HOSTESS

 

Provide first class service and a warm welcome to every Guest whether by telephone or in person. 

 

 

Projects assigned by the Restaurant Manager.

 

 

 

1).        Maintain and use all Safety practices and procedures.  IMMEDIALTELY report to the Restaurant Manager any unsafe conditions, current or potential.

 

2).        Adhere to designated schedule.

 

3).        Be on the floor 5 minutes before the shift starts and report to the Restaurant Manager.

 

4).        Report to work clean, well groomed and in proper uniform (See Hostess Dress Guide)

 

5).        Set up the Hostess Station for business and follow Opening Check List.

 

6).        Know daily specials and be able to recommend appetizers and desserts.

 

7).        EVERY GUEST, EVERY TIME: Food and Service Consistency (Ensure consistency of service and greeting of all guests).

 

8).        Always follow the cleanliness, grooming standards and uniform policy as stated in the company handbook.

 

9).        Answer all phone calls with a warm and welcoming greeting. “Good Morning, Afternoon or Evening and Thank you for calling the South Fin Grill. __ (name)  speaking. How may I help you?”        

 

10).      Be ready to make a Great First Impression to every Guest that walks in the restaurant or calls on the phone.

 

11).      All reservations are very important and must be entered in Open Table while on the phone with the customer. All hostesses must be knowledgeable of our seasonal reservation policies.

 

12).      The South Fin Grill DOES NOT reserve specific tables for customers. All seating preference is first come, first serve.  A customer’s reservation only ensures that we will have a table available for them in the restaurant. The restaurant DOES NOT take reservations for the outside deck. The deck and window seating are given based on a first come first serve policy.

 

13).      Greet and seat Guests at the appropriate table.  Fill out and maintain the seating chart with service times throughout their meal, as well as updating Open Table.

 

14).      Acknowledge regular Guests by their name and use the Guests’ name when appropriate. Whenever possible, inform the server of the Guest’s name or any other special needs or requests.

 

15).      Personally, take Guests from the bar to the dining room.

 

16).      If a Guest shows any discomfort with any situation, express a sincere desire to get it solved and immediately communicate with the Manager.

 

17).      Must always control the flow of traffic and seating of guests. DO NOT SEAT MORE THEN 45 GUESTS IN ANY 30 MINUTE WINDOW.  When you run out of menus- start a Waitlist.

 

18).      Maintain constant communication of Guest flow and any difficulties with the Manager.

 

19).      Communicate with Kitchen Supervisor about large walk-in parties.

 

20).      Observe traffic patterns and control the flow of the dining room.

 

21).      Have a working knowledge of the menu to answer basic questions.

 

22).      Help Server Assistants clear & reset tables when time permits but REMEMBER your focus remains on the Guests.

 

23).      Consistently, thank every party and invite them to return.

 

24).      Maintain Neat, clean and organized (NCO) workstation and coat check closets.  Practice “clean as you go” policy.

 

25).      Complete side work and assist others with side work if there is time.

 

26).      Complete paper work, discounts and deletes and Closing Duty List.

 

27).      Clock out as soon as the shift is over.