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Oliver & Bonacini Hospitality

Restaurants, events and catering

Host

Dining, Bar & Counter ServicePosted on Nov 13
Part-timeToronto, ON, CanadaIn-person

About the Job

Requirements

  • Previous experience as a host or in a guest-facing hospitality role is an asset.
  • Strong communication and organizational skills are required.
  • The candidate must be calm under pressure and have a proactive, team-oriented mindset.
  • A valid Smart Serve Certification is required.
  • The candidate must be available to work flexible shifts, including evenings, weekends, and holidays.
  • The candidate must be legally eligible to work in Canada.

Responsibilities

  • Greet and seat guests in a warm, professional, and timely manner.
  • Manage reservation and walk-in traffic using OpenTable.
  • Monitor table rotation and coordinate with Front of House and Back of House teams to optimize guest flow.
  • Maintain the cleanliness and presentation of the host stand and entrance area.
  • Answer guest inquiries and assist with special requests, wait times, or accommodations.
  • Support the overall guest experience with a friendly and attentive approach.
  • Assist with bussing tables and run food and beverages as needed.
  • Perform other duties as assigned.

Desired Qualifications

  • Comfort using reservation and table management systems, including OpenTable, is preferred.

About the Company

Oliver & Bonacini Hospitality

Restaurants, events and catering

Oliver & Bonacini Hospitality operates restaurants, event venues and catering businesses in Canada. Its portfolio ranges from fine dining and neighborhood concepts to large-scale venues, food halls and private-event spaces, each supported by culinary, service and management teams. The company also delivers catering and venue services for weddings, corporate functions and cultural destinations. O&B is a multi-concept hospitality operator rather than a single restaurant brand, combining distinct guest experiences with centralized expertise in operations, events, marketing and culinary development.

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