Host/Hostess

Pay Range: $16.00 - $26.00 Listed wages are based on company-wide ranges. Actual earnings will vary based on factors such as: restaurant brand, experience, education, geography, applicable minimum wage, unit volume(s), hours worked & potential overtime pay. OVERVIEW OF POSITION: Greets and seats customers, receives payment and assists service personnel as needed to ensure customer satisfaction. PRINCIPLE DUTIES AND RESPONSIBILITIES

• Greets and welcomes all customers immediately upon arrival and verifies number in their party. Determines special needs, e.g. high chairs, special menus.
• Collects payment from customers immediately, in accordance with established cash handling procedures, inquires about food/service satisfaction and handles customer complaints/suggestions appropriately.
• Seats customers at tables/booths appropriate for their needs and those of the restaurant, and introduces feature of the day.
• Keeps hostess area stocked and clean, e.g., to-go items and bakery products.
• Handles incoming telephone calls immediately, and takes to go orders as appropriate.
• Maintains proper supply of clean menus.
• Periodically supplies customers with initial beverage suggestions and provides beverages order and refills.
• Assists service personnel in cleaning and setting tables.
• Resolves complaints as he/she becomes aware of them, notifying the manager of any complaints received.
• Assists other service personnel as needed.

Accountabilities

• Customer are greeted and seated in order which they arrive in a pleasant and courteous manner following company timing standards. Guest check transactions are handles properly, such that register totals balance at the end of the shift.

Qualification Standards

• Must be able to observe and differentiate between monetary denominations.
• Ability to communicate with guests.
• Flexible and reliable
• Team player.
• Must have sufficient mobility to move and/or operate in work area.
• Must be able to observe and ensure product is prepared and presented to company requirements.
• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling

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