Accountability:

Reporting to the General Manager and Restaurant Manager, the Host/Hostess greets and seats guests in a friendly and courteous manner, receives payment and assists other service personnel as needed to provide total guest satisfaction. Responds to and addresses guests concerns. Also portions food to follow company menu and food specifications and timing standards. Adheres to all federal, state and local safe food handling regulations.

Key Business Areas:

A “Key Business Area” is an area of performance in which the Host/Hostess must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions:

• Greets guests immediately in a friendly manner upon arrival and acknowledges at departure
• Demonstrates a sense of urgency and meets service cycle timing standards
• Seats guests at clean, dry tables utilizing proper seating rotation
• Determines and provides for any special needs of guests
• Maintains guest waiting list and adheres to proper seating order procedures
• Describes promotions and suggestively sells while seating guests
• Demonstrates safe cash handling procedures in accordance with policy and accurately completes cash, credit card, and discount transactions
• Uses proper telephone etiquette
• Enters and delivers “To Go” orders correctly
• Addresses complaints promptly in a courteous manner, and notifies the supervisor of any issues
• Clearing and setting tables
• Willingly assists other team members without being asked
• Maintains proper supply of clean menus
• Demonstrates knowledge of station and floor breakdowns
• Possesses strong product and menu knowledge
• Maintains foyer area of restaurant to be clean, organized and inviting to guests
• Adheres to Denny’s Brand Standards and internal policies and procedures
• Provides courteous service and is cordial to all team members and guests
• Adheres to all safe food handling principles
• Monitors waste and other food cost controls
• Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock
• Maintains proper food temperatures in accordance with Denny’s Brand Standards, federal, state and local regulations
• Maintains stock to shift par levels
• Organizes and maintains work areas, coolers and storage areas

Essential Functions:

• Must be able to stand and walk during entire shift
• Must be able hear well in a loud environment to respond to employee and guest needs
• Must possess basic math skills (add, subtract, multiply and divide)
• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
• Must be able to observe and differentiate between monetary denominations
• Must be able to operate point of sale system
• Must be able to work around potentially hazardous chemicals
• Must be able to work with all Denny’s menu products
• Must be able to tolerate extreme temperature changes in kitchen and freezer areas
• Must be able to portion any food product that weighs less than 10-15 pounds
• Must be able to ask for assistance for lifting anything over 10-15 pounds
• Must be able to ask for assistance with any carrying, grasping, lifting, or pushing anything over 10-15 pounds.