The Hostess works as a team member to create the most professional service team in F&B operations, providing high-quality customer service that emphasizes and projects a positive, high-quality image of QC+ and the outlet.
Key Responsibilities:
- Emphasize and project a positive, high-quality image for the outlet.
- Greet and seat customers and serve them in a professional, discreet, and personalized way.
- Maintain a good relationship with guests and attend to their complaints and queries satisfactorily.
- Answer guest telephone queries according to F&B restaurant standards.
- Take reservations and provide guests with information regarding F&B outlets.
- Observe and anticipate guests needs and requirements.
- Handle customer requests and complaints according to the F&B guidelines and exceed customer expectations.
- Assist the Restaurant Manager with additional service as required.
- Ensure that the Restaurant Manager is kept informed of all guest feedback and complaints.
- Communicate actively with guests in the outlet and obtain their feedback.
- Increase revenue for the outlet through suggestive selling at all opportunities.
- Use up-selling techniques actively to exceed guest expectations and increase the revenue of the outlet.
- Maintain an up-to-date database of outlet guests.
- Acquire in-depth knowledge of the F&B menu for the assigned outlet to assist and provide recommendations to guests.
- Take responsibility for all service preparations, before, during and after the service (mise-en-place and mise-en-scene).
- Control cost by minimizing wastage, breakage, and spoilage.
- Set up, stock, and maintain the working area.
- Report any misunderstanding, problem, or accident with guests or staff to the supervisors.
- Assist the Restaurant Manager during food and beverage events such as cocktail receptions, conferences, banqueting, and outside catering.
- Open the restaurant for business at the prescribed time of each shift.
- Inspect each menu to ensure that they are in a presentable condition.
- Develop a complete knowledge of the menus, ingredients, and unavailable items for the day.
- Set up the hostess desk, review reservations, and prepare the reservation floor chart.
- Operate cash register as directed by the Restaurant Manager.
- Perform any other duties assigned by the Restaurant Manager.
- Create a harmonious environment amongst all staff members.
- Communicate with the Restaurant Manager regarding any service problems or changes required.
- Assist the Restaurant Manager in maintaining guest records.
- Cooperate with the other departments as directed by the Restaurant Manager.
- Attend communication meetings, briefings, and training sessions as required by the Restaurant Manager.
- Maintain the cleanliness of work areas throughout the day and practice clean-as-you-go procedures.
- Maintain personal hygiene and cleanliness standards.
- Inspect each section of the outlet to ensure cleanliness standards are applied.
- Check each table to ensure that a proper setup is in place before allocating it to the guests. Take co-responsibility for the correct handling of equipment in the outlet.
