POSITION TITLE: Host/Hostess

CLASSIFICATION: Non-Exempt

DEPARTMENT: Food & Beverage

SUPERVISOR: Venue Manager

Position Summary: 

Under direct supervision of the Venue Manager, Host/Hostess maintain efficient and courteous food and beverage operations by greeting guests, anticipating guest’s needs, providing knowledgeable Food & Beverage service, and providing consistent professional guest relations with a positive upbeat personality. Works efficiently in a team-based environment and must follow all alcohol beverage and food handling policy guidelines as well as all resort internal controls, consistently.

Essential Duties & Responsibilities: 

• Provides excellent guest service to all guests. 
• Provides efficient, smooth, and accessible guest service in coordination with kitchen staff when food offerings and specials are provided. 
• Accepts and confirms reservations daily. 
• Greets and seats guests to their dining table. 
• Operates POS to conduct sales transactions, handles cash and makes change as required. 
• Computes bills, itemizes lists and balances tickets. 
• Responsible for cash handling and tendering checks. 
• Manages floor seating and schematic set up. 
• Handles reservation system with accurate maintenance of data base and information. 
• Maintains a neat, orderly and stocked host/hostess desk. 
• Contributes to a team effort and accomplishes related results as required. 
• Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations. 
• Ensures all menus are wiped down, free of spots or stains, and complete. 
• Ensures entry doors are clean, free of debris. 
• Check with managers to assure there are no large or private parties scheduled. 
• Maintains seating charts and organization of reservations including knowledge of dining room and entryway. 
• Distributes and tracks evenly all guests to servers. 
• Keeps constant contact with the servers and the kitchen staff to obtain a smooth service. 
• Must have high energy and motivated personality. 
• Maintains proper attendance in accordance with Shangri-La Attendance policy. 
• Due to changes and modification in the job from time to time, we require employees to be flexible and assume other responsibilities assigned by management as management sees the necessity; some assignments may not be listed in this description at this time. 

Education and Experience: 

High school degree or GED preferred, plus recent experience in the restaurant field as a server or host; restaurant must be a considered a high-volume table side service restaurant. Must be 18 years of age or older. Must be able to obtain a Food Handlers card. No felony, theft or stealing convictions. Must be able to successfully pass a background investigation, Food Handlers Permit and to include the following: 

 Knowledge, Abilities, Skills, and Certifications:

• Knowledge of dining and food maintenance operations and guest service. 
• Knowledge of all menu items. 
• Ability to communicate, read, and writes clearly in basic English. 
• Ability to demonstrate outstanding guest service at all times. 
• Knowledge of cash handling. 
• Ability to service guests in a professional appearance and manner. 
• Strong ability to follow instructions and work in a stressful and busy environment. 
• Knowledge of State Laws regarding Alcohol service and assertive in the enforcement of said alcohol law. 
• Knowledge of POS system and or reservations system. 
• Knowledge of internal controls and commitment to follow, consistently. 

Physical Demands:

While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. 

Work Environment:

Work is generally performed in resort venues and kitchen areas, banquet areas with exposure to heat, cold, fumes, steam, and a high noise level. Days, evenings, swing shift, holidays and/or weekend work are required. Extended hours and irregular shifts may be required.