F&B Greeter

Job Description

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OVERVIEW/BASIC FUNCTION:
Courteously greet and escort guests to tables and assist in seating, ensuring
hotel's standards of service. Assist in preparing the restaurant for service
and maintaining the cleanliness of the room at all times. Take reservations
and maintain reservation book. Assist in monitoring the guests' needs and all
phases of the operation. Assume total responsibility when Manager is not
present.

RESPONSIBILITIES:
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Maintain complete knowledge of and comply with all departmental policies,
service procedures and standards.
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Ensure that standards are maintained at a superior level on a daily basis.
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Maintain complete knowledge of:
a. Scheduled daily activities and in-house groups.
b. Daily house count.
c. Hotel extension numbers.
d. Beeper number/radios carried by hotel personnel.
e. Hours of operation of each outlet, ambiance, menu selections and price
range.
f. Features and services provided by the hotel.
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Maintain complete knowledge of all menu items, specials, ‎86'd items, liquor
brands, beers and non-alcoholic selections available in the restaurant.
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Maintain complete knowledge of and strictly abide by state liquor regulations,
particularly those prohibiting service to minors, intoxicated persons and
drunk driving.
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Maintain complete knowledge of table/seat/station numbers, proper table set-
ups, room capacity, hours of operation, price range and dress code of the
restaurant.
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Maintain complete knowledge of correct maintenance and use of equipment; use
equipment only as intended.
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Maintain complete knowledge and comply with all departmental policies and
service procedures.
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Prepare station chart and assign stations to associates following departmental
procedures.
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Set up Greeter station with necessary supplies; maintain cleanliness at all
times. Report shortages to Supervisor.
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Inspect condition and cleanliness of menus and wine lists; ensure designated
amounts are available. Update menus and wine lists as changes occur.
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Inspect the restaurant environment and entrance area, ensuring that all
standards are met; rectify any deficiencies; maintain cleanliness at all
times.
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Place newspapers in designated areas for breakfast as specified in
departmental procedures.
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Inspect tables and stations, ensuring that all set-ups meet the department
standards. Check throughout meal period. Relay deficiencies to respective
personnel and follow up on corrections.
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Guide the Servers and Bus persons in table set-up needs to ensure optimum
service to guests.
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Answer restaurant telephone courteously and efficiently as specified in
departmental standards.
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Take, record and confirm restaurant reservations/cancellations as specified in
departmental standards.
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Maintain positive guest relations at all times.
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Greet and acknowledge all arriving guests, however busy and whatever time of
day.
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Escort guests to tables and assist in seating at tables; present menus and
extend congenialities in accordance to department guidelines.
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Anticipate guest needs and respond promptly.
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Accommodate all requests for information courteously.
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Communicate V.I.P. arrivals and special requests to designated personnel for
follow up.
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Handle guest complaints by following the six step procedures and ensuring
guest satisfaction.
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Monitor and ensure that all aspects of service conform to departmental
standards. Notify respective personnel for problems to be corrected.
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Extend courteous departures as guests leave the restaurant.
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Ensure tables are cleaned and reset according to standards.
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Complete closing duties as assigned.
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Oversee all aspects of restaurant during absence of Manager and/or Supervisor.
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Legibly document pertinent information in restaurant logbook.
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Be familiar with operation of P.O.S. system and manual system procedures.
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Exhibit a friendly, helpful and courteous manner when dealing with guests and
associates.
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To maintain and comply with brand and LQA standards
* To continuously support direct supervisor assuring service complies with Brand and LQA standards
* To assure the knowledge of both brand and LQA standards
* Take ownership to represent the brand by applying brands standards at every occasion
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All other duties as required.

OSHAD RESPONSIBILITIES:

While at work, (and while on work premises) an associate shall:
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Take reasonable care of their own health and safety.
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Take reasonable care of the health and safety of a person and the workplace,
that may be affected by their acts or omission at work;
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Cooperate with full compliance with Hotel's developed OSHMS policies, OSHMS
procedures & operational works instruction in order to protect the health and
safety of the people.
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Report to immediate supervisor any situation which they have reason to believe
could present a hazards and which they cannot themselves correct;
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Report all OSH incidents and work related injuries; and
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Not intentionally or recklessly interfere with or misuse anything provided
(e.g. Equipment & machineries, PPE, etc.) at the Hotel's workplace in the
interest of health, safety, welfare or protection or management of the
workplace.
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Participate in conduct of OSH related planning and implementation in order to
achieve the Hotel's OSH objectives, targets & program.
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Attend all training arranged by Hygiene, Health & Safety Manager such as OSH
training, safety Induction, on the job training, tool box talks, etc.

ACCOUNTABILITY:
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Held accountable and committed whatever it takes to comply with the company's
OSHMS Policies, OSHMS Procedure, & Operational Works Instruction and any other
relevant legislation applies within the organization.
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Held accountable to take care of his/her own health and safety, other person
in the workplace that may be affected by their acts or omission at work.
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To report to his/her supervisor or respective Manager.

QUALIFICATIONS:
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Experience: Minimum six months' experience in a similar position, preferably
with a luxury or ultra-luxury restaurant.
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Education: High school diploma.
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General Skills: Must be able to perform job functions with attention to
detail, speed and accuracy; prioritize, organize and follow-up; be a clear
thinker, remaining calm and resolving problems using good judgment; follow
directions thoroughly; understand a guest's service needs; work cohesively
with co-workers as part of a team; work with minimal supervision; maintain
confidentiality of guest information and pertinent hotel data.
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Technical Skills: Certification of previous training in liquor, wine and food
service; any previous culinary training; certification in alcoholic awareness
program; certification in C.P.R.; computer training; knowledge of local
activities and attractions appropriate for restaurant clientele.
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Language: Required to speak, read and write English, with fluency in other
languages preferred.
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Physical Requirements: Must be able to exert physical effort, endure various
physical movements throughout the work areas, reach up and down, remain
stationary at times throughout work periods, and satisfactorily communicate
with guests and co-workers to their understanding.