(PT) Host Center Court

RELATIONSHIPS:

• Reports directly to the Restaurant/Bar Manager or Supervisor on duty.

• Interacts and cooperates with Headwaiters, Waiters, Supervisors, Bar Staff, and all other Food & Beverage Employees.

• Interacts with guests as appropriate. 

JOB DUTIES AND RESPONSIBILITIES:

• Greets guests upon arrival, according to IHG standards.

• Answers telephone communications, takes reservations.

• Offers cigars, cigarettes and after dinner-mints.

• Attends to special guests requests.

• Ensures personal grooming and uniform are to the required standards.

• Promotes image of restaurant by displaying impeccable manners, diplomacy and tact towards restaurant/hotel guests.

• Complies with hotel's health, safety and hygiene policy.

• Reports all questions and related issues to the Supervisor, or Manager on duty.

• Follows the procedure on Cash handling and Bill presentation to guests.

• Attends pre-meal briefing sessions.

• Prepares and presents Bills.

• Check to ensure that the Opentable System is running properly before lunch and dinner service.

• Ensure that all menus must are checked and clean.

• Greet every single guest with a warm welcome, in the appropriate area of entrance.

• During dinner service, makes sure to display the appropriate color of napkin white/black and introduces the waiter who will take care of the table.

• Help guests with the chair

• Present an open menu to each guest and a clean wine list to every table.

• During breakfast service, presents our breakfast menu and the 2 options buffet/a la carte and promote our buffet.

• Wish the guest a pleasant meal

• Offer a parting comment as the guest exit the restaurant.

• Ensure to obtain at least 3 GSTS per day.

• At IHG we are committed to providing our employees with a safe, secure and healthy workplace.  It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.

• Perform other duties, tasks and special projects as assigned.

QUALIFICATIONS:

Essential:

• High School diploma or equivalent vocational training.

• Certificates from previous employers/ college.

• Previous experience in this position at a similar establishment. 

• Food Hygiene awareness and at least basic training.

• Ability to communicate in English with guests, co –workers and Management, to their understanding.

• Ability to compute basic mathematical calculations.

• Ability to provide legible communication.

Desirable:                  

• Previous job related experience.

• Ability to communicate in a second language.

• Food Hygiene certificate.

• First aid awareness.

Essential Skills:

• Ability to perform job functions with attention to detail, speed and accuracy.

• Ability to prioritize, organize, work delegated and follow through.

• Ability to be a clear thinker remains calm and resolves problems using Sound judgment.

• Ability to work under pressure of meeting production schedules and timelines for guests and fellow workers.

• Ability to aid in the transportation of all work equipment and produce pertinent to carry out the job.

• Ability to work an 8-hr shift in all types of conditions pertinent to the job.

• Ability to work with all products and equipment prescribed.

• Ability to differentiate Dates.

• Ability to comprehend instructions

• Ability to plan and aid in the execution of promotions.

• Ability to work cohesively with co-workers as part of a team.

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.

The salary range for this role is $25.87 to $28.03 This is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.