Host

Kings Card Club is looking for a Host to join our team!

SUMMARY

Welcome and warmly greet guests on arrival, addressing them by name whenever possible. Manage the efficient and timely seating of our guests to a table that best serves their wishes. Answer incoming calls to the establishment and transfer them to the appropriate people. Assists with serving food and drinks.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES (OTHER DUTIES MAY BE ASSIGNED)

• Presents menu, answers questions, and makes suggestions regarding food and service
• Required to have basic knowledge of games we offer
• Check the I.D. to ensure guests are 21 years old.
• Take and enter customers’ orders in the POS system
• Serves courses from the kitchen and service bars
• Writes order on check or memorizes it
• Warmly and graciously greet all guests upon arrival.
• When possible, open the front door for guests entering or leaving the restaurant.
• Follow the 10 Basic Steps of Service
• When immediate seating is limited, record guest names and number of people in party and Provide guests with estimated waiting time.
• Call out the name and number of party when tables become available.
• Accommodate special seating requests for guests whenever possible.
• Seat guests based on guest preferences and balancing of customer flow in service stations.
• Upon seating, guests offer a menu and inform them of their server’s name. Inspect table for proper presentation and completeness.
• Relay messages to servers as needed.
• Help with bussing tables when busy.
• Wrap silverware
• Thank guests as they leave and invite them to return.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Report any issues to FOH Leads, FOH Manager, and/or F&B Manager.
• Such other tasks as required of management or leadership.
• Follow the Food & Beverage Front of House Standard Operating Procedure packet.

COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs.
• Interpersonal Skills - Keeps emotions under control; Remains open to others' ideas and tries new things.
• Cost Consciousness - Develops and implements cost saving measures, Conserves organizational resources.
• Diversity - Shows respect and sensitivity for cultural differences; promotes a harassment-free environment.
• Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time.
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources.
• Professionalism - Reacts well under pressure, Treats others with respect and consideration regardless of their status or position.
• Quality - Monitors’ own work to ensure quality.
• Quantity - Works quickly.
• Safety and Security - Observes safety and security procedures, Reports potentially unsafe conditions.
• Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent.
• Dependability - Commits to long hours of work when necessary to reach goals.
• Appearance - Is neat in appearance including clothing and grooming.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

*Must be able to work nights, weekends, and holidays*

EDUCATION AND/OR EXPERIENCE

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage and to draw and interpret bar graphs.

CERTIFICATES, LICENSES, REGISTRATIONS

SERV safe Certification or Food Handler’s Card, and RBS Certified.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee must regularly lift and /or move up to 10 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

CAL OSHA

• Comply with the organization’s Health and Safety Policy and all other health and safety practices, programs, and procedures.
• Successfully complete required health and safety and IIPP training.
• Participate in the IIPP by reporting incidents or near misses, attending health and safety meetings, reporting problems, and recommending safety improvements, and other related training activities.
• Inform a supervisor or instructor of any safety hazards or system deficiencies in the workplace.
• Ensure that you are appropriately trained in all facets of your specific job function prior to attempting to work independently.
• Ensure that the department specific code of safe work practices is provided to you prior to being given department work assignments.
• Take ownership of any safety issues by proposing solutions to fix it.