Hotel Carmichael - Hostperson

Department

Food and Beverage

Reports To

Restaurant Manager

Position Summary

The Host Person is an essential member of the team dedicated to providing exceptional quality and service to our guests. This position is responsible for welcoming guests, accommodating their needs, and maintaining a congenial dining room atmosphere.

Responsibilities

• Maintains an accurate, fair and up-to-date waitlist and seating chart.
• Greets guests upon their arrival and escorts them to their seats.
• Communicates guest preferences to the service team verbally and through printed chits.
• Handles all guest service issues in an immediate and gracious manner.
• Ensures a congenial dining room atmosphere.
• Communicates guest preferences to the service team verbally and through printed chits.
• Assists with the duties of servers and bus persons, such as securing a food or beverage item for a patron, resetting a table for reuse, etc.
• Handles side duties within each shift.
• Maintains cleanliness of workstation and surrounding areas.
• Ensures that someone is always present at the host stand.
• Communicates guest preferences to the service team verbally and through printed chits.
• Notifies management of any possible seating delays.

Knowledge, Skills And Abilities

• Fluency in reading, writing, and spoken English.
• Excellent personal presentation and interpersonal skills.
• Ability to communicate effectively with guests, co-workers, and supervisors.
• Ability to think and communicate clearly, organize and prioritize in high pressure situations.
• Basic knowledge of the restaurant’s menu, ingredients, and cooking techniques, as well as knowledge of the details of our property and upcoming events.
• Knowledgeable of basic sanitation.
• Knowledgeable of computer operations and ordering procedures.
• Able to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
• Able to successfully multitask.
• Ability to maintain excellent attendance and punctuality.
• Ability to work all shifts, weekends and holidays.

Physical Demands

• Ability to walk and stand throughout an eight-hour shift.
• Occasionally required to reach with hands and arms.
• Regularly required to talk or hear.
• Handle or feel objects, tools, or controls.
• Ability to lift, balance and carry large, oval Dining Room service trays.
• Must have the ability to lift trays, soiled dish bins, etc., of up to 40 pounds in weight.

Experience

• Must be at least sixteen years old (at least 21 years old to serve alcoholic beverages).
• Previous experience as a server preferred.
• Must successfully complete restaurants training course.
• High School Diploma or GED preferred or currently enrolled in secondary education completion.
• At least 1 year of experience with Restaurant or Customer Service Experience.

Required Personal Protective Equipment

• Closed toe, non-canvas and non-skid soled shoes.