Host/Hostess-Grandstand - Shawnee, OK

Full-time, Part-time · Description · JOB TITLE: Host/Hostess        · ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort    · SUPERVISOR: F&B Manager        · FLSA: Non-Exempt    · HOURLY RATE: $12.00 Per Hour       · ALL FULL TIME POSITIONS: In addition to your pay, your salary al ...

Job description

Full-time, Part-time

Description

JOB TITLE: Host/Hostess       

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort   

SUPERVISOR: F&B Manager       

FLSA: Non-Exempt   

HOURLY RATE: $12.00 Per Hour      

ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.   

• Proof of liquor license or receipt of application is due by first day of employment**Employment is conditional based on obtaining the liquor license** 

• FUNCTIONS STATEMENT: To graciously greet and welcome guests and customers and ensure that all related activities are conducive to the customer experiencing the highest quality level of dining experience. 

MAJOR DUTIES: 

• Minimize confusion and disorderly sequence of guests and customers being welcomed, seated and served. 

• Enforce the chronological reception of guests and customers being received and served. 

• Ensure that all tables and dining areas are properly arranged and cleaned for the next patron's use. 

• Revisit each table after guests and customers are seated to ensure that waiters/waitresses are providing the appropriate level of attention and service. 

• Coordinate all reservations when required. 

• Provide information regarding the Citizen Potawatomi Nation, Casino, Restaurant, Hotel, Shops on the property, directions to other destinations, schedules of activities, and any other information needed by the guests and customers. 

• Ensure that Wait staff is courteous and professional toward the guests, customers and to one another. 

• Project a positive and friendly attitude at all times.  

• When possible, open the front door for guests entering or leaving the restaurant. 

• When immediate seating is limited, record guest names and number of people in party. 

• Call out name and number of party when tables become available. 

• Provide guests with estimated waiting time. 

• Accommodate special seating requests for guests whenever possible. 

• Seat guests based on guest preferences and balancing of customer flow in service stations. 

• Upon seating, offer guests a menu and inform them of their server's name. Inspect table for proper presentation and completeness. 

• Relay messages to servers and bus persons as needed. 

• Thank guests as they leave and invite them to return. 

• Must have exceptional patience and public relations skills. 

• Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management. 

• NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics. 

FACTOR 1: KNOWLEDGE REQUIRED BY THIS POSITION 

• Knowledge of the principles applied in the hospitality industry regarding how to make every dining experience a pleasant and memorable one for the guests and customers. 

• Knowledge of scheduling and coordinating the flow of guests and customers from entry to exit. 

• Knowledge of tabulating and computing for the appropriate charges when the level of satisfaction of the guests and customers has not been met. 

• Ability to memorize names and recognize regular guests and greet by name. 

• Knowledge of appropriate and inappropriate methods of greeting guests and customers. 

• Knowledge of the principles of "undue familiarity" with guests and customers. 

• Knowledge of public health prescribed methods of hand washing, and principles of cross contamination, and food borne, air borne and cleaning cloth borne bacteria and microbe control. 

• Knowledge of the demographics of the surrounding area, state and region. 

• Knowledge of the history of the Citizen Potawatomi Nation. 

• Knowledge of the total amenities offered by the property. 

• Knowledge of appropriate and professional grooming, hygiene, dress and appearance. 

FACTOR 2: SUPERVISORY CONTROLS 

• Incumbent is under the direct supervision of the Food and Beverage Management. 

• The supervisor assigns work, advises on changes in procedures and is available for assistance when required. 

• Routine work is performed independently following set procedures 

• The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. 

FACTOR 3: GUIDELINES 

• Written and oral guides provide specific instructions for doing the work. 

• Incumbent also uses prescribed Food and Beverage and Hospitality Industry guides and employer standard operating procedures in addition to handbooks, policies and precedents. 

FACTOR 4: COMPLEXITY 

• As the level of difficulty increases, the incumbent considers differences in the courses of action and refines methods or develops new techniques, concepts, theories, or programs to solve problems. 

• Incumbent will frequently be faced with unusual circumstances and incomplete or conflicting data in addition to various staff and personnel who have special interests and individual priorities which conflict with existing policy and procedures. 

• The level of difficulty will vary from mild to extremely intensive and complex circumstances on a routine basis. 

• The incumbent is often required to depart from past approaches and to extend traditional techniques or develop new ones to meet major objectives and projects without compromising food and beverage industry principles.  

FACTOR 5: SCOPE AND EFFECT 

• The purpose of the work is to create a satisfied customer and generate a profit by providing quality services through the Grand Casino Hotel & Resort Food and Beverage Department. 

• The work affects the bottom line (profit) of the Grand Casino Hotel & Resort and subsequently the reflection upon the image of the Citizen Potawatomi Nation as a successful entrepreneur.  

FACTOR 6: PERSONAL CONTACTS 

• The range of contacts include ordinary citizens who come to enjoy the amenities offered by the property, to International dignitaries in addition to those dignitaries who represent the Citizen Potawatomi Nation, National Indian Gaming Commission, Federal and State Government and other Native American Tribes. 

FACTOR 7: PURPOSE OF CONTACTS 

• The purpose of the contacts is to provide food and beverage services at the highest possible level of quality within available resources. 

FACTOR 8: PHYSICAL DEMANDS 

• The incumbent will perform minimal physical efforts such as climbing, lifting and reaching. The preponderancy of physical exertion will be spent in walking from one  

service area to another.  

FACTOR 9: WORK ENVIRONMENT 

• The majority of the work is performed in a restaurant setting within the confines of the property in a climate-controlled environment.