1./Warmly and graciously greets all guests upon arrival.
2./When possible, open the front door for guests entering or leaving the restaurant
3./When immediate seating is limited, records guest names and number of people in party and all out name and number of party when tables become available.
4./Provide guests with estimated waiting time, always maintaining a professional, courteous attitude when confronted with hostile, impatient or irate guests.
5./Accommodate special seating requests for guests whenever possible.
6./Seat guests based on guest preferences and balancing of customer flow in service stations.
7./Upon seating, offer guests a menu and inform them of their server’s name.
8./Inspect table for proper presentation and completeness. Relay messages to service and food busser/runner as needed.
9./Maintain supplies of mints and toothpicks at the host stand. Clean menus of food and stains.
10./Thanks guests as they leave and invite them to return. Relay guest comments or suggestions to the manager on duty.
11./Explain the restaurant concept and deirection to guests.
12./Perform other duties as assigned by the manager on duty.