Хостес

Что делать

Main duties: Maintain complete knowledge of: Dining room layout, table/seat/section numbers, proper table setups, room capacity, hours of operation, price range and dress code Restaurant reservation procedures Daily house count, arrivals, departures, VIPs Scheduled in-house group activities, locations and times All department policies/service procedures Answer telephone within 3 rings, using correct salutations and telephone etiquette. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards. Communicate reservation or cancellation changes to management as they arise throughout the shift. Monitor the preparation of own assignments, ensuring compliance to departmental standards. Ensure that all menus, check folders are cleaned and in sufficient quantity. Ensure that the hostess stand is cleaned and organized. Review the reservation book, pre-assign designated tables and follow up on all special requests. Greet the guests at the entrance of the restaurant. Seat guests accordingly to floor plan/being fair to each waiter. Show guests their table which has been designated to them. Ensure that the guests are pleased with their table. Present the open menu to the guest. Ensure that the tables are set to the best service of the guest. Anticipate heavy business times and organize procedures to handle waiting lines. Anticipate guests' needs, respond to them promptly and acknowledge guests, however busy and whatever time of the day. Maintain positive guest relations at all times. Be familiar with hotel services/activities to respond to guest inquiries accurately. Handle guest complaints following instant pacification procedures and ensuring guest satisfaction. Monitor guests’ reactions and confer frequently with management to ensure guest satisfaction. Monitor and participate to ensure that all tables are cleared and reset according to the department procedures. Monitor and maintain cleanliness and working conditions of own section equipment and supplies. Assist restaurant staff with their job functions to ensure optimum service to guest when requested. Promote a cooperative working climate, maximizing productivity and quality. Do table visits systematically at each meal period to ensure guest satisfaction. Promote F&B outlets to each customer in down time. Successful completion of the training process. To assist the supervisor to ensure proper cashiering procedures are followed and accurately balanced. To assist in menu printing. To be entirely flexible and adapt to rotate within the different outlets of the F&B service. To carry out any other reasonable duties as assigned by the outlet supervisor/assistant/manager.