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Host/Cashier

Job title: Host/Cashier

Place of work: Restaurant

Scope and general purpose of job: To handle table reservations and effectively control the flow of guests. To provide a warm smile and friendly welcome, leading guests and seating them at the table and to answer the telephone.

Responsible to:
F&B Manager
F&B Assistant Manager
F&B Supervisors

GENERAL

  1. Punctuality to report for duty 15 minutes before the commencement of the shift.
  2. Attendance: to maintain the correct level of attendance. Continuous absenteeism will not be tolerated as it affects colleagues and the whole operation.
  3. Appearance: to maintain a high standard of appearance and personnel hygiene maintained at all times in accordance with the procedures and the requirements of the company.
  4. Cooperation: to cooperate with staff, colleagues and superiors at all times.
  5. Communication: to communicate constantly with F&B Supervisor, other departmental staff, other supervisors, managers and superiors with regard to matters arising on the floor.
  6. Security: to maintain close surveillance over the F&B area in order to detect any irregularities of the equipment, patrons, or staff and any potentially dangerous situations, and report such matters to security and management.
  7. To assist in floor duties when required.
  8. To have a complete understanding of the Property’s employee handbook and adhere to the regulation contained within.

SPECIFIC DUTIES

  1. To make table reservations and effectively control the flow of guests in the restaurant ensuring maximum turnover.
  2. Ensure sufficient number of menus at all times and that they are clean and in good conditions.
  3. Greet all patrons with a warm smile and friendly welcome to the restaurant.
  4. Determine how many are in the party.
  5. To lead guests to the tables and seat them only if the table is fully setup, make light conversation
  6. Show guests to their seats and pull chairs out for the ladies.
  7. Open menus for each guest when presenting.
  8. To inform the guest of any specials of the day, including the soup of the day. As well as having a thorough understanding and knowledge of all food and beverage items in the menu.
  9. Inform the patron who will be their server and then inform server that guests have been seated in their section.
  10. Make sure that the server approaches the guests within 2 minutes of seating.
  11. Periodically walk through and see that all patrons are satisfied and if they need anything bring to servers attention
  12. Be attentive at all times to guest needs. Look for facial expressions that would be a red flag that something may be wrong.
  13. To assist the servers handling guest complains, requests inquiries on food, beverage and service.
  14. To assist in the operation by helping the servers if necessary.
  15. When guests are leaving ask how everything was and thank guests for dining with us at the restaurant and please come again.

OPERATIONAL/ADMINISTRATIVE:

  1. To maintain and update the restaurant server section layouts
  2. To maintain a legible and up to date reservation book.
  3. To assist the F&B manager or supervisor in occasional administrative duties.

EQUIPMENT

  1. Ensure that the hostess desk and other areas of the restaurant are kept clean and organized at all times.
  2. Undertake limited technical duties and/or repairs under supervision.
  3. Ensure optimum operation and minimal down time by reporting any malfunctions to the supervisor.
  4. Must have a thorough knowledge of F&B equipment operation.
  5. Responsible and accountable for all keys issued to him whilst on duty
  6. Must not carry out major technical repairs.

STAFF

  1. To ensure high standards of workmanship and enforce the procedures, rules and policies of the department and the company.
  2. To help training new bartenders in all procedures as required or directed by superiors.

CUSTOMER RELATIONS

  1. To establish and maintain a good customer relationship.
  2. To receive guest feedback, monitor guest satisfaction and inform the F&B manager of any issue.
  3. To have a complete knowledge of property amenities available to customers.
  4. At all times to be polite and pay attention to customers’ needs.
  5. Create a friendly and welcoming atmosphere.
  6. To diplomatically deal with issues when requested.
  7. Answer promptly any calls for assistance from customers and assist them in any way possible.
  8. Deal with customer disputes and complaints in a diplomatic and professional manner and refer any unsettled disputes to the F&B Supervisor and F&B Manager.

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