Archived listing. The details below describe a past opening.
The Restaurant Host is the first employee to interact with arriving guests as they enter the restaurant. The host should ensure to provide proficient and professional Food & Beverage service to the guests by meeting and exceeding their expectations. The Host welcomes the guests by greeting them as per the standards and responding to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
ESSENTIAL DUTIES AND KEY RESPONSIBILITIES:
All duties and responsibilities are to be performed in accordance with the National Hotel quality of service standards, and policies and procedures. Associates will be required to learn other functions in an effort to attain cross training skill sets that will help grow the overall knowledge of the Guest experience expectations.
As someone who has a passion for people, and enjoys a fast-paced environment, a core duty for all team members is effectively multi-tasking, a quintessential factor to the success of their role.
- Check the reservation book for reservations for the next meal period.
- Notify the supervisor of any parties of more than six.
- Distribute reservations among all servers equally, informing them of all information necessary. Example: Birthdays or Anniversaries bill not to be taken to the table or any other unusual requests.
- See that the reservation signs are placed on the tables.
- Inquire with the kitchen what the daily specials are for the shift.
- Always answer the phone politely using a friendly tone and being informative.
- The telephone must be answered on a maximum of three rings.
- If a customer has any questions, it is your responsibility to answer them accurately.
- Know your product and price list.
- You must have complete knowledge of all food and beverage menus: The ingredients; the preparation; how items are served and with what; know your prices; know the daily specials.
- Read the Area Information Magazine to know the area and what is going on.
- Ask the day and date required, the time they would like to dine, how many are in the party, if they would prefer smoking or non-smoking, under what name they would like the reservation, the phone number or room number, if there is any special occasion or requirements, etc.
- Once all the information is obtained, repeat it to the customer using their name.
- All reservations are to be printed directly into the reservation book. Never on a piece of paper.
- Please inform the reservation that we will hold their reservations for 15 minutes before releasing it.
- Except in emergency situations, no employees are permitted personal phone calls or have the use of the telephone at any time.
- You are not permitted to give out any personal information over the telephone. Example, Phone numbers, schedules to anyone except staff members.
- When an employee calls to inform that they will be absent or late, you are to inform the supervisor on duty.
- All messages are to be taken on the appropriate message pad, and not on a scrap piece of paper.
- The hostess is a very important part of Your Restaurant’s experience. Always remember you are the first and the last person the customer sees. Therefore, you are their first and last impression.
- It is of utmost importance that someone is present at the hostess station at all times.
- Go to the guest at the entrance and welcome them to Aqua and introduce yourself.
- Never walk more than three paces in front of the guest.
- Never walk too fast.
- Once at the table, pull out the chairs for the ladies first and then any other guest you can accommodate.
- Once the guests are seated, hand them the menu in their hand and tell them who their server will be. Then tell them to enjoy their evening at Your Restaurant.
- On departure of a guest, you must contact them. Ask them how their evening was and say good-bye.
- If there are any complaints, retrieve a manager or supervisor immediately.
- Handover the Restaurant Survey tracking form and get feedback from the guest.
Other Duties:
- Know and adhere to all company policies and procedures.
- Know emergency procedures and work to prevent accidents.
- Constantly ensures the maximum guest information in the restaurant.
- Maintain physical appearance and cleanliness of the restaurant.
- Maintain and contribute to the skills, morale, and attitude of the staff.
- Be familiar with all beverage-related procedures and equipment and assist the cashier when necessary.
- Knowledge of overall sales, availability, history, prices, and service of wines.
- Know all menu items and wine suggestions to complement particular foods.
- Make sure all menus are wiped down, free of spots or stains, and complete.
- Make sure entry doors are clean, free of debris and inviting.
- Supervise the floor during operation and ensure that guests are comfortable with their service.
- Check with phone reservationists or answering machine messages to assure you have all reservations.
- Check with the manager to ensure there are no large or private parties you do not know about.
- Check with the kitchen to see where they stand. See if they are behind or if they are out of anything.
- Plan out the seating chart and organize the reservations (planning is everything when running an effective host stand).
- Greet guests, escort them to their table, pull seats out for the ladies, and present menus.
- Make sure the server is aware they have been sat.
- Keep the counts for individual server so things come out fair at the end of the day.
- Keep in constant contact with the servers and the kitchen to make sure you are not putting them in the weeds.
- Keep an eye out that the dining room, entryway, bathrooms, and menus are kept clean throughout operations.
- Say good-bye to all the guests. Check to see that everything was wonderful.
- You should check with every guest and if there was any kind of problem quickly get a manager.
- Handle guest satisfaction and comments regarding food and service.
- Monitor and critique the quality and consistency of food product.
MINIMUM REQUIREMENTS & QUALIFICATIONS:
Minimum Hiring Requirements:
- Must have completed High School or GED Diploma.
- Studying or just graduated from Hospitality Management bachelor’s degree level or equivalent in any related field such as Administration or Tourism Management.
- Previous experience of at least 1 – 2 years in a similar role.
- Able to apply theory into practice and make improvements to the operations.
- Strong knowledge of Microsoft Office software: Word, Excel, and PowerPoint.
- Basic knowledge of Micros POS and Opera preferable.
- Service oriented
- Must be able to work holidays and weekends.
- Strong business communications skills.
- Long hours are sometimes required.
- Ability to stand during entire shift.
- Lifts and transports service trays weighing up to 40 lbs. from kitchen to dining room.
- Frequently reaches, lifts, stoops, bends, and cleans to maintain tables and service area.
- Must have a professional attitude, you will be dealing with high-end customers.
- Must be able to handle multiple banquet functions that could be occurring at the same time.
- Must be able to work with basic arithmetic functions.
- Must be able to jump in for a runner/server as necessary to assist.
Language Requirements:
- Ability to speak English clearly, distinctly, and cordially with guests.
- Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.
Benefits:
The National Hotel offers a wide and very competitive benefit packages as well as a warm and intimate setting of the family business that promotes diversity, growth, and development for all their team members. Our benefit packages includes:
- Competitive Salary
- Health, Dental & Vision Coverage
- LTD & STD, 401K Matching
- Free Parking
- Career Growth Opportunities and much more!