Hostess

Job description

Job Description

MAIN DUTIES:

 

·  Maintain complete knowledge of:
·  Dining room layout, table/seat/section numbers, proper table setups, room   capacity, hours of operation, price range and dress code
·  Restaurant reservation procedures
·  Daily house count, arrivals, departures, VIP’s
·  Scheduled in-house group activities, locations and times
·  All department policies / service procedures
·  Answer telephone within 3 rings, using correct salutations and telephone etiquette.
·  Take record and confirm restaurant reservations / cancellations in accordance with departmental standards.
·  Communicate reservation or cancellation changes to management as they arise throughout the shift.
·  Monitor the preparation of own assignments, ensuring compliance to departmental standards.
·  Ensure that all menu’s, check folders are cleaned and in sufficient quantity.
·  Ensure that the hostess stand is cleaned and organized.
·  Review the Reservation book, pre-assign designated tables and follow up on all special requests.
·  Greet the guests at the entrance of the restaurant.
·  Seat Guest accordingly to floor plan / being fair to each waiter.
·  Show guests their table which has been designated to them
·  Ensure that the guests are pleased with their table.
·  Present the open menu to the guest.
·  Ensure that the tables are set to the best service of the guest.
·  Anticipate heavy business times and organize procedures to handle waiting lines.
·  Anticipate guests needs, respond to them promptly and acknowledge guest, however busy and whatever time of the day.
·  Maintain positive guest relations at all times.
·  Be familiar with hotel services / activities to respond to guest inquiries accurately.
·  Handle guest complaints following instant pacification procedures and insuring guest satisfaction.
·  Monitor guests’ reactions and confer frequently with management to ensure guest satisfaction.
·  Monitor and participate to ensure that all tables are cleared and reset according to the department procedures.
·  Monitor and maintain cleanliness and working conditions of own section equipment and supplies.
·  Assist restaurant staff with their job functions to ensure optimum service to guest: when requested.
·  Promote a cooperative working climate, maximizing productivity and quality.
·  Do table visits systematically at each meal period to ensure guest satisfaction.
·  Promote F&B Outlets to each customer in down time.
·  Successful completion of the training process.
·  To assist the Supervisor to ensure proper cashiering procedures are followed and accurately balanced.
·  To assist in Menu printing.

 

Administration

·  To collect all general requisitions and food & beverage requisitions.
·  To prepare and record all inventory on daily, monthly and quarterly basis.
·  Report any engineering issues and make a HOTSOS request for the same.
·  Maintain daily logs and update the Logbook on daily basis.

 

Financial and Revenue Responsibilities

·  To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipments.
·  To perform cashiering functions and to ensure that the outlet cashiering procedures are strictly adhered to.
·  To perform beverage inventory on a daily basis and informing the management of any discrepancies on a daily basis.