hr + tips) - Naisho Room at The Watermark Hotel

B.F. Saul Company Hospitality Group•Tysons, VA

9d•Onsite

About The Position

The Host/Hostess PM assists restaurant staff at the Naisho Room, a Japanese-style bar and lounge at The Watermark Hotel in Tysons Corner, Virginia. The position greets and seats guests, clears and resets tables, maintains supplies, and performs basic restaurant cleaning while following health regulations and company quality standards. The role contributes to guest satisfaction by providing courteous service, supporting restaurant and kitchen staff, maintaining a clean and safe work area, and helping control expenses and waste.

Requirements

High school diploma, GED, or equivalent experience.
Customer-focused, detail-oriented, and able to work well with others.
Able to perform duties repetitively in a fast-paced environment.
Ability to lift, push, and pull up to 50 pounds regularly throughout the shift.
Ability to walk, stand, carry, and lift continuously throughout the shift.

Responsibilities

Greet guests courteously and in a friendly manner; anticipate and respond to their needs promptly.
Assist with seating guests and support other team members in meeting guest needs.
Follow the company’s guest service recovery program.
Clear and wipe tables and counters; dispose of garbage; clean floors; collect dishes and glassware; and restock as needed.
Transfer full tubs to the dish room and assist restaurant and kitchen staff as needed.
Maintain a clean and safe work area and handle food and beverages according to company, brand, and applicable regulations.
Help maintain sanitation and cleanliness in the restaurant, kitchen, and dish room.
Follow procedures for guest and team-member incidents and know hotel emergency procedures.
Plan, organize, and prioritize work to complete the required volume of work.
Follow grooming, appearance, work-rule, department-procedure, and attendance standards; attend required department and hotel meetings.
Complete required side work and proactively assist servers, dishwashers, and other restaurant staff.
Work as a team player and contribute to a positive guest experience.
Follow cash-handling and financial-transaction procedures; use equipment properly and follow cost controls to reduce expenses and waste.