Host/Hostess

Summary of Position: The Host/Hostess cordially greets all guests and seats them sequenced according to their arrival and reservations. The Host/Hostess must perform these duties in a manner which is customer-friendly, conscientious, and professional. The Host/Hostess must direct and assist servers and arrange fair distribution of tables/servers/guests. They must also help with bussing when needed. They are the advocates for maximizing efficiency and customer satisfaction throughout the dining room. This position is expected to communicate and coordinate effectively with the Kitchen Expo, Bussers, Bartenders, and other Servers, and to communicate well with the Food & Beverage Director, Restaurant Manager and Restaurant Supervisors. The Host/Hostess will arrive at work properly groomed and appropriately dressed. As dining hour approaches, the Host/Hostess will report any staff absence or tardiness to the manager.  

Essential Functions: 

1. Always answer the phone within 4 rings; take reservations. 
2. Check schedule for number and names of anticipated Servers and develop Server station assignments. 
3. Check the condition of the dining room and reservations book both before and after Server attention.  Keep the Expeditor updated as to the reservation times and numbers of guests in general and of large-guest-count parties in particular. 
4. Help with special table set-up if needed and as time permits. 
5. Check menus for cleanliness, presentability, and supply and ensure that the Specials menu is current. 
6. Greet and direct guests to the correct areas: Bar/Lounge, Front Desk, Outside Deck, Conference Areas for special events, etc. 
7. Seat guests in sequence of arrival, as appropriate table size becomes available. Ensure booked reservations always take priority.
8. Provide a menu for each guest when seating and inform Server after seating their table.  Maintain clear communication between yourself and all Servers.
9. As the dining room fills, take names for a wait list and give guests the option of waiting in the lounge until a table becomes available.  
10. Monitor waiting time for each table after seating to make sure service standards are met.   
11. Advise Manager of house tempo in case of slowdown in service which might affect table turns. 
12. Oversee, direct, and assist Servers or Bussers as needed to meet service standards, including, but not limited to bussing, water, etc. 
13. Take, process, and prepare To-Go orders. Always take and charge credit cards over the phone. 

Required Knowledge, Skills, and Abilities: 

1. Must meet Land’s End Resort Server standards, including MICROS proficiency, knowledge of menu and beverage and service sequence.   
2. Sociable; likes people and can relate easily to people of various ages, cultures, and sociable dispositions. 
3. Willing and able to supervise and offer direction to service staff. 
4. Able to communicate with management, possess good organizational skills and work well under pressure. 
5. Have excellent telephone and neat handwriting skills; must know basic math.