A hostess should welcome guests as they enter the restaurant, direct them to their seats, answer phone calls from guests with questions about the restaurant and its menu, and support other restaurant personnel as needed in accordance with the SOPs.






Duties and Responsibilities
1. Ensures that the personal service materials are complete, secure and safe to use ( pen, notepad…)
2. Takes, plans and organizes reservations on restaurant seating chart.
3. Ensures and participates in the cleanliness and the delivery of supplies for the operation before service time.
4. Participates if needed, in the cleaning and polishing for all needed materials in each section.
5. Participates in the preparations of the mise en place efficiently as per standard if needed.
6. Monitors and controls all operating equipment for her/his section
7. Follows opening and closing procedures
8. Controls on an on-going basis the level of the following:
Sales in her/his section through suggestive selling (Telephone calls, boutique…)
Quality and presentation of food and beverage products
Service standards
Condition and cleanliness of facilities and equipment in her/his section
Guest satisfaction
9. Has total knowledge of food, beverage and any product on the restaurant menu in terms of ingredient, quality, quantity, price, delivery, serving and presenting.
10. Has general knowledge that exceeds the menu, to be able to discuss related matters with the guest.
11. Maintains guest interaction.
12. Takes the right order from guests, places it correctly on the reservation system and follows up the order.
13. Handles minor complaints
14. Reports any difficulties, guest comments complaints or compliments
15. Fill up checklists related to her responsibilities as per instructions
16. Conduct constant on-job trainings to subordinates
17. Proceed with guests’ service as per Restaurant SOP’s
Monitors and controls all data and guests complains