PURPOSE: The restaurant hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the hostess to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of Glory Days Grill by their exchange with the host. As guests arrive, the host assesses the dining room and, if an accommodating table is available, escorts the guests to the dining room. Upon returning to the station, hostesses also make any necessary changes to the dining room seating chart.
ESSENTIAL JOB FUNCTIONS: Hosts must be 16 or older and meet the local requirements for working in a food service establishment that serves alcohol.
A certain amount of preparation and maintenance will also be required. Management will inform employees of these duties during the training period.
RELATIONSHIPS: The hostess is a personal representation of the service and overall hospitality of the staff of the restaurant. While guests are waiting to be seated or waiting for take-out orders to be ready, it is the job of the hostess to ensure that the guests are made comfortable and kept informed of the status of their orders or wait times.
Hosts should be comfortable and at ease with Guests in an efficient, friendly and polite manner. The quality of service is very much a part of the atmosphere and experience of Glory Days Grill. Guests are our number one priority. The key to our operation’s success is teamwork. Help out when necessary and do not be afraid to ask for help if you are busy.
Because we take pride in our operation, we ask that hosts monitor the quality and appearance of our products. Hosting Staff is asked to notify a manager at once if things that are not up to our standards or if any equipment is not functioning properly.
DUTIES/RESPONSIBILITIES:
Quantity of Work: Maintains quality standards of products and procedures while working quickly, efficiently, and productively through the shift. Looks for work to do when time permits.
Job Knowledge: Job behavior indicates a thorough knowledge of food standards, job procedures and equipment use. Keeps current with procedural changes. Teamwork, Attitude & Initiative Helps other staff members provide guest service. Personally offers to help when time permits.
Always a team player: Works to create a harmonious work environment. Performs any task as specifically assigned by management. Train new employees and managers-in-training as requested by management.
Cost Management: Uses company assets in the most efficient manner. Avoids/minimizes waste and breakage.
Sanitation: Consistently washes hands and restrains hair. Works in a neat, clean and orderly manner. Practices food safety standards at all times. Assists in the sanitation and organization of all storage areas and workstations.
Side work: Completes assigned side work in a timely manner. Sets up and breaks down assigned station per standard. Completes assigned projects from management.
Dependability &Punctuality/Attendance: Comes to work on time as scheduled. Minimal absenteeism. When absent, informs management in a timely manner. Attends scheduled meetings.
Personal Conduct & Appearance: Comes to work in a proper, clean uniform. Maintains appropriate grooming and hygiene standards. Follows standards of conduct, and all procedures, systems, and rules communicated by management.
Safety: Works carefully and safely. Helps others work safely by being alert to and taking action regarding safety hazards (such as spills). Uses equipment safely.