Restaurant Host/Hostess

Description

JOB OVERVIEW:

As the first and last impression of the restaurant, you are responsible to ensure we provide a positive experience to the guests of the restaurant upon their arrival and departure.

ESSENTIAL JOB FUNCTIONS:

1. Greet all guests of the restaurant with eye contact and professional conversation prior to seating them in the appropriate section; interact with them when seating, discuss their stay or the buffet when applicable

2. Ensure all menus are in adequate supply and free of spots or any other unsightly blemishes

3. Have the knowledge of all the banquet rooms and which floor they are located on as well as ensure there is a copy of the daily events at the podium to correctly answer any questions.

4. Maintain appropriate deployment of guests into the appropriate sections of the restaurant to ensure the servers are set up to successfully provide great service

5. Maintain constant communication with the servers to ensure their ability to maintain service levels based on the volume of business

6. Possesses the ability to quickly call for assistance as needed to ensure that guest service standards are maintained

7. Possess the ability to speak with guests professionally should a wait for a table is required to execute expected service standards; collect their name and how many in their party to create the waiting list

8. Consistently maintain the expected steps of service required of the position, including verbiage standards of greeting and menu offering that must be communicated to insure we provide a great experience

9. Maintain the integrity of the server stations

10. Food and beverage knowledge with the ability to answer any questions regarding the menus.

11. Ability to create takeout orders when necessary.

12. Complete knowledge and completion of the side work duties.

13. Table guest numbering system.

14. Fully aware of the expected tabletop components.

15. Assist with the maintenance of any reservation documents or VIP site visits.

16. Any other tasks given by the F&B Manager or Supervisor.

Requirements

KNOWLEDGE, SKILLS AND ABILITIES:

· 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.

PHYSICAL DEMANDS:

· Ability to walk and stand throughout an eight-hour shift.

· 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.

EXPERIENCE:

· Previous restaurant serving and/or customer service experience.