Address
Form of workJOB DESCRIPTION
LINCOLNSHIRE, IL
JOB TITLE: DINING ROOM HOST(ESS)
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: DIRECTOR OF RESTAURANTS
ISSUE DATE: JANUARY 1, 2017
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: DIRECTOR OF RESTAURANTS
ISSUE DATE: JANUARY 1, 2017
PURPOSE AND PERFORMANCE GOALS
The Dining Room Host’s main goal is to promote and ensure guest satisfaction, achieved through their ability to develop and maintain a strong team environment, placing emphasis on employee satisfaction and delivery of prompt, courteous, correct service.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Essential duties and responsibilities include the following (other duties may be assigned):
• Assign stations to servers, assign side work as needed for that shift.
• Maintain guest flow charts to track number of guests to each station and to track volume per hour.
• Maintain guest flow charts to track number of guests to each station and to track volume per hour.
• Ensure that the entrance to the restaurant has someone there to greet guests at all times.
• Ensure that the front of the restaurant is spotless at all times.
• Check on every table to ensure that it is clean, spotless and fully set up, and that all silverware and glassware is spotless before any guests are seated at the table. Also check chairs and carpet underneath.
• Assist in service, whenever the need arises.
• Have an excellent knowledge about the surrounding area, city and methods of transportation, in order to converse with customers, give helpful suggestions, etc.
• Be thorough with knowledge about the hotel, services offered, operating hours of all food and beverage outlets, etc.
• Communicate all necessary information to incoming host and supervisor, and write down all messages in the host communication log.
• Check on every table to ensure that it is clean, spotless and fully set up, and that all silverware and glassware is spotless before any guests are seated at the table. Also check chairs and carpet underneath.
• Assist in service, whenever the need arises.
• Have an excellent knowledge about the surrounding area, city and methods of transportation, in order to converse with customers, give helpful suggestions, etc.
• Be thorough with knowledge about the hotel, services offered, operating hours of all food and beverage outlets, etc.
• Communicate all necessary information to incoming host and supervisor, and write down all messages in the host communication log.
SUPERVISORY RESPONSIBILITIES – Not applicable
QUALIFICATIONS
• Ability to handle multiple customer and operational demands with a high degree of professionalism, operating often with time sensitive deadlines.
• Proficiency in the use and operation of computer systems with the ability to navigate efficiently through Micros.
• Ability to read, write and speak the English language to fully comprehend guest requests, memos, proposals, general correspondence and similar written materials.
• Interpersonal skills to provide overall guest satisfaction.
• Ability to work under pressure and deal with stressful situations during busy periods.
EDUCATION AND/OR EXPERIENCE
Hospitality industry experience preferred.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS
Ability to calculate figures and amount such as discounts and percentages.
REASONING ABILITY
Must be able to make appropriate judgments regarding the solving of practical problems. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
BASSET Certification
Illinois Food Handler’s Certification
PHYSICAL DEMANDS
Practice written safety standards and rules at all times. The physical demands described here are representatives 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 stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
HOURS
Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.
- Employees are held accountable for all duties of job -
Acknowledgement:
I have read and understand all of the above. I have reviewed the duties for which I am responsible, and understand this job description reflects management’s assignment of essential functions; and nothing herein restricts management/company rights to assign or reassign duties and responsibilities to this job at any time. This job description excludes marginal functions, incidental duties and special projects which I may be required to perform when assigned. I understand that this document does not create an employment contract and that I am employed by RFMBG Lincolnshire, LLC (Marriott Lincolnshire) on an "at-will" basis.
