Host

SUMMARY

Interact with guests in a gracious professional manner. Provide a comfortable, exceptional dining experience through the consistent implementation of our existing steps of service. Remain professional and polite at all times by using correct verbiage, responding to phone calls and promoting the sale of the restaurant at all times. Organize and seat the floor to ensure the financial success of the operation.

ESSENTIAL FUNCTIONS

1. Anticipate guests’ needs, respond promptly and acknowledge all guests.
2. Provide prompt, efficient and gracious service to guests, taking to-go foodorders and correct use of the point of sale computer system, ensuring timely service.
3. Correctly organize and manage reservations in our Open Table system.
4. Monitor and maintain cleanliness, sanitation and organization of all service areas in accordance with departmental procedures.
5. Work quickly and safely at all times.
6. Maintain and comply with all departmental policies/service procedures.
7. Maintain positive guest relations at all times.
8. Be familiar with restaurant services/features and local attractions/activities to respond to guest inquiries accurately.
9. Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
10. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
11. Perform other duties as directed, developed or assigned.

REQUIRED SKILLS

1. Ability to anticipate and understand guests’ needs.
2. Ability to move quickly and safely through workspace.
3. Ability to focus attention on service details.
4. Ability to follow directions thoroughly.
5. Ability to work cohesively with co-workers as part of a team.

REQUIREMENTS

PHYSICAL DEMANDS

1. Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
2. Constant need to perform the following physical activities: grasping, turning, finger dexterity.
3. Occasional need to stand for long periods of time.
4. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
5. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
6. Hearing requirements: constant need to speak on telephone, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.

REQUIRED QUALIFICATIONS

1. Must be a minimum of 18 years of age
2. 12 –months current experience as a host in high volume environment.

4. Ability to communicate in English with vendors, guests and staff, to their understanding

DESIRABLE QUALIFICATIONS

1. 12 months experience as host
2. Previous Culinary experience
3. High school graduate or GED-equivalent.
4. Certification of previous training in liquor, wine and food service.
5. Certification in alcohol awareness program
6. Certification in CPR.

TRAVEL REQUIRMENTS: NONE

NOTE A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform other job related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. #J-18808-Ljbffr Cucina Enoteca