Restaurant A Host/Hostess

Crestline Hotels & Resorts•Memphis, TN

2d•Onsite

About The Position

The Host/Hostess is the first point of contact for restaurant guests and is responsible for greeting and seating guests during breakfast service. The role coordinates with servers to ensure tables are filled equitably according to the station rotation. The Host/Hostess should think on their feet while maintaining a professional, friendly demeanor. After seating guests, the Host/Hostess explains what to expect and, when needed, assists with serving coffee or another beverage. This is a part-time position with a flexible schedule, paying $14.00 per hour. Potential career paths include F&B Supervisor, F&B Manager, Director of Food and Beverage, Director of Operations, General Manager, and VP of Food & Beverage.

Requirements

Must be able to follow directions and get along well with others.
Must be TIPS, CARE, or equivalently certified, or become certified by the first day on the job.

Nice To Haves

High school diploma or GED preferred.
Previous service experience preferred.

Responsibilities

Check the restaurant for proper setup upon arrival.
Check micro machines to ensure they are set to the proper menu.
Complete the floor plan by checking the station rotation chart, assign the sidework schedule, and post the floor plan at the host stand.
Complete the menu class form and gather specials and daily information from the expeditor or food production manager.
Conduct menu class.
Seat guests according to the station rotation and issue menus.
Remove extra silverware and return it to the credenza when there is an extra seat and no DRA.
Record the number of guests per station on the guest flow chart and mark the next station in rotation.
Know the micro procedure, if applicable.
Check opening sidework before sending servers on break.
Set micro machines to the next shift's menu and turn them off.
Be familiar with hotel facilities, their locations and hours of operation, and where to direct guests for this information.
Know directions to the hotel.
Carry out reasonable management requests that the employee is capable of performing.