Host/ Hostess

Description:

Position: Host/ Hostess

FLSA Classification: Hourly Employee, Non-Exempt

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 bussers 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.

Requirements:

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.