Lead Host ("Lider de Anfitriones")

POSITION PURPOSE

Maintains consistent attention to the Restaurant entrance and welcomes all guests with a smile and appropriate greeting.

ESSENTIAL RESPONSIBILITIES

• Great and welcome all hotel guests and customers.
• Manage reservations.
• Coordinate with other hosts and train new hosts.
• Assist with preparations and execution for VIP reservations.
• Work with management on special events.
• Escorts guests to their tables and presents the menu to them.
• Communicates with the wait staff and other restaurant personnel to ensure the guests' experience meets company standards.
• Perform a variety of duties, which may include refilling beverages, setting tables, and cleaning eating/serving areas.
• Perform other duties in a team effort during downtime which may include rolling silverware, expediting food orders, preparing food for the To-go areas, and properly cleaning and filling table condiments (salt & pepper, sugar, napkins, ketchup and mustard bottles).
• Performs all other responsibilities as directed by management.
• All other duties assigned by managers and supervisors.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE, S