SUMMARY The Greeter/ Cashier/ Host supervises and coordinates activities of dining room to provide fast and courteous service to patrons: Schedules dining reservations and arranges parties or special services for diners. Greets guests, escorts them to tables, and provides menus. Addresses complaints of patrons and ensures prompt and courteous service to guests. Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations. Total receipts at end of shift to verify sales and clear cash register. Collect payment from customers.

ESSENTIAL FUNCTIONS

• Constantly. Greet and seat guests according to standards.
• Constantly. Keep track of waiting list and open tables.
• Constantly. Maintain work areas clean and organized.
• Constantly. Report all unsafe conditions immediately.
• Constantly. Use proper procedures for handling cash.
• Frequently. Assist Servers by setting and clearing tables, replenishing water and serving beverages.
• Frequently. Answer the phones and take reservations.
• Frequently. Clean and sanitize menus.
• Frequently. Maintain cleanliness of host stand by wiping counters, organizing items.
• Frequently. Open and close rooms as assigned.
• Frequently. Receive and record reservations.
• Frequently. Set up food server stations; change according to business flow.
• Occasionally. Receive payments by validating credit charges, accepting currency; calculating and issuing change for "to go" orders.
• Occasionally. Attend required meetings.
• Occasionally. Complete other duties as assigned by supervisor to include cross training.
• Occasionally. Organize "to go" orders by placing the order and delivering to guest.
• Frequently. Record and follow through with room service orders.
• Occasionally.

Place daily specials in menus; remove specials at assigned time.

PERFORMANCE STANDARDS

CUSTOMER SERVICE

Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS

Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT

Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY

Be alert to hazards and responsible in carrying out hotel's safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.

MONEY HANDLING/CASH CONTROL

Follow hotel audit standards for cash handling; keep accurate amounts in cash drawer/apron; report tips accurately; give proper change; accurately post charges to suite; accurately calculate guest check totals; correct over-rings; meet hotel standards for guest checks; advise manager of shortages.

Job Types:

Full-time, Part-time Pay:

$16.00 per hour

Work Location:

In person