Hostess

Main Duties:

Maintain complete knowledge of:

• Dining room layout, table/seat/section numbers, proper table setups, room   capacity, hours of operation, price range and dress code

• Restaurant reservation procedures

• Daily house count, arrivals, departures, VIP’s

• Scheduled in-house group activities, locations and times

• All department policies / service procedures

• Answer telephone within 3 rings, using correct salutations and telephone etiquette.

• Take record and confirm restaurant reservations / cancellations in accordance with departmental standards.

• Communicate reservation or cancellation changes to management as they arise throughout the shift.

• Monitor the preparation of own assignments, ensuring compliance to departmental standards.

• Ensure that all menu’s, check folders are cleaned and in sufficient quantity.

• Ensure that the hostess stand is cleaned and organized.

• Review the Reservation book, pre-assign designated tables and follow up on all special requests.

• Greet the guests at the entrance of the restaurant.

• Seat Guest accordingly to floor plan / being fair to each waiter.

• Show guests their table which has been designated to them

• Ensure that the guests are pleased with their table.

• Present the open menu to the guest.

• Ensure that the tables are set to the best service of the guest.

• Anticipate heavy business times and organize procedures to handle waiting lines.

• Anticipate guests needs, respond to them promptly and acknowledge guest, however busy and whatever time of the day.

• Maintain positive guest relations at all times.

• Be familiar with hotel services / activities to respond to guest inquiries accurately.

• Handle guest complaints following instant pacification procedures and insuring guest satisfaction.

• Monitor guests’ reactions and confer frequently with management to ensure guest satisfaction.

• Monitor and participate to ensure that all tables are cleared and reset according to the department procedures.

• Monitor and maintain cleanliness and working conditions of own section equipment and supplies.

• Assist restaurant staff with their job functions to ensure optimum service to guest: when requested.

• Promote a cooperative working climate, maximizing productivity and quality.

• Do table visits systematically at each meal period to ensure guest satisfaction.

• Promote F&B Outlets to each customer in down time.

• Successful completion of the training process.

• To assist the Supervisor to ensure proper cashiering procedures are followed and accurately balanced.

• To assist in Menu printing.

• To be entirely flexible and adapt to rotate within the different outlets of the F&B Service.

• To carry out any other reasonable duties as assigned by the Outlet Supervisor / Assistant / Manager.

Must possess outstanding guest services skills, professional presentation and sophisticated verbal & written communication skills

Must be Guest-oriented, have a vibrant personality, and radiate enthusiasm to assist people

Proficient in French and English languages (verbal & written), additional languages are an asset

Must be able to handle a multitude of tasks in an intense, ever-changing environment

Must be flexible in terms of working hours, and able to work with little or no supervision