Host/Hostess for High End Golf Resort Fine Dining Restaurant

POSITION TITLE: Host/Hostess

CLASSIFICATION: Non-Exempt

DEPARTMENT: Food & Beverage

SUPERVISOR: Venue Manager

Position Summary:

Under direct supervision of the Venue Manager, Host/Hostess maintain efficient and courteous food and beverage operations by greeting guests, anticipating guest's needs, providing knowledgeable Food & Beverage service, and providing consistent professional guest relations with a positive upbeat personality. Works efficiently in a team-based environment and must follow all alcohol beverage and food handling policy guidelines as well as all resort internal controls, consistently.

Essential Duties & Responsibilities:

• Provides excellent guest service to all guests.
• Provides efficient, smooth, and accessible guest service in coordination with kitchen staff when food offerings and specials are provided.
• Accepts and confirms reservations daily.
• Greets and seats guests to their dining table.
• Operates POS to conduct sales transactions, handles cash and makes change as required.
• Computes bills, itemizes lists and balances tickets.
• Responsible for cash handling and tendering checks.
• Manages floor seating and schematic set up.
• Handles reservation system with accurate maintenance of data base and information.
• Maintains a neat, orderly and stocked host/hostess desk.
• Contributes to a team effort and accomplishes related results as required.
• Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations.
• Ensures all menus are wiped down, free of spots or stains, and complete.
• Ensures entry doors are clean, free of debris.
• Check with managers to assure there are no large or private parties scheduled.
• Maintains seating charts and organization of reservations including knowledge of dining room and entryway.
• Distributes and tracks evenly all guests to servers.
• Keeps constant contact with the servers and the kitchen staff to obtain a smooth service.
• Must have high energy and motivated personality.
• Maintains proper attendance in accordance with Shangri-La Attendance policy.
• Due to changes and modification in the job from time to time, we require employees to be flexible and assume other responsibilities assigned by management as management sees the necessity; some assignments may not be listed in this description at this time.

Minimum Qualifications:

Education and Experience:

High school degree or GED preferred, plus recent experience in the restaurant field as a server or host; restaurant must be a considered a high-volume table side service restaurant. Must be 18 years of age or older. Must be able to obtain a Food Handlers card. No felony, theft or stealing convictions. Must be able to successfully pass a background investigation, Food Handlers Permit and to include the following:

Knowledge, Abilities, Skills, and Certifications:

• Knowledge of dining and food maintenance operations and guest service.
• Knowledge of all menu items.
• Ability to communicate, read, and writes clearly in basic English.
• Ability to demonstrate outstanding guest service at all times.
• Knowledge of cash handling.
• Ability to service guests in a professional appearance and manner.
• Strong ability to follow instructions and work in a stressful and busy environment.
• Knowledge of State Laws regarding Alcohol service and assertive in the enforcement of said alcohol law.
• Knowledge of POS system and or reservations system.
• Knowledge of internal controls and commitment to follow, consistently.

Physical Demands:

While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.

Work Environment:

Work is generally performed in resort venues and kitchen areas, banquet areas with exposure to heat, cold, fumes, steam, and a high noise level. Days, evenings, swing shift, holidays and/or weekend work are required. Extended hours and irregular shifts may be required.

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