Hostess Job Description

Hostess Job Description






Position Title:
Food and Beverage Hostess

Department:
Food and Beverage

Reports To:
Asst Manager and Managers


Staff reporting to him/her:
None


General Purpose Of Job:
To Greet and Welcome Guest into the restaurant
1. Basic Function:
· Knowledge of all F&B standard operating procedures, quality presentation, and service and products
· A good understanding and knowledge of the restaurant and kitchen
· Knowledge of the area competition
· Knowledge of the wines and beverage, food trends and special seasonal foods
· Ability to asses quality control and adhere to service standards
· Knowledge of the local liquor laws
· To greet all guest on arrival and farewell them upon departure
· To take reservations ensuring that all details are taken correct
· To record any special request for the specific tables, birthday, and anniversaries and ensure that cakes, flowers are order correct.
· To assist in compilation of guest histories for the regular clients and pass details to the F&B and sales department for their mailing lists
· To ensure that the mise en place is correct to enhance the service the service timings.
· To check back with the clients during their meal, any comments should be forwarded to the outlet manager

· To carry out any reasonable duties as may be requested by the Manager or other hotel management
· To assist all department as and when required according to business needs
· To answer the phone with a professional manner at all times taking the correct details
2. Major Duties And Responsibilities:
Be at all times an ambassador of the philosophy of friendliness in order to establish a professional contact of yourself and all employees of the departments with all our guests.
Influence Skills
Assist with maintaining all current Standards
Administer service strategy for the outlet to all internal parties




Innovation

Generate new ideas fore service and products that will maintain a competitive and leading edge over our competitive set


Sensitivity


Understand and effectively manage cultural needs and expectations of different utilizing hotel

Rapport Building

Communication

Positively identify and acknowledge excellence in operations impacting in all outlets

Actively participate in the daily F&B briefing

Attend feedback meeting as requested

Actively participate in other meeting as requested

Other Responsibilities

Perform other duties and responsibilities, as and when required by your manager.

Assist in all areas outside of above, as and when needed and/or requested.




















3. Key Result Areas




Duties & Responsibilities



Financial Performance


To up sell any wines, aperitifs, night caps and dishes or specialties that the chef wishes to promote






To assist in checking all bills so there are correct






To Conserve energy and water






To minimize operating cost by using all equipment and products in accordance with guidelines set and ensure all equipment are turned off at the end of the shift






To be aware of any activities/ events operating within the hotel in order to promote and maximize sales






To assist with monitoring and reordering any stores items minimizing where possible to avoid over expenditure






To initiate strategies to increase revenue minimize expenses and maximize profit



















Service


Achieve I targets as agreed with the outlet manager in your yearly objective and goal setting


Advised your manager of guest complaints