To deliver the brand promise and provide exceptional, friendly, courteous and professional guest service at all times.
To greet and seat guests, according to the established standards of performance established for the outlet.
To take and manage reservations on Opentable system as well as walk-in and table assignments as prescribed by the F&B Leadership
To follow all telephone usage guidelines, using the guest’s name and standard greetings as prescribed by the F&B Leadership.
To wish guests “goodbye” as they leave the restaurant, as prescribed by the F&B Leadership
To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily
To be familiar with all food and beverage items on the outlet menu.
To utlilise the restaurant point-of-sales and table assignment system as prescribed.
To be flexible wherever possible in meeting special requests from guests for specific table assignments or other requests.
To maintain the entrance area and greeter station in a clean and orderly manner at all times.
To maintain the restaurant’s guest history system.
To work in a supportive and flexible manner with other employees and other departments
To treat all operating equipment and supplies carefully to minimize damage and reduce wastage.
Complete assigned side work
Perform any other reasonable duties and responsibilities as assigned by supervisory personnel.
To report for duty punctually wearing the prescribed uniform standards and name tag.
To maintain a high standard of personal appearance and food safety hygiene and adhere to the hotel and department grooming standards.
To maintain good working relationships with colleagues and all other departments.
To read the hotel’s Employee Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To comply with Ontario and Ottawa legislation
To respond to any changes in the department as dictated by the needs of the hotel.
To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.
To attend training sessions and meetings as and when required.
Perform any other reasonable duties and responsibilities as assigned by F&B leadership
Hours: Flexible and long shifts; scheduled days and times may vary based on need. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Physical Requirements
While performing the duties of this job, the employee is regularly required to sit; stand; bend; walk; use hands or finger; or feel objects, tools or controls; lift boxes (up to 50 lbs); talk and hear. Medium work - Exerting up to 50 lbs of force occasionally, and/or 50 lbs of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand during entire shift.
