Host/Hostess

Front Of House Position

All front of house positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for front of house team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet.

Duties:

• Assists the Manager on Duty in planning reservations and assigning parties to appropriate tables, stations and/or servers.
• Answers the telephone in a timely, pleasant and courteous manner. Correctly takes, confirms and documents reservations.
• Immediately recognizes and greets arriving guests, obtains guests' names, provides names to servers and directs guests to the appropriate waiting areas.
• Escorts guests to their assigned table, delivers and presents menus to all guests.
• Controls the flow of business by practicing rotation seating, anticipating table turns and following the reservation and seating plan.
• Accurately quotes waiting times to guests and correctly maintains the "wait" list. Informs Manager on Duty when waiting time is running over times quoted to our guests.

Requirements:

Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position.

Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, small wares and service equipment.

Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.

Must be able to communicate effectively and listen attentively to supervisors, employees and guests.

Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items.

Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.