HOSTESS

Responsible to oversee the front-of-house operations, ensuring a seamless and welcoming experience for all guests.

Involves supervising the host/hostess team, managing reservations, and coordinating guest flow.

Work closely with the restaurant management to maintain high service standards and enhance the overall guest experience.

1.

Supervise, train, and mentor the host/hostess team to ensure consistent delivery of high-quality service.

2.

Greet guests with a warm and professional demeanor, manage the guest waiting list, and handle all reservations efficiently.

3.

Optimize seating arrangements to maximize restaurant capacity and minimize wait times, ensuring a smooth guest flow.

4.

Address and resolve guest concerns or complaints promptly and professionally, escalating issues to management when necessary.

5.

Oversee the reservation system, including managing and adjusting bookings, handling special requests, and ensuring accuracy.

6.

Coordinate with the dining room staff to ensure seamless service and effective communication regarding guest needs and special requests.

7.

Maintain an organized and well-stocked host/hostess station, ensuring all materials are readily available and in good condition.

8.

Provide information about menu offerings, specials, and restaurant policies, and ensure each guest receives personalized attention.

9.

Perform administrative tasks related to guest management, including updating guest records and managing guest feedback.

10.

Adhere to health and safety regulations, including cleanliness standards and proper handling of guest information.

11.

Performs other duties assigned.

· Degree or certification in Hospitality Management, Business Administration, or a related field.

· Minimum of 5 years of experience as a Hostess or Head Hostess in a fine dining or high-volume restaurant, with a proven track record of leading a team.

· Strong supervisory skills with the ability to train and motivate a team to achieve excellence.

· Exceptional interpersonal and communication skills, with the ability to interact effectively with guests and staff.

· Excellent organizational and multitasking abilities, with attention to detail and the capability to manage a busy front-of-house operation.

· In-depth knowledge of restaurant operations, dining etiquette, and reservation systems.

· Availability to work evenings, weekends, and holidays as required.