Hostess

Under the guidance and supervision of the Headwaiter, and within the limits of established policies, over-sees and directs all aspects of the restaurant service and parts of the operation.

• We expect that every guest in the restaurant is being granted full attention, reception and best possible care.
• That, with her friendly and courteous attitude, he supports and maintains the good reputation of the hotel.
• That she is thoroughly informed on all promotions, novelties and changes in the sales-program.
• That she knows the basic service rules and can help in service if she is asked for.
• That she builds a disciplined especially in view of:

-Strict following of the general Hostess requirements and basic service rules attached to this Job description with can be enlarged at any time by the management without any level change.

• Helps to organizes the assigned station Breakfast/Lunch-Dinner in terms of cleanness and equipment
• That the rules stated in the “service staff duty manual” are executed in his outlet.
• Performs special duties as assigned by F&B manager and assistants.
• To Make all Napkins Folder after all Breakfast Service and Diner Service
• All Menus must be done before the and of your shift

• That the Hostess has permanently a clean appearance (including complete uniform, tag, polished shoes, perfect grooming, decent make up for waitress, dressed hair etc..), and gives the impression of a well trained organized and disciplined team.
• Participates in decoration and preparing the restaurant for promotions and special events.
• Handle all complains by calling immediately the Restaurant Manager or Ass. F&B Manager

• Ensures a team spirit and working discipline.

• Set-up is done according to the manual.

General

MATERIAL, INTERNAL ACCOUNTING SYSTEM INVENTORY

• Ensures a careful handling of all restaurant material.

FURNITURE, EQUIPMENTS AND MACHINES

• Keep Host stand clean and polished in accordance with the cleaning schedule.

Is familiarized with all emergency procedures and assure that all of his employees are informed of the pertinent emergency procedures

 QUALIFICATION STANDARDS

Education:

 MinimumSchoolCertificate or equivalent with minimum of 2 years experience in relevant field.

Very good command of English and French

Strong in discipline, cost conscious, very good administrative skills, human relation

skills, salesmanship and leadership during rush periods able to lift and carry 20-50 kg.