Pay Range: $16.00 – $26.00

Listed wages are based on company-wide ranges. Actual earnings will vary based on factors such as: restaurant brand, experience, education, geography, applicable minimum wage, unit volume(s), hours worked & potential overtime pay.

OVERVIEW OF POSITION:

 

Greets and seats customers, receives payment and assists service personnel as needed to ensure customer satisfaction.

 

PRINCIPLE DUTIES AND RESPONSIBILITIES

  • Greets and welcomes all customers immediately upon arrival and verifies number in their party. Determines special needs, e.g. high chairs, special menus.
  • Collects payment from customers immediately, in accordance with established cash handling procedures, inquires about food/service satisfaction and handles customer complaints/suggestions appropriately.
  • Seats customers at tables/booths appropriate for their needs and those of the restaurant, and introduces feature of the day.
  • Keeps hostess area stocked and clean, e.g., to-go items and bakery products.
  • Handles incoming telephone calls immediately, and takes to go orders as appropriate.
  • Maintains proper supply of clean menus.
  • Periodically supplies customers with initial beverage suggestions and provides beverages order and refills.
  • Assists service personnel in cleaning and setting tables.
  • Resolves complaints as he/she becomes aware of them, notifying the manager of any complaints received.
  • Assists other service personnel as needed.

 

Accountabilities

  • Customer are greeted and seated in order which they arrive in a pleasant and courteous manner following company timing standards. Guest check transactions are handles properly, such that register totals balance at the end of the shift.

 

Qualification Standards

  • Must be able to observe and differentiate between monetary denominations.
  • Ability to communicate with guests.
  • Flexible and reliable
  • Team player.
  • Must have sufficient mobility to move and/or operate in work area.
  • Must be able to observe and ensure product is prepared and presented to company requirements.
  • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling