Carry out all the activities of the restaurant as per established hotel standards and procedures. Assist the Restaurant Manager in ensuring that operating costs are kept to a minimum, and that the overall goals and objectives of the restaurant are achieved.

KEY RESPONSIBILITIES

• Ensure the restaurant is ready to receive guests prior to opening and that both wait staff and tables are ready in line with opening standards
• Ensure restaurant operating equipment is clean and in working order
• Welcome guests to the Restaurant, by using the Restaurant name
• Inquire if they have a reservation and noting it in the reservation book if they do
• Create a reservation for them with their dining preferences if they do not and noting it in the reservation book
• Escort guests to their preferred table or reserved table and seat guests according to restaurant standards
• Take telephone bookings and document in the Reservation book according to restaurant standards
• Be attentive to guests requests and resolve their complaints where possible, reporting all incidents to your Supervisor
• Maintain cleanliness of hostess stations
• Assist with food and beverage service
• Maintain detailed knowledge of menu, including daily specials
• Ensure tables are cleared quietly and efficiently
• Carry food and beverage trays in a safe manner to minimize breakages
• Complete dockets accurately and clearly
• Maintain current information on all general activities of the hotel
• Strictly adhere to the hotel’s established policies and procedures with regard to the handling of payments, credit, house funds and shift hand over
• Ensure that sufficient stocks of checks, printed materials, cigarettes and small denotation are available at all times in the outlet
• Account for all guests in numerical sequence, including those received from and/or handled over to other cashiers as well as voided and/or cancelled cheques
• Ensure the charged bill is checked against room number and name in accordance with computer listing prior to posting
• Ensure that all work is balanced at the end of each shift and that the total, balances with the computer’s total
• Inform the Food and Beverage Supervisor of any problems encountered during shift and also clearly document in the outlet’s log book.