Host/Hostess - Market Grille

Hy-Vee Blue Springs , MO 64013

Posted 2 months ago

Job Title: Host - Hostess FLSA: Non-Exempt

Department: Market Grille Revision Date: 03/2016

General Function

Provides prompt, efficient and friendly customer service, as well as be the first impression of our establishment. Supervises and coordinates activities of Market Grille personnel to provide fast and courteous service to patrons: Schedules dining reservations and arranges parties or special services for diners.

Reporting Relations

Accountable and Reports to: Restaurant Manager; Assistant Restaurant Manager

Direct Reports: None

Primary Duties and Responsibilities

  • Make sure all menus are wiped down, free of spots or stains, and complete

  • Make sure entry doors are clean, free of debris and inviting

  • Plan out the seating chart and organize the reservations (planning is everything when running an effective host stand)

  • Greets guests, escorts them to their table, present and answer questions about menu items, making recommendations upon request

  • Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seats

  • Make sure the server is aware they have been seated

  • Speak with patrons to ensure satisfaction with food and service, respond to complaints, or to make conversation

  • May prepare beverages and expedite food orders

  • Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed

  • Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service to patrons

  • Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations

  • Say good-bye to all of the guests. Check to see that everything was wonderful. Not only is the host or hostess the first impression the guest gets when they come to an establishment they are also the last. You should check with every guest and if there was any kind of problem quickly get a manager

  • Clean tables or counters after patrons have finished dining

  • May total receipts, at end of shift, to verify sales and clear cash register

  • May schedule work hours and keep time records of dining room workers

  • May assist in planning menus

  • Maintains strict adherence to department and company guidelines related to personal hygiene and dress

  • Adheres to company policies and individual store guidelines

  • Reports to work when scheduled and on time

Secondary Duties and Responsibilities

  • Orders product and supplies as necessary

  • Assists in other areas of store as needed

  • Performs other job related duties and special projects as required

Knowledge, Skills, Abilities and Worker Characteristics

  • Must have the ability to carry out detailed but uninvolved written or verbal instructions; deal with a few concrete variables

  • Ability to do simple addition and subtraction; copying figures, counting and recording

  • Possess the ability to understand and follow verbal or demonstrated instructions; write identifying information; request supplies orally or in writing

Education and Experience

No education requirement. 0 2 years of related work experience

Physical Requirements

  • Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects.

  • Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.

  • Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, prolonged standing and walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Working Conditions

The duties for this position are normally conducted in a store/restaurant environment. This is a fast paced atmosphere which requires significant contact and communication with others, with great attention to customer service.

Equipment Used to Perform Job

Standard tools and equipment used in a serving environment including Bar code reader, cash register, Multi-line telephone systems, Touch Screen monitors, carving knives, credit card processing machines, paging equipment, Point of Sale printers, terminals and workstations.

Contacts

Has constant contact with the general public and customers


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Host/Hostess - Market Grille

Hy-Vee