Host/Hostess

General Description of Work

With delegated authority, reporting to the General Manager, Restaurant Manager, and the Guest Services Manager, the Host/ Hostess is responsible for...

Essential Function:

• Warmly and graciously greet all guests with a smile upon arrival.
• When possible, open the front door for guests entering or leaving the restaurant.
• When immediate seating is limited, record guest names and number of people in party.
• Call out name and number of party when tables become available.
• Provide guests with estimated waiting time.
• Accommodate special seating requests for guests whenever possible.
• Seat guest guests based on guest preferences and balancing of customer flow in service stations.
• Upon seating, offer guests a menu and inform them of their server's name. Inspect table for proper presentation and completeness.
• Relay messages to servers and buspersons as needed.
• Proper phone etiquette
• Calls guest by name when speaking to them over the phone.
• Always asks email address via phone when taking reservation.
• When taking reservation, asks if special occasion.
• Thank guests as they leave and invite them to return.
• Reports to work on time and as scheduled.
• Understands shift ends once approved by MOD.

Competencies:

• Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
• Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
• Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

No previous restaurant experience required.

Language Skills:

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Physical Ability
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Must have exceptional grooming habits.
• Reasoning Ability
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.