Hostess

Hostess

Department:  Front of House - Host

Reporting to:  Front of House Manager

Job Purpose:

Provide friendly, responsive service to create an exceptional dining experience for all of our guests, by welcoming and warmly greeting guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes.

Major Responsibilities and Accountabilities:

• Promote, work, and act in a manner consistent with the mission of Buzz Bar and Restaurant
• Warmly and graciously greet all guests and seat them at tables or in waiting areas.
• Open the front door for guests entering or leaving the restaurant when possible.
• Provide guests with menus and inform them of their server’s name upon seating.
• Record guest names and the number of people in party and provide guests with estimated waiting time when immediate seating is limited.
• Assign guests to tables suitable for their needs and according to rotation so that servers receive an appropriate number of settings.
• Call out name and number of party when tables become available.
• Speak with guests to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
• Answer telephone calls and respond to inquiries or transfer calls.
• Maintain contact with kitchen staff, management, serving staff, and guests to ensure that dining details are handled properly, and customers' concerns are addressed.
• Inspect dining and serving areas to ensure cleanliness and proper setup.
• Inform guests of establishment specialties and features.
• Receive and record guests' dining reservations.
• Clean and maintain guest restrooms whilst on shift.
• Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
• Direct guests to waiting areas such as lounges or the bar.
• Relay messages to servers and bussers as needed.
• Thank guests as they leave and invite them to return.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Clean and maintain the guest washroom areas during your shift and at the end of your shift.

Supplemental

• Take and prepare to-go orders.
• Operate cash registers to accept payments for food and beverages.
• Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
• Order or requisition supplies and equipment for tables and serving stations.
• Assist with preparing and serving food and beverages.
• Prepare wait sheets, seating grids and other documents.

Health and Safety Protocol

• Ensure all guests answer the (Contact Tracing) entry questionnaire by the Hostess. 
• It is mandatory that you and customers enter the restaurant wearing a mask.
• Face screens are mandatory to all kitchen staff preparing food, with the exception of cooks on the hot line.
• The same person serving food cannot also clear dirty dishes.
• When coughing or sneezing do so in your sleeve or into a tissue, make sure to wash your hands every time.
• All chemicals must be measured to insure that they are being used properly.
• All staff must be aware of being in physical contact with customers, this is strictly prohibited.
• Tables must be fully sanitized before a new set of customers are seated at that table.
• Sanitizers should also be on the lookout for individuals that are not following safety protocols.
• Staff not following H/S procedures will be disciplined for every offence that they do against the policy.
• Any staff member who shows signs of Flu like symptoms must leave immediately. Once staff displays symptoms of Covid-19 they must be tested before they can be allowed to work again.
• If a staff member reports a cold they will have to go to a doctor and get a sick leave stating exactly what were the ailment and the period that they will have to stay home.
• Hand washing must constantly be done, not hand sanitizing.
• At no time should dirty and clean wares be placed in the same area.  Special procedures will have to be implemented for the dishwashers.
• There is to be absolutely no clustering of staff while on shift, maintain social distancing at all times. 
• Follow all the Health and Safety Protocol and Guidelines is stated in the policy at all times. 
• Obey the affirming signs indicating when tables need to be cleaned at your immediate convenience. 
• Employees are required to sign in and update their status on the Employee Health Monitoring Management (Online Application) everyday; this must be done no later than six hours before the start of their shift.

Qualification Standards:

• Experience providing excellent customer service in a fast-paced environment.
• A positive attitude and ability work well under pressure with bartenders, cooks and other staff.
• Able to perform high-quality work while unsupervised.
• Able to handle money accurately and operate a point-of-sale system.
• Ability to work in a fast-paced work environment and deliver orders in a timely manner.
• Proven restaurant serving experience
• Hands-on experience in cashier duties.
• Attention to cleanliness and safety.
• Patience and customer-oriented approach.
• Excellent people skills with a friendly attitude.
• Responsible and trustworthy.