Host / Hostess

Host/Hostess

The Host is to adhere to the host service standards of the company while taking care of our Guests when answering phones, taking "to go" orders or opening door, greeting, directing flow of guests to waiting or bar areas, when seating and thanking when departing. Remember you are the guest's first impression. Everyone's FIRST (and last) responsibility is to ensure our guests have a great experience.

Including, but not limited to:

• Courteously open door and greet all Guests immediately upon arrival, making all Guests feel welcome and appreciated through accommodating actions with a pleasant, genuine, and enthusiastic demeanor.
• Thank guests as they depart and inquire about their experience - if the response is negative, immediately contact a manager to ensure every guest leaves happy.
• Stay organized, think and act with purpose and a sense of urgency.
• Knowledge of food and beverage menus and pricing, specials, and promotions, as well as host standards and procedures, garnishes, food portions, accompaniments, and proper sales procedures for To Go.
• Must maintain cleanliness and organization of host station and assist with stocking, running food, and side work before, during and after each shift.
• Assist management team in ensuring maximum profitability through daily operations.
• Ensure compliance of established goals through direction and continual communication.
• Responsible for seating Guests and controlling the flow of the restaurant.
• Knowledge of the operation, maintenance, and cleaning procedures for any equipment used in the performance of your job.
• Effective operation and use of the phone, intercom, paging, and headphone systems.
• Thoroughly bus and clean tables, booths, and chairs; sort and roll silverware, and preset dining room tables.
• Ensure that floors are clean and dry.
• Responsible for assisting with any To Go items including ordering, packaging, and cash handling.
• Liable and responsible for sales recorded on the register under your host number (i.e., all cash and credit transactions, claiming 100% of tips, maintaining and balancing their drawer and coupon redemption, etc.).
• Adhere to all current company policies and procedures (i.e., security/emergency procedures, Social Media Policy, etc.).
• Communicate openly and honestly with all team members and management during periodic team member meetings, pre-meal, pep talks, and reviews.
• Must know and adhere to all regulations regarding Responsible Service of Alcohol in accordance with our policies and State laws.
• Knowledge of company and in-store promotions, new product rollouts, and point of sale materials; all menu items and LTO food upgrade items, additions and/or changes.
• Other duties as assigned.

Position Qualifications

• High school diploma or general education degree (GED)
• Must be able to hear, and read, write and speak English fluently

Experience/Training:

• Must complete the Host training phases for the Host position (including, but not limited to Responsible Service of Alcohol, GHS course and quiz, Allergy e-Class, watch Best in Class Service DVD, FOH Menu test, Host test, working with a Certified Trainer and complete the Independent Study Assignments of the training).
• Must possess all necessary technical skills required to effectively work in the FOH position.

Required:

• Working knowledge and application of core company values, policies, and procedures.
• Ability to exercise discretion and independent judgment with respect to challenging situations.
• Basic computer knowledge of Front of House (FOH) systems.
• Lead by positive example, acting in a professional, courteous manner at all times.
• Excellent verbal and written communication skills.
• Proficiency in basic math and time management.

Physical Demands

Legend:

• R (Not Applicable) - Activity is rarely/not required in this position (0 2 hrs/month)
• O (Occasionally) - Position requires this activity up to 33% of the time (0 2.5+ hrs/day)
• F (Frequently) - Position requires this activity from 33% - 66% of the time (2.5 5.5+ hrs/day)
• C (Constantly) - Position requires this activity more than 66% of the time (5.5+ hrs/day)

Activity - Frequency - Activity - Frequency

Standing - C - Climbing - F

Walking - C - Crawling - F

Sitting - O - Squatting - F

Handling/Fingering - F - Kneeling - F

Reaching Out/Up/Down - F - Bending - F

Lift/Move Objects up to 25 lbs. - F - Lift/Move Objects greater than 25 lbs. - O

Essential Functions

To perform this job successfully, the Team Member must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Work Environment

The work environment is that of the restaurant operation, including moderate to varying noise, crowds, wet floors, and temperature extremes.