Harborside Restaurant and Grand Ballroom
Host/Hostess
Harborside Restaurant and Grand Ballroom, Newport Beach, California, us, 92659
Title: Host/Hostess
Reports to: Management
Overtime: Non-Exempt Summary of
Position:
Welcome and warmly greet every guest on arrival and thank
upon departure. Answer telephone, take reservations and manage the efficient and timely seating of our guests to a able that best serves their wishes
Duties & Responsibilities:
§ Warmly and graciously greet all guest upon arrival
§ When possible, open the front door for guests entering or leaving the restaurant
§ Accommodate special seating requests for guests whenever possible
§ Do your best to get guests their desired table if possible
§ Upon seating, offer guests a menu and inform them of their server's name. Inspect
the table for proper presentation and completeness
§ Relay messages to servers and bus-persons as needed, such as birthdays or
anniversaries
§ Maintain supplies of root beer barrels and toothpicks, brochures, etc. at host stand
§ Clean all menus of food and stains
§ Thank guests as they leave and invite them to return.
Relay guest comments or suggestions to the manager on duty
§ Give directions to the restaurant to guest inquiries
§ Relay phone calls to the appropriate banquet sales managers and send to voice mail if
needed
§ Help buss and move tables together for larger parties when needed
Physical Requirements:
§ Must be able to lift up to and over 40 lbs
§ Be able to be on your feet for extended periods of time
§ Be able to bend over and reach up to retrieve items
Qualifications:
§ No previous restaurant experience or training required. On the job training will be provided. Experience is a plus
§ Must be a team player and demonstrate organizational skills
§ Must have excellent interpersonal skills and confidence
§ Be able to work in a standing position for long periods of time (up to 5 hours)
§ Excellent verbal and telephone skills to be able to communicate clearly and effectively
with our guests
§ Must have exceptional grooming habits
§ Be flexible and willing to assist as needed to ensure all restaurant standards are
met
Reports to: Management
Overtime: Non-Exempt Summary of
Position:
Welcome and warmly greet every guest on arrival and thank
upon departure. Answer telephone, take reservations and manage the efficient and timely seating of our guests to a able that best serves their wishes
Duties & Responsibilities:
§ Warmly and graciously greet all guest upon arrival
§ When possible, open the front door for guests entering or leaving the restaurant
§ Accommodate special seating requests for guests whenever possible
§ Do your best to get guests their desired table if possible
§ Upon seating, offer guests a menu and inform them of their server's name. Inspect
the table for proper presentation and completeness
§ Relay messages to servers and bus-persons as needed, such as birthdays or
anniversaries
§ Maintain supplies of root beer barrels and toothpicks, brochures, etc. at host stand
§ Clean all menus of food and stains
§ Thank guests as they leave and invite them to return.
Relay guest comments or suggestions to the manager on duty
§ Give directions to the restaurant to guest inquiries
§ Relay phone calls to the appropriate banquet sales managers and send to voice mail if
needed
§ Help buss and move tables together for larger parties when needed
Physical Requirements:
§ Must be able to lift up to and over 40 lbs
§ Be able to be on your feet for extended periods of time
§ Be able to bend over and reach up to retrieve items
Qualifications:
§ No previous restaurant experience or training required. On the job training will be provided. Experience is a plus
§ Must be a team player and demonstrate organizational skills
§ Must have excellent interpersonal skills and confidence
§ Be able to work in a standing position for long periods of time (up to 5 hours)
§ Excellent verbal and telephone skills to be able to communicate clearly and effectively
with our guests
§ Must have exceptional grooming habits
§ Be flexible and willing to assist as needed to ensure all restaurant standards are
met