TITLE: DINING ROOM HOST

DEPARTMENT: FOOD & BEVERAGE/RESTAURANT

REPORTSTO: DININGROOM/FOOD & BEVERAGE MANAGER

JOBSUMMARY:

TheDining Room Host may be the first-person guestsencounter at our restaurants, so must greet guests efficiently, welcoming themwith warmth and enthusiasm. Dining Room Host seats guests according torestaurant standards, provides menus, ensures servers are aware of guestsseated in their sections, as well as answering guest questions and handlingspecial requests.

SUMMARYOF ESSENTIAL JOB FUNCTIONS:

·Maintain a neat and professionalappearance and dress according to property expectations.

·Understand the organization of thedining room, seating charts, reservation list and members of the service team

·Make sure menus are properlyorganized, neat, clean and reflect the standards of the restaurant.

·Have knowledge of names of andrecognize repeat or frequent diners.

·Welcome all guests with warmth andenthusiasm and provide initial orientation to the dining experience as theywait for an available table or as you escort them to their table. Be surethat guests are kept comfortable and informed if a wait is required.

·Seat guests according to restaurantorganization and seating policies, providing menus to each diner and clearlyexplaining restaurant specific generalities and special information forguests. Alert servers that guests have been seated at their tables.

·Assist service personnel with pouringwater, clearing tables, resetting tables, providing dessert menus as needed.

·Keep host station/reception deskorganized and restaurant entrance neat according to property expectations.

·Have knowledge of cash collection andchange making system in restaurant.

·Say good-bye to guests as they depart– if notified of any issues, notify a supervisor or manager so they can beaddressed.

·Be prepared to answer basic questionsabout the property, activities, etc., or know where to refer guests for answers.

·Work with other members of the DiningRoom Team to ensure that guests’ needs arecontinually met. Make restaurant management aware of any specialneeds so that notes can be made for future visits.

·Handle and communicate guest requests,special needs and guest complaints in a professional manner.

·Label and submit all lost and founditems according to property procedures.

·Understand personal sanitation, theuse of personal protective equipment and be aware of ways to prevent personalinjury from improper reaching, lifting, stretching and carrying. 

·Know who to notify in case of brokenequipment or unsafe/unsanitary conditions.

·Manually handle/lift/carry product upto 30 pounds between knee and shoulders.

·Must have bilateral fine manipulationof both hands which may be repetitive for entire shift.

·Must be vertically mobile working inlimited space for entire shift.

·Protect the assets of this propertyand Migis Hotel Group.

MINIMUMREQUIREMENTS:

·Must be eligible to work in the UnitedStates of America.

·Must be at least 18 years of age.

·Ability to communicate in English,both orally and written, with guests and employees, some of whom will requirehigh levels of patience, tact and diplomacy.

·Ability to work as a part of a team.

·Ability to understand verbaldirections, menu details, labels on chemicals, and other workplace safetysignage. 

·Active listening and observationskills. 

·Ability to work under pressure anddeal with deadlines, and stressful situations during busy periods.

ABILITIESREQUIRED:

·Frequent walking, bending, balancing,stooping, reaching, pushing, lifting, manual dexterity and repetitivemotions. May require the ability to work on uneven outdoor surfaces, moveand arrange chairs, tables, and banquet equipment.

·Occasional stair climbing.

·Working in extreme temperatures andconditions both indoors and out.

·Schedule varies according tooperational needs; may include early mornings, evenings, weekends, holidays,and split-shifts. 

·Frequent hand-washing.

·Hazards include, but are not limitedto lifting injuries, slips, and tripping. 

DISCLAIMER

The above statements are intended to describethe general nature and level of work being performed by people assigned to thisclassification. They are not to be construed as an exhaustive list of allresponsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normalresponsibilities from time to time, as needed.