ENTERPRISE

We-Ko-Pa Golf

JOB TITLE

Host

DEPARTMENT NAME

Food & Beverage

REPORTS TO

Food & Beverage Director SALARY:

$14.00

POSITION STATUS:

Regular Full-Time, FLSA

EXEMPT HOURS PER WEEK

40 POSITION

DESCRIPTION

: A host is arguably the most important position in a restaurant. They are the first person a guest sees upon entry and the last person a guest sees upon exit. Beginning and ending the guest s dining experience in a friendly, positive manner is critically important. The host is also responsible for many other job duties that enhance operations flow and improve the guest experience.

ESSENTIAL FUNCTIONS

Essential functions may include the following tasks, knowledge, skills, and other characteristics. This list of tasks is

ILLUSTRATIVE

ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. Provide exceptional guest service to both external and internal guests by maintaining and exhibiting the

We-Ko-Pa Way:

Smile and Greet, Name and Meet, Thank you and Goodbye. Greet & Seat All Guests with a genuine smile and positive verbiage. Some examples of this would be, Thank You for coming in today gentlemen or Welcome to The Grille, how many diners do we have today? Fairly Rotate Tables to Servers. Follow the seating chart and keep track of rotation. Bus Tables. Not only at the end of the meal but pre-busing excess dishes and glassware.

Sanitize / Clean

/ Wipe Tables & Clean the Floor after a guest leaves the table. It is essential to properly sanitize the entire area and make sure the area is perfect for the next guests who sit there to dine. Thank Each Guest Upon Exit. Our guests drive our business and ultimately put money in each of our pockets. Without them, we would not have a job. Truly thank each guest upon exit for choosing to dine with us. No Cell Phone Usage on the Floor. No exceptions. Cellphones not only transmit germs & bacteria that are unsanitary, but they also look poorly to guests when a host is using their phone. It is a bad reflection of our operations. Be on the floor at all times. Exceptions- Dropping dishes to the dishwashing area, communicating with servers, and taking a lunch break. Lunch Break. Must have manager approval to take a lunch break. Total lunch break time should not exceed 20 minutes in total.

MINIMUM QUALIFICATIONS

High school diploma or equivalent preferred Experience in hospitality and in a guest service setting preferred. Strong communication skills Must pass a pre-employment drug and alcohol test and pass a complete background check.

INDIAN PREFERENCE

: Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.