HOST

As a Host / Hostess, you are the Taste Buds Management Guest Relations Representative. You usually have the opportunity to make the first and lasting impression to the guest. You are either the first person they see when entering in the restaurant, or the first person they talk to when calling to ask questions about the restaurant. First impressions are lasting ones. We only have one chance at this first impression! Make it a great one! Answer the phone within three rings or less. Have superior knowledge of Taste Bud Management’s menu and restaurants. Provide the total Taste Bud Management guest experience Ensure orders are coordinated and completed for delivery service. Coordinate and direct the seater and the greeter. Control the flow and fill of the restaurant. Stage parties to be seated. Seat table for table. Communicate the stage at which tables are in their meals. Communicate with management about large parties. Regularly complete the Restroom / Floor Cleanliness checklist. Return menus to the front desk as needed. Provide accurate updates. Manage the seating of all large parties. Communicate with management to help control the flow of the restaurant. Manage the wait list. Communicate with guests on any questions. Experience and Skills To perform the job successfully, an individual should demonstrate the following competencies: Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Monitors own work to ensure quality. Quantity - Completes work in timely manner; Works quickly. Safety - Observes safety procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Attendance / Punctuality - Consistently at work and on time; Ensures work shifts are covered when absent. 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 / or Experience High school diploma or general education degree (GED); or one to three months related experience and / or training; or equivalent combination of education and experience. Language Skills Ability to read and comprehend simple instructions; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations with other employees; Ability to read, write, and understand written and spoken English language. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. 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. While performing the duties of this job, the employee is regularly required to stand; Walk; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and taste or smell. The employee must regularly lift and / or move up to 20 pounds, frequently lift and / or move up to 25 pounds, and occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus. 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 loud. The temperature changes frequently depending on the area of the restaurant. The general ambient temperature ranges from 70 to 75 degrees in the dining area, 0 to 45 degrees in freezers and / or walk-in coolers, and 80 to 95 degrees in the kitchen area. Floors are hard surfaces changing from tile to wood to carpet. Employee should have the ability to stand and walk on these surfaces in wet or dry conditions for the time duration of their scheduled shift. Employees must have the ability to walk up and down the stairs and ramps under both dry and damp conditions while carrying items of weights described above in Physical Demands. Lighting varies from dim in the dining areas to bright in kitchen production areas. Employees may encounter food allergens such as nuts, tree nuts, fish, shell fish, milk, eggs, wheat, and soy. Employees must follow all drug, alcohol, and smoking policies. #J-18808-Ljbffr