Host - Seasonal

REPORTS TO: Dining Room Manager

The purpose of this job description is to communicate the responsibilities and duties associated with the position of HOST/HOSTESS. While the following information should be considered a comprehensive description of this position, it should also be noted that some responsibilities and duties may not be specifically addressed.

Every person is expected to perform any reasonable task or request that is consistent with fulfilling company objectives.

It is imperative that you review these duties, skills and physical requirements closely and that you understand that by signing the Job Description Acknowledgement, you are verifying that you can perform all the duties, have the skills and possess the physical abilities that are necessary to perform the job as described.

JOB SUMMARY

A restaurant hostess is an individual who greets customers as they arrive at the facility and often is the last to say goodbye to them as they leave. The hostess job description for a restaurant hostess includes a wide variety of other tasks.

WAGE/HOUR STATUS

Non-exempt (eligible for overtime)

DUTIES AND RESPONSIBILITIES

• The hostess schedules dining reservations for guests in advance and as they arrive at the restaurant. The hostesses often must make decisions about where a group will sit in the restaurant.
• The hostess directs and instructs the dining room personnel on customer needs to ensure customers receive fast and quality service from the moment they arrive.
• Should a party have special needs or request accommodations, the hostess ensures the group's requirements are met. This may include services needed for small children, as well as for individuals with disabilities or food allergies.
• Hostesses greet guests as they arrive and take them to their seats. They also provide a menu and explain specials. They may answer immediate questions the patrons have. They may introduce the customers to their server.
• The hostess also inspects and maintains the dining facilities. They do by instructing the buss personnel and waiters. They may be required to spot cleanliness problems and to help clear tables to facility customer needs.
• Responsible for the opening and closing of the cash register, daily paperwork and deposits

QUALIFICATIONS

• Must have a polite and hospitable disposition
• Possession of a positive and enthusiastic attitude
• Pleasing personality
• Excellent communication skills
• Effective customer service skills
• Ability to withstand pressure
• Organizational and management skills
• Possess leadership skills
• Possess flexibility and multi-tasking ability

POSITION HOST/HOSTESS

Equipment Requirement:

Mops, brooms, vacuum cleaner, window squeegee, scrubber, step stool, small ladder, screwdriver, and other miscellaneous hand tools. Is required to wear gloves as tasks dictate.

Work Hours:

Minimum of 40 hours per week. Weekly schedule may change as required. Must be able to work weekends as needed.

* If hired as Part-Time, Year-Round, no more than 24 hours per week. If hired as Seasonal, you may be scheduled for less than 40 hours per week based on hotel occupancy, weather and/or other factors or per your contract if a J1 exchange student.

Equipment:

An employee in this position must be knowledgeable and skilled in the safe use and maintenance of cleaning fluids and tools.

Restaurant point of sale system, calculator, adding machine, coffee, juice, iced tea and soda machines.

PHYSICAL REQUIREMENTS

• Constant need (66% to 100% of the time) to be on feet.
• Have constant need (66% to 100% of the time) to perform the following physical activities:
• Bend/Stoop/Squat
• Perform routine cleaning; pick up debris
• Climb Stairs Routine cleaning duties require, access to stair wells of a 10-story building.
• Push or Pull Move light furniture, appliances, open and close doors, etc.
• Reach Above Shoulder
• Climb Ladders
• Grasp/Grip/Turning
• Finger Dexterity Perform routine cleaning duties
• Perform routine cleaning duties
• Handle cleaning tools and equipment
• Handle cleaning tools and equipment
• Lifting/carrying (cleaning supplies, vacuum, step stool, etc.):
• 50 lbs. – 75 lbs. Rare need (less than 1% of the time)
• 25 lbs. – 50 lbs. Occasional need (1% to 33% of the time)
• 1 lb. – 25 lbs. Constant need (66% to 100% of the time
• Required to handle cleaning chemicals. Certain cleaning chemicals may require pre-mixing.

VISION REQUIREMENTS

• Constant need (66% to 100% of the time) to observe areas needing attention/correction. Read cautionary labels; respond to written instructions from staff.
• Frequent need (33% to 60% of the time) to see things clearly beyond arm's reach. Observe and assist maintenance; observe problems throughout hotel.

HEARING REQUIREMENTS

• Essential. Frequent need (100% of the time) to receive instructions from residential management. Written instructions should be acceptable.

SPEAKING REQUIREMENTS

• Constant need (66% to 100% of the time) to verbally communicate with staff and guests.

MENTAL/EMOTIONAL REQUIREMENTS

• Must be able to work in a fast-paced and customer service-oriented environment.
• Performs duties under pressure and meets deadlines in a timely manner.
• Works as part of a team, as well as completes assignments independently.
• Takes instructions from supervisors.
• Exercises problem-solving skills.
• Interacts with co-workers, supervisors, guests and the public in a professional and pleasant manner.

WORKING ENVIRONMENT

• Indoors (66% to 100% of the time). Occasionally outdoors (1% to 33% of the time).
• Occasional exposure (1% to 33% of time) to cleaning chemicals, paint fumes, solvents, adhesives, etc. Example: During kitchen cleaning as well as dining room table cleaning and sanitizing.

REASONING DEVELOPMENT

• Moderate. Must be able to apply principles of logical thinking to a variety of practical situations and accurately follow standardized procedures that may occasionally involve minor deviations. Needs ability to think rationally beyond a specific set of instructions.

SAFETY RESPONSIBILITIES

• Learn and comply with all company safety rules.
• Use appropriate safety equipment always.
• Immediately report all unsafe conditions to supervisors.
• Must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties.
• Must check with supervisor if there is a question as to the safe procedure to be used for any job function.

ADDITIONAL REQUIREMENTS

• Employees must fulfill the performance standards of this position and comply with policies, rules and procedures of the company, including those set out in the Employee Handbook, or otherwise communicated (verbally or in writing) to employees.
• This job description is intended to describe the general nature and work responsibilities of the position. This job description and the duties of this position are subject to change, modification and addition as deemed necessary by the company. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other company officials.
• This job description does not constitute an employment contract between the company and any employee.
• The job responsibilities of this position may include cross-training in other functions or positions to ensure satisfactory operation of the department or work area.