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Guest Services Representative

2 months ago


Los Angeles, California, United States Lucille's Full time

Job Summary

The Front Desk Associate is responsible for providing exceptional customer service to guests at the door, ensuring a warm and welcoming experience. This role requires strong communication and interpersonal skills, with the ability to work effectively in a fast-paced environment.

Key Responsibilities

  • Greet and seat guests, presenting menus and informing them of special menu items
  • Work collaboratively with the team to ensure seamless service
  • Maintain accurate knowledge of menu offerings and preparation methods
  • Provide exceptional hospitality to guests, exceeding their expectations
  • Take guest information and quote wait times accurately when tables are not immediately available
  • Plan reservations and waitlist parties in advance, ensuring timely service
  • Review floor plans to assess current and upcoming table availability changes
  • Monitor tables, keeping track of clean, dirty, and occupied tables
  • Clean, organize, and stock menus at the front desk
  • Answer phone calls in accordance with company standards, providing menu information and answering guest questions
  • Assist food servers by removing used or unnecessary items from guest tables, providing initial beverage service, and resetting tables for new guests
  • Interact with guests entering and departing, ensuring a positive dining experience
  • Fulfill to-go orders, following food and beverage specifications and packaging standards
  • Maintain restrooms throughout the shift
  • Support food servers and kitchen staff in other duties as required
  • Take pride in personal appearance, reporting to work in neat and clean clothing, and maintaining well-groomed hair and personal hygiene
  • Display integrity and honesty in all aspects of employment

Requirements

  • Excellent verbal and written communication skills
  • Excellent interpersonal and conflict resolution skills
  • Excellent organizational skills and attention to detail
  • Ability to remain calm under pressure in a fast-paced environment
  • Ability to act with integrity and professionalism
  • Proficient ability to communicate in English in an oral and written format
  • Ability to absorb and retain information quickly, with the ability to pass menu-related tests
  • California food handlers card required
  • Basic mathematical skills, with the ability to handle cash and make change
  • Basic reading and writing skills
  • Basic computer skills
  • Multi-task oriented

Minimum Qualifications

  • Nevada - Must be 18 years of age or older at the time of application
  • Willingness to work evenings and weekends as required
  • Knowledge of and ability to adhere to workplace safety procedures
  • Ability to suggestively sell food and beverage items

Preferred Qualifications

  • One or more years of full-service restaurant experience

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the team member is standing the entire shift. A seat is made available at the front desk for those coordinating or greeting. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes. The team member frequently uses hands or fingers, handles or feels objects, tools, or controls in repetitive motions. The team member is frequently required to walk, sit, and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards, including cuts from knives, slipping, tripping, falls, and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood, and produce items, and frequent washing of hands.