Host/Hostess

Job Description

Job Description

Host/Hostess

1. Title: Host/Hostess (Non-exempt)

2. Department: Front of House Operations

3. Reports to: General Manager or Manager-on-Duty

4. Typical Work Week: 35 ? 40 hours

5. Position Summary: You are warm and friendly to immediately greet guests at the door. Seats, and presents clean menus to guests in a friendly, professional, and quick manner. When guests come into a restaurant they want to be greeted promptly and treated well, they feel uncomfortable if they cannot make immediate eye contact with someone who appears to be in charge. It is your job to welcome each guest to Cheeseburger with a smile and a warm Aloha Spirit. The Host / Hostess are the first employees to greet all of our customers. How the guests feel they have been treated at the door will have a huge impact on how they perceive their dining experience at Cheeseburger. Your positive and friendly attitude will make a definite impression on the guest, as you will most likely be the last Cheeseburger employee the guest will encounter. Our customers continue to say that our restaurants have the nicest staff on the island. Let?s keep it that way and continue to get those repeat customers year after year. Always remember to thank each guest for their patronage and invite them to return to any of our fabulous Cheeseburger locations.

6. Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

Check with Manager-on-Duty for any changes on the floor.

Check host stand for adequate supplies such as applications, wait lists, and pens.

Ensure the floor plans are current and servers are given an update of their stations.

Make sure you are aware of any menu changes and able to answer any menu questions.

Greet all guests with ?Aloha? and a smile. If you cannot assist them right away acknowledge and make them aware you will be right with them.

Lead guest to their table with a smile and always keeping within close proximity.

Lay menus on the table with cocktail side facing the guest. Let the guest know who their server will be and recommend Mai Tais. Never say, ?Your server will be right with you.?

Never seat a guest at a dirty table; wait until the bus person has completed cleaning the area. This means floors and chairs.

Special attention should be to the following guests: Children, babies, and people with disabilities.

It is important when seating guests that you are using the proper seating rotation.

When seating guests utilize the Manager-on-Duty if you notice any server or employee not able to satisfy our guests needs.

If there is two host staff on the door one should always be at the front greeting guests and the other should be seating them. As they return back to the desk they should note any open tables that are available.

As the host staff returns to the host area they should collect menus and silverware throughout the restaurant.

When a host walks a guest to the table, they should ALWAYS SAY, ?Are you ready for some Mai Tais?? or ?I have an ocean view table ready for you?? as you set the menus down, you should make every effort to say ?Have a great time?. This sets the stage for a positive, fun experience and set in motion advance suggestive selling of our signature drink, ?the Mai Tai?, Hawaii?s most famous beverage.

Compliance to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual.

Complete other duties as assigned by the Manager-on-Duty.

Greets and seats guests, presents menus to guests, informs them of special catch and soups.

All guests must be treated in a manner to ensure their complete satisfaction.

Always strive to exceed our guests? expectations.

Write names on a waiting list.

Run the floor plan board.

Observes tables and keep track of clean, dirty and occupied tables.

Takes guest information and quotes wait to guests accurately when tables are not immediately available.

Cleans, organizes and stocks menus at host area.

Answers phone and answers questions concerning the menu and restaurant.

Interacts with guests in and as they leave the restaurant to ensure positive dining experience.

Fill to go orders, if applicable.

Maintain restrooms throughout shift.

Other duties as assigned by the Manager-on-Duty.

7. Essential Physical Requirements:

Hazards include, but are not limited to, slipping, tripping, and falls.

Frequent washing of hands.

Walks and stands during entire shift.

Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe as needed.

Constant repetitive hand and wrist movements and forearm rotation.

Be Able to lift and carry up to 50 lbs. on an as-needed basis.

Constantly communicates verbally with all quests and phone callers.

8. Knowledge and Skills:

a) Special Skills or knowledge necessary for this position.

1. Excellent communication skills (verbally interacts with management, servers, team members and guests.)

2. Must be able to read, write and determine wait time based on Company?s procedures and protocols.

3. Must visually scan restaurant for clean, unoccupied tables.

4. Organizational skills.

5. Multi-task oriented.

6. Knowledge of workplace safety procedures.

I acknowledge and understand the following:

? Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will.

? The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions.

? Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management.

? Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company.