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Host/Hostess
HOST/ESS
OVERVIEW
It is the responsibility of a host/ess to create a positive first impression and to make our guests feel welcomed, on the phone or in person. The host/ess controls the seating of guests in the dining room to assure quality of service and guest satisfaction, and to maximize sales opportunities.
SPECIFIC RESPONSIBILITIES
- Exemplifying hospitality standards, practicing “name magic”, handling requests and complaints with guest satisfaction as priority.
- Adhering to standards of personal cleanliness and professional appearance. Displaying attentive posture and confident, cordial disposition.
- Cooperating with management and co-workers, assisting others with duties if needed, communicating suggestions for improvement in a positive fashion, contributing to sales meetings. Exhibiting punctuality, dependability, and, if the need arises, willingness to work non-scheduled shifts.
- Performing designated set-up and housekeeping duties in efficient, timely manner:
a. Maintaining organization of front desk, preparing station chart and assignments,reservation sheets, and menus.
b. Maintaining restaurant cleanliness—windows, foyer area, floors, and rest rooms.
- Using proper telephone etiquette and techniques: utilizing “hold” function effectively, taking complete messages, following reservation policies, referring inquiries to appropriate manager, projecting a sense of happiness at receiving each call.
- Functioning as an information center, demonstrating knowledge of product, service system, hours of operation, large party procedures, events, application procedures, gift certificates, directions, and local area information.
- Performing greeting function competently: planning strategy for keeping dining room full, distributing seating effectively with guest satisfaction as priority, forecasting waiting time accurately, using proper paging technique, projecting a sense of calm and control at the front desk.
- Performing seating function competently: leading guests to correct table, following proper route, carrying guests' cocktails, maintaining a comfortable pace, pulling out chairs, handing menus to guests, conveying “welcome”, and conducting table checks and hot plate counts efficiently.
- Coordinating efforts with other service personnel to maximize efficiency, consolidating steps, and performing duties without appearing rushed.
- Verifying server cash reports, maintaining security, handling cash responsibly, and maintaining check control.
- Knowing emergency procedures for the restaurant.
- Completing other duties as assigned by supervisor.
Fine dining experience, 2 years experience.
Req Benefits: Benefits available for full-time employees
Compensation: $17.00
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