Hostess

What We Expect Of You

• Maintain complete knowledge of:
• -Dining room layout, table/seat/section numbers, proper table setups, restaurant 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 the telephone within 3 rings, using correct salutations and telephone etiquette.
• Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
• Communicate reservation /cancellation changes to management as they arise throughout the shift.
• Monitor the preparation of own assignments, ensuring compliance with departmental standards.
• Ensure that all menus, and 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 Guests according to floor plan / being fair to each waiter.
• Show guests their table which has been designated for 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 at 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 ensuring 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 guests: 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 downtime.
• 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.
• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To provide friendly, courteous, and professional service at all times.
• To maintain good working relationships with colleagues and all other departments.
• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To comply with local legislation as required.
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• To attend training and meetings as and when required.