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EC
Eureka Casino Resort
Host-Hostess-Cashier-Courtyard
Entry-Level JobVerifiedNo experience needed
Career Insights for Host / Hostess
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Scorecard
Based on Nevada data
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What they do
A Host or Hostess greets customers when they arrive at a restaurant. Manages reservations, seats customers, and helps wait staff as needed with attending to customer requests and service.
$32,576 / year median in Nevada
+14% projected growth
Job Description
The Host Cashier is responsible for creating a fun and professional environment while providing prompt and accurate seating and cashiering service to ensure an excellent dining experience for all our Guests. Varied Shifts - Monday through Sunday
ESSENTIAL DUTIES AND RESPONSIBILITIES
: Depending on experience, some of the essential duties, responsibilities, points of service and SOPs (Standard Operating Procedures) outlined below may be taught and demonstrated during the Host / Cashier training process.- Reports directly to the Restaurant Supervisor or Manager.
- Greet the Guest in a friendly, courteous, and professional manner and welcome them to the restaurant.
- Requires dependable, punctual attendance and be willing to work flexible hours as needed.
- Interact positively and effectively with co-workers and guests.
- Control restaurant occupancy flow.
- Assign tables; seat guests, distribute menus to guests.
- Provides prompt, courteous and efficient service to all guests.
- Demonstrate exceptional guest service.
- Make menu recommendations and answer all related inquiries as needed.
- Accurately process in the POS (Point of Sale) the closing of the guest checks via cash, credit card, and casino comps. / points.
- Answer Host area phone and caller's inquiries.
- Offer a friendly and professional goodbye to the Guest and invite them to return to the restaurant.
- Complete all Host / Cashier side-work as described during the Training process.
- Keep work area clean and organized, in compliance with SNHD (Southern Nevada Health District) OSHA (Occupational Safety & Health Administration) regulations and F&B Departmental SOPs.