Job Title: Host/Hostess
Job Category: Restaurant Service Team
Report To: General and Service Manager
FLSA Status: Exempt or Non-Exempt
Primary Location: Tampa, Florida
Travel Required: No
Level/Salary Range: Commensurate with Experience
Website: http://sacredpepper.com/
Summary: You are the guest's first impression of Sacred Pepper. Host must ensure the guests are comfortable and welcomed. As a host or hostess you'll be responsible for many things. You'll need to cheerfully greet guests, take them to their table and provide them with a menu, a brief description of the daily specials, and who will be taking care of them.
Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
1. Required to be able to monitor the table rotation and make sure that each member of the wait staff gets a fair amount of tables without giving them too many all at once.
2. Responsible for keeping track of which tables are cleaned and available for new guest.
3. Required to answer the phone, take reservations and in some cases take-out orders. Make a great first impression through friendliness, knowledge and personal energy.
4. Make a great impression when answering the phone; know how to sound genuine and friendly even during busy periods.
5. Must have the ability to move quickly when wiping and setting tables during busy times.
6. Solicit feedback from guests as they are leaving and make a great last impression.
7. Understand the basic host functions of the Open Table system such as setting up nightly table assignments and managing the wait.
8. Utilizing the Open Table system Technology in all aspects of the coordinator's job.
9. Learn how to input Reservations and Guests on a Waiting List using all Open Table system devices.
10. Understand expectations for being a certified Reservation taker. Handle all To-Go orders & complete To-Go certification.
11. Convey daily specials in a knowledgeable and highly energetic fashion.
12. Demonstrate Genuine Hospitality, Make eye contact, Smile, Use guest name whenever possible.
13. Demonstrate use of respectful language.
14. Show poise & professionalism in manners and dress.
15. Yield guest right of way.
16. Open the door for guests, Greet guests while being warmly welcoming.
17. Maintain a favorable working relationship with all other team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale, productivity and efficiency/effectiveness.
18. Embrace and celebrate Sacred Pepper's culture.
19. Other duties as directed.
Key Competencies:
• Professionalism.
• Willingness and ability to take initiative.
• Excellent planning and organizational skills.
• Stress tolerance.
• Excellent interpersonal skills.
• Customer oriented with a strong commitment to customer services, customer relations, satisfaction, and the total customer experience.
• Ability to multi-task.
• Able to remain standing for long periods of time and walking around for up to 7 hours per shift.
• Ability to work under pressure amid distractions and interruptions.
• Ability to work well under pressure in a fast paced environment.
• Excellent math, money handling and reading skills.
• Having a friendly and courteous manner.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Education: High School Diploma/GED with 1 years' experience.
Certification & Licensure Requirements: Post-hire: Certified Food Handler & Responsible Vending.
Language Ability: Ability to read, write, analyze, and interpret general information. Ability to effectively respond to questions from customers, vendors, and the general public.
Math Ability: Ability to add, subtract, multiply and divide. Ability to calculate figures and amounts such as discounts, interest, proportions, percentages and volumes.
Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instruction and make sound decisions.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Physical stamina. While performing the duties of this job, the employee is regularly required to stands during entire shift
• Use hands to handle or feel; reach with hands and arms
• Continuously reach, bend, lift, carry, stoop, and wipe
• Frequent washing of hands
• Carry 20 lbs. about ten times per shift over medium distances (20-30 feet)
• Verbally communicates with guests and phone callers
• Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus
• Hazards may include, but are not limited to, slipping and tripping
• The Restaurant environment is hectic, fast-paced and often crowded and noisy. May be exposed to Restaurant related environmental factors including, but not limited to excessive noise and constant exposure to general public
Should be able to consistently reach with hands and arms and talk or hear. The employee is regularly required to kneel, crouch, crawl, stoop, and bend. The employee must also be able to regularly lift and/or move up to 20-30 pounds.
Work Environment:
Employee works in a fast-paced high volume work environment.
Accountabilities:
Must be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities. Must be able to perform duties to ensure guest satisfaction. Must adhere to all company food handling, safety and sanitation procedures at all times. Exhibit conduct in accordance with our Restaurant's departmental policies and procedures. Must be responsible for the material in the Team Member Handbook and Policies & Procedures Manual.
Qualifications:
- 17 years of Age
- Currently enrolled in High School, College, or University
- Desire to work in a fast paced, customer service oriented, restaurant environment
Knowledge and Abilities Required:
- Excellent communication skills (verbally interacts with management, servers, team members and guests)
- Must be able to read, write and determine wait time based on Company's procedures
- General math skills
- Must visually scan restaurant for clean, unoccupied tables
- Computer Knowledge and Skill for use of Open Table System
- Organizational skills
- Multi-task oriented
- Knowledge of workplace safety procedures
- Maintain a high level of personal cleanliness
- Ability to work flexible schedule to include weekends and holidays
Physical and Work Environment Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is regularly required to stands during entire shift
- Use hands to handle or feel; reach with hands and arms
- Continuously reach, bend, lift, carry, stoop, and wipe
- Frequent washing of hands
- Carry 20 lbs. about ten times per shift over medium distances (20-30 feet)
- Verbally communicates with guests and phone callers
- Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus
- Hazards may include, but are not limited to, slipping and tripping
- The Restaurant environment is hectic, fast-paced and often crowded and noisy. May be exposed to Restaurant related environmental factors including, but not limited to excessive noise and constant exposure to general public
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Accountabilities:
Must be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities. Must be able to perform duties to ensure guest satisfaction. Must adhere to all company food handling, safety and sanitation procedures at all times. Exhibit conduct in accordance with our Restaurant’s departmental policies and procedures. Must be responsible for the material in the Team Member Handbook and Policies & Procedures Manual.
Qualifications:
- 17 years of Age
- Currently enrolled in High School, College, or University
- Desire to work in a fast paced, customer service oriented, restaurant environment
Knowledge and Abilities Required:
- Excellent communication skills (verbally interacts with management, servers, team members and guests)
- Must be able to read, write and determine wait time based on Company’s procedures
- General math skills
- Must visually scan restaurant for clean, unoccupied tables
- Computer Knowledge and Skill for use of Open Table System
- Organizational skills
- Multi-task oriented
- Knowledge of workplace safety procedures
- Maintain a high level of personal cleanliness
- Ability to work flexible schedule to include weekends and holidays
Physical and Work Environment Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is regularly required to stands during entire shift
- Use hands to handle or feel; reach with hands and arms
- Continuously reach, bend, lift, carry, stoop, and wipe
- Frequent washing of hands
- Carry 20 lbs. about ten times per shift over medium distances (20-30 feet)
- Verbally communicates with guests and phone callers
- Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus
- Hazards may include, but are not limited to, slipping and tripping
- The Restaurant environment is hectic, fast-paced and often crowded and noisy. May be exposed to Restaurant related environmental factors including, but not limited to excessive noise and constant exposure to general public
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