Host/Hostess

Host/Hostess Position

Essential duties include greeting and seating guests, communicating features to customers, answering telephones, taking reservations and take out orders, seating customers, clearing, cleaning, and setting tables, moving tables and chairs, assisting in taking out food, refilling beverages, and maintaining cleanliness of foyer, hostess area, waiting area, and applicable restrooms.

Physical functions required include bending, cleaning, clearing, controlling, gathering, guiding, handling, hearing, holding, inserting, lifting, maintaining, marking, placing, pouring, printing, pulling, pushing, speaking, and writing.

Mental functions required include advising, calculating, coordinating, detecting, estimating, evaluating, instructing, observing, organizing, planning, reading, recording, selecting, soliciting, supervising, and verifying.

Methods, techniques, and procedures include verbally greeting guests when they enter the restaurant, verbally and physically directing guests to the seating or waiting area, verbally instructing servers on special needs of guests, writing names on a wait list, writing down reservations and take out orders, calculating length of wait, coordinating seating with guests placed on wait list and guests with reservations, moving about the restaurant observing phases of dining, clearing/cleaning tables, pouring liquids, taking out food, carrying soiled dishes/dish tubs to dish area, using a carpet sweeper for floors, gathering menus, cleaning menus, inserting new menus into covers, carrying and setting up high chairs/booster chairs, interacting closely with all members of the staff and public, picking up debris from floors, polishing brass fixtures, glass, wood-glass doors reaching up to 7 feet, ladder provided, replacing paper products in applicable restrooms.

Output includes greeting guests within 30 seconds, writing information immediately and legibly, calculating wait immediately, clearing/cleaning tables within 40 seconds of guest's departure, walking through Dining Room every 1-3 minutes.

All of the host/hostess duties require immediate attention. The greeting, seating, assisting the servers to assure proper service levels, and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination.

Equipment, aids, tool materials include varying work surfaces, pens, computers, various chemicals, trays, telephone.

Working conditions include possible wet floors, temperatures heated in winter, cooled in summer, transitional areas from carpet to tile, raised areas i.e. steps and in some areas – ramps, medium noise level, walk-in cooler temperatures 32 degrees, freezer 0 degrees, standing for 5-8 hours per shift, possibility of cuts, bruises, scrapes, burns, slips/fall, good ventilation.

Supervision control includes workers being responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.