The Revere Room - Host

About the Role

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional and multi-talented Host. The Host is responsible for the overall guest dining experience within the restaurant outlet, providing guests—either on the phone or in person—with information and support in a professional and gracious manner. You will receive and coordinate reservations and seating for daily and nightly service, deliver outstanding service, and act as an advocate for the restaurant in developing relationships with guests.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant.
• Greet all restaurant guests, provide area information, and answer questions.
• Receive incoming calls and accurately book reservations for guests.
• Maintain complete knowledge of all liquor brands, beers, non-alcoholic selections, correct glassware, and garnishes in the restaurant.
• Maintain complete knowledge of all menu items, prices, and preparation methods/times.
• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Maintain complete knowledge of VIPs as determined by Hotel & Residents.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Maintain complete knowledge of P.O.S. and manual systems.
• Complete opening side duties as assigned:
  • Check quality and amount of all restaurant stock and supplies using checklist.
  • Fold napkins.
  • Requisition all necessary supplies and transport from storeroom to restaurant.
  • Set tables according to service standards.
  • Set up all condiments (butter, jellies, syrups, juices) and non-alcoholic beverages according to service standards.
  • Ensure a sufficient supply of all silverware, glassware, and chinaware for service.
  • Prepare some cold food items (including cereals, fruit parfaits, nuts).
  • Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
  • Set up side station with supplies and equipment.
  • Set up and check all equipment needed for table-side service (including burner, carving trolley).
  • Follow up on special arrangements to ensure compliance with such.
  • Communicate any meal requirements and special requests to the servers and kitchen.
  • Check storage areas for proper supplies, organization, and cleanliness.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, regardless of how busy or the time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints following the six-step procedure and ensure guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
• Adhere to payment, cash handling, and credit policies/procedures.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties:
  • Properly store all reusable goods.
  • Break down all goods as specified in departmental standards.
  • Clean all equipment as assigned in the side duties.
  • Restock items for next service.
  • Marry and stock all condiments.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.
• Maintain confidentiality of all company, guest, and associate information.

Skills

• Attention to detail, speed, and accuracy in performing job functions.
• Ability to prioritize, organize, and follow up.
• Clear thinking, remaining calm, and resolving problems using good judgment.
• Ability to follow directions thoroughly and understand a guest’s service needs.
• Work cohesively with co-workers as part of a team with minimal supervision.
• Maintain confidentiality of guest information and pertinent hotel data.
• Ability to work well under pressure, meeting production schedules and timelines for guests' hot food orders.
• Good coordination and ability to transport cases of received goods to the workstation.
• Ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients; use all senses to ensure quality standards are met.
• Ability to differentiate dates and operate, clean, and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes with minimal supervision.
• Fluency in English (speaking, reading, and writing); fluency in other languages preferred.

Qualifications

• High School Diploma or an equivalent combination of education and work-related experience.
• Current and valid Food Handler Certification.
• Current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.
• Minimum 21 years of age to pour alcoholic beverages.
• Minimum two years’ experience in restaurant service.
• Hotel operational exposure (i.e., F&B) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

Physical Requirements

• Ability to exert physical effort in transporting up to 20 pounds.
• Endure various physical movements throughout work areas, including reaching up and down and remaining stationary for periods.
• Satisfactorily communicate with guests and co-workers.
• Constantly exposed to heat, cold, slippery surfaces, and appliances such as stoves, ovens, dishwashers, and cooking tops, as well as cleaning tools.

Pay

The pay scale for this position is between $19.16 and $20.16/hour plus tips. This is the pay range the Hotel reasonably expects to pay.