Host/Hostess

Overview: This position greets and seats restaurant patrons, providing information on daily specials and providing the name of the server who will be waiting on the table and are the first and last impression a guest has.  Patron seating is determined per guest request and outlet procedure ensuring fair placement opportunity for servers.  Reports to a Restaurant Supervisor or Manager

Responsibilities:

• Provide excellent guest service in an efficient manner.


• Follow all policy, procedures and service standards manning your station or ensuring coverage at all times during your shift.


• Check the reservation book for reservations for the next meal period.


• Inquire with the BOH what the daily specials are for the shift.


• Greet guests at station and welcome them.


• Answer guest questions regarding menu and price lists.


• Respond immediately and professionally to guest service issues and report the situation to the manager on duty regarding resolution


• Accept reservations in person and via the phone and implement the designated reservation system.
  
  
  
  • Be sure to note date/day/time of reservation, # in the party, name/room number for the reservation, ask for any special requirements or occasion for dining, repeat information back to the customer using their name.
  
  
  • Let guest know we can hold a reservation for only 15 minutes and then we release it.
  
  
  
  


• Answer the phone following preferred standards within three rings using a polite, friendly tone.


• Prepare and utilize seating charts as appropriate.


• Direct the seating rotation within the facility as appropriate distributing reservations among the servers equally.


• Inform servers if the reservation was made for a special event such as a birthday, anniversary etc.


• Complete table checks as needed.


• Establish and manage “Waiting Lists” as needed, ensuring maximum seating and positive communication with all guests required to wait for a table.


• Ensure a congenial Dining Room atmosphere.
  
  
  
  • Don’t walk too fast leaving guests more than three paces behind, pull out chairs for ladies, hand guests the menus and inform them of their server’s name, offer to hang coats.
  
  
  
  


• Maintain cleanliness of Dining Room and service areas.


• Complete side duties within each shift.


• Develop and maintain positive communication and teamwork with all co-workers and supervisors: front and back-of-house.


• Make contact with departing guests, ask them how their experience was, say good bye and thank them for coming.


• Perform other duties as assigned.

Qualifications:

• Possess basic knowledge of Food and Beverage operations preferred


• Must be at least 16 years of age


• Ability to understand menus, special services procedures and provide general guest information


• Must be able to occasionally lift, carry and balance Dining Room service trays weighing up to 40 lbs upstairs when required


• Ability to organize and prioritize under pressure.


• Ability to effectively communicate with guests, co-workers, and supervisors possessing excellent communication skills


• Ability to absorb information quickly: Menus, reservation systems, Dining Room floor plan, point-of-sale operation.


• Must be able to stand for long periods of time, approximately 8 hours.


• Must be able to walk for long periods of time, approximately 8 hours.


• Must be able to obtain a Food Handler card within 30 days from date of hire.


• Must obtain TIPS certification within 30 days from date of hire.


• Must be able to bend, stretch, and reach for extended periods of time up to 8 hour shift.


• Ability to work days, nights, weekends, holidays.