What are the responsibilities and job description for the Chophouse Host Cashier Part Time Swing Shift position at Nugget Casino Resort?
FUNCTION:
The Chophouse host person is at the forefront of the restaurant operation and is the first and last person to interact with the guest making a first and lasting impression. Work closely and communicate frequently with front of the house/back of the house management and staff to ensure a seamless and successful guest experience.
RESPONSIBILITIES:
- Greet and seat guests, present menus to guests, inform of daily specials.
- Anticipate guest needs and respond appropriately with a sense of urgency.
- Answer incoming calls to the restaurant and provide appropriate service. Maintain reservation and waiting list.
- Take guest information and quote wait times to guests accurately when tables are not immediately available.
- Manage the flow of guests into the dining and bar areas, provide accurate wait times to incoming guests if appropriate.
- Tend to special guests and VIP’s needs and requests in a timely and efficient manner.
- Using the Nugget’s system of recognition, recognize team members who are going “above and beyond”.
- Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.
- Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike.
- Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager.
- Always maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.
- Regular predictable attendance is required.
- Other duties and responsibilities as assigned.
REPORTING RELATIONSHIP: Restaurant Operations Manager
MINIMUM REQUIREMENTS:
Must be at least 18 years of age.
EDUCATION LEVEL:
High School diploma or equivalent is required.
LANGUAGE:
Effectively communicate with others both verbally and in written form using the English language.
EXPERIENCE:
Minimum 1 year experience in an upscale restaurant or fine dining required.
SPECIAL SKILLS:
LICENSE/CERTIFICATION:
PHSYICAL DEMANDS AND WORK ENVIRONMENT:
Ability to walk, stand, or sit for long periods of time.
Ability to lift, and move product up to 50 lbs.
Fine finger manipulation.
Work environment may include smoke and variable temperature, lighting, and noise levels.
Work may be performed indoors and outdoors during special events.