Front Desk Host

It is the responsibility of a host/ess to create a positive first impression and to make our guests feel welcomed, on the phone or in person.  The host/ess controls the seating of guests in the dining room  to assure quality of service and guest satisfaction, and to maximize sales opportunities. 

1. →Exemplifying hospitality standards, practicing “name magic”, handling requests and complaints with guest satisfaction as priority.

1. →Adhering to standards of personal cleanliness and professional appearance. Displaying attentive posture and confident, cordial disposition. 

1. →Cooperating with management and co-workers, assisting others with duties if needed, communicating suggestions for improvement in a positive fashion, contributing to sales meetings.  Exhibiting punctuality, dependability, and, if the need arises, willingness to work non-scheduled shifts. 

1. →Performing designated set-up and housekeeping duties in efficient, timely manner:
   a.  Maintaining organization of front desk, preparing station chart and assignments,reservation sheets, and menus. 
   b.  Maintaining restaurant cleanliness—windows, foyer area, floors, and rest rooms.

1. →Using proper telephone etiquette and techniques: utilizing “hold” function effectively, taking complete messages, following reservation policies, referring inquiries to appropriate manager, projecting a sense of happiness at receiving each call. 

1. →Functioning as an information center, demonstrating knowledge of product, service system, hours of operation, large party procedures, events, application procedures, gift certificates, directions, and local area information. 

1. →Performing greeting function competently: planning strategy for keeping dining room full, distributing seating effectively with guest satisfaction as priority, forecasting waiting time accurately, using proper paging technique, projecting a sense of calm and control at the front desk. 

1. →Performing seating function competently: leading guests to correct table, following proper route, carrying guests’ cocktails, maintaining a comfortable pace, pulling out chairs, handing menus to guests, conveying “welcome”, and conducting table checks and hot plate counts efficiently. 

1. →Coordinating efforts with other service personnel to maximize efficiency, consolidating steps, and performing duties without appearing rushed.

1. →Verifying server cash reports, maintaining security, handling cash responsibly, and maintaining check control.

1. →Knowing emergency procedures for the restaurant.

1. →Completing other duties as assigned by supervisor.

Must be available to work weekends and holidays.