Job Description

General Responsibilities:
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, or supervisor, is not present.
Qualifications (Essential):
• Minimum of 21 years of age to serve alcoholic beverages.
• Minimum one year experience in a similar position dealing with the general public.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
Qualifications (Desired):
• High school graduate or equivalent.
• Certification in alcohol awareness program.
• Fluency in a second language, preferable Spanish.
• Previous guest relations and/or training.
• Knowledge of local activities and attractions appropriate for restaurant clientele.
Skills:
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy,
cooperativeness and work with a minimum of supervision.
• Ability to endure abundant physical movements in carrying out job duties.
• Ability to understand guests' service needs.
• Ability to exercise good judgments in determining potentially intoxicated guests.
• Ability to promote positive relations with all individuals who approach the restaurant and by telephone.
• Ability to exercise good judgment with difficult guests.
• Ability to suggestively sell selected food and beverage items.
• Ability to maintain confidentiality of guest information and pertinent hotel data.
• Ability to remain stationary at assigned post when specified.
Standard Requirements:
1. Supports the Mission, Values and Vision of Shaner, Franchise, and the hotel.
2. Ensures an atmosphere which allows for the privacy, dignity and well-being of all guests and employees in a safe,
secure environment.
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3. Supports, cooperates with, and implements specific procedures and programs for:
a. Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk
management, and security, report and/or correct unsafe working conditions, equipment repair and
maintenance needs.
b. Confidentiality of all data, including guest, employee and operations data.
c. Quality Assurance and compliance with all regulatory requirements.
d. Compliance with current law and policy to provide a work environment free from sexual harassment and
all illegal and discriminatory behavior.
4. Supports and participates in common teamwork:
a. Cooperates and works together with all co-workers; plan and complete job duties with minimal
supervisory direction, including appropriate judgment.
b. Uses tactful, appropriate communications in sensitive and emotional situations.
c. Follows up as appropriate with supervisor, co-workers or guests regarding reported complaints, problems
and concerns.
d. Promotes positive public relations with guests and employees.
e. Completes requirements for in-service training, acceptable attendance, uniform and dress codes including
personal hygiene, and other work duties as assigned.
Essential Functions: (Include the following. Other job related duties may be assigned.)
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the
needs of the Company’s business operations.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as
intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the
assigned outlet.
• Be familiar with the particular characteristics and description of every wine/champagne by the glass and major
wines on the wine list.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting
service to minors, intoxicated persons and drunk driving.
• Prepare station chart and assign stations to staff following departmental procedures.
• Set up Host(ess) station with necessary supplies; maintain cleanliness at all times. Report shortages to
Supervisor.
• Inspect condition and cleanliness of menus and wine lists; ensure designated amounts are available. Update
menus and wine lists as changes occur.
• Inspect the restaurant environment and entrance area, ensuring that all standards are met; rectify any deficiencies;
maintain cleanliness at all times.
• 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.
• Take, record and confirm restaurant reservations/cancellations as specified in departmental standards.
• Greet and acknowledge all arriving and departing guests. Escort guests to tables and assist in seating at tables;
present menus and extend congenialities in accordance to department guidelines.
• Ensure tables are cleaned and reset according to standards.
• Complete closing duties as assigned.
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• Oversee all aspects of restaurant during absence of Manager and/or Supervisor.
• Be familiar with operation of P.O.S. system and manual system procedures.
Supervisory Responsibilities:
This job has no supervisory responsibilities.
Physical Demands:
The physical demands described here are representative of those an employee encounters while performing the essential
functions of this job. Reasonable accommodations 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 is occasionally required
to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift
and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this
job include ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing
the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions.
While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, toxic or
caustic chemicals, extreme heat, and extreme cold. The noise level in the work environment is usually moderate