Host

Job Summary: 

Host/Hostess is responsible for professional and engaging service in the dining room, supervising staff engaged in preparing and serving food and drinks and maintaining a courteous and efficient operation. The Host/Hostess provides personal attention to guests, making them feel welcome and valued, and ensuring excellent customer service for a memorable first impression of our restaurants and lounges.

Essential Duties and Responsibilities 

• Open and close the restaurant
• Supervise the Server’s tasks in the outlet
• Assist scheduling associates to ensure adequate staff on the shift
• Consistently greet and acknowledge guests while smiling and making eye contact
• Respond to guest requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience
• Remember, recite and promote the variety of menu items; answer questions about menu items, making recommendations upon request
• Check with customers to ensure that they are enjoying their meals and take action to correct any problems
• Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages
• Solve guest complaints and concerns in a friendly and positive manner. Handle all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible
• Train workers in service, drink preparation, sanitation and safety procedures
• Ensure cleaning of bars, work areas, tables, glasses, utensils and equipment
• Observe and evaluate workers and work procedures to ensure quality standards and service, and assist supervisor/manager in disciplinary write-ups
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Participate in teamwork and assist other departments when needed
• Conduct regular inspections to ensure assets are well maintained and protected
• Ensure compliance to all hotel policies and procedures at all levels
• Control inventories of equipment, smallware, and liquor, and report shortages to designated personnel
• Assist in end of month inventory
• Any and all job duties as assigned

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Knowledge of restaurant operations, guest relations, shift end reports and the POS system

Attentive, accountable and highly organized and has the ability to plan multiple activities and meet deadlines

Excellent interpersonal and communication skills

Excellent phone skills, customer service oriented and proactive

Education/Experience

Ability to read, write and speak English fluently, High school diploma or general education degree (GED),

One-two years related supervisory experience preferred or equivalent combination of education and supervisory experience preferred

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ration, and percent and to draw and interpret bar graphs

Reasoning Ability

Excellent decision-making ability and analytical skills. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instruction furnished in written, oral, diagram, or schedule form.

Computer Skills

To perform this job successfully, an individual should have knowledge of Aloha or Micros POS; Open Table reservation software; Word Processing software; Spreadsheet software; Internet software; Payroll software

Other

Ability to work a flexible schedule, including Late shifts, weekends and holidays. Available to open and close the restaurant 90% of the time.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The employee must occasionally lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk and sit. The employee is regularly required to use hands to finger, handle, or feel; and reach with hands and arms.   The employee is required to use close vision, distance vision and peripheral vision.