Occupational Summary
Responsible for ensuring all guests are greeted and treated with excellent hospitality.
Administrates restaurant reservations and controls the flow of guests into the restaurants.
DUTIES AND RESPONSIBILITIES
- Is always in compliance with the company’s uniform and grooming standards.
- Maintains good working relationships with fellow staff members.
- Provide friendly, courteous service to all Guests in a manner that guarantees they intend to return.
- Handle initial and final contact with all Guests, greet Guests in a positive professional and welcoming manner, and thank them as they leave.
- Interact with Guests while they wait and as they are seated, including an introduction to their Server.
- Accommodate Guest special requests.
- Quote accurate wait times and maintain time efficient wait list.
- Direct Guests to the proper holding/waiting area.
- Assign guest seating in an orderly fashion.
- Ensure a high standard of service efficiency, sanitation, and training.
- Exceeding service expectations by following steps of service.
- Coordinate orderly movement of Guests within the food service area.
- Knowledge of all table numbers, seating floor plans, bartenders/ Server/Busser assignments.
- Assist with pre-bussing.
- Practice Full hands in/ Full hands out.
- Keep the floor clean and free of debris.
- Keep menus clean.
- Move tables and chairs and adjust floor plans for special group sizes.
- Use and maintain all tools and equipment safely.
- Complete required and ongoing training for the position.
- Assist management in training new Staff Members within the department when applicable.
- Handle Guest complaints correctly and notify a manager.
- Prioritize and complete all assigned station tasks, side work, and station setup for maximum productivity and efficiency.
- Complete all opening and closing duties.
- Maintain organization of the Host stand and keep supplies stocked.
- Maintain cleanliness of the front façade of the building and Guest restrooms.
- Ask for help whenever it is needed.
- Ensure a harassment-free environment through proper personal conduct.
- Use respectful language with Guests, Staff Members, and Managers always.
- Respond appropriately in emergency situations to avoid danger to self, Staff Members, and Guests; always remain calm.
- Understand, comply with, and enforce all company policies and procedures.
- Adhere to responsible alcohol service established by company policy.
- Understand and utilize all safety and sanitation practices as defined in the safety program; report any accidents.
- Perform other duties and tasks as assigned or determined by Management.
QUALIFICATIONS
- High School diploma or equivalent certifications
- 1- 2 years’ experience in the F&B department would be an asset.
PHYSICAL REQUIREMENTS
- While performing the essential functions of this job, all team members are required to stand; and walk long distances on the ship.
- Use hands to touch, handle, or feel, reach with hands and arms, talk, hear, taste, and smell. All positions require repetitive motion of bending, climbing, going up and down stairs, and lifting more than 25 pounds. This job requires specific vision abilities including close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
- All team members must be physically able to participate in emergency lifesaving procedures and drills. All positions require full use and range of arms and legs as well as full visual, verbal, and hearing abilities to receive and give instructions in the event of an emergency.
- Work within different temperature changes, indoors to outdoors.
- Able to pass a basic safety course.
- Other work requirements may be necessary and assigned as part of the company policy.
ABOUT NCLH