Seasonal Host - Ambassador Hotel KC

Coury Hospitality•Kansas City, MO

1d•Onsite

About The Position

At Ambassador Hotel Kansas City, Autograph Collection, we offer more than just a workplace—we provide a dynamic environment where exceptional service meets a passion for hospitality. Located in the heart of downtown Kansas City, our boutique luxury hotel blends historic charm with modern elegance, creating unforgettable experiences for both guests and curators. The Ambassador features 43 beautifully appointed guest rooms, the acclaimed Lonnie’s Reno Club, an intimate jazz lounge celebrating Kansas City’s musical legacy, and The American Reserve, a sophisticated dining experience. With stylish event spaces and a culture of excellence, working at the Ambassador means being part of a team that values innovation, hospitality, and making every moment memorable. With the excitement of the FIFA World Cup 2026 coming our way, we’re hiring seasonal team members to help deliver unforgettable guest experiences. This is your chance to be part of a high-energy, fast-paced environment during one of the world’s biggest events. Join us for a season you won’t forget! Future seasonal opportunities available as well! The Host Person is an essential member of the team dedicated to providing exceptional quality and service to our guests. By nature of the position, the Host Person is the guest’s first impression of the restaurant. This position is responsible for welcoming guests graciously with eye contact and a smile, then promptly and courteously accommodating the guests’ needs. Host Persons remain friendly and engaging, all while calculating table turn times, managing reservations and the waiting list, communicating guest request and preferences with servers and manager, answering the phone, and actively anticipating seating delays.

Requirements

Fluency in reading, writing, and spoken English.
Excellent personal presentation and interpersonal skills.
Ability to communicate effectively with guests, co-workers, and supervisors.
Ability to think and communicate clearly, organize and prioritize in high pressure situations.
Basic knowledge of the restaurant’s menu, ingredients, and cooking techniques, as well as knowledge of the details of our property and upcoming events.
Knowledgeable of basic sanitation.
Knowledgeable of computer operations and ordering procedures.
Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
Able to successfully multitask.
Ability to maintain excellent attendance and punctuality.
Ability to work all shifts, weekends and holidays.
Ability to walk and stand throughout an eight-hour shift.
occasionally required to reach with hands and arms
regularly required to talk or hear
handle or feel objects, tools, or controls
Ability to lift, balance and carry large, oval Dining Room service trays.
Must have the ability to lift trays, soiled dish bins, etc., of up to 40 pounds in weight.
Must be at least sixteen years old (at least 21 years old to serve alcoholic beverages).
Must successfully complete restaurants training course.
At least 1 year of experience with Restaurant or Customer Service Experience.
Closed toe, non-canvas and non-skid soled shoes.

Nice To Haves

Previous experience as a server preferred.
High School Diploma or GED preferred or currently enrolled in secondary education completion.

Responsibilities

Monitors guests entering and exiting dining area.
Graciously greets guests upon their arrival.
Maintains an accurate, fair and up-to-date waitlist and seating chart.
Informs guests when their table is ready.
Escorts guests to their seats, provides menus to guests, and informs them of the name of their server.
Utilizing Open Table, the Host Person takes reservations, reviews the daily reservation book, and has the ability to seat guests without reservations.
To maximize guest service, must have a complete working knowledge of the menus and what is unavailable for that day.
Must also be familiar with frequent guests and know their names and preferences.
Responsible for directing the seating rotation within the restaurant to ensure a smooth work flow.
Must be familiar with server stations, their daily assignments, their personal timing patterns and their maximum workload capacity.
Must be able to balance the customer flow among the service stations, taking into account requests for a particular table or server, depending on availability.
Oversees the general functioning of the dining room during the meal service period, relaying information to service personnel, requesting feedback from guests as to their satisfaction, making adjustments when and where necessary.
Ensures a congenial dining room atmosphere.
Responsible for answering dining room telephone, taking reservations over the telephone and taking messages for staff.
Handles all guest service issues in an immediate and gracious manner.
Responds promptly and appropriately to guest service issues and reports the situation to the Restaurant Manager on Duty.
Completes table checks when assigned and responsible for operation of cash register.
Reconciles cash till at start and close of shift.
Follows all Company accounting and cash handling policies.
Maintains cleanliness of workstation and surrounding areas.
Ensures that someone is always present at the host stand.
Communicates guest preferences to the service team verbally and through printed chits.
Proactively notifies management of any possible seating delays.
Assists with the duties of servers and bus persons, such as securing a food or beverage item for a patron, resetting a table for reuse, etc., as the customer traffic flow allows, ensuring the maintenance of food service effectiveness and efficiency.
Handles side duties within each shift.
Wears required uniform and meets Company grooming/dress policies.
Conduct oneself in a professional manner with the awareness that all actions and communications are within guest view.
Maintains communication and teamwork with all co-workers and supervisors.
Adheres to all Company/department procedures, policies, expectations and quality standards.