Hostess

HUMAN RESOURCES VISION

We will strive to create and maintain a community of winning talent which feels valued and lives the connection to the brand in whatever we do. We will provide the freedom and support where individuals can demonstrate their skills and abilities; grow and reach their potential in a performance reward driven environment. We will embrace diversity and inclusion and will act honestly and ethically in everything we do; aspiring to be the employer of choice.

POSITION PURPOSE

Responsible for positive experience of guests while maintaining the quality standards and supervision of the outlet staff.

ESSENTIAL FUNCTIONS:

1. To project a pleasant and positive professional image to all guests at all times.
2. Manage cultural needs and expectations of guests.
3. Upselling and identification of additional revenue opportunities.
4. Maintain and adhere to billing policies and procedures.
5. Punctual attendance to each shift.
6. Maintain positive teamwork spirit at all times.
7. Assist Assistant Venue Managers in training new team members.
8. Support of Departmental objectives.
9. Control the flow of work in the room by seating guests in station rotation while maintaining guest lists and following and enforcing check issue procedures. Present menus and provide information to guests as necessary.
10. Handle reservation book, take incoming telephone calls, note reservations and special requests by guests.
11. Assign opening and/or closing side duties. Supervise side work and ensure completed lists of set ups of all stations before departure of service staff.
12. Maintain complete knowledge of:

1. Groups In-House
2. Hotel extension numbers
3. VIPs in House
4. Hours of operation of each outlet, ambiance, menu selections and price range.
5. Features and services provided by the hotel.

Be familiar with the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

Maintain complete knowledge of floor layout/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code of the restaurant.

Maintain complete knowledge and correct maintenance and use of equipment; use equipment only as intended.

Maintain complete knowledge and comply with all departmental policies and service procedures.

Communicate VIP arrivals and special requests to designated personnel for follow up.

Maintain and update guest and group profile and preferences.

Basic knowledge of salesmanship and negotiations.