The Restaurant Host/ess position is based on Asst. Waiter Job Responsibilities with additional
tasks during day or evening meals when act as Host/ess in Specialty restaurants
A host/ess performs a first tier job; this means that any customer coming into a restaurant will be
greeted by a host/ess initially. Possessing the role of first contact, a host/ess position is extremely
important as a customer will deem the rest of the hospitality setting as good or bad as the first
point of contact is portrayed.
Assist waiters in providing guests with courteous, attentive and professional service and enhance
the overall dining experience.
As Host/ess
Greet guests personally on the dining room, at reservation table and on the telephone
Offer appropriate seating arrangements for the costumers
Ensure the quantity of menus is sufficient to cater to the number of guests before
the venue will be open
Relay orders to the kitchen and ensure all orders are filled in a timely and accurate
fashion
Help with Set-up dining rooms and make reservation arrangements (during the reservation hours at reservation desk)
Maintain clean and organized reservation table and work area
Manage event related work including setting up tables and maintaining both
exterior and interior of the restaurant
Must be familiar with Reservation System Software, Specialty Dining Rooms
sitting plans and Rescompany Touch POS User Manual
Check the reservation system for reservations for the next meal period.
Notify the supervisor of any parties of more than the capacity of tables
Distribute reservations among all waiter stations equally, informing them of all
information necessary. Example, Birthdays, anniversaries, dietary needs or any
other unusual requests.
Inquire with the galley what the daily specials are for the shift.
Always answer the phone politely using a friendly tone and being informative, the telephone must be answered on a maximum of three rings.
If a customer has any questions, it is your responsibility to answer them accurately,
therefore know your product and venues cover charges.
You must have complete knowledge of all food and beverage menus: The
ingredients; the preparation; how items are served and with what; know the cover
charges; know the daily specials.
Read and have always available the Daily Cruise News to know the area and what
is going on.
Ask if there is any special occasion or requirements.
Once all of the information is obtained, repeat it to the customer using their name.
Please inform the reservation that we will hold their reservations for 15 minutes and then we will be releasing it.
The host/ess is a very important part of the Restaurant’s experience. Always
remember you are the first and the last person the customer sees. Therefore you are
their first and last impression.
Go to the guest at the entrance and welcome them to Dining Room and introduce
yourself. Guide them to the table assigned.
Once at the table, pull out the chairs for the ladies first and then any other guest
you can accommodate.
Once the guests are seated, hand them the menu in their hand and tell them who
their server will be. Then tell them to enjoy their evening at Your Restaurant.
On departure of a guest, you must make contact with them. Ask them how their
evening was and say good-bye.
If there are any complaints, retrieve a manager or supervisor immediately