Job Type
Part-time
Description
HOST/HOSTESS DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Manager
STATUS: Non-Exempt
TYPE: Full Time including weekends
Are you looking for something more than just a job?
Do you want work to be something that inspires you to be the best version of yourself?
Now is your time to advance your career and craft your future with passion at Hotel Vin!
Hotel Vin, Marriot Autograph Collection is a 120-room boutique hotel with over 15,000 square feet of indoor/outdoor event space located in the heart of downtown Grapevine.
As part of the Grapevine Main project, which includes Harvest Hall-a beautiful European-style food hall with seven kitchens, two bars, and a stunning venue for live entertainment-Hotel Vin will set the standards for service excellence and career advancement.
If you are passionate, dedicated, a team player, and want to explore your potential, then Hotel Vin is waiting for you.
Apply today and join our team of all-stars!
POSITION SUMMARY:
The Host/Hostess is an essential member of the team dedicated to providing exceptional quality and service to our guests.
By nature of the position, the host/hostess is the guest's first impression of the restaurant.
This position is responsible for welcoming guests graciously with eye contact and a smile, then promptly and courteously accommodating the guests' needs.
Hosts/Hostesses remain friendly and engaging, all while calculating table turn times, managing reservations and the waiting list, communicating guest request and preferences with servers and manager, answering the phone, and actively anticipating seating delays.
RESPONSIBILITIES:
•Monitors guests entering and exiting dining area.
Graciously greets guests upon their arrival.
Maintains an accurate, fair and up-to-date waitlist and seating chart.
Informs guests when their table is ready.
Escorts guests to their seats, provides menus to guests, and informs them of the name of their server.
•Utilizing Open Table, the Host/Hostess takes reservations, reviews the daily reservation book, and has the ability to seat guests without reservations.
•To maximize guest service, must have a complete working knowledge of the menus and what is unavailable for that day.
Must also be familiar with frequent guests and know their names and preferences.
•Responsible for directing the seating rotation within the restaurant to ensure a smooth work flow.
Must be familiar with server stations, their daily assignments, their personal timing patterns and their maximum workload capacity.
Must be able to balance the customer flow among the service stations, taking into account requests for a particular table or server, depending on availability.
•Oversees the general functioning of the dining room during the meal service period, relaying information to service personnel, requesting feedback from guests as to their satisfaction, making adjustments when and where necessary.
Ensures a congenial dining room atmosphere.
•Responsible for answering dining room telephone, taking reservations over the telephone and taking messages for staff.
•Handles all guest service issues in an immediate and gracious manner.
Responds promptly and appropriately to guest service issues and reports the situation to the Restaurant Manager on Duty.
•Completes table checks when assigned and responsible for operation of cash register.
Reconciles cash till at start and close of shift.
Follows all Company accounting and cash handling policies.
•Maintains cleanliness of workstation and surrounding areas.
•Ensures that someone is always present at the host stand.
•Communicates guest preferences to the service team verbally and through printed chits.
•Proactively notifies management of any possible seating delays.
•Assists with the duties of servers and bus persons, such as securing a food or beverage item for a patron, resetting a table for reuse, etc., as the customer traffic flow allows, ensuring the maintenance of food service effectiveness and efficiency.
Handles side duties within each shift.
•Wears required uniform and meets Company grooming/dress policies.
•Conduct oneself in a professional manner with the awareness that all actions and communications are within guest view.
•Maintains communication and teamwork with all co-workers and supervisors.
•Adheres to all Company/department procedures, policies, expectations and quality standards.
KNOWLEDGE, SKILLS AND ABILITIES:
•Fluency in reading, writing, and spoken English.
•Excellent personal presentation and interpersonal skills.
•Ability to communicate effectively with guests, co-workers, and supervisors.
•Ability to think and communicate clearly, organize and prioritize in high pressure situations.
•Basic knowledge of the restaurant's menu, ingredients, and cooking techniques, as well as knowledge of the details of our property and upcoming events.
•Knowledgeable of basic sanitation.
•Knowledgeable of computer operations and ordering procedures.
•Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
•Able to successfully multitask.
•Ability to maintain excellent attendance and punctuality.
Ability to work all shifts, weekends and holidays.
PHYSICAL DEMANDS:
•Ability to walk and stand throughout an eight-hour shift.
•Ability to lift, balance and carry large, oval Dining Room service trays.
•Must have the ability to lift trays, soiled dish bins, etc., of up to 40 pounds in weight.
EXPERIENCE:
•Previous restaurant serving and/or customer service experience preferred but not required.
REQUIRED PERSONAL PROTECTIVE EQUIPMENT:
•Closed toe, non-canvas and non-skid soled shoes.