. Practices positive personal hygiene and cleanliness habits during all work shifts.
2. Obtains staffing and station assignments for all servers, service assistants, runners and bar staff from the Manager-on-Duty. Completes table/station chart with these assignments.
3. Correctly completes all opening and side work duties of the hostess/host at the start of the shift, in a timely manner.
4. Assists the Manager-on-Duty in planning reservations and assigning parties to appropriate tables, stations and/or servers.
5. Answers the telephone in a timely, pleasant and courteous manner. Correctly takes, confirms and documents reservations.
6. Immediately recognizes and greets arriving Guests, obtains Guests’ names, provides names to servers and directs guests to the appropriate waiting areas.
7. Escorts Guests to their assigned table, to all Guests.
8. Controls the flow of business by practicing rotation seating, anticipating table turns and following the reservation and seating plan.
9. Accurately quotes waiting times to guests and correctly maintains the “wait” list.
10. Informs Manager-on-Duty when waiting times are running over times quoted to our guests.
11. Maintains cleanliness and organization of the hostess/host stand and lobby area throughout the shift.
12. Monitors and enforces social distancing requirements in waiting areas as dictated by state and local social distancing regulations.
13. Communicates to the Manager-on-Duty any and all situations where a Guest may express concern or dissatisfaction with any aspect of the dining experience.
14. Acknowledges all departing guests and invites them to return.
15. Answers phone to take orders from Take Out and Delivery orders.
16. Takes, records and rings all food and beverage items ordered by Take Out Guests.
17. Receives Take Out orders from Food Runner or kitchen staff, checks for accuracy, and addresses any inaccuracies.
18. Correctly presents the Take Out Guest check and coordinates payment for all food and beverages sold with Bartender.
19. Addresses any Take Out Guest complaints.
20. Completes all closing duties in a timely manner.
21. Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant.
22. Supports other Front-of-House positions as needed, providing a seamless Guest experience to all Guests.
23. Performs all duties and maintains knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet – Hostess/ Host.
24. Additional duties as assigned.

Guest First Mindset
• Demonstrates a Guest first mindset, placing a high priority on the Guest experience
• Interacts regularly with Guests, demonstrating a genuine interest in Guests, and ensuring a superior dining experience for all Guests

• Excellent customer service skills and a strong work ethic
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
• Handle stress associated with responding to/solving problems

• While performing the duties of this job, the employee must be able to stand, walk, talk, and hear for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly
• Ability to read, speak, write, and understand communication in English
• Must be able to lift, handle and carry (e.g. trays, small wares and equipment) at a minimum of 25 pounds
• Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis
• Must be able to communicate effectively and listen attentively
• Must be able to continuously use fingers (e.g. to bilaterally operate the telephone and use point-of sale equipment)

• Work is performed in a restaurant
• Position involves work on afternoons, nights, weekends, and holidays, as required
• Must be able to work in an environment subject to loud noises from restaurant equipment and
machinery, fumes, odors, dust and smoke
• Temperature extremes range from working near 1800-degree Fahrenheit to working in a walk-in freezer of -10 degree Fahrenheit

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