The person who greets guests is a Host or Hostess. They welcome and escort the patrons to a table. They set the mood for the restaurant.

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[edit] Steps

Keep track of each station. Make a chart of each server's station, and what tables are in it (also learn the table layout by heart). Keep note of how many people are in a party and what table they are at. Also keep note of who is still there so that server's do not become overwhelmed.
Be aware as the patron arrives in the restaurant.
Greet them with a smile and welcome them to the establishment. Remember, you are the first person to approach them upon entering, SMILE and greet them nicely.
Find out how many people are dining. If there is a wait make sure to get everyone's name in right away so they do not feel ignored.
If less than four guests (maybe more depending on the booth sizes), ask if they would prefer a booth or a table.
When figuring out where to seat them, rotate the stations. Distribute the tables evenly among servers. But also keep in mind how many large parties they have or have had. Try not to seat any two parties too close together when it is not necessary.
When they sit down, leave a menu for each of them. Don't just throw menus on the table and leave without saying anything.
Ask if they need a high chair or booster seat if a child is with the guests. Tell them the name of their server , and that the server will be with them shortly.
Make sure that there are complete place settings for each guest and that the table is clean. If not, get more place mats/napkins/silverware, or give the table a quick wipe down with a damp rag. If it is beyond that, seat them somewhere else and make sure the mess is dealt with.
Be prepared to get some things for guests, such as extra dressing, water refills, utensils, napkins, or carryout boxes. But do not go beyond this; that;s the server's job. While it is nice to help out a little, you can embarrass the server and make them seem incompetent. But if a guest does ask for something else, inform them that you will let their waiter know or that you'll send them over so that they may do it themselves.

[edit] Warnings

If you're having a bad day, don't let that reflect in your service.
Do not let grudges influence your seating. Don't give a waiter you hate the unwanted regulars who are a pain in the apron and don't tip, or purposely overwhelm a waitress, or leave someone else without any tables.
Do not gossip with co-workers about other co-workers or guests. You are a neutral ambassador to your restaurant.
It is your job to make sure that the restaurant runs smoothly and that all of the guests and servers are happy. How can you accomplish this? By bringing your level of professionalism up to its highest standards.
Be aware of what is going on in the kitchen, in each of your servers' stations and at the bar. As the shift progresses be aware how your actions impact the servers, bar and kitchen. Be ready, willing and able to fill in the gaps. Are you capable of taking a cocktail order? Can you direct support staff by table number and position number in order to serve a guest efficiently? Are you familiar with the menu, soups of the day, or specials. Can you hold a brief conversation with guests in order to buy time for a server who is occupied at another table? Learning what it takes to please your guests and co-workers is what it takes to be a great host.
When your guests leave can you thank them sincerely, use their names and genuinely tell them that you would like to see them return.