Hostess

It's responsible for the correct functioning of reservation management as well as giving a warm welcome to the consumption center, being versatile and maximizing resources to provide exceptional service under service standards.

Duties and Responsibilities

• Perform and manage all reservations efficiently to maximize guest flow in consumption centers (check daily occupancy percentage).
• Assist with operation and service if requested.
• Manage all guest suggestions or complaints courteously and efficiently, reporting to supervisors, and if no solution is available, ensure the guest is informed of their follow-up.
• Establish a harmonious relationship with guests and be able to recognize guests by their last name after the second day of their stay.
• Maintain a record of preferences, important dates, etc., of repeat guests.
• Have knowledge and ability to supervise, correct, and demonstrate all assigned tasks at the workplace.
• Be totally in agreement to rotate to any consumption center or other department designated by the hotel at any designated time.
• Know all services and areas offered by the hotel.
• Total knowledge of beverages and food offered in all consumption centers.
• Good use and proper storage and transportation of equipment to avoid breakages. As well as avoiding waste of supplies, stationery, etc.
• Responsible for maintaining a clean and organized workspace and other areas related to the consumption center at all times.
• Perform an opening checklist and another for closing the consumption center.
• Review a hostess log daily.
• Review and maintain updated reservation books for breakfast and dinner.
• Verify that you have the necessary paper supplies (lists, etc.).
• Clean and organize menus and wine iPads.
• Have a selection of minimum and maximum menu options for breakfast and dinner, all in good condition and clean, re-print as needed. Check occupancy percentage during peak season or special events.
• Review daily specials, as well as any shortages with the Chef, to print menus.
• Verify that you have all necessary equipment in your workspace before starting work (menus, glasses, newspapers, etc.).
• Makes a round trip through the consumption center to ensure that the nearest restrooms are clean.
• Attend daily briefings and actively participate, exposing reservation information and allergies, etc.
• Attend monthly department meetings and any other required meeting.
• Earn a good reputation with the kitchen, waiters, and supervision staff to offer professional service without errors.
• Adequate management of company values, following financial policies and procedures punctually.
• Establish and maintain an operational equipment stock and supplies to ensure proper operation of the consumption center.
• Protect hotel assets.
• Maintain high ethical standards being a role model.
• Earn a professional image, warm, sincere, and correct body language management. As well as impeccable personal hygiene.
• FOLLOW service standards and personal appearance uniform.