Restaurant Host/Hostess

Greeting and escorting guests to tables in the restaurant, maintaining a courteous and efficient operation of the dining room to ensure guest satisfaction. 7:00 AM – 2:00 PM, five days a week Wednesday – Sunday.

ESSENTIAL FUNCTIONS:

Ensure all tables are properly set before seating guests.
Maintain seating chart rotation of stations.
Answer phone properly and follow all reservation procedures.
Follow accurate cash handling and room charge procedures.
Organize and maintain a clean service podium.
Meet and greet guests as they arrive, offer choice of seating, then escort them to their table.
Read, maintain and make daily entries in the log book to coordinate communication between shifts and management.
Maintain proper set-up of dining room and uniform and grooming standards.
Participate in daily “roll call meetings” to keep staff informed of current promotions, daily specials, guest comments, daily events and pertinent memos.
Receive, record and make any necessary arrangements for reservations and special functions in the restaurant.
Ensure all menus are, changed, clean and stuffed before shift as necessary.
Ensure sufficient supply of cookies as necessary.

SUPPORTIVE FUNCTIONS:
In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
Maintain an open line of communication between guests, management and line employees.
Maintain an inventory of needed supplies.
Be familiar with hotel facilities and their location and hours.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Knowledge of restaurant operations, to include appropriate staffing levels, service equipment and guest relations.
Ability to read the English language to fully comprehend guest requests, memos, reservations, promotional materials, event orders and similar written materials.
Ability to speak the English language sufficient to conduct small employee meetings to impart new information.
Ability to remember, recite and promote the variety of menu items.
Ability to move throughout a crowded room to seat guests.
Ability to effectively deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer and providing positive and proactive solutions.

QUALIFICATION STANDARDS
Education:
Any combination of education, training and experience equivalent to graduation from high school that provides the required knowledge, skills and abilities. High school diploma preferred.
Experience:
Restaurant experience preferred.