Duties and Responsibilities

• Check the reservation book for reservations for the next meal period.
• Notify the supervisor of any parties of more than six.
• Distribute reservations among all servers equally, informing them of all information necessary. Example, birthdays, anniversaries, bill not to be taken to the table or any other unusual requests.
• See that the reservation signs are placed on the tables.
• Inquire with the kitchen what the daily specials are for the shift.
• Always answer the phone politely using a friendly tone and being informative.
• The telephone must be answered on a maximum of three rings.
• If a customer has any questions, it is your responsibility to answer them accurately. Therefore, know your product and price list.
• You must have complete knowledge of all food and beverage menus: the ingredients, preparation, how items are served and with what. Know your prices and daily specials.
• Read the St Croix This Week and similar publications to know the area and what is going on.
• For reservations…
• Ask the day and date required.
• Ask the time they would like to dine.
• Ask how many in the party.
• Ask under what name they would like the reservation.
• Ask the phone number or room number.
• Ask if there is any special occasion or requirements.
• Once all of the information is obtained, repeat it to the customer using their name.
• All reservations are to be printed directly into the reservation book. Never write a reservation on a piece of paper.
• Please inform the reservation that we will hold their table for 15 minutes and we will be releasing it unless informed otherwise.
• Except in emergency situations, no employees are permitted personal phone calls or have the use of their telephone at any time.
• You are not permitted to give out any personal information over the telephone. Example: phone numbers, schedules to anyone except staff members.
• When a staff member calls to inform us that they will be absent or late, you are to inform the supervisor on duty.
• All messages are to be taken on the appropriate message pad, and not on a scrap piece of paper.
• The hostess is a very important part of your customer’s experience. Always remember you are the first and the last person the customer sees. Therefore you are their first and last impression.
• It is of utmost importance that someone is present at the hostess station at all times.
• Go to the guest at the entrance and welcome them to the Beach Side Cafe and introduce yourself.
• Never walk more than three paces in front of the guest.
• Never walk too fast.
• Once at the table, pull out the chairs for the ladies first and then any other guest you can accommodate.
• Once the guests are seated, hand them the menu and tell them who their server will be. Then tell them to enjoy their meal.
• On departure of a guest, you must make contact with them. Ask them how their experience was and thank them for joining us.
• If there are any complaints, retrieve a manager or supervisor immediately.

Prerequisites

Education
High School or equivalent, Diploma in Hotel Management or equivalent.

Experience
Previous experience in similar job role.