Restaurant Host/Hostess

Responsibilities

• Greets and interacts with guests in a friendly, professional, and attentive manner.
• Escorts guests to restaurant tables and presents them with clean menus.
• Organizes station planning and dining room assignments.
• Takes guests names for waiting list and quotes wait times to guests accurately.
• Observes tables and keeps tracks of clean, dirty and occupied tables.
• Collections money and returns change to guests in an accurate and timely manner.
• Operates, balances, and reconciles cash till and Point of Sales (POS).
• Responds to guest inquiries regarding menu offerings and/or specials.
• Ensures all work stations are stocked, neat, clean and sanitary.
• Answers phones for reservations and room service.
• Rings in room service and gives them to server assistant in a timely manner.
• Follows all food safety and sanitation guidelines as applicable.
• Responsible for all monies coming in and out of the restaurant during operating hours.
• Works days, nights, weekends, special events and holidays as needed.

Qualifications

• Exceptional guest service skills required.
• Must be 18 years of age.
• Able to maintain professional, courteous, and effective working relationships with all levels of the organization and outside business contacts.
• Must be customer service oriented and have excellent verbal and written communication skills with the ability to multi-task and work independently.
• One to three months related work experience and/or training; or equivalent combination of education and experience. Must have one to three months cash handling experience.

Physical Demands and Work Environment

• Constantly requires the ability to receive detailed information through oral and written communication.
• Requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• Requires repetitive movement daily with sedentary work, occasional bending and crouching.
• No adverse conditions, but employee is exposed to tobacco smoke on a regular basis.
• This is a 24 hour, 7 days a week work operation.