HostHostess

ESSENTIAL DUTIES:

• Greet and seat guests
• Communicate features to customers
• Answer telephone
• Take reservations/ Take out orders
• Seat customers
• Clear/Clean/ Set tables
• Move tables and chairs
• Assist in taking out food re-filling beverages etc.
• Maintain cleanliness of foyer hostess area waiting area and applicable restrooms.

Physical functions:

Bend clean clear control gather guide handle hear hold insert lift maintain mark place pour print pull push speak write.

Mental functions:

Advise calculate coordinate detect estimate evaluate instruct observe organize plan read record select solicit supervise verify

METHODS TECHNIQUES PROCEDURES:

• Verbally greet guests when they enter the restaurant.
• Verbally and physically direct guests to the seating or waiting area.
• Verbally instruct servers on special needs of guests (IE: Birthday in a hurry etc.)
• Write names on a wait list write down reservations and take out orders.
• By counting calculate length of wait.
• Coordinate seating with guests placed on wait list and guests with reservations.
• Move about the restaurant observing phases of dining clearing/ cleaning tables pouring liquids taking out food.
• Carry soiled dishes/dish tubs to dish area.
• Use a carpet sweeper for floors.
• Gather menus clean menus insert new menus into covers.
• Carry and set up high chairs/ booster chairs.
• Interact closely with all members of the staff and public.
• Pickup debris from floors.
• Polish brass fixtures glass wood- glass doors reaching up to 7 feet ladder provided.
• Replace paper products in applicable restrooms.

OUTPUT:

• Greet guests within 30 seconds.
• Write information immediately and legibly.
• Calculate wait immediately.
• Clear/clean tables within 40 seconds of guests departure.
• Walk through Dining Room every 1-3 minutes.

All of the host/ hostess duties require immediate attention. The greeting seating assisting the servers to assure proper service levels and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination.

EQUIPMENT AIDS TOOL MATERIALS:

Varying work surfaces pens computers various chemicals trays telephone

WORKING CONDITIONS:

Possible wet floors.

Temperatures heated in winter cooled in summer.

Transitional areas from carpet to tile raised areas i.e. steps and in some areas ramps.

Medium noise level.

Walk-in cooler temperatures 32 degrees freezer 0 degrees

Standing for 5-8 hours per shift.

Possibility of cuts bruises scrapes burns slips/fall

Good ventilation.

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area. Report to the General Manager Assistant Manager Kitchen Manager Corporate Management Owner.