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Host/Hostess - Rooftop - PUBLIC, an Ian Schrager hotel
Summary
Host/Hostess - Rooftop - PUBLIC, an Ian Schrager hotel
| Salary | To be discussed |
| Schedule | Part Time, Full Time |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Host/Hostess - Rooftop - PUBLIC, an Ian Schrager hotel
Description
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Host/Hostess is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs, supporting leadership and ensuring guest reservations are honored, walk-ins sat whenever possible, hotel guests and VIP’s sat. Ensure service standards are complied with and that all guest needs are taken care of with clear, genuine communication and flawless execution.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Perform opening and closing procedures.
• Ensure that all procedures concerning bar tabs and the transfer of tables are met.
• Support accurate cash/credit handling and POS procedures in accordance with Company policies and procedures.
• Up-sell food and beverage menu items.
• Must have working knowledge of a variety of alcoholic beverages, must retain and maintain knowledge of all food and beverage menu items.
• Check identification for proof of age when required.
• Maintain effective communication with restaurant manager, maître d, service and culinary team members before, after and during service.
• Maintain complete knowledge of:
o Dining room layout, table/seat/section numbers, proper table setups, room capacity, hours of operation, price range and dress code.
o Restaurant reservation procedures.
o Daily house count, arrivals, departures, VIP’s.
o All department policies / service procedures.
• Communicate reservation or cancellation changes to management as they arise throughout the shift.
• Ensure that all menu’s, check folders are cleaned and in sufficient quantity.
• Ensure that the host/hostess stand is cleaned and organized.
• Greet the guests at the entrance of the restaurant.
• Seat guests 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.
• Maintain positive guest relations at all times.
• 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.
• Assist restaurant staff with their job functions to ensure optimum service to guest: when requested.
• Undertake any reasonable tasks and secondary duties as assigned by the General Manager.
• To assist in Menu printing.
• To attend trainings and meetings as and when required.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of two years’ experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include: Micros, POS systems
• Ability to comprehend, read, write and speak English fluently
OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.
EEO M/F/M/V/D
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Host/Hostess is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs, supporting leadership and ensuring guest reservations are honored, walk-ins sat whenever possible, hotel guests and VIP’s sat. Ensure service standards are complied with and that all guest needs are taken care of with clear, genuine communication and flawless execution.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Perform opening and closing procedures.
• Ensure that all procedures concerning bar tabs and the transfer of tables are met.
• Support accurate cash/credit handling and POS procedures in accordance with Company policies and procedures.
• Up-sell food and beverage menu items.
• Must have working knowledge of a variety of alcoholic beverages, must retain and maintain knowledge of all food and beverage menu items.
• Check identification for proof of age when required.
• Maintain effective communication with restaurant manager, maître d, service and culinary team members before, after and during service.
• Maintain complete knowledge of:
o Dining room layout, table/seat/section numbers, proper table setups, room capacity, hours of operation, price range and dress code.
o Restaurant reservation procedures.
o Daily house count, arrivals, departures, VIP’s.
o All department policies / service procedures.
• Communicate reservation or cancellation changes to management as they arise throughout the shift.
• Ensure that all menu’s, check folders are cleaned and in sufficient quantity.
• Ensure that the host/hostess stand is cleaned and organized.
• Greet the guests at the entrance of the restaurant.
• Seat guests 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.
• Maintain positive guest relations at all times.
• 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.
• Assist restaurant staff with their job functions to ensure optimum service to guest: when requested.
• Undertake any reasonable tasks and secondary duties as assigned by the General Manager.
• To assist in Menu printing.
• To attend trainings and meetings as and when required.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of two years’ experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include: Micros, POS systems
• Ability to comprehend, read, write and speak English fluently
OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.
EEO M/F/M/V/D
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Host/Hostess is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs, supporting leadership and ensuring guest reservations are honored, walk-ins sat whenever possible, hotel guests and VIP’s sat. Ensure service standards are complied with and that all guest needs are taken care of with clear, genuine communication and flawless execution.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Perform opening and closing procedures.
• Ensure that all procedures concerning bar tabs and the transfer of tables are met.
• Support accurate cash/credit handling and POS procedures in accordance with Company policies and procedures.
• Up-sell food and beverage menu items.
• Must have working knowledge of a variety of alcoholic beverages, must retain and maintain knowledge of all food and beverage menu items.
• Check identification for proof of age when required.
• Maintain effective communication with restaurant manager, maître d, service and culinary team members before, after and during service.
• Maintain complete knowledge of:
o Dining room layout, table/seat/section numbers, proper table setups, room capacity, hours of operation, price range and dress code.
o Restaurant reservation procedures.
o Daily house count, arrivals, departures, VIP’s.
o All department policies / service procedures.
• Communicate reservation or cancellation changes to management as they arise throughout the shift.
• Ensure that all menu’s, check folders are cleaned and in sufficient quantity.
• Ensure that the host/hostess stand is cleaned and organized.
• Greet the guests at the entrance of the restaurant.
• Seat guests 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.
• Maintain positive guest relations at all times.
• 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.
• Assist restaurant staff with their job functions to ensure optimum service to guest: when requested.
• Undertake any reasonable tasks and secondary duties as assigned by the General Manager.
• To assist in Menu printing.
• To attend trainings and meetings as and when required.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of two years’ experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include: Micros, POS systems
• Ability to comprehend, read, write and speak English fluently
OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.
EEO M/F/M/V/D
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Host/Hostess is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs, supporting leadership and ensuring guest reservations are honored, walk-ins sat whenever possible, hotel guests and VIP’s sat. Ensure service standards are complied with and that all guest needs are taken care of with clear, genuine communication and flawless execution.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Perform opening and closing procedures.
• Ensure that all procedures concerning bar tabs and the transfer of tables are met.
• Support accurate cash/credit handling and POS procedures in accordance with Company policies and procedures.
• Up-sell food and beverage menu items.
• Must have working knowledge of a variety of alcoholic beverages, must retain and maintain knowledge of all food and beverage menu items.
• Check identification for proof of age when required.
• Maintain effective communication with restaurant manager, maître d, service and culinary team members before, after and during service.
• Maintain complete knowledge of:
o Dining room layout, table/seat/section numbers, proper table setups, room capacity, hours of operation, price range and dress code.
o Restaurant reservation procedures.
o Daily house count, arrivals, departures, VIP’s.
o All department policies / service procedures.
• Communicate reservation or cancellation changes to management as they arise throughout the shift.
• Ensure that all menu’s, check folders are cleaned and in sufficient quantity.
• Ensure that the host/hostess stand is cleaned and organized.
• Greet the guests at the entrance of the restaurant.
• Seat guests 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.
• Maintain positive guest relations at all times.
• 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.
• Assist restaurant staff with their job functions to ensure optimum service to guest: when requested.
• Undertake any reasonable tasks and secondary duties as assigned by the General Manager.
• To assist in Menu printing.
• To attend trainings and meetings as and when required.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of two years’ experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include: Micros, POS systems
• Ability to comprehend, read, write and speak English fluently
OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.
EEO M/F/M/V/D
Details
| Salary | To be discussed |
| Schedule | Part Time, Full Time |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Skills
Fluent in English
By applying you confirm you have these skills.
PUBLIC New York
American
| Salary | To be discussed |
| Schedule | Part Time, Full Time |
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215 Chrystie St, New York, NY 10002, USA