Job Details

Host Help

As an integral part of a team, the Host Help is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to greeting and escorting guests to tables; assisting in seating. Assist in preparation of Restaurant for service and maintaining cleanliness at all times while ensuring the Hotel's standards of service and vision statement.

Essential Functions

1. Greet and acknowledge all arriving/departing guests.
2. Escort guests to tables and assist with seating; ensure menu and wine list presentation.
3. Prepare seating charts and assigned stations for staff, according to department procedures.
4. Set up host/hostess podium with necessary supplies.
5. Maintain cleanliness, sanitation, and organization of podium at all times.
6. Inspect condition of menus daily.
7. Inspect restaurant environment and entrance areas to ensure standards are met; rectify any deficiencies; maintain cleanliness at all times.
8. Monitor regularly throughout meal period.
9. Maintain complete knowledge of:
• All breakfast buffet items offered.
• Scheduled daily activities and in-house groups.
• Daily house count.
• Hours of operation for all Hotel outlets, ambiance, menu selection, and price range.
• Features and services provided by the Hotel.
• Frequently called Hotel extension numbers.
• All menu items, specials, 86'd items, liquor brands, and non-alcoholic selections available in the Restaurant.
• Table/seat/station numbers, proper table set ups, room capacity, and appropriate dress attire of the Restaurant.
10. Monitor buffet appearance and quality at all times.
11. Assist servers and bussers in table set up needs to ensure optimum guest service.
12. Accommodate requests for information courteously.
13. Communicate V.I.P. arrivals and special request to designated personnel for follow up.
14. Resolve guest concerns ensuring satisfaction; notify management for correction, as appropriate.
15. Complete closing duties as assigned.
16. Oversee and monitor completion of staff closing duties.
17. Oversee all aspects of Restaurant during the absence of the Manager and/or Supervisor.
18. Legibly document pertinent information (demographics) to be provided to Manager On Duty daily.
19. Perform all other duties as may be required or assigned.

Supervisory Requirements

Reports To: House Without A Key Manager & Assistant Manager

Supervises: None

Education/Experience

• Minimum one (1) year prior experience as a Host Person required.
• High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.
• Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.

Licenses/Certifications

• Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages.
• Certification of previous training in liquor, wine and food service preferred.

Knowledge, Skills, & Abilities

• Ability to anticipate guest needs; respond promptly and acknowledge all guests.
• Ensure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.
• Must be highly organized, detail-oriented and have the ability to multi-task.
• Ability to maintain positive guest relations at all times.
• Familiarity with P.O.S. system operation and manual procedures.

Physical Demands

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to move tables and chairs in dining room.
• Ability to lift trays up to 40 lbs.
• Ability to stand/walk for up to 8 hours throughout work shift.
• Maintain stationary position for up to 8 hours throughout work shift.

Work Environment

• Outdoor, non-air conditioned restaurant environment.
• Exposure to hot, humid weather conditions.
• Variable noise levels.