Restaurant 1 - Host/Greeter

Position Summary:
Welcomes and warmly greets guests on arrival. Answers telephone, takes reservations
and manages the efficient and timely seating of guests to a table that best serves their
wishes.
Duties & Responsibilities
Primary Responsibilities/Essential Functions:
1. Greets guests upon arrival and seats them at their table. Provides them a menu
and provides general information about the restaurants and meal options at the
hotel.
2. Prepares/maintains a list of guests waiting to be seated. Records guest name
and number of guests in party. Provides estimate of waiting time. Notifies party
when table comes available. Accommodates special seating requests when
possible while balancing customer flow at tables. Keeps supervisor informed
about guest counts and wait times.
3. Provides seated guests a menu and introduces them to server as they are
seated. Inspects table for proper presentation and completeness and notifies
server of any missing items.
4. Checks in with guests to ensure satisfaction with each food course and/or
beverages. Thanks guests as they depart and invites them to return at a future
date.
5. Cleans work areas and waiting areas according to department standards.
6. Follows all standard food handling, , sanitation and health department guidelines.
7. Must wear non-slip, oil-resistant shoes. Follows all safety policies and
procedures. Reports potential safety issues to manager whenever observed and
takes immediate action to resolve in emergency situations. OSHA laws require
the use of Personal Protective Equipment (PPE) when performing work duties
that have the potential of risk to your health or safety. Team members will be
trained in the proper use and care of assigned PPE if applicable. The hotel
provides the required PPE. Team member has responsibility to report defective,
damaged or lost PPE or equipment that does not fit properly to their Manager.
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program
and familiarizes self with current MSDS.
8. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.
Other Responsibilities/Supportive Functions:
1. Answers telephone and assists guests by recording reservations, providing
information about menu options, and restaurant location. Responds to guest
inquiries about the property and location of key areas such as restrooms, lobby,
other food/beverage establishments, etc.
2. Remains aware of current house count, visiting VIP's, and hotel events to provide
excellent service.
3. Assists service staff by running food, refilling beverages and bussing tables in
dining room if needed.
4. Ensures menus, check presenters and wine lists are kept clean and in good
condition. Maintains cleanliness of work areas and hostess stand throughout the
day. Makes silverware rollups throughout the shift. Checks the restroom and
perimeter of the restaurant regularly for cleanliness and reports any needs to
housekeeping staff.
5. Resolves guest complaints within scope of authority; otherwise refers the matter
to management. Notifies supervisor and/or Security of all unusual events,
circumstances, missing items, or alleged theft.
6. Notifies management of any problems resulting from guest complaints,
intoxication or disruptive behavior.
Note: This job description is not intended to be all-inclusive. Team Members may perform other related
duties as required to meet the ongoing needs of the organization. Management reserves the right to add,
modify, change or rescind work assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training):
1. Prior customer service and cash handling experience desired.
2. Requires ability to serve needs of guest through verbal face-to-face interactions.
Must demonstrate positive attitude and professional demeanor. Requires
communication and interpersonal skills and commitment to a high level of guest
satisfaction.
3. Requires ability to perform basic math skills such as addition, subtraction,
multiplication and division.
4. Requires ability to learn and use telephone and computer systems used at the
hotel. Working knowledge and skills of computer operation required.
5. Completes required training as scheduled.
6. Ability to apply common sense understanding to carry out detailed but uninvolved
written or oral instructions. Ability to deal with problems involving a few concrete
variables in standardized situations
7. Must be able to speak, read, write and understand English to understand
instructions, safety rules, and communicate with guests.
8. Due to the cyclical nature of the hospitality industry, team members may be
required to work varying schedules to reflect the business needs of the hotel.
Work schedules will include working on holidays, weekends and alternate shifts.
9. Must be at least 18 years of age. Must have a valid current Food Handlers Card
or willingness and ability to obtain one within 30 days of employment.
10. Must know all applicable health standards.
11. Must maintain a clean appearance and professional demeanor.

Special Skills & Abilities/Mental and Physical Demands:
While performing the duties of the job the team member regularly stands and walks for
sustained periods of time. Works at a quick pace, maneuvering between functions
occurring simultaneously. The team member regularly grasps objects such as plateware
and glassware. The team member frequently feels the temperature of objects such as
hot plateware. The team member regularly reaches by extending hand(s) and arm(s) in
any direction while serving and performing other essential functions of the job. The team
member frequently talks when communicating with guests and kitchen staff. The team
member frequently needs to hear voices while interacting with guests. Many aromas
and smells are present in the kitchen and dining areas. Balance is frequently required to
prevent falling when walking, standing, moving or carrying plates, beverages and food
items. Lifting is occasionally required to prepare dining areas, serve food and beverages
and move garbage. Exerts up to 50 pounds of force occasionally, and/or up to 20
pounds of force frequently, and/or up to 10 pounds of force constantly to move items
such as plates, coffee trays and dishes. The team member is required to have close
visual acuity to perform the job such as working on computer and detecting plateware
that does not meet cleanliness standards. The team member is required to have visual
acuity to determine the accuracy, neatness, and thoroughness of the work assigned.
The team member is subject to environmental conditions found working inside. The
team member is occasionally subject to extreme heat, with temperatures above 100
degrees while moving around in the kitchen or performing duties while outside
temperatures are high. The team member is occasionally subject to loud noise (or
music) when working in or around the kitchen and in dining areas. The team member is
subject to hazards which includes proximity to moving mechanical parts, equipment
found in kitchens and food service areas, sharp objects, and exposure to cleaning
chemicals. Other hazards may include slick floors and hot plateware or glassware. The
team member is occasionally subject to atmospheric condition such as fumes, odors, or
dusts. The team member is required to function in crowded or narrow aisles,
passageways or work areas in the kitchen and dining/banquet areas.
(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed above are representative of the knowledge, skills, and/or abilities required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
functions.