Host/Hostess

Job Details

Hours Vary

Location: Chapel Grille, 3000 Chapel View Blvd, Cranston, RI 02920

Reports to: General Manager and Assistant General Manager  

 

Objective

Hosts/reservationists are responsible for providing guests with a positive dining experience through informative phone and desk presence, excellent product knowledge, strong salesmanship skills, attention to detail, professional appearance and a positive attitude.  The Host/Reservationist will be required to interact with ALL guests and assist in their service with responsibility for accurate information and the processing of guests requests.

 

Duties and Responsibilities

• Use OPEN TABLE to facilitate maximum “seatings” and reservations while adhering to capacity limits per time slot so as not to overwhelm the kitchen.
• Communicate efficiently via telephone or in person to each potential guest.
• Explain and market all menu items with superb product knowledge and sincerity.
• Be informed of all pertinent restaurant events, promotions, directives, and menu changes.
• Transfer all requests for Private Events or special requests to the appropriate party.
• Use phone system to transfer, hold, etc.
• Process all cash, credit card and gift certificate transactions in an efficient and accurate manner.
• Practice efficient and timely “cash out” and change transactions.
• Assist in coat checking when needed.
• Setup, breakdown & cleaning of all applicable areas.
• Stocking applicable supplies.
• Practice proper and safe food handling, personal hygiene, storage, receiving, stocking and rotating procedures.
• Communicate all guest allergies and/or aversions to management and kitchen.
• Develop and maintain positive & lasting guest relationships.

Qualifications

• Must be able to read, understand and communicate in English.
• Able to interact verbally in a professional manner with guests and other BOH/FOH positions.
• Meets all Chapel Grille & Health Department standards for safe food handling and storage.
• Must have experience & knowledge of equipment, including but not limited to: Telephone Systems, Audio Visual Equipment, POS systems, Open Table.com.
• Flexible in performing other related tasks designated from the management.
• Speed, efficiency and mental strength are required for this fast paced restaurant.

Physical demands and work environment 

• Works closely with other staff members, often in confined areas.
• Communicates verbally with guests.
• Lifts and carries sacks, boxes and product up to 25 lbs. from floor to above waist level, sometimes involving stairs.
• Stands or walks during the entire 6-8 hour shift.
• Hazards include, but are not limited to, cuts, burns, slips, trips and falls.
• Able to reach above head and stoop to put items on the floor or low shelves.
• Able to climb stairs and ladders.
• Able to work at approx. 36” counter/table and reach in approx. 36”.
• Must reach (6’ to overhead), bend, stoop and wipe.

Standards of Performance

• Performs job at a continuously high pace, under pressure, while maintaining quality and efficiency standards.
• Handles guest inquiries with professionalism and attention to detail, maintaining a calm presence in stressful situations.
• Refers challenging situations to Management promptly.
• Takes accurate phone messages and transfers to the appropriate party timely.
• Explains and markets all menu items with superb product knowledge and sincerity.
• Ensures all allergies, guest requests, and special events are noted clearly on the reservation and communicates this information to the servers and managers.
• Enters all “To Go” orders accurately and timely into the POS system.
• Processes all cash, credit card and gift certificate transactions in an efficient and accurate manner.
• Prepares reception area with sufficient quantity of product and any tools and equipment needed prior to each service (“mise en place”).
• Maintains cleanliness and order of host desk and side work areas.
• Practices proper and safe food handling, storage, receiving, stocking and rotating procedures.
• Notifies Manager when replenishment is needed of product or equipment necessary in the daily operation of the restaurant with enough lead time to avoid stockouts.

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