Position Profile / Job Purpose
To greet, escort and facilitate our guest experience by scheduling reservation, organizing server sections and maintaining an efficient customer flow. A ho is responsible in communicating feedback from customers and informing staff about menus and operational changes.
Primary Responsibilities
Service
• Be passionate about customer service with the capability of delivering amazing hospitality to our guests.
• Assist and coordinate activities of dining room personnel in order to provide quick and courteous service to patrons.
• To be punctual, diligent and well presented at all times.
• Responsible for answering all telephone calls to the correct standard and to deal with all guest inquiries, giving information and taking reservations.
• To make quick and positive decisions regarding any situation this may arise, for example dress code.
• To ensure the reservations diary is kept neat with all guest names, telephone numbers, and credit card details (if necessary) and reservation codes written legibly.
• Ability to use the related software (Respack) for guests reservations.
• To check the number of reservations taken for any given meal period and to ensure that they are allocated so as fully utilize the dining room capacity.
• To allocate tables for each party according to the diary and transfer all reservations to the daily table plan.
• To establish forthcoming reservation file to ensure proper track record of all dining reservation related correspondence.
• Work closely with the Manager on daily basis to confirm all party reservations, cake and flower orders and other special requests.
• To ensure all special requests are completed correctly and distributed immediately.
• To assist in the day to day service in the restaurant should the need arise.
• To be competent with micros and complete billing to the correct standard and to balance when cashiering.
• Responsible for thorough knowledge of all menu options including, but not limited to food content, food temperature, item presentation, wine list, prices, special events and daily menus, and have a good idea about what is happening in the other outlets regarding service, opening times and dress codes.
• To inform superiors of any breakdown of machines or systems.
• To assist administrator duties as and when required.
• To check all menus if damaged, clean and maintain sufficient supply at all time.
Guest Service
• Responsible for understanding and performing all standards, policies and procedures relating to the restaurant and general guest services.
• Responsible for communicating special informati to co-workers.
• Notify Operatio Manager of unusual incidents.
• Attends training as well as department meetings.
• Responsible for ensuring guests received the highest possible level of service to maintain overall satisfaction on a consistent basis.
• To build up good guest relationships with regulars and new visitors.
• To establish proper filing system with menu copies and updated wine lists for mailing.
• Adding and deleting names on the mailing list and update this list every six months.
Skills & Qualifications
• Minimum Diplo in Hospitality or Customer Service.
• Minimum 1-2 years’ experience as Ho.
• Presentable with a cheery and genuine attitu towards greeting & welcoming guests.
• Excellent communication skills. Able to speak, read and write English. Additional languages will be an advantage.
• Must have an advanced knowledge of a fi dining restaurant service, procedures and functions.
• Basic math skills and have the ability to handle money and operate Micros.
• Able to work in a standing position for long periods of time
• Capable to work in a fast paced environment.
• Manage multiple tasks simultaneously.
Personal hygiene:
• To practice high standards of personal hygiene at all times in terms of grooming and uniform.
• To maintain the required standards of operational hygiene according to the cleaning rotas at all times.
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