Fine Dining Hostess (part-time) - The Venetian Chop House - Caribe Royale Orlando Hotel

Caribe Hotels Orlando•Orlando, FL

27d•Onsite

About The Position

The Venetian Chop House Fine Dining Restaurant Host/Hostess ensures that the guest arrival and seating occur timely and efficiently. He/she sets the tone for the guest experience and greets the guests with a smile and in a friendly manner, using the guest's name. The Host/Hostess also anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.

Requirements

Professional demeanor appropriate for a resort environment.
Basic computer knowledge (Micros or other POS systems).
Must have Open Table reservation system experience.
Must be of minimum legal age to serve alcohol according to state law.
A food handling certification must be completed within the first 90 days of employment.
TIPS (Training for Intervention Procedures) certification must be completed within the first 90 days of employment.
Ability to communicate in the English language.
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.
Must be able to work in a fast-paced environment.
Must be physically fit in order to lift, pull, and push items up to 50 pounds.
Also requires standing/walking/reaching and bending throughout shift.
High school diploma or GED.

Nice To Haves

Experience working in a resort restaurant is a plus.
Previous food and beverage experience in a resort hotel environment is a plus.
Second language is a plus.

Responsibilities

Greet and acknowledge each guest promptly (using names) with hotel greeting standard.
Knowledge of hotel layout, restaurant station breakdowns and table numbers.
Escort all guests to their table and introduce their server.
Answer telephone calls using hotel/restaurant standards.
Perform side work assigned by management.
Know and implement standards/procedures of service for guests.
Communicate with guests, other associates, or departments to ensure guest needs are met.
Check menus to ensure they are current, clean, plentiful, and wrinkle-free.
Ensure place settings are appropriate, and each guest has the necessary items for the standard place setting.
Report on guest concerns to Restaurant Management.
Thank every guest upon departure, invite them to return, and wish them a fond farewell.
Perform any other reasonable duties as required by management.