Seasonal Host/Hostess

JOB SUMMARY

To greet guests upon entrance to outlet, direct guests to appropriate seating and ensure guest satisfaction.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

•            Provide arriving guests with a prompt, gracious greeting, and seat them comfortably with menus.

•            Take reservations by phone and in person, providing helpful, accurate responses to inquiries.

•            Ensure that tables are clean and set before seating guests and seating charts for station rotations are maintained.

•            Tidy the service podium, keeping it organized, and maintain a supply inventory

•            Serve guests with beverages, breads, and butter to begin their dining experience and replenish as necessary.

•            Transport all dirty tableware from dining room to dishwashing area for proper cleaning.

•            Perform general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.

•            Folding napkins for all meal periods throughout the day to maintain an adequate supply.

•            Stocks and maintains service stations with the proper supplies before, during and after each shift.

•            Assists servers in the delivery of orders and pre-busing tables.

•            Perform other duties as requested, such as cleaning unexpected spills, or special guest requests, to ensure total satisfaction.

•            Adheres to all company policies and procedures.

•            Follows safety and security procedures and rules.

•            Knows department fire prevention and emergency procedures.

•            Utilizes protective equipment.

•            Reports unsafe conditions to supervisor/manager.

•            Reports accidents, injuries, near-misses, property damage or loss to supervisor/manager.

•            Provides for a safe work environment by following all safety and security procedures and rules.

•            All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).

•            Perform any related duties as requested by supervisor/manager.

•            Assists other Restaurant Personnel when needed.

KNOWLEDGE, SKILLS & ABILITIES

•            Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.

•            Hold a current Food Handler Card or in the process of being certified.

•            Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

•            Knowledge of the appropriate table settings and service ware.

•            Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.

•            Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.

PHYSICAL DEMANDS

•            Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.  

•            Lifting thirty (30) pounds.

•            Ability to move or push goods on a hand cart/truck weighing a maximum of 100 lbs.

•            Constant standing & walking required.

•            Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.