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.

In charge of development of cocktails, drinks, wine, beers, non-alcoholic beverages and serves drinks to guests when they arrive at the bar.

Must have the ability to work a flexible schedule and late hours when necessary.

Must have the ability to report to work on time and on a regular basis.

Summary Role:

The restaurant hostess is the first employee to interact with arriving guests as they enter the restaurant. She should ensure to provide proficient and professional Food & Beverage service to the guests by meeting and exceeding their expectations. Welcome the guests by greeting them as per the standards and respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.

• 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, 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. Therefore, 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.
• Ask the time they would like to dine.
• Ask how many in the party.
• Ask if they would prefer smoking or non-smoking.
• Ask under what name they would like the reservation.
• Ask the phone number or room number.
• Ask if there is any special occasion or requirements.
• 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 write a reservation on a piece of paper.
• Please inform the reservation that we will hold their reservations for 15 minutes and then we will be 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 a staff member calls to inform us 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 to 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.

MINIMUM REQUIREMENTS & QUALIFICATIONS (hiring, language and physical requirements to perform the job).

Minimum Hiring Requirements: (Below are the first Minimum Requirements and any you add must align with the Role’s duties).

• 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 at least 1-2 years in a similar role.

Language Requirements: (Listed are the minimum Language requirements, please list any additional ones the role may require):

• 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.
• Proficiency in effectively presenting information and respond to questions from guests, supervisors, and co-workers.
• Ability to speak additional languages such as Spanish, French, or German is preferred.

Physical Requirements: (Listed are the minimum Physical requirements, please list any additional ones the role may require):

• While performing the duties of this job, the associate is regularly required to sit for long periods of time, stand; walk; full dexterity in use hands to touch, handle, or feel; reach with hands and arms; talk or hear.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Job Type: Full-time

Pay: From $18.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• Day shift
• Evening shift

Weekly day range:

• Weekends as needed

Work Location: In person