Job summary:

Maintains the restaurant seating chart and rotation; and ensures that guests are evenly distrusted throughout open stations. Greets guests at the entrance and seats them as quickly as possible. Assists the management staff in the coordination of seating parties of all sizes to ensure efficient service to the guests.

Scope:

Works to ensure an efficient and courteous environment in the dining room.

Supervision exercised:

None

Supervision received:

Supervisor: manager on duty

Supervision: has assigned duties and procedures which are monitored throughout the shift by management.

Responsibilities:

1.     Ensures that dining room employees know where they are working and with whom.

2.     Distributes guests throughout the dining room as evenly as possible as not to overload any one station.

3.     Assists management in initiating the smooth and efficient operation of café americano.

4.     Sees to it guests are comfortable and seated within a reasonable amount of time.

5.     Notifies management of any guest problems they come across.

6.     Interacts with all guests approaching the hostess stand in order to bring as many covers in as possible using the menu displays available.

7.     Remains aware of the level of service being provided by servers and adjusts seating accordingly preventing an unmanageable work load in any of the stations.

8.     Stays up to date with server and busser breaks in order to follow proper seating rotation and to not accidentally seat a closed station.

9.     Is at all times appropriately groomed and wears proper uniform.

10.  Follows all 4 steps of the “spotlight behavior” pamphlet.

Non-physical qualifications:

1.     Strong interpersonal and communication skills.

2.     Ability to become familiar with all menu items and their preparation procedures.

3.     Previous experience working in a high-volume restaurant.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1.     Ability to move throughout the dining room effectively.

2.     Ability to stand for long periods of time.

Primary duties:

1.     Greet guests at entrance and inquire as to any special seating needs.

2.     Seat guest in appropriate section taking in to account any special requests.

3.     Maintain seating so that other host people don’t take guests to an occupied table.

Other duties:

1.     Report all problems involving guests or employees to management.

2.     Assigned daily side work located on the “hostess side work checklist”.

3.     Additional related duties as requested by manager.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status

Job summary:

Maintains the restaurant seating chart and rotation; and ensures that guests are evenly distrusted throughout open stations. Greets guests at the entrance and seats them as quickly as possible. Assists the management staff in the coordination of seating parties of all sizes to ensure efficient service to the guests.

Scope:

Works to ensure an efficient and courteous environment in the dining room.

Supervision exercised:

None

Supervision received:

Supervisor: manager on duty

Supervision: has assigned duties and procedures which are monitored throughout the shift by management.

Responsibilities:

1.     Ensures that dining room employees know where they are working and with whom.

2.     Distributes guests throughout the dining room as evenly as possible as not to overload any one station.

3.     Assists management in initiating the smooth and efficient operation of café americano.

4.     Sees to it guests are comfortable and seated within a reasonable amount of time.

5.     Notifies management of any guest problems they come across.

6.     Interacts with all guests approaching the hostess stand in order to bring as many covers in as possible using the menu displays available.

7.     Remains aware of the level of service being provided by servers and adjusts seating accordingly preventing an unmanageable work load in any of the stations.

8.     Stays up to date with server and busser breaks in order to follow proper seating rotation and to not accidentally seat a closed station.

9.     Is at all times appropriately groomed and wears proper uniform.

10.  Follows all 4 steps of the “spotlight behavior” pamphlet.

Non-physical qualifications:

1.     Strong interpersonal and communication skills.

2.     Ability to become familiar with all menu items and their preparation procedures.

3.     Previous experience working in a high-volume restaurant.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1.     Ability to move throughout the dining room effectively.

2.     Ability to stand for long periods of time.

Primary duties:

1.     Greet guests at entrance and inquire as to any special seating needs.

2.     Seat guest in appropriate section taking in to account any special requests.

3.     Maintain seating so that other host people don’t take guests to an occupied table.

Other duties:

1.     Report all problems involving guests or employees to management.

2.     Assigned daily side work located on the “hostess side work checklist”.

3.     Additional related duties as requested by manager.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status