- Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.
- Provide guests with menus.
- Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
- Greet guests and seat them at tables or in waiting areas.
- Answer telephone calls and respond to inquiries or transfer calls.
- Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
- Take and prepare to-go orders.
- Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
- Receive and record patrons' dining reservations.
- Inspect dining and serving areas to ensure cleanliness and proper setup.
- Inform patrons of establishment specialties and features.
- Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
- Assist other restaurant workers by serving food and beverages, or by bussing tables.
- Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
- Direct patrons to waiting areas such as lounges.
- Plan parties or other special events and services.
- Perform marketing and advertising services.
- Calendar and scheduling software — Microsoft Outlook
- Data base user interface and query software — Open Table
- Point of sale POS software — Aloha
- Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
- Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
- Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
- Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
- Speaking — Talking to others to convey information effectively.
- Service Orientation — Actively looking for ways to help people.
- Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
- Coordination — Adjusting actions in relation to others' actions.
- Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
- Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
- Speech Clarity — The ability to speak clearly so others can understand you.
- Speech Recognition — The ability to identify and understand the speech of another person.
- Near Vision — The ability to see details at close range (within a few feet of the observer).
- Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
- High school diploma or equivalent.
- Must have and or obtain Alcohol Awareness/food handlers certification.
- Must be minimum age to serve alcohol.
- Previous customer service experience preferred.