---

Primary Objective of Position
To present a positive first impression of the restaurant’s friendliness, excellent service and high standards. To greet guests upon arrival, ensure guests’ dining experience is more than they expected and to bid guests farewell as they leave.
Essential Functions
• Maintains a cheerful, courteous disposition and a neat, clean and professional image.
• Greets guest upon entering the restaurant and assists guests while on a waiting list.
• Escorts guests as soon as possible to appropriate table. Offers assistance if necessary.
• Performs reservations responsibilities.
• Maintains waiting list and coordinates seating while on a wait in conjunction with the reservations list.
• Arranges for a booster seat or high chair, as needed.
• Attends shift meetings on time.
• Notifies manager of any guest that is perceived to be unhappy.
• Bids farewell to guests as they leave. Ensures everything was satisfactory and invites guests to return.
• Keeps host/hostess station clean and organized. Ensures all menus are clean. Restocks necessary supplies and brings all areas up to standard. Discusses problem areas with manager.
• Keeps foyer, host/hostess area and cocktail tables clean and free of clutter.
• Inspects restroom every 15 minutes and maintains cleanliness standards.
• Performs shift change and/or closing duties.
• Answers telephone within two rings and answers questions accordingly.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintains a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Provides a favorable image of the Company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.
Qualification Standards
• Must be able to pass door validation.
• Must be neatly dressed and well groomed in clean, company approved attire.
• Must be able to read menus.
• Stands and walks during 6-8 hour shift.
• Reaches, bends, stoops and wipes.
• Must be able to articulate clear greetings and farewells to guests, as well as being able to understand requests for assistance.
• Must be able to clearly communicate guests’ needs to servers, bussers, managers, etc.
• Must be able to hear well in a loud environment in order to answer telephone and respond to guest requests.
• May be required to carry busser trays or supplies (10-30 lbs.) in the absence of other employees or if business is unexpectedly high.
• Must be able to calmly respond to angry guests and notify manager of situation.