Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of:
all liquor brands, beers and non alcoholic selections available in the F&B Outlets/Banquets.
the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
designated glassware and garnishes for drinks.
all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
daily menu specials, 86’d items.
dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
P.O.S. and manual system procedures.
daily housecount, arrivals/departures, V.I.P.’s.
scheduled in-house group activities, locations and times.
and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
Ensure that staff reports to work as scheduled. Document any late or absent employees.
Coordinate breaks for staff.
Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
Inspect grooming and attire of staff; rectify any deficiencies.
Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.
Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
Review the reservation book, pre-assign designated tables and follow up on all special requests.
Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
Monitor and assist Host(ess) in greeting and escorting guests to their tables. Ensure that tables are seated to best service the guests.
Anticipate heavy business times and organize procedures to handle extended waiting lines.
Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
Check the status of all orders and ensure that they are delivered within designated timelines.
Monitor and ensure that all tables are cleared and reset according to department procedures.
Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
Assist restaurant staff with their job functions to ensure optimum service to guests.
Answer outlet phone within 3 rings, with correct salutation and proper phone etiquette.
Access all functions of the P.O.S. system. Restock journal tape and change ribbons as needed.
Handle voided checks.
Assist servers with expediting problem payments.
Issue manual checks when the system is down and ensure accountability of such.
Run system-closing reports and ensure that all servers' checks are closed before they sign out.
Ensure all closing duties for staff is completed before staff signs out.
Conduct a training on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises.
Be familiar with procedures for attending to injured or ill guests or colleagues.
Prepare and submit daily/weekly payroll and tip distribution records.
Provide feedback to staff on their performance. Handle disciplinary problems and counsel colleagues according to Hotel standards.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Document pertinent information in department log book.
Complete all paperwork and closing duties in accordance with departmental standards.
Review status of assignments and any follow-up action with on-coming supervisor.
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