SUMMARY: The Host is responsible for welcoming and warmly greeting guests on arrival. Manages the efficient and timely seating of our guests to a table that best serves their wishes.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Warmly and graciously greet all guests upon arrival.
- When possible, open the front door for guests entering or leaving the restaurant.
- When immediate seating is limited, record guest names and number of people in their party and provide guests with estimated waiting time.
- Call out name and number of party when tables become available.
- Accommodate special seating requests for guests whenever possible.
- Seat guests based on guest preferences and balancing of customer flow in service stations.
- Help bus tables and help keep floors clean.
- Keep hostess stand and closet clean and stocked.
- Clean all windows in foyer.
- Stock bathrooms and make sure they stay clean with hourly bathroom checks.
- Upon seating, offer guests a menu and inform them of their server’s name and inspect table for proper presentation and completeness.
- Relay messages to servers as needed.
- Thank guests as they leave and invite them to return.
- Answer the phone with a smile and the correct greeting.
- Responsible for taking orders and ringing up on POS for take-out.
- Organize merchandise and ringing up on POS.
- Be available to fill in as needed to ensure smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
- Perform basic cleaning tasks that include tables, floors, bathrooms and overall restaurant.
- Protect the business and customers by adhering to sanitation and safety policies.
- Pursue personal development of skills and knowledge necessary for the effective performance of the role. Attend training to further develop relevant knowledge, techniques and skills.
- Performs other related duties as required.
- Flexibility to work outside normal work hours, as required.
MEASUREMENT:
- Effective and timely resolution of guest issues and concerns to ensure guest return.
- Maintains 100% accuracy with guest waiting list.
- 98% or better accuracy with take-out orders.
- Maintaining sanitary work areas at all times.
- Follow-up on all inquiries within one business day.
TEAMWORK:
- Demonstrate and promote a spirit of cooperation and teamwork throughout the organization.
- Continually look for ways to improve our processes and ability to serve our guests effectively.
- Improve personal performance on a continual basis.
CUSTOMER SERVICE:
- Provide responsive, professional and diplomatic customer service.
- Answer customer calls and correspondence quickly and pleasantly.
- Communicate with guests in a friendly, professional, and patient manner.
- Perform all duties with the goal of building and maintaining long-term relationships.
- Immediately address any guests’ concerns and request the involvement of other personnel as required. Notify FOH Manager and General Manager of any major concerns and the action taken to resolve.
SAFETY:
- Use and promote safe work practices in the restaurant and in the community.
- Follow all company safety programs and report any non-compliance to the FOH Manager.
- Notify FOH Manager of any unsafe conditions.
SUPERVISORY RESPONSIBILITIES
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
- Must be 18 years of age or older or have working papers.
- 6 – 12 months of hosting experience preferred.
COMPUTER SKILLS:
- Expertise with 365 MS Office Suite
- Ability to work with Point-of-Sale systems
CERTIFICATES, LICENSES, REGISTRATIONS:
LANGUAGE SKILLS:
- Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, owners, guests, internal and external customers and the general public.
MATHEMATICAL SKILLS:
- Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY:
- Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- Typical restaurant environment and a variety of different community outreach sites.
PHYSICAL DEMANDS
The physical demands described here 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.
- Working typically 40 - 50 hours/week, scheduled in 8 - 10-hour shifts.
- Specific vision abilities required by this job include close vision, and ability to adjust focus.
- While performing the duties of this job, the employee is required to continuously stand and walk.
- The employee frequently is required to lift and/or move 10 to 20 pounds and may occasionally lift and/or move up to 50 pounds.
- The employee occasionally is required to sit.
- The employee is occasionally required to reach with hands and arms above the shoulder.
- The employee is occasionally required to bend, carry, and kneel.
OTHER REQUIREMENTS:
- Assist customers in selecting food and beverages by providing knowledge and personal opinion on items.
- Demonstrated ability to answer any food or alcohol based questions.
- Stay updated on current menu choices and any specials.
- Demonstrated knowledge of all applicable restaurant standards and regulatory compliance practices.
- Ability to work with persons from all socio-economic backgrounds.
- Ability to work independently and as a member of a team.
- Professional appearance
- Mobility within the restaurant
- Willing to travel locally as required
- Able to prove U.S. Employment eligibility
- Ability to pass drug screening
- Valid driver’s license
- Flexibility to work overtime/weekends, as required
COMMITMENT LIMITATIONS:
BUSINESS BEHAVIOR / ANTI-TRUST:
Do not discuss with competition (includes other restaurant manager without owner’s consent):
- Dewey Beer Company price, costs, profits, or terms of sale.
- Person or companies with whom Dewey Beer Company will or will not do business.
- Geographical areas of operations.
CONFIDENTIALITY / CONDUCT:
- May not divulge any confidential personnel/corporate policy.
- Will not engage in gossip or other unprofessional conduct.
- May not make changes in their Job Description, Standards of Performance or quarterly objectives without consultation with FOH Manager.
I agree to perform the above referenced duties while upholding our company values.
Job Type: Part-time
Pay: From $15.00 per hour
Shift:
Work Location: In person
