Host

Main Duties and responsibilities:

1. To be punctual for each shift, efficient and courteous at all times with guests and
fellow employees.
2. To be aware of the work schedule and to give always adequate notice when
circumstances prevent you from adhering to the schedule, as well as to request
holidays at least one month in advance. ( Fourth Hospitality System for Holiday
Requests )
3. To role model an elegant grooming standard in line with the grooming standards
for the Outlet.
4. To maintain a high standard of personal cleanliness and hygiene at all times
according to the grooming standards.
5. To have an upbeat and positive attitude at all times with guests and fellow
employees and to cooperate with each F&B Outlet and Hotel Department.
6. To always display a caring, responsive and professional attitude.
7. To ensure English is spoken at all times in the work area (with exception when
communicating with guests in different language).
8. To be completely knowledgeable with the types of Food & Beverage Outlets
within the hotel and their offerings and special promotions.
9. To read daily brief before the shift starts, ensuring good knowledge of the Hotel
business (occupancy, VIP guests, events, etc)
10. To focus on delivering memorable moments to all the guests, using guests name
(once it has been established) at all times.
11. To use the colleague’s names at all the times ensure smooth teamwork.
12. To understand, remember, follow and be fully conversant and confident in day to
day operation with all the Outlets Service SOP’s, AA and LQA Standards for each
meal period.
13. To comply with Company and all statutory requirements relating for Fire and
Health and Safety procedures.
14. To be fully conversant with Company’s values, competencies, behaviours and
role model them at all the time.
15. To follow all the policies and procedures of the Hotel and the Outlet.
16. To be fully conversant how to use www.landmarkpride.com and to actively use
it.
17. To have a full knowledge of food and beverage menu in the outlet at all times.
18. To be fully conversant with every dish served in the Outlet for each meal period
(according to the description on the Pick Up Chart).
19. To understand, be fully confident and use on a daily basis Microsoft Office (
Outlook / MS Word /MS Excel / MS Publisher ) as well as OPERA system and
Booking Engines ( Bookatable / Opentable ).
20. To understand and be fully confident on how to use POS System (Info Genesis).
21. To be fully knowledgeable about all the allergens and their presence in the
dishes and drinks offered in the restaurant and to know where to find all the
information before enquiring help from Outlet’s Supervisor or Manager on duty.
22. To be fully aware of all F&B Promotions in place for all the F&B Areas in the Hotel
and to communicate them to guests when appropriate.
23. To organise and assist with all mise en place, cleaning and service in the Outlet.
24. To be familiar with all forms, templates and dockets required for day to day
usage, making sure they are at all times on hand and easily accessible.
25. To report any maintenance problems and ensure they are rectified, specifically in
relation to the comfort of guests and issues of Health and Safety.
26. To be fully familiar with the evacuation procedure and the related duties,
responsibilities and required courses of action.
27. To be attentive to all guests and ensures that special requests are delivered.
28. To recognize regular guests and to use past history and knowledge to create a
memorable moment and to record guest’s preference for the future.
29. To monitor the quality of service in the Outlet to ensure a consistently high
standard and to inform to the Supervisor and Manager on duty of any issues.
30. To take special care in maintaining Hostess and Service stations and back of the
house area cleanliness and free of damage.
31. To report any compliments/complaints immediately to the Supervisor or
Manager on duty.
32. To report any equipment defects or faults immediately to the Outlet’s Supervisor
or Manager on duty.
33. To dispose all the broken and chipped items in the correct big and to record all
breakages on the weekly breakage sheet as per SOP.

Main Duties and responsibilities:

1. To be punctual for each shift, efficient and courteous at all times with guests and
fellow employees.
2. To be aware of the work schedule and to give always adequate notice when
circumstances prevent you from adhering to the schedule, as well as to request
holidays at least one month in advance. ( Fourth Hospitality System for Holiday
Requests )
3. To role model an elegant grooming standard in line with the grooming standards
for the Outlet.
4. To maintain a high standard of personal cleanliness and hygiene at all times
according to the grooming standards.
5. To have an upbeat and positive attitude at all times with guests and fellow
employees and to cooperate with each F&B Outlet and Hotel Department.
6. To always display a caring, responsive and professional attitude.
7. To ensure English is spoken at all times in the work area (with exception when
communicating with guests in different language).
8. To be completely knowledgeable with the types of Food & Beverage Outlets
within the hotel and their offerings and special promotions.
9. To read daily brief before the shift starts, ensuring good knowledge of the Hotel
business (occupancy, VIP guests, events, etc)
10. To focus on delivering memorable moments to all the guests, using guests name
(once it has been established) at all times.
11. To use the colleague’s names at all the times ensure smooth teamwork.
12. To understand, remember, follow and be fully conversant and confident in day to
day operation with all the Outlets Service SOP’s, AA and LQA Standards for each
meal period.
13. To comply with Company and all statutory requirements relating for Fire and
Health and Safety procedures.
14. To be fully conversant with Company’s values, competencies, behaviours and
role model them at all the time.
15. To follow all the policies and procedures of the Hotel and the Outlet.
16. To be fully conversant how to use www.landmarkpride.com and to actively use
it.
17. To have a full knowledge of food and beverage menu in the outlet at all times.
18. To be fully conversant with every dish served in the Outlet for each meal period
(according to the description on the Pick Up Chart).
19. To understand, be fully confident and use on a daily basis Microsoft Office (
Outlook / MS Word /MS Excel / MS Publisher ) as well as OPERA system and
Booking Engines ( Bookatable / Opentable ).
20. To understand and be fully confident on how to use POS System (Info Genesis).
21. To be fully knowledgeable about all the allergens and their presence in the
dishes and drinks offered in the restaurant and to know where to find all the
information before enquiring help from Outlet’s Supervisor or Manager on duty.
22. To be fully aware of all F&B Promotions in place for all the F&B Areas in the Hotel
and to communicate them to guests when appropriate.
23. To organise and assist with all mise en place, cleaning and service in the Outlet.
24. To be familiar with all forms, templates and dockets required for day to day
usage, making sure they are at all times on hand and easily accessible.
25. To report any maintenance problems and ensure they are rectified, specifically in
relation to the comfort of guests and issues of Health and Safety.
26. To be fully familiar with the evacuation procedure and the related duties,
responsibilities and required courses of action.
27. To be attentive to all guests and ensures that special requests are delivered.
28. To recognize regular guests and to use past history and knowledge to create a
memorable moment and to record guest’s preference for the future.
29. To monitor the quality of service in the Outlet to ensure a consistently high
standard and to inform to the Supervisor and Manager on duty of any issues.
30. To take special care in maintaining Hostess and Service stations and back of the
house area cleanliness and free of damage.
31. To report any compliments/complaints immediately to the Supervisor or
Manager on duty.
32. To report any equipment defects or faults immediately to the Outlet’s Supervisor
or Manager on duty.
33. To dispose all the broken and chipped items in the correct big and to record all
breakages on the weekly breakage sheet as per SOP.