What are the responsibilities and job description for the Host- Members Club position at PGA National Resort (Salamander Collection)?
The Members Club Host at PGA National Resort responsibilities:
- Ensure dining room is in order prior to opening.
- Conduct pre-meal meeting in the absence of manager.
- Supervise all opening and/or closing duties, i.e., side work, floor vacuumed, all tables set for present meal or next shift, cleaning assignments, and other opening and/or closing duties as assigned to host/hostess by management.
- Greet and seat guests.
- Attend to all guest complaints and problems; report to management.
- Make entries into log book and fill out all necessary reports.
- Continually check with guests and service staff to ensure everything is to the guest’s satisfaction.
- Assist in the training of staff.
- Assist dining room staff when necessary.
- Thank all guests upon departure with inquiry as to how they enjoyed their dining experience.
- Accept and plot reservations for members; get membership number on all reservations.
- Expedite all special requests within established parameters.
- Issue guest checks in accordance with control procedures.
- Program specials into pre-check system; communicate with Chef and line personnel.
- Responsible for floor diagrams, reservation book and hotel information.
- Initiate supply requisitions with management approval.
- Perform other duties as assigned by management.
- Must operate NCR terminal and dining service equipment.
Supervisory Responsibilities: Directly supervises servers, bus staff and buffet attendant.
Qualification Requirements: 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 ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and Experience: High school diploma or equivalent, with 6 months of food and beverage experience.
Language Skills: Ability to read all menus and promotions. Ability to take and record reservations. Ability to read (and design) seating chart. Ability to communicate and work well with fellow employees.
Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Other Skills and Abilities: Knowledge of food and beverage service and the ability to deal with people.
Physical Demands: 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.
The employee must be able to walk, bend, stand for a full shift, and lift a service tray (up to 8 meals).
Work Environment: 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.
The noise level in the work environment is usually moderate.