Sun Lodge
Restaurant Host Job at Sun Lodge in Peru
Sun Lodge, Peru, VT, United States, 05152
TITLE: DINING ROOM HOST
DEPARTMENT: RESTAURANT
REPORTS TO: DINING ROOM/FOOD & BEVERAGE MANAGER
JOB SUMMMARY:
The Dining Room Host may be the first person guests encounter at our restaurants, so must greet guests efficiently, welcoming them with warmth and enthusiasm. Dining Room Host seats guests according to restaurant standards, provides menus, ensures servers are aware of guests seated in their sections, as well as answering guest questions and handling special requests.
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
•Maintain a neat and professional appearance and dressed according to property expectations.
•Understand the organization of the dining room, seating charts, reservation list and members of the service team
•Make sure menus are properly organized, neat, clean and reflect the standards of the restaurant.
•Have knowledge of names of and recognize repeat or frequent diners.
•Welcome all guests with warmth and enthusiasm and provide initial orientation to the dining experience as they wait for an available table or as you escort them to their table. Be sure that guests are kept comfortable and informed if a wait is required.
•Seat guests according to restaurant organization and seating policies, providing menus to each diner and clearly explaining restaurant specific generalities and special information for guests. Alert servers that guests have been seated at their tables.
•Assist service personnel with pouring water, clearing tables, resetting tables, providing dessert menus as needed.
•Keep host station/reception desk organized and restaurant entrance neat according to property expectations.
•Have knowledge of cash collection and change making system in restaurant.
•Say good-bye to guests as they depart - if notified of any issues, notify a supervisor or manager so they can be addressed.
•Be prepared to answer basic questions about the property, activities, etc., or know where to refer guests for answers.
•Work with other members of the Dining Room Team to ensure that guest's need are continually met. Make restaurant management aware of any special needs so that notes can be made for future visits.
•Handle and communicate guest requests, special needs and guest complaints in a professional manner.
•Label and submit all lost and found items according to property procedures.
•Understand personal sanitation, the use of personal protective equipment and be aware of ways to prevent personal injury from improper reaching, lifting, stretching and carrying.
•Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
•Manually handle/lift/carry product up to 30 pounds between knee and shoulders.
•Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
•Must be vertically mobile working in limited space for entire shift.
•Protect the assets of this property and Migis Hotel Group.
MINIMUM REQUIREMENTS:
•Must be eligible to work in the United States of America.
•Must be at least 18 years of age.
•Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
•Ability to work as a part of a team.
•Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage.
•Active listening and observation skills.
•Ability to work under pressure and deal with deadlines, and stressful situations during busy periods.
ABILITIES REQUIRED:
•Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment.
•Occasional stair climbing.
•Working in extreme temperatures and conditions both indoors and out.
•Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split-shifts.
•Frequent hand-washing.
•Hazards include, but are not limited to lifting injuries, slips, and tripping.
DISCLAIMER
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.
DEPARTMENT: RESTAURANT
REPORTS TO: DINING ROOM/FOOD & BEVERAGE MANAGER
JOB SUMMMARY:
The Dining Room Host may be the first person guests encounter at our restaurants, so must greet guests efficiently, welcoming them with warmth and enthusiasm. Dining Room Host seats guests according to restaurant standards, provides menus, ensures servers are aware of guests seated in their sections, as well as answering guest questions and handling special requests.
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
•Maintain a neat and professional appearance and dressed according to property expectations.
•Understand the organization of the dining room, seating charts, reservation list and members of the service team
•Make sure menus are properly organized, neat, clean and reflect the standards of the restaurant.
•Have knowledge of names of and recognize repeat or frequent diners.
•Welcome all guests with warmth and enthusiasm and provide initial orientation to the dining experience as they wait for an available table or as you escort them to their table. Be sure that guests are kept comfortable and informed if a wait is required.
•Seat guests according to restaurant organization and seating policies, providing menus to each diner and clearly explaining restaurant specific generalities and special information for guests. Alert servers that guests have been seated at their tables.
•Assist service personnel with pouring water, clearing tables, resetting tables, providing dessert menus as needed.
•Keep host station/reception desk organized and restaurant entrance neat according to property expectations.
•Have knowledge of cash collection and change making system in restaurant.
•Say good-bye to guests as they depart - if notified of any issues, notify a supervisor or manager so they can be addressed.
•Be prepared to answer basic questions about the property, activities, etc., or know where to refer guests for answers.
•Work with other members of the Dining Room Team to ensure that guest's need are continually met. Make restaurant management aware of any special needs so that notes can be made for future visits.
•Handle and communicate guest requests, special needs and guest complaints in a professional manner.
•Label and submit all lost and found items according to property procedures.
•Understand personal sanitation, the use of personal protective equipment and be aware of ways to prevent personal injury from improper reaching, lifting, stretching and carrying.
•Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
•Manually handle/lift/carry product up to 30 pounds between knee and shoulders.
•Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
•Must be vertically mobile working in limited space for entire shift.
•Protect the assets of this property and Migis Hotel Group.
MINIMUM REQUIREMENTS:
•Must be eligible to work in the United States of America.
•Must be at least 18 years of age.
•Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
•Ability to work as a part of a team.
•Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage.
•Active listening and observation skills.
•Ability to work under pressure and deal with deadlines, and stressful situations during busy periods.
ABILITIES REQUIRED:
•Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment.
•Occasional stair climbing.
•Working in extreme temperatures and conditions both indoors and out.
•Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split-shifts.
•Frequent hand-washing.
•Hazards include, but are not limited to lifting injuries, slips, and tripping.
DISCLAIMER
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.