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  • Host / Hostess

    The Abbey Inn
    Job Description
    Position: Host / Hostess
    Department: Food & Beverage
    Reports to: Food & Beverage Manager
    Purpose: Assists Food & Beverage front of house staff by greeting and seating all guests. Also assists with

    all service needs of restaurant to maximize gust experience.

    A distinctive element exclusive to Hay Creek Management’s approach to guest service is its “Host Philosophy,”
    which encourages each associate to develop the skills necessary to offer competent hospitality service outside the
    realm of their primary job responsibilities.
    The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties a secure,
    comfortable confidence that their service expectations will be exceeded.
    Essential Functions:
     Greet, direct, seat, menu and tend to food and beverage guests. This may occasionally include watering,
    replenishing coffee, replacing silverware, setting tables and assisting with other guest needs, based on HCH
    service standards.
     Impart warmth and graciousness to all guests, as much as you would give a guest in your own home.
     Manage all reservations through booking system. Efficiently manage seating times and rotations to maximize
    table turns and prove service staff with fair, consistent work flow.
     Understand all menu offerings, times offered, hours of operation, as well as pertinent hotel and banquet
    information.
     Complete designated side work efficiently and thoroughly.
     Answer the telephone and respond to guest inquiries.
     Assist in resolving any complaints, always seeking out the MOD for assistance with upset guests.
     Represent a positive working relationship with all other members of the kitchen and front of house staff.
     Communicate with the staff regarding special requests/needs of guests, through reservation system chits.
     Check out with manager once shift is complete.
     Consciously assist in all company promotions when required.
     Practice cleanliness and safety in all dining areas, liquor and wine storage areas.
     Understand and communicate daily specials and specialty menus to guests.
     Assist in training new employees and helping others.
     May occasionally stock glassware, silverware, and napkins, wash trays, and generally help in all areas.
     Ensure immaculate front of the house presentation and proper sanitation.
     May assist in replenishing buffet items if necessary, when determined by MOD.
     Perform additional cleaning tasks, as determined by MOD, such as wiping all kitchen doors down, wiping
    restaurant window sills, sweeping work areas, etc.
     Flexibility to work days, nights, weekends, and holidays or special events.
     Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence
    in a timely manner with appropriate greeting, and kindly close.
     Attend all scheduled meetings and training sessions.

     Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures,
    Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen
    Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy.
     Comply with all Hotel and HCH time and attendance policies.
     Comply with all Hotel and HCH uniform, dress code, and appearance standards.
    Hotel Specific Essential Functions:
     Ability to remain standing for 8 hours (or 100% of shift).
     Ability to walk for up to 100% of shift.
     Ability to frequently (or occasionally) move and lift up to 50 lbs.
     Ability to walk the property and grounds or on occasion.
     Ability to move up and down stairs regularly throughout entirely of shift.
     Ability to bend frequently and repetitively during a shift.
     Ability to carry service trays on shoulder up to 50 lbs.
     Ability to move quickly based on guest needs.
     Ability to frequently communicate and exchange accurate information effectively.
     Ability to read, write, understand and speak English.
    Technology and Equipment:
     Reservation system (OpenTable)
     Automatic dishwasher
     Point of Sale System (Aloha)
     Time Keeping System
     Multi-line Phone System
     Credit Card Processing
    Working Environment:
     Hotel property with approximately 42 guest rooms.
     Work will primarily take place in a restaurant and kitchen environment.
     Group and solo work.
     Practice and observe all safety procedures.
     Interior of hotel, in all areas with exposure to extreme temperatures.
     Exterior of hotel with exposure to weather conditions.
     Exposure to various hazardous chemicals.
    No Job Description for a position can possibly include all duties which may be requested by guests or required by the
    hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests
    to the appropriate department manager. The items listed above are a summary of the major responsibilities of the
    position that must be met by an employee to successfully perform the essential functions of the position. Reasonable
    accommodations may be made to enable individuals with disabilities to perform the essential functions.
    Contact Information