Villa Gardens

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.

JOB SUMMARY

Under the supervision of the Dining Room Manager, a Host/Hostess II, assists the Dining Room Supervisor in the Dining Room operation as assigned or required. Coordinates activities of dining room personnel to provide fast and courteous service to residents and guest by performing the following duties.

ESSENTIAL FUNCTIONS

Includes the following. Other duties may be assigned as necessary.

• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.
• Welcome and warmly greet guests on arrival.
• 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.
• Check phone reservations or answering machine messages to assure you have any and/or all reservations.
• Check with manager to assure there are no large or private parties you do not know about.
• Check with 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.
• Greets guests, escorts them to their table, pull seat out for the ladies, and present menus.
• Make sure the server is aware they have been sat.
• Keep in constant contact with the servers and the kitchen to make sure you are not putting them in the weeds. A large part of the dining room effectiveness is orchestrated from the host stand.
• Keep an eye out that the dining room, entryway and menus are kept clean throughout operations.
• Say good-bye to all of the guests. Check to see that everything was wonderful. Not only is the host or hostess the first impression the guest gets when they come to an establishment, they are also the last. You should check with every guest and if there was any kind of problem quickly get a manager.
• Perform other duties as assigned by the manager on duty.
• Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.
• Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.
• Follow department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.
• Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.
• Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.
• Oversee and supervise Dining Room in the absence of Dining Room Supervisor, Assistant Supervisor or other designated supervisory personnel.

JOB REQUIREMENTS and QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Less than High School diploma; or up to 1-month related experience or training; or equivalent combination of education and experience.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; ability to write routine reports and correspondence; ability to speak effectively before groups of customers or employees of organization.
• Ability to add and subtract 2-digit numbers and to multiply and divide with 10’s and 100’s; ability to perform these operations using units or American money and weight measurement, volume and distance.
• Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions; ability to deal with problems involving a few concrete variables in standardized situations.
• Ability to handle busy dining room environment; may be required to operate dietary food cart; must be able to handle many demands at one time.

PHYSICAL DEMANDS and WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand, walk, use hands to finger, handle or feel objects, tools or controls; reach with hands and arms.
• Frequently required to talk or hear.
• Occasionally required to taste or smell.
• Must regularly lift and/or move up to 40 pounds, occasionally lift and/or move above 40 pounds with the assistance from a co-worker and/or mechanical means.
• Required to serve residents in dining area with the use of a large serving tray.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Occasionally exposed to wet and/or humid conditions and risk of electrical shock.

• Noise level is usually moderate.