Host

Food & Beverage HostOrganize and support the daily assignments and reservations of the F&B Outlets to maintain high standards of service, and to ensure the guest requests are communicated to the Food and Beverage Team before service. Work in tandem with the Food & Beverage Management team on the day-to-day business needs of the resort’s restaurants. The ability to interact with staff and guests (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism is crucial to this role.All staff are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.The Host reports directly to the Food & Beverage Management team.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Pro-actively greet guests warmly and provide pleasant and comfortable experience.Maintain a current knowledge of restaurant reservations and guest request.Communicate effectively with servers and dining room manager to ensure flow of guests being seated moves as efficiently as possible, minimizing guests wait time.Evaluate the dining status of seated guests in order to be prepared for guests yet to arrive.Determine number of guests in the party, if reservation has been made and determine the appropriate seating location based on established Ocean House standards for distribution of guests to servers.Offer alternative times or dining locations if not able to sit immediately and pro-actively offer to call about securing those arrangements for the guest if able.Maintain a current knowledge of menu items, basic ingredients, and preparation methods in order to be able to answer guest’s questions.Maintains current knowledge of Beverage menu, including wines by the glass, classic, seasonal and signature cocktails.Utilize computer systems to enter guest information efficiently and accurately.Provide a warm farewell and invite guests to return soon.Maintain lobby tables and coffee station.Actively assist lobby guests with beverage services, offering reading materials, assisting with luggage as needed and greeting guests with anticipatory gestures (offering activities in and out of the hotel, directions to points of interest, inquiring on guests stay)Conduct confirmation calls to all guests reserved up to 48 hours prior to their reservation time.Regularly monitor the condition of all menus. Clean, change and update daily at the beginning and end of each shift.Constantly and consistently adhere to the Forbes 5-Star service standards.Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.Represent the Company with a positive attitude and professional presentation. Follow sustainability guidelines and practices related to the Company’s sustainability programs.Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role.Experience in the luxury hospitality industry and in a five-star environment is preferred. Skilled in organizing resources and establishing priorities. Ability to handle multiple, simultaneous tasks and projects effectively and efficiently. Advanced verbal and written communication skills in English and the ability to work with a wide range of constituencies in a diverse operation. Ability to effectively deal with internal and external customers. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Exceptional ability to engage in friendly, polite conversation even if guest becomes upset. Must speak clearly so that others can comprehend and understand. Exceptional telephone skills. Ability to maintain engaged conversation while using computer equipment. Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area. Ability to remain calm and resolve problems using good judgement as interpreted by the management. Follow directions. Work cohesively with co-workers as part of a team. Maintain confidentiality of guest/staff information and pertinent company dataSee below Physical conditions description.1. GENERAL PHYSICAL REQUIREMENTSA. Sedentary work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met.2. PHYSICAL ACTIVITIESA. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.D. Kneeling: Bending legs at knee to come to a rest on knee or knees.E. Crouching: Bending the body downward and forward by bending leg and spine.F. Crawling: Moving about on hands and knees or hands and feet.G. Reaching: Extending hand(s) and arm(s) in any direction.H. Standing: Particularly for sustained periods of time.I. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.J. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.K. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.L. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.M. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.N. Grasping: Applying pressure to an object with the fingers and palm.O. Feeling: Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.P. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.Q. Hearing: Perceiving the nature of sounds at normal speaking levels or without correction. Ability to receive detailed information through oral communication and make fine discriminations in sound.R. Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers.3. VISUAL ACUITYA. The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading; visual inspection involving small defects, small parts and/or operation of machines (including inspection); using measurement devices; and/or assembly of fabrication of parts at distances close to the eyes.4. WORKING CONDITIONSA. The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.B. The worker is subject to outside environmental conditions: No effective protection from the weather.C. The worker is subject to both environmental conditions: Activities occur inside and outside.D. The worker is subject to extreme cold: Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect