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, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abil