Restaurant hostess

A. Guest Reception and Welcome

• Welcome every guest warmly and professionally upon arrival.
• Create a positive first impression that reflects the restaurant's premium brand image.
• Greet guests with appropriate courtesy, confidence, and professionalism.
• Confirm reservations and guest details upon arrival.
• Escort guests to their tables and assist them with seating where required.
• Provide menus and communicate any relevant information regarding the restaurant.
• Maintain a friendly, attentive, and professional attitude throughout the guest's visit.
• Ensure departing guests are acknowledged and thanked appropriately.

B. Reservation Management

• Manage daily reservations accurately and efficiently.
• Maintain the reservation book/system and ensure all information is updated.
• Confirm reservations by telephone, WhatsApp, or other approved communication channels.
• Monitor table availability and seating capacity.
• Coordinate with the Restaurant Manager and service team regarding reservations and table allocation.
• Manage cancellations, no-shows, late arrivals, and changes in reservations.
• Maintain accurate records of VIP, regular, corporate, and special-event guests.
• Ensure special requests are properly communicated to the relevant departments.

C. VIP and High-Profile Guest Management

• Welcome VIP, high-profile, and special guests with exceptional professionalism and discretion.
• Maintain strict confidentiality regarding guest identities, visits, preferences, and personal information.
• Coordinate discreetly with the Restaurant Manager regarding VIP arrivals and special arrangements.
• Ensure VIP guests receive appropriate seating and service according to approved procedures.
• Maintain awareness of guest preferences where such information is officially available.
• Handle sensitive guest situations calmly and professionally.
• Never discuss VIP guests, their visits, or personal information with unauthorized individuals.
• Ensure all VIP-related information is handled confidentially and professionally.

D. Guest Experience

• Monitor guest flow and ensure guests are attended to promptly.
• Identify guest needs and respond appropriately.
• Assist in resolving minor guest concerns and escalate complaints to the Restaurant Manager when required.
• Maintain awareness of waiting times and communicate delays professionally.
• Keep guests informed when tables are not immediately available.
• Ensure waiting guests are treated with courtesy and provided with accurate information.
• Support the restaurant team in creating a smooth and personalized guest experience.

E. Table Management and Seating Coordination

• Manage table allocation according to the approved seating plan.
• Coordinate table availability with the Restaurant Manager and service team.
• Monitor table status throughout the service period.
• Ensure tables are properly prepared before seating guests.
• Avoid unnecessary delays or double seating.
• Coordinate with the service team regarding large parties, special occasions, VIP guests, and special requests.
• Maintain efficient guest flow during peak operating periods.

F. Communication and Coordination

• Maintain effective communication with:
• Restaurant Manager
• Assistant Manager
• Waitstaff
• Service team
• Kitchen team
• Reservation team
• Security, where applicable
• Communicate guest requests accurately and promptly.
• Inform the Restaurant Manager of VIP arrivals, complaints, special requests, and operational concerns.
• Ensure important guest information is communicated before or during service as required.

G. Brand Standards and Franchise Compliance

• Follow all franchisor-approved guest service and hospitality standards.
• Maintain the required brand image and professional appearance.
• Follow approved reservation, seating, guest handling, and customer service procedures.
• Participate in franchisor training and brand-related initiatives.
• Support restaurant management during franchisor inspections and visits.
• Ensure all guest-facing activities are consistent with the approved brand standards.

H. Telephone and Guest Communication

• Answer restaurant telephone calls professionally and according to approved telephone etiquette.
• Handle reservation inquiries accurately.
• Provide guests with correct information regarding:
• Operating hours
• Reservations
• Location
• Menu availability
• Special events
• Restaurant policies
• Transfer calls to the appropriate department when necessary.
• Maintain professional communication through WhatsApp or other approved reservation platforms.

I. Special Occasions and Guest Requests

• Record and communicate guest requests for:
• Birthdays
• Anniversaries
• Business dinners
• Private events
• Special seating
• Dietary requirements
• Other celebrations
• Coordinate with the restaurant team to ensure approved arrangements are prepared.
• Follow up to ensure special arrangements are executed properly.

J. Appearance and Professional Conduct

• Maintain an impeccable personal appearance in accordance with restaurant and franchisor standards.
• Wear the approved uniform correctly and maintain excellent personal grooming.
• Maintain professional body language and positive facial expressions.
• Demonstrate confidence, elegance, and appropriate hospitality etiquette.
• Maintain professional behavior at all times.
• Avoid personal conversations, mobile phone use, or other behavior that may negatively affect the guest experience.

3. Guest Complaint Handling

• Listen carefully and respectfully to guest concerns.
• Remain calm and professional when dealing with difficult situations.
• Avoid arguing with guests or becoming defensive.
• Apologize appropriately within the scope of the position.
• Immediately inform the Restaurant Manager of serious complaints.
• Record relevant guest feedback when required.
• Follow up with the responsible manager to ensure the matter is properly addressed.

4. Administrative Responsibilities

• Maintain accurate reservation records.
• Prepare or update daily reservation lists as required.
• Record VIP and special guest information according to company procedures.
• Maintain confidentiality of guest information.
• Report reservation discrepancies and operational issues to management.
• Assist management with guest-related reports when required.

Pay: From QAR3,000.00 per month

Application Question(s):

• Are welling to join immediately
• Do you have NOC

Education:

• Diploma (Preferred)

Experience:

• Hostess: 3 years (Required)

Language:

• English (Required)

License/Certification:

• Food handling certificate (Required)

Location:

• Doha (Required)

Work Location: In person