Host/Hostess
Nature of the work
The host or hostess greets the customers at the door according to Bâton Rouge service standards and executes various tasks to help other dining room employees.
Main functions
- Greets the customers, presents the menu.
- Maintains the dining room menus.
- Ensures his or her work area is always clean.
- Organizes his or her work area efficiently.
- To provide exceptional customer service.
Requirements
Bilingualism, interpersonal skills, teamwork, collaboration, adaptability, good verbal communication and listening skills are required. Good personal grooming, confidence, integrity, ability to manage stress, dynamism and flexibility are also required.
Working conditions
The schedule varies according to the position, and may include days, nights or weekends. Part-time work is available. The schedule may contain split shifts.