Host/Hostess Resume Examples by Level (2026)

title: "Host/Hostess Resume Examples & Writing Guide" description: "Three complete host/hostess resume examples with ATS-optimized keywords, measurable achievements, and industry-specific formatting for restaurant front-of-house roles." slug: "host-hostess-resume-examples" content_type: "resume_examples" job_title: "Host/Hostess" soc_code: "35-9031" industry: "Restaurant & Hospitality" date_published: "2026-02-21" date_modified: "2026-02-21"

Host/Hostess Resume Examples by Level (2026)

The Bureau of Labor Statistics counts 429,900 hosts and hostesses employed across U.S. restaurants, lounges, and coffee shops as of 2024, earning a median wage of $14.61 per hour ($30,380 annually). With the National Restaurant Association projecting 15.9 million total restaurant jobs and $1.5 trillion in industry sales for 2025, front-of-house positions remain the gateway into one of the nation's largest employment sectors. Yet 77% of restaurant operators report that recruiting and retaining staff is a significant challenge -- meaning qualified hosts who can demonstrate measurable impact on guest flow, wait times, and table turnover have real leverage when applying. This guide provides three complete resume examples, ATS keyword strategy, and formatting specifics that translate hosting skills into the language hiring managers scan for.

Table of Contents

1. Why the Host/Hostess Role Matters
2. Entry-Level Host Resume Example
3. Mid-Level Lead Host Resume Example
4. Senior Host / Maitre d' Resume Example
5. Key Skills and ATS Keywords
6. Professional Summary Examples
7. Common Mistakes
8. ATS Optimization Tips
9. FAQ
10. Citations

Why the Host/Hostess Role Matters

The host stand is the operational nerve center of every full-service restaurant. A host controls floor plan rotation, manages the waitlist, balances section assignments to prevent server overload, and sets the tempo for the entire dining room. When a host mismanages the seating flow, servers get triple-sat, the kitchen backs up, table turn rates drop, and Yelp reviews mention "long waits despite empty tables." When a host executes well, the dining room runs at capacity without guests feeling rushed, servers hit their cover targets, and the restaurant maximizes revenue per seat per hour. Hiring managers reading host resumes look for evidence of three things: volume handled (covers per shift, reservation counts, party sizes managed), operational efficiency (average wait time, table turn rate, walk-in-to-seated conversion), and technology fluency (OpenTable, Resy, Yelp Waitlist, Toast, SevenRooms, or Aloha POS). Generic statements like "greeted guests and managed seating" tell a manager nothing. A bullet that reads "Managed floor rotation for 22-table dining room, seating 180+ covers per Friday/Saturday shift while maintaining average wait time under 12 minutes" tells them exactly what you can handle. The career path from host position extends into lead host, reservations coordinator, front-of-house supervisor, maitre d', and restaurant management. The National Restaurant Association reports that the industry employs more minority and female managers than any other economic sector, and many general managers started as hosts. O*NET data shows that 42% of host positions require less than a high school diploma and 29% require only a high school diploma, making this one of the most accessible entry points into a career that can lead to six-figure management roles in fine dining or hospitality groups.

Entry-Level Host Resume Example

**MARIA SANTOS** Phoenix, AZ 85004 | (602) 555-0147 | [email protected] | linkedin.com/in/mariasantos **PROFESSIONAL SUMMARY** Punctual and guest-focused host with 6 months of experience managing front-of-house operations at a 180-seat casual dining restaurant. Skilled in Yelp Waitlist technology, walk-in management, and floor plan rotation for sections of 4-6 servers. Maintained average quoted wait accuracy within 3 minutes during peak weekend shifts seating 150+ covers. **EXPERIENCE** **Host | Olive Garden – Scottsdale, AZ** *August 2025 – Present* - Greeted and seated an average of 140 guests per weekday shift and 190 guests per Friday/Saturday shift across a 24-table dining room with 6 server sections - Managed Yelp Waitlist for walk-in parties of 2 to 10, quoting wait times within a 3-minute accuracy window that reduced guest walkaway rate by 18% - Rotated floor plan seating assignments across 6 sections to balance server workloads, preventing triple-seating incidents on 94% of shifts - Coordinated large party seating for groups of 8+ by combining two-tops and four-tops, accommodating an average of 4 large parties per weekend shift without disrupting standard rotation - Answered 25-30 phone calls per shift for reservation inquiries, to-go orders, and hours/directions, routing calls to appropriate staff within 2 rings - Maintained a clean and organized host stand, lobby area, and waiting zone for up to 35 guests during peak wait periods - Communicated wait times and table availability to the floor manager every 15 minutes during high-volume periods, enabling proactive bussing coordination that improved table turn rate by 8% **Cashier | Target – Phoenix, AZ** *January 2025 – August 2025* - Processed 150+ transactions per 8-hour shift with a 99.6% accuracy rate on cash handling and card processing - Resolved customer complaints and pricing discrepancies for an average of 12 customers per shift, maintaining a calm and solution-oriented approach - Trained 3 new cashiers on POS system operation and store return policies over a 2-week onboarding period **EDUCATION** **Arizona State University – Tempe, AZ** Bachelor of Science in Hospitality Management (In Progress) | Expected May 2028 **SKILLS** Yelp Waitlist | Floor Plan Rotation | Walk-In Management | Guest Greeting | Wait Time Quoting | Phone Etiquette | Section Balancing | Large Party Coordination | Two-Top/Four-Top Configuration | Lobby Management | POS Systems | Cash Handling | Bilingual (English/Spanish) **CERTIFICATIONS** - ServSafe Food Handler Certification – National Restaurant Association - Arizona Food Handler Card – Maricopa County Environmental Services

Mid-Level Lead Host Resume Example

**JAYLEN COOPER** Chicago, IL 60614 | (312) 555-0283 | [email protected] | linkedin.com/in/jaylencooper **PROFESSIONAL SUMMARY** Lead host with 2 years of progressive front-of-house experience in high-volume casual and upscale casual dining environments seating 200-280 covers per peak shift. Proficient in OpenTable reservation management, SevenRooms guest profiles, and floor plan optimization for dining rooms of 30+ tables. Reduced average guest wait time by 22% through revised rotation protocol and real-time section balancing. Trained and supervised a team of 4 hosts across lunch and dinner service. **EXPERIENCE** **Lead Host | Red Robin Gourmet Burgers – Chicago, IL** *March 2025 – Present* - Supervised a team of 4 hosts across lunch (11 AM – 3 PM) and dinner (5 PM – 10 PM) shifts, creating weekly host schedules and managing shift swaps for consistent front-of-house coverage - Managed OpenTable reservations averaging 85 bookings per day on weekdays and 140 bookings per Saturday, confirming parties via automated text and reducing no-show rate from 14% to 8% - Redesigned floor plan rotation from a sequential system to a load-balanced model, reducing average server wait between seatings by 4 minutes and increasing per-server cover count by 12% - Coordinated seating for a 32-table dining room plus a 14-seat bar area, managing a nightly mix of 60% walk-ins and 40% reservations while maintaining quoted wait accuracy within 5 minutes - Processed waitlist during peak hours using the restaurant's pager system for parties of 4+, managing an average of 45 active pagers on Friday and Saturday nights - Handled VIP table assignments for loyalty program members and frequent guests, maintaining a recognition list of 30+ regulars with seating preferences and occasion notes - Communicated real-time table status to kitchen expo and floor manager via headset, enabling the kitchen to pace courses for large-party tables of 8-12 without backing up the line - Resolved guest complaints about wait times and seating preferences for an average of 6 escalated situations per shift, converting 80% of complaints into positive outcomes noted in Yelp reviews **Host | Portillo's – Chicago, IL** *June 2023 – March 2025* - Seated 200+ guests per shift in a fast-casual environment with counter service and a 50-seat dining area, managing the flow of walk-in traffic during lunch rushes exceeding 300 guests per hour across the restaurant - Operated Toast POS system for to-go and call-in order processing, handling an average of 35 to-go orders per shift with accurate order-name matching and pickup coordination - Monitored dining room capacity and bussing pace, communicating table availability to management via radio and reducing average table turn time from 38 minutes to 32 minutes during peak lunch - Trained 6 new hosts on greeting protocols, waitlist procedures, and POS operation over a 12-month period, using a standardized training checklist developed with the general manager **EDUCATION** **College of DuPage – Glen Ellyn, IL** Associate of Applied Science in Hospitality Management | Graduated May 2023 **SKILLS** OpenTable Management | SevenRooms CRM | Toast POS | Yelp Waitlist | Floor Plan Optimization | Section Balancing | Reservation Confirmation | No-Show Reduction | Pager System Operation | Walk-In/Reservation Ratio Management | VIP Guest Recognition | Large Party Coordination | Server Rotation Scheduling | Wait Time Estimation | Host Team Supervision | Headset Communication | Complaint Resolution | Table Turn Optimization | Two-Top/Four-Top/Six-Top Configuration | Guest Flow Analysis **CERTIFICATIONS** - ServSafe Food Handler Certification – National Restaurant Association - Illinois Food Service Sanitation Manager Certification – Illinois Department of Public Health

Senior Host / Maitre d' Resume Example

**DIANA CHEN** New York, NY 10019 | (212) 555-0391 | [email protected] | linkedin.com/in/dianachen **PROFESSIONAL SUMMARY** Front-of-house operations leader with 4+ years of experience progressing from host to maitre d' at a high-volume fine dining steakhouse seating 260 covers nightly. Expert in SevenRooms reservation and guest CRM management, floor plan engineering for 40+ table configurations, and VIP program coordination for a clientele including corporate accounts, entertainment industry regulars, and special-event bookings. Managed a front-of-house team of 6 hosts and 2 coat check attendants while maintaining a 4.6 Yelp rating and 92% reservation fill rate. **EXPERIENCE** **Maitre d' | STK Steakhouse – Midtown, NYC** *January 2024 – Present* - Directed front-of-house operations for a 42-table, 260-cover fine dining steakhouse generating $14M in annual revenue, overseeing all guest arrivals, seating assignments, and departure flow across dinner service (5:30 PM – 12 AM) - Managed SevenRooms reservation platform averaging 160 reservations per evening (90% fill rate), configuring booking rules, pacing controls, and turn-time estimates to maximize revenue per available seat hour (RevPASH) - Engineered floor plan configurations for 5 distinct nightly layouts accommodating private dining events (up to 24 guests), bar seating (18 seats), main dining (34 tables), lounge (12 tables), and outdoor patio (8 tables seasonally) - Built and maintained a VIP guest database of 400+ profiles in SevenRooms with dietary restrictions, seating preferences, anniversary dates, and spend history, enabling personalized greetings that increased repeat visit frequency by 15% - Supervised a team of 6 hosts and 2 coat check attendants, conducting weekly training on greeting standards, dress code enforcement, allergy awareness, and conflict de-escalation protocols - Coordinated with the events team on 8-12 private dining bookings per month averaging $8,500 per event, managing room assignments, menu pre-selections, and AV setup requirements - Reduced average walk-in wait time from 35 minutes to 22 minutes by implementing a staggered reservation pacing model that created natural 15-minute seating windows between reservation blocks - Maintained communication with kitchen chef de cuisine and sous chef via radio to pace VIP table courses, ensuring a 90-minute dining window for standard parties and 120-minute window for tasting menus without rushing or stalling **Lead Host | The Capital Grille – Midtown, NYC** *August 2022 – January 2024* - Managed front-of-house operations for a 38-table fine dining room seating 220 covers per evening, operating OpenTable with an average of 130 reservations per night - Implemented a server section rebalancing protocol that distributed covers more evenly across 8 sections, increasing average server tips by $18 per shift and reducing service complaints by 25% - Processed VIP and concierge reservation requests from 15+ hotel partners including The Plaza, The Peninsula, and The Ritz-Carlton, confirming bookings within 2 hours and providing menu previews for guests with dietary restrictions - Managed a coat check operation processing 120+ coats per winter shift with zero loss incidents over a 16-month period through a numbered tag system and end-of-night reconciliation process **Host | Carmine's Italian Restaurant – Times Square, NYC** *May 2021 – August 2022* - Seated 350+ covers per shift in a family-style restaurant specializing in large party dining (average party size 6-8), managing a waitlist that regularly exceeded 60 parties during Friday and Saturday dinner service - Quoted wait times for a 28-table dining room using Resy waitlist integration, achieving 88% accuracy on quoted times within a 5-minute variance - Coordinated table combinations for large parties of 10-20 requiring pushed tables, communicating setup needs to bussers 15 minutes before estimated seating to maintain flow - Processed an average of 50 phone inquiries per shift regarding family-style menu options, group pricing, allergen accommodations, and private event availability **EDUCATION** **New York University – New York, NY** Bachelor of Arts in Hospitality and Tourism Management | Graduated May 2021 **SKILLS** SevenRooms CRM & Reservations | OpenTable Management | Resy Platform | Toast POS | Aloha POS | Floor Plan Engineering | Revenue Per Available Seat Hour (RevPASH) | VIP Guest Database Management | Private Dining Coordination | Reservation Pacing & Fill Rate Optimization | Walk-In Wait Time Reduction | Section Balancing | Server Rotation | Large Party Configuration | Coat Check Operations | Concierge & Hotel Partner Relations | Event Coordination | Staff Training & Supervision | Headset Communication | Conflict De-Escalation | Front-of-House P&L Awareness | Wine List Familiarity | Allergen Protocol Management | Dress Code Enforcement **CERTIFICATIONS** - ServSafe Manager Certification – National Restaurant Association - TIPS (Training for Intervention Procedures) Certification – Health Communications, Inc. - New York City Food Protection Certificate – NYC Department of Health and Mental Hygiene

Key Skills and ATS Keywords

Restaurant and hospitality employers use applicant tracking systems to filter host and hostess resumes before a hiring manager reads them. The following 28 keywords appear consistently in host/hostess job postings across Indeed, OysterLink, and restaurant career boards. Incorporate the terms that match your experience naturally into your summary, experience bullets, and skills section.

Reservation & Technology Skills

1. OpenTable reservation management
2. Resy platform operation
3. SevenRooms CRM
4. Yelp Waitlist
5. Toast POS
6. Aloha POS
7. Pager system management
8. Reservation confirmation and no-show tracking

Floor Operations Skills

1. Floor plan rotation
2. Section balancing
3. Table turn optimization
4. Walk-in management
5. Wait time estimation and quoting
6. Large party coordination
7. Two-top/four-top/six-top configuration
8. Covers per shift tracking

Guest Service Skills

1. Guest greeting and first impression
2. VIP table assignment
3. Guest preference tracking
4. Complaint resolution and de-escalation
5. Allergen awareness and communication
6. Phone etiquette and inquiry handling

Leadership & Operations Skills

1. Host team supervision and scheduling
2. Server rotation scheduling
3. Private dining and event coordination
4. Front-of-house communication (headset/radio)
5. Revenue per available seat hour (RevPASH)
6. Bussing coordination and table readiness

Professional Summary Examples

Entry-Level Host (0-6 Months Experience)

"Detail-oriented host with hands-on experience managing front-of-house operations at a 180-seat casual dining restaurant during peak shifts of 150+ covers. Proficient in Yelp Waitlist technology for walk-in party management, floor plan rotation across 6 server sections, and wait time quoting with 3-minute accuracy. Consistently maintained an organized lobby and host stand while coordinating large party seating for groups of 8-12 without disrupting standard server rotation."

Mid-Level Lead Host (1-2 Years Experience)

"Results-driven lead host with 2 years of experience in high-volume restaurants seating 200-280 covers per peak shift. Skilled in OpenTable reservation management (140+ daily bookings), floor plan optimization that increased per-server cover count by 12%, and host team supervision across lunch and dinner service. Reduced guest no-show rate from 14% to 8% through automated confirmation protocols and decreased average wait time by 22% via load-balanced rotation redesign."

Senior Host / Maitre d' (3+ Years Experience)

"Front-of-house operations leader with 4 years of progressive experience from host to maitre d' at fine dining steakhouses generating $14M+ annually. Expert in SevenRooms CRM management for a VIP database of 400+ guest profiles, floor plan engineering across 5 distinct nightly configurations, and reservation pacing that maintained a 90% fill rate while reducing walk-in wait times by 37%. Supervised a team of 8 front-of-house staff and coordinated 8-12 private dining events per month averaging $8,500 per booking."

Common Mistakes

1. Writing "Greeted Guests" Without Context or Volume

The single most common mistake on host resumes is a bullet that reads "Greeted and seated guests." Every host greets guests. The question a hiring manager asks is: how many per shift, in what type of environment, and with what result? Rewrite as: "Greeted and seated 180+ guests per Friday/Saturday shift across a 24-table dining room, managing a 40-party waitlist while maintaining quoted wait accuracy within 5 minutes."

2. Omitting Reservation Technology by Name

Listing "managed reservations" without specifying the platform is like listing "used a computer" on a tech resume. Restaurant managers want to know if you can operate their specific system without extensive retraining. OpenTable, Resy, SevenRooms, Yelp Waitlist, and Toast each have different interfaces and workflows. Name the platforms you have used and the volume you handled on each.

3. Ignoring Table Turn Rate and Wait Time Metrics

Table turn rate and wait time are the two metrics that directly impact restaurant revenue. A host who can demonstrate that they reduced average wait time by a specific number of minutes or improved table turn rate by a measurable percentage proves they understand the business impact of their role. If you do not have exact metrics, estimate conservatively and state the context: "Maintained average table turn rate of approximately 45 minutes during weekday dinner service in a 30-table casual dining environment."

4. Listing Server or Busser Duties Instead of Host-Specific Responsibilities

Hosts who also serve or bus tables sometimes fill their resume with those tasks instead of host-specific operations. While cross-training is valuable, the host resume should lead with hosting: floor plan rotation, section balancing, waitlist management, reservation handling, and guest flow. Mention cross-functional experience briefly, but dedicate 70%+ of your bullets to the responsibilities specific to the position you are applying for.

5. Failing to Show Career Progression

If you advanced from host to lead host, or from casual dining to fine dining, your resume should make that trajectory visible. Use the reverse-chronological format and highlight increased responsibility at each step: more covers, larger dining rooms, more complex reservation systems, supervisory duties, private event coordination. Hiring managers for lead host and maitre d' roles look for clear evidence of growth.

6. Using a Generic Resume for Every Restaurant Type

A resume optimized for a casual dining chain (Olive Garden, Red Robin, Applebee's) reads differently from one targeting fine dining (Capital Grille, STK, Nobu) or high-volume family-style (Carmine's, Buca di Beppo). Casual dining emphasizes volume, speed, and walk-in management. Fine dining emphasizes VIP recognition, reservation pacing, and guest experience personalization. Adjust your language, metrics, and highlighted skills to match the restaurant category you are targeting.

7. Neglecting Soft Skills Evidence

Hosts must de-escalate frustrated guests, coordinate between kitchen and floor staff, and maintain composure during 2-hour wait situations. Listing "excellent communication skills" proves nothing. Instead, write: "Resolved an average of 6 guest escalations per shift regarding wait times and seating preferences, converting 80% of complaints into positive outcomes documented in post-visit survey feedback."

ATS Optimization Tips

1. Mirror the Job Posting Language Exactly

If a job posting says "reservation management" do not write "booking coordination." If it says "guest relations" do not write "customer service." ATS systems perform keyword matching, and synonyms do not always register as matches. Read the specific job posting, identify the 8-10 most important terms, and use those exact phrases in your resume. This is not keyword stuffing -- it is alignment with the employer's own vocabulary.

2. Use a Clean, Single-Column Format

Restaurant hiring managers increasingly use ATS platforms like Workstream, Harri, and 7shifts for hiring. These systems parse resumes best when the formatting is simple: single column, standard section headers (Experience, Education, Skills, Certifications), no tables or text boxes, and no headers or footers containing critical information. Avoid resume templates with sidebar columns, icons, or infographic-style layouts.

3. Include Specific Reservation Platform Names in Your Skills Section

ATS systems scan for tool and technology keywords. If you have experience with OpenTable, list "OpenTable reservation management" -- not just "OpenTable." If you used Resy, write "Resy platform operation." The more specific your phrasing, the more likely you match both automated keyword filters and the manual scan a hiring manager performs in the 6 seconds they spend on initial review.

4. Quantify Every Experience Bullet

ATS systems increasingly use AI-powered ranking that evaluates resume quality, not just keyword presence. Bullets with specific numbers (covers per shift, wait time reductions, reservation volume, team size) score higher in quality rankings than vague descriptions. The format to follow: "[Action verb] [specific task] for/across [scope/volume], resulting in/achieving [quantified outcome]."

5. Place Your Most Relevant Job Title First

If your most recent job title was "Team Member" but you performed host duties, clarify this in the title line: "Team Member (Host/Front-of-House)" so the ATS registers the relevant title. Some systems weight the job title field more heavily than bullet text. If you held a host title, use the exact title from the job posting you are applying for when it accurately describes your role.

6. Include a Certifications Section Even for Entry-Level

ServSafe Food Handler, state food handler cards, and TIPS certification are frequently listed as "preferred" in host job postings. ATS systems scan for certification names. Including these even at the entry level differentiates your resume from candidates who omit this section. If you do not yet hold these certifications, consider obtaining a ServSafe Food Handler certification online -- it takes approximately 1.5 hours and costs under $20.

7. Avoid Graphics, Photos, and Non-Standard Characters

Restaurant ATS systems like Workstream and Harri have limited parsing capabilities compared to enterprise platforms like Workday or Greenhouse. Special characters (bullets rendered as decorative symbols), embedded images, and non-standard fonts can cause parsing failures that result in your resume being rejected before a human sees it. Use standard bullet points (hyphens or simple dots), standard fonts (Arial, Calibri, Times New Roman), and .docx or .pdf file format.

FAQ

What should a host/hostess resume include if I have no restaurant experience?

Focus on transferable skills from retail, customer service, or volunteer roles. Highlight volume metrics from any customer-facing position (transactions processed, customers assisted per shift, phone calls handled). Emphasize soft skills with evidence: "Resolved 15+ customer inquiries per shift at a retail store, maintaining a calm demeanor during high-traffic holiday periods." Add a skills section listing reservation platforms you have trained on (OpenTable offers free demo access) and include any food safety certifications. A strong entry-level host resume compensates for missing restaurant experience with demonstrated customer interaction volume and a willingness to learn specific restaurant systems.

How long should a host/hostess resume be?

One page. This applies to every experience level from entry to maitre d' with 5+ years of experience. Restaurant hiring managers review resumes quickly, often during a shift break. A concise, one-page resume with 4-6 strong bullets per position, a focused summary, and a clean skills section outperforms a two-page document every time. If you have extensive experience, prioritize the 2-3 most relevant positions and trim older or less relevant roles to 2-3 bullets each.

Do hosts and hostesses need certifications for their resume?

Certifications are not legally required for host positions in most states, but they significantly strengthen a resume. The ServSafe Food Handler Certification from the National Restaurant Association is the most widely recognized and often listed as "preferred" in job postings. State-specific food handler cards (required in California, Arizona, Illinois, Texas, and other states) are mandatory for any food service role in those states. TIPS certification demonstrates alcohol awareness knowledge, which is relevant for hosts at restaurants with bar areas who may check IDs or manage bar seating. Including certifications signals professionalism and reduces the employer's training investment.

What is the difference between a host, lead host, and maitre d'?

A host manages the front door: greeting guests, operating the waitlist, and executing the seating rotation as assigned. A lead host performs those duties plus supervises other hosts, manages the reservation book or platform, handles guest escalations, and may create the floor plan layout for each shift. A maitre d' (from the French "master of the house") operates at the fine dining level, managing the entire front-of-house experience including VIP guest recognition, private event coordination, wine service oversight, coat check management, and coordination with the chef on pacing and special requests. On a resume, the distinction matters: use the title that matches your actual responsibilities, and let your bullets demonstrate the scope. A lead host who managed VIP tables at a high-end restaurant can legitimately position toward maitre d' roles by emphasizing those experiences.

How much do hosts and hostesses earn, and what is the job outlook?

According to the Bureau of Labor Statistics (May 2024 data, SOC code 35-9031), the median hourly wage for hosts and hostesses is $14.61, or $30,380 annually. Wages range from approximately $11.54 per hour at the 25th percentile to $16.11 at the 75th percentile, with fine dining hosts in major metro areas (New York, San Francisco, Chicago) earning at the higher end plus tip-share arrangements that can add $50-100 per shift. O*NET projects approximately 107,700 job openings annually through 2034 across restaurants, lounges, and coffee shops due to turnover and new establishment openings. The broader restaurant industry is expected to employ 15.9 million workers in 2025 and reach 17.4 million by 2035 according to National Restaurant Association projections, indicating sustained demand for front-of-house positions even as the specific host occupation sees modest contraction from technology-driven changes like digital waitlists and kiosk check-ins.

Citations

1. U.S. Bureau of Labor Statistics. "Occupational Employment and Wage Statistics: Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop (SOC 35-9031)." May 2024. https://www.bls.gov/oes/2023/may/oes359031.htm
2. O*NET OnLine. "Summary Report for 35-9031.00 — Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop." National Center for O*NET Development. https://www.onetonline.org/link/summary/35-9031.00
3. National Restaurant Association. "Restaurant Industry Poised for Growth in 2025: Industry Expected to Employ 15.9 Million People and Reach $1.5 Trillion in Sales." January 2025. https://restaurant.org/research-and-media/media/press-releases/restaurant-industry-poised-for-growth-in-2025-industry-expected-to-employ-15-9-million-people-and-r/
4. U.S. Bureau of Labor Statistics. "Food and Beverage Serving and Related Workers: Occupational Outlook Handbook." https://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm
5. Indeed. "Host Job Description [Updated for 2026]." https://www.indeed.com/hire/job-description/host
6. SevenRooms. "Restaurant Reservation System Comparison Guide." https://sevenrooms.com/blog/restaurant-reservation-system-comparison-guide/
7. Homebase. "Hostess Job Description: Roles, Responsibilities, and Skills." https://www.joinhomebase.com/blog/hostess-job-description
8. National Restaurant Association. "New Association Report Provides a Demographic Profile of the Restaurant Workforce." https://restaurant.org/research-and-media/research/restaurant-economic-insights/analysis-commentary/new-association-report-provides-a-demographic-profile-of-the-restaurant-workforce/
9. OysterLink. "Host/Hostess Job Description Templates." https://oysterlink.com/career/hostess/job-description/
10. National Restaurant Association Educational Foundation. "ServSafe Food Handler Certification." https://www.servsafe.com/