SUMMARY

Host/Greeter supervises and coordinates activities of dining room to provide fast and courteous service to patrons: Schedules dining reservations and arranges parties or special services for diners. Greets guests, escorts them to tables, and provides menus. Addresses complaints of patrons and ensures prompt and courteous service to guests. Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Read, write and speak English fluently.
• Previous experience in full-service restaurant preferred.
• Requires 8th grade reasoning level.
• Requires 6th grade math level.
• Requires 6th grade language level.
• Display basic knowledge of operation of computers.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.

ESSENTIAL FUNCTIONS

• Greet and seat guests according to standards.
• Keep track of waiting list and open tables.
• Maintain work areas clean and organized.
• Report all unsafe conditions immediately.
• Use proper procedures for seating sections.
• Assist Servers by setting and clearing tables, replenishing water and serving beverages.
• Answer the phones and take reservations.
• Clean and sanitize menus.
• Maintain cleanliness of host stand by wiping counters, organizing items.
• Open and close rooms as assigned.
• Receive and record reservations.
• Set up food server stations; change according to business flow.
• Receive payments by validating credit charges, accepting currency; calculating and issuing change for “to go” orders.
• Attend required meetings.
• Complete other duties as assigned by supervisor to include cross training.
• Organize “to go” orders by placing the order and delivering to guest.
• Record and follow through with room service orders.
• Place daily specials in menus; remove specials at assigned time.