To keep up with our ever increasing busines, we are currently recruiting for an Experienced, Passionate and Hardworking Lead Hostess to join our team of professionals.
HOST / HOSTESS
The Host or Hostess's basic function is to welcome, greet and seat guests in a gracious, accommodating, and professional manner, ensuring guests satisfaction. The position requires the employee to provide guests with accurate information regarding the restaurant and its operations. The essential hospitality standards must be used at all times: eye contact, smile, speak first, engage in polite conversation, and use the guest's last name.
Matteo Ferdinandi and Chef Angelo Auriana have established The Factory Kitchen and BRERA Ristorante with the objectives of providing a unique cuisine paired with a special ambiance in order to create a memorable fine dining experience for our guests. The Factory Kitchen and BRERA Ristorante are both designed to offer superlative quality and the highest level of gracious and courteous guest service. To perform successfully, The Factory Kitchen and BRERA Ristorante employees must not only have the qualifications and abilities to perform each of the essential functions of this position, must also continually strive to exceed our guests’ expectations.
QUALIFICATION REQUIREMENTS:
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.
- Excellent reading, writing and oral proficiency in the English language.
- College degree, high school diploma or general education degree (GED);
- 2 years minimum of related experience and/or training; or equivalent combination of education and experience.
BASIC JOB FUNCTIONS:
The ability to follow proper payroll and uniform procedures.
The ability to set up the host/hostess stand, review the reservation book and make recommendations as to the set up of the room.
The ability to open the restaurant for business at the prescribed time each shift.
The ability to pick up the daily menus, print the copies and insert them properly in their covers.
The ability to inspect every menu and list to ensure proper condition and appearance.
The ability to develop a complete working knowledge of the menus, menu ingredients and what is unavailable for the day.
The ability to assign seating taking into account service standards, staffing levels and kitchen capacity .
The ability to know the server stations, their daily assignments, their personal timing patterns and their maximum workload capacity.
The ability to maintain a station chart and cover count for the restaurant.
The ability to ensure you conform to the standards of service and personally ensure each guest receives the highest quality of service.
The ability to greet each guest promptly, courteously, graciously with eye contact, a smile and good posture.
The ability to handle guests without reservations or those waiting for others to join them.
The ability to handle lost and found items.
The ability to seat reservations promptly at a table pre-set for the number in the party.
The ability to hold chairs for guests as often as possible when seating them.
The ability to check guest's coats, packages or luggage when necessary.
The ability to address guests by name whenever possible.
The ability to address a guest’s dissatisfaction immediately and inform the manager of the action taken.
The ability to answer telephones according to our standards, take reservations and provide information regarding the restaurant or any other hotel service.
The ability to anticipate the needs of guests while scanning the room constantly.
The ability to respond properly in any restaurant emergency or safety situation.
Neat and legible hand writing
The ability to perform other tasks or projects as assigned by restaurant management
