Host/ Hostess - Part time

Big Canoe POA•Jasper, IN

4d•Onsite

About The Position

JOIN OUR TEAM AT BIG CANOE POA! POSITION SUMMARY The following job description details the scope responsibility and specific areas of responsibility regarding the Host/Hostess. The Senior Food and Beverage Manager has the authority to add to, take from or otherwise change the scope of responsibilities as he/she feels necessary to properly manage the day-to-day operation of the Big Canoe Property Owners Association (POA). BASIC FUNCTIONS The Host/Hostess acts as the official greeter to customers. This position reports to the Food and Beverage Manager. This position should communicate any and all problems in the Food and Beverage area to their supervisor. PERSONAL APPEARANCE AND UNIFORM Dress, grooming, and personal cleanliness standards contribute to the morale of all employees and affect the business image Big Canoe POA presents to customers and visitors. Uniform of the host/hostess is to be dress casual. Uniform needs to be clean and pressed. It should not be revealing or prevent them from fulfilling their duties. Shoes should allow them to be mobile and have good traction (flops are not appropriate).

Requirements

High School Diploma or equivalent
Must be able to take direction and be Coachable
Must be able to stand and move around for long periods of time
Must be able to work 7-10 hour shifts (with breaks)
Must be able to lift 40 pounds
Able to withstand changes in temperature, occasional smoke, steam, heat, and work in a confined space
Must be 18 years old.
Must be able to pass background check and drug screen test.
Must be authorized to work in the US.

Nice To Haves

Previous Host/Hostess experience is preferred but not required

Responsibilities

Acts as the official greeter to customers.
Communicate any and all problems in the Food and Beverage area to their supervisor.
Be at the podium waiting to greet customers.
Greeting should be professional, prompt, friendly and accompanied with a smile.
Greet customers with reservations by their name.
Walk at a pace comfortable to the customers when leading a group to their table.
Relay their waiter/waitress’ name to the customer and assure them that they will be with them momentarily.
Organization of the reservation book for the night.
Cleanliness of the menus, podium, and host area.
Resetting of tables.
Assisting other employees.
Answering of telephones.
Wipe down rails and pictures at the end of their shift.
Empty small trashcans at the end of their shift.
Roll silverware at the end of their shift.
Check with the manager on duty to see if there are any additional tasks that needs to be accomplished before leaving.