SUMMARY As a Host at Powder Cache Restaurant, you create the first and last impression for guests enjoying our casual fine-dining experience. This role combines warm mountain hospitality with thoughtful dining-room coordination, including managing reservations, welcoming and seating guests, communicating special requests, and pacing the dining room to support attentive, efficient service. A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES

including the following. Other duties may be assigned. 1. Guest Greeting & Dining Room Flow a. Welcome guests warmly upon arrival, manage the host stand, and escort parties to their tables with the appropriate menus. b. Manage seating charts, waitlists, and reservation systems to maintain an efficient and balanced rotation among server sections. c. Provide accurate wait-time estimates and maintain clear, hospitable communication with waiting guests. d. Monitor dining-room pacing and coordinate with restaurant leadership as needed to support a smooth guest experience. 2. Reservations & Guest Communication a. Answer incoming restaurant calls, confirm reservations, and respond to general questions about resort dining. b. Communicate party sizes, special requests, VIP visits, dietary restrictions, and other relevant guest information to servers, kitchen staff, and restaurant leadership. c. Help anticipate guest needs and ensure important reservation or seating information is communicated to the appropriate team members. 3. Floor & Service Support a. Assist servers and bussers with clearing, resetting, and organizing tables during high-volume periods. b. Support the front-of-house team as needed while maintaining primary responsibility for the host stand and dining-room flow. 4. Restaurant Readiness & Organization a. Maintain a clean, organized, and welcoming entrance, waiting area, and host stand throughout operating hours. b. Keep menus, reservation materials, and host-stand resources organized and ready for service. 5. Procedures & Service Standards a. Follow all applicable Standard Operating Procedures reviewed during training and orientation. b. Consistently support restaurant service, hospitality, cleanliness, guest-experience, and operational standards.

RESPONSIBILITIES TO SAFETY

1. Protect the safety of yourself, coworkers, and Grand Targhee Resort guests. 2. Report potentially harmful equipment or unsafe conditions to your immediate supervisor without delay. 3. Report safety-related accidents and incidents to your immediate supervisor promptly. 4. Follow all company and department safety policies and procedures outlined in the Resort's Occupational Safety & Health Compliance Manual and applicable department procedures or manuals. 5. Operate equipment safely and in a manner that does not create a risk of injury to yourself or others. 6. Drive in accordance with applicable law and Grand Targhee Resort policies when driving is required for the position. 7. Follow applicable HACCP plans and departmental SOPs reviewed during onboarding and throughout the season.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

WORK SCHEDULE

Grand Targhee Resort operates seven days a week, including weekends and holidays. Work schedules and hours may vary based on business levels, and there is no guarantee of hours. Flexible scheduling may be required. Due to high operational demand during the winter season, personal time-off and shift-off requests for the winter operating period must be submitted and approved prior to the start of the ski season. EDUCATION and/or

EXPERIENCE

• High school diploma or GED preferred.
• Previous host, restaurant, resort, hospitality, or customer-service experience preferred.
• Experience using electronic reservation or restaurant seating systems preferred.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strong guest service and interpersonal skills.
• Polished, professional verbal communication.
• Strong organization and attention to detail.
• Ability to manage reservations, seating flow, and multiple guest needs at once.
• Ability to remain poised and tactful during busy service periods.
• Sound judgment when balancing seating and dining-room pacing.
• Ability to learn and use reservation and seating-management systems.

MATHEMATICAL SKILLS

Ability to perform basic arithmetic using whole numbers, fractions, and decimals, and to estimate wait times, track table counts, and support balanced seating rotation.

LANGUAGE SKILLS

Ability to read and understand instructions, menus, reservation information, and guest notes, and to communicate clearly and professionally with guests and coworkers both in person and by phone while accurately relaying reservation details and guest requests.

REASONING ABILITY

Ability to follow written and verbal instructions, make sound decisions related to seating distribution, reservations, and dining-room pacing, and handle routine seating and guest-service challenges tactfully and professionally.

PHYSICAL DEMANDS

The physical demands and work environment described here are representative of those that must be met and may be encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the employee is regularly required to stand for extended periods, walk throughout the dining room, communicate with guests and coworkers, and use hands to handle menus, reservation tablets, and service items. The employee may occasionally be required to reach, stoop, kneel, or crouch and may occasionally lift and/or move up to 30 pounds. The position also requires close and distance vision and the ability to adjust focus.

WORK ENVIRONMENT

This position works primarily indoors at the restaurant entrance and throughout the dining area. The environment is generally moderate in noise level but may become elevated during peak dinner service. The employee may occasionally be exposed to outside winter weather conditions. Grand Targhee Resort is an equal opportunity employer. In accordance with anti-discrimination law, GTR prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.