Hostess - Nobu at One&Only Resorts

Summary

The primary role of Hostess is to provide excellent customer service and to meet greet and seat all guests who dine in the Nobu Restaurant. Attention to detail is imperative and a Hostess must be able to multi task, prioritize and remain calm under pressure. A flexible attitude is expected while following company Procedures and Standards.

Minimum Skills, Experience And Education

• Matric or equivalent
• 2-3 Years previous experience within a 4 or 5 star hospitality environment
• Excellent Food & Beverage product knowledge
• Excellent Interpersonal Skills with a positive attitude
• Strong Communication skills, written, verbal with telephone etiquette
• Abiltity to work Shifts and stand for long periods of time

Key Duties And Responsibilities

• Present oneself in a way that enhances guests overall experience, by adding life and energy to the outlet.
• Reception Duties
• Greeting guests warmly, yet professionally.
• Assist guests at check in when required.
• Show guests to their table / sushi bar / lounge bar.
• Answer the phone demonstrating correct telephone etiquette.
• Check on table return times and communicate information to the Manager.
• Check on available tables and communicate information to the Manager.
• Help to bus and reset tables when required.
• Cover the Restaurant Reservations when required to do so.
• Keep the Manager updated on the reservation, guest satisfaction and special requests.
• Receive and attend to guest’s needs in the outlet.
• Serve food and beverage to guest according to prescribed service standards and procedures of restaurant service with emphasis on speed and accuracy.
• Cleans and maintains equipment, tools, fixtures, service area, and door area and menu folders in the outlet assigned.
• Maintain and update the outlet’s reservation book and guest history book.
• Assist the Manager in recording the daily sales, cover count report and total drinks sold from the outlet.
• Report any unusual incident, guest complains, lost and found, breakage and losses, equipment and fixture break down to the Manager.
• Attend pre-meal briefing and de-briefing daily and the F & B Staff Meeting monthly.
• Attend all meetings and training sessions organized by Resort Management for the staff.
• Responsible for cost saving on guest supplies, food supplies, electricity, water etc.
• Keep informed of all pertinent details concerning the Hotel, events in the city, activities and promotions in the outlets and in the Hotel.
• Maintain cleanliness in the door area, the reception stand, menu folders and any advertising collateral in the outlet.
• Prepare requisition for flowers and newspaper supplies ensuring availability if required by the outlet.
• Maintain the par stock of menu folders and advertising collateral in the outlet.
• Take note of anniversaries, birthdays and special dates for regular guests.
• Prepare requisition for amenities for guests celebrating a special occasion in the outlet and let the Manager to sign it.
• Prepare buffet place card, according to prescribed standard.
• Report to work in prescribed uniform and well-groomed.
• Report to the Manager at the start of shift to receive necessary instructions for the shift, side duties assigned, table reservation, menu changes, special menu, and availability of food and drinks and guest comments and complains.
• Checks all the menu folders are clean and distributed in the menu box.
• Check all advertising collateral are clean, accurate and properly set.
• Prepare and set up signage and directional for table reservation.
• Control the distribution of guests in the outlet, allowing the service attendants to clear and re-set tables.
• Knowledgeable of all food and beverage items in the menu, special menu items or items on promotion, the ingredients, method of preparation, portion size and presentation.
• If necessary take food and beverage orders for the guest, re-confirms guest’s orders each time.
• Establish and maintain good relations with employees within the department and between other departments.
• Provide assistance to colleagues within Food & Beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel