Benefits:

Health insurance
Opportunity for advancement
Training & development
Vision insurance
401(k)
401(k) matching
Dental insurance
Employee discounts
Tuition assistance

Host | Mangiare Italian Restaurant

Pay: $14.00 per hour plus tips

Location: Mangiare Italian Restaurant, Green Bay, WI

Reports to: Assistant General Manager; shift direction from the manager on duty

About Mangiare

Mangiare is a small, independent Italian restaurant in downtown Green Bay, serving dinner. A warm welcome and attention to each party help set the tone for the evening. The welcome should reflect the same care as the meal.

The Role

You set the tone when guests call, when they arrive, and when they leave. Welcome them warmly, keep reservations accurate, and guide them into the dining room with confidence. Be polished without being stiff, attentive without hovering, and calm when several people need you at once.

This is more than filling open tables. You keep track of who is arriving, which tables are ready, and what the kitchen can comfortably handle. Work with the manager on duty to keep seating moving without rushing guests or overwhelming the service team. Stay at the host stand and ready to welcome guests.

What You Own

• The welcome and farewell. Welcome guests promptly, confirm their reservation or seating needs, escort them to the table, and present menus. Let guests know who will serve them, and let the server know the party is seated. Thank departing guests and invite them back.

• Coat check. Offer to check coats, keep them organized and secure, and return the correct items when guests leave.

• Reservations and phones. Answer phones during dinner service following your training. Use OpenTable to enter and update reservation details and guest requests. Repeat details back, route other inquiries appropriately, and keep guest information private.

• Seating and pace. Pace seating within the manager’s section plan. Keep table status current and confirm tables are fully reset. Balance incoming reservations, party size, guest needs, and server workload so each newly seated party receives prompt attention.

• Waits and changes. Give realistic wait estimates and keep waiting guests informed. Handle reservation changes. Ask the manager on duty to resolve significant delays, seating conflicts, or requests that require an exception before confirming arrangements with the guest.

• Guest details. Pass along celebrations, accessibility needs, and guest preferences. Prepare and present celebration cards for occasions such as birthdays and anniversaries. Refer allergy-related food questions to the server or manager.

• The entrance and support work. Keep the arrival area, menus, and host station clean and organized. Know the menu well enough to take a takeout order, record the guest’s name, phone number, and pickup time, and ask the questions needed to get the order right. Retrieve prepared orders as needed. Help with bussing, table setup, and cleaning glassware, arranging coverage before stepping away from the door or phones.

How the Day Runs

Before service, review OpenTable reservations, guest requests, and the seating plan. During service, coordinate arrivals, table readiness, and waiting guests. Complete the host closing checklist and hand off unresolved requests before leaving.

Most shifts have one Host. Keep the host stand covered and coordinate with the manager on duty before stepping away.

Who Runs the Floor

You report to the Assistant General Manager. Work with the manager on duty: the Floor Manager, AGM, or GM leading that shift.

Handle seating and pace. Bring conflicts, significant delays, and requests outside your authority to the manager on duty, who decides exceptions and handles guest complaints.

Bring anything you are uncomfortable handling to the manager on duty. Capture the guest’s contact information and request accurately.

How This Role Is Measured

• Guest care. Guests are acknowledged, informed, and treated with warmth and discretion, including when a table is delayed.

• Accuracy and communication. Reservations and table status are reliable, guest notes reach the right people, and problems are handled quickly.

• Seating judgment. Guests are seated at ready tables at a pace the service team can support, with attention to upcoming reservations and guest needs.

• Readiness and teamwork. You arrive prepared, complete opening and closing work, and support the floor without neglecting the host station. Being present and ready at the host stand is your first priority.

Schedule and Presence

This role supports dinner service, including evenings, weekends, and holidays as scheduled. Be ready at the host stand at your scheduled time.

Follow the dress, grooming, and footwear requirements outlined in the employee handbook throughout your shift.

What We’re Looking For

• Hospitality and composure. You enjoy welcoming people, listen carefully, and remain courteous when the phone is ringing and guests are waiting.

• Organization and communication. You notice details, keep several requests straight, and communicate clearly in person, by phone, and with the team.

• Experience and learning. Restaurant hosting or other guest-service experience is preferred. OpenTable experience is helpful; you must be willing to learn the system, table layout, menu basics, and house standards.

• Physical requirements. Able to stand and walk through service and safely carry menus, supplies, and trays weighing up to 30 pounds, with or without reasonable accommodation.

What We Offer

• Earning opportunity. Historical payroll records show average total earnings of approximately $17 per Host hour, including base wages and recorded tips. Actual earnings vary by shifts worked, guest volume, and tips received; historical averages are not guaranteed.

• Retirement and health. 401(k) eligibility after 90 days, with a 3% match when you contribute 6% or more. Health insurance for full-time employees working 30 or more hours per week, with a 50/50 premium split, individual or family coverage, and an HSA option, subject to plan terms.

• Learning and dining. Training in house service standards, tuition reimbursement up to $500 per semester for eligible hospitality or business courses, and a 25% employee dining discount.

Mangiare Italian Restaurant

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