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Host / Hostess - Michael's Genuine Food & Drink

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Genuine Hospitality GroupMiami, FL
  • With delegated authority, reporting to the General Manager, Restaurant Manager, and the Guest Services Manager, the Host/ Hostess is responsible for
  • Warmly and graciously greet all guests with a smile upon arrival.
  • When possible, open the front door for guests entering or leaving the restaurant.
  • When immediate seating is limited, record guest names and number of people in party.
  • Call out name and number of party when tables become available.
  • Provide guests with estimated waiting time.
  • Accommodate special seating requests for guests whenever possible.
  • Seat guest guests based on guest preferences and balancing of customer flow in service stations.
  • Upon seating, offer guests a menu and inform them of their server's name.
  • Inspect table for proper presentation and completeness.
  • Relay messages to servers and buspersons as needed.
  • Proper phone etiquette
  • Calls guest by name when speaking to them over the phone.
  • Always asks email address via phone when taking reservation.
  • When taking reservation, asks if special occasion.
  • Thank guests as they leave and invite them to return.
  • Reports to work on time and as scheduled.
  • Understands shift ends once approved by MOD.
  • Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
  • Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
  • Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
  • Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
  • Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.
  • Completes tasks on time or notifies appropriate person with an alternate plan.
  • 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.
  • No previous restaurant experience required.
  • Ability to read, speak and interpret documents in clear English.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
  • Be able to work in a standing position for long periods of time (up to 10 hours).
  • Must have exceptional grooming habits.
  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

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