Host(ess)

Perkins•Marshfield, WI

About The Position

As a Host(ess), you provide friendly and efficient service to guests in accordance with company policies, procedures, programs, and performance standards. You perform duties to maximize guest satisfaction and help maintain a quality work environment as directed by the General Manager or Manager on Duty. The role includes greeting and seating guests, managing the waiting list, processing guest payments, maintaining reception and restroom cleanliness, assisting service staff, and supporting bakery sales and product handling. The position requires frequent standing and walking, physical mobility, and the ability to work irregular hours under pressure during peak times.

Requirements

Basic sanitation, safety, and customer-service skills, taught through in-house training.
Trustworthiness and reliability when handling guest payments and operating a cash register.
Ability to communicate clearly.
High level of mobility and flexibility.
Ability to work irregular hours under heavy stress or pressure during peak times.
High level of coordination.
Ability to lift and carry serving trays weighing up to 20 pounds for distances up to 30 feet.
Ability to fit through an opening 30 inches wide.
Ability to reach, bend, push, and pull frequently.
Ability to stand and walk continually.

Responsibilities

Report to work well groomed, in a clean and proper uniform, and maintain good personal hygiene.
Follow greeting, seating, and waiting-list procedures.
Handle cash, credit card information, gift cards, and guest-check payments properly.
Maintain cleanliness and stock supplies in the reception area and restrooms.
Accurately process guest checks without cash overages or shortages.
Anticipate, identify, and correct system breakdowns to support guest satisfaction.
Assist with pantry maintenance and pre-rush organization.
Assist servers and bus persons in meeting Perkins service standards.
Follow proper procedures for cash and non-cash transactions, counting change, security, and cash accountability.
Keep the cash register and register area stocked with needed items.
Communicate product or service deficiencies, equipment issues, and safety problems to the Manager on Duty and co-workers.
Monitor food temperatures during hot and cold handling to reduce food-borne illness risk.
Know the menu well enough to use suggestive-selling techniques with guests.
Maintain bakery-case cleanliness and restock products.
Know bakery products well enough to use suggestive-selling techniques and participate in sampling programs.
Bag and box products according to standards.