Greets and seats guests and issues menus. Checks tables and assist waithelp with service if necessary. May sell and package various retail items in the outlet where assigned.
Essential Functions:
Meets and greets guests as they arrive, offers choice of seating, then escorts them to their table and presents menu. At the end of the meal, bids a warm farewell to all guests, thanks them, asks them to return to the restaurant.
Essential Functions:
- Receives, records and makes any necessary arrangements for reservations and special functions in the restaurant. Memorizes the daily station assignments and the names of staff members.
- Ascertains guest satisfaction. In the event of dissatisfaction, refers the incident to the manager. Communicates information about and sells various retail items in the outlet where assigned.
- Ensures appropriate menu (i.e. breakfast, lunch, dinner) is offered to guests.
- Confirms that menus are clean and presentable to guests.
- Maintains knowledge of menu items offered on a daily basis and accurately communicates same to guests upon request.
Additional Duties and Responsibilities:
- Report all suspicious persons or activities and hazardous or unsafe conditions to the Security Department.
- Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations.
- Respond to guest questions. Provide guest assistance, direction and information as requested when working in public areas.
- Maintains an open line of communication between guests, management and line employees.
- Carry coffee and/or tea pots throughout outlet, refilling guests’ cups as requested.
- Performs any general cleaning tasks using standard hotel cleaning products as assigned by the supervisor to adhere to health standards.
- Performs a variety of other duties as assigned.
Other Requirements:
- Must maintain a neat, clean and well-groomed appearance as outlined in the employee handbook.
- Must be able to work varying shifts and maintain attendance in accordance with the hotel’s attendance policy.
- Ability to comply with hotel rules and regulations including policies.
Required Experience/Skill and Abilities:
- Six (6) months of previous experience in customer service required.
- Six (6) months of previous experience as a host preferred.
- Prior hospitality and restaurant experience preferred.
Education/Training Requirements:
- High School Diploma or General Education Diploma required.
Licenses/Certifications:
- Honolulu Liquor Commission (yellow) required.
- Certification of tuberculosis clearance required.
- CPR and Standard First Aid Certification preferred.
Mental Capacity & Organizational Skill Requirements:
- Ability to remember, recite and promote a variety of menu items.
- Knowledge of restaurant operations, to include appropriate staffing levels, service equipment and guest relations.
- Ability to learn and then operate XX system for guest’s reservations and seating
- Ability to operate a telephone, copy machine, and 10-key adding machine.
- Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks, and have a high level of patience.
- Ability to multi task. Complete current task while reviewing the next task due.
- Ability to recognize and remember additional supplies may be needed while still in the process of completing the existing task.
- Ability to work in a fast paced environment coupled with maintaining a positive work attitude and being able to be cordiale, polite and professional with fellow co-workers and guests.
- Sorting and racking glassware, chinaware and utensils.
Communication Requirements:
- Ability to read and speak the English language sufficient to understand menus and special promotions, and communicate with guests.
- Ability to deal effectively with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer and providing positive and proactive solutions.
Physical Requirements (Based on an 8-hour work day):
Stand / Walk: 8 hours a day
LIFT/CARRY: (Occasionally = 1/3 workday. Frequently = up to 2/3 workday)
0-20 lbs. Not at all X Occasionally Frequently
21-50 lbs: Not at all X Occasionally Frequently
51-100 lbs: X Not at all Occasionally Frequently
EMPLOYEE IS REQUIRED TO:
Bend: Not at all Occasionally X Frequently
Squat: Not at all Occasionally X Frequently
Kneel: Not at all X Occasionally Frequently
Climb Not at all X Occasionally Frequently
Reach above Shoulders: Not at all X Occasionally Frequently
Perform Repetitive Hand Motions Not at all X Occasionally Frequently
Other Physical Requirements:
- Ability to move throughout a crowded room to seat guests.
- Ability sit and/or stand and work continually in confined spaces.
- Ability to lift, grasp overhead, stoop, squat and/or carry items weighing up to 25 lbs.
Environmental Exposure:
Indoors Not at all Occasionally X Frequently
Outdoors Not at all Occasionally X Frequently