Trabajos host hostess en Georgia - Page 2

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Job Duties & Responsibilities: • Manages daily culinary services alongside the Executive Chef or Area Chef for the assigned clubhouse, • Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain to ensure clear understanding and efficiency, • Maintains awareness of the food inventories within the standard specifications, • Responsible for food production being kept within the set quality standards and policies, • Ensures each dish is plated to perfection, following restaurant standards., • Checks garnishes, accompaniments, portion sizes, and overall plate cleanliness after a dish leaves the pass., • Ensures a consistent visual appeal, reinforcing the restaurant’s brand and culinary excellence., • Inspects food for the correct temperature, consistency, and visual appeal after serving., • Catches mistakes after dishes go out, preventing errors, undercooked food, or missing components., • Keeps track of incoming orders and organizes them for efficiency., • Prioritizes dishes to ensure courses are delivered in the proper sequence and at the right time., • Balances the timing between the kitchen and front-of-house, preventing service delays., • Acts as the middleman between chefs and servers, ensuring clear and effective communication., • Works closely with line cooks, chefs, and servers to keep service moving without bottlenecks., • Relays special requests, modifications, and last-minute changes to avoid errors., • Ensures food allergies, dietary needs, and special requests are met with precision., • Communicates modifications clearly to prevent cross-contamination or overlooked requests., • Works with the kitchen team and servers to ensure guests receive exactly what they ordered., • Maintains composure and efficiency under pressure, keeping service running smoothly., • Prevents bottlenecks by making quick decisions and adjusting the flow of orders as needed., • Ensures that each station in the kitchen is aware of timing and priorities, reducing delays., • Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation, • Maintains a complete day-to-day knowledge of menu preparation and presentation, • Manages dating, labeling, covering and storage of all food items in walk in coolers and freezers, • Adheres to all health safety and security requirements in workstation, • Three or more years in proven culinary experience required, • Minimum of 1 year of line supervisory or kitchen management preferred, • Must have valid driver’s license and be able to use personal vehicle for Club business, • Ability to read, understand and follow verbal/written instructions, • Ability to manage a diverse workload, and prioritize in a fast-paced environment, • Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations, • Highly organized and able to handle multiple tasks and to deploy resources effectively, • Attention to detail expected and required, • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission, • Ability to understand verbal and written direction in English, • Obtain high personal and professional integrity

Job Description Reports to: Food and Beverage Manager Supervises: Banquet Servers Job Summary (Essential Functions) Supervise the banquet functions for the club when the F&B Manager is not available or assist the F&B Manager during the function. Assists management in supervising service personnel to ensure that member and guest satisfaction and presentation standards are consistently attained. Job Tasks/Duties • Under general supervision, coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order., • Works with Food and Beverage Manager, Event Coordinators, Banquet Chef and others to coordinate personnel requirements for private functions. • Supervises and directs banquet staff during all phases of a catered event., • Effectively and regularly communicates expectations and service goals to staff., • Coordinates food service between kitchen and banquet service staff., • Inspects all linens daily for proper appearance., • Assists with inventory of all banquet service ware, equipment and supplies to meet required needs., • Enforces established club rules, regulations and policies., • Prepares and reviews table diagrams, guest tables and set-up needs for special functions., • Participates in or conducts pre-function meetings with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses., • Ensures that all banquet staff are well-groomed and in proper uniform., • Assures the neatness, cleanliness and safety of all banquet areas., • Interacts with banquet host or hostess to assure all needs are being met., • Supervises and sets up future events according to specifications, • Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed. • Analyzes accurately situations requiring solutions and adopts an effective plan of action., • Notifies management of member and guest complaints., • Oversees breakdown of event, including clean-up activities and securing the facilities., • Completes other appropriate assignments made by the Banquet Manager. Including, but not limited to reset of room for future functions Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment

Job Description Position Summary: The Host is the first point of contact for guests, managing reservations and walk-ins to maximize seating efficiency while delivering exceptional hospitality. This role ensures a seamless guest experience by maintaining a welcoming atmosphere, effectively communicating with the dining team, and providing strategic seating arrangements. Duties and Responsibilities: * Guest Interaction: • Greet all guests warmly and ensure their needs are met with attentiveness and professionalism., • Anticipate and accommodate guest preferences, special requests, and occasions. Reservation and Seating Management: • Manage the reservation book, ensuring efficient plotting and maximizing seating potential for each shift., • Welcome walk-in guests, balance reservations and walk-ins, and communicate wait times effectively., • Strategically accommodate guests to ensure smooth service flow and an exceptional guest experience. Operational Tasks: • Maintain cleanliness and orderliness of the entrance, host stand, and surrounding areas., • Ensure front desk setup is complete with current menus and tools for the day’s service., • Perform side-work tasks as prescribed by management, including opening and closing duties., • Provide dining room team with accurate table setup information and ensure menus are organized and presentable., • Report any breakage, equipment issues, or furniture damage to management immediately. Team Collaboration: • Actively participate in daily pre-service meetings to stay informed and prepared., • Communicate effectively with servers, kitchen staff, and management to coordinate seating and guest flow., • Assist fellow team members as needed, fostering a positive and supportive work environment. Compliance and Standards: • Adhere to the Delbar Employee Handbook’s professional appearance guidelines., • Maintain compliance with Department of Health standards and sanitation practices., • Previous experience in a hospitality or high-volume restaurant environment required., • Maitre d’ experience is a plus., • Strong interpersonal and communication skills., • Ability to stand, lift, bend, and remain active for extended periods., • Must be able to lift up to 50 lbs. and perform repetitive motions as required., • Exposure to cleaning materials and occasional hot kitchen elements., • Must thrive in a dynamic and fast-paced work environment., • Flexibility to work varying shifts, including evenings, weekends, and holidays.

Job Description POSITION: Hostess / Cashier / Take-out FLSA STATUS: Non-Exempt SUPERVISOR: MOD REPORTS: None POSITION SUMMARY: The host position is usually the “face” of the restaurant and is a vital part of establishing a positive guest bond with new and returning guests. A welcoming smile, a sincere greeting and a calm professional personality will be instrumental in setting the guest expectations for each visit. RESPONSIBILITIES (PRIMARY) * Greet and seat guests. * Maintain an awareness of floor operations and estimate table progression to provide accurate waiting times. * Maintain an accurate and fair seating system. * Communicate specific guest requirements to managers or other personnel as needed. * Answer telephone calls; provide required information to callers, forward calls to appropriate recipients. * Be able to answer typical questions such as menu item descriptions, price ranges, history, names of personnel, directions, hours etc. * Thank departing guests for their patronage. RESPONSIBILITIES (POS COMPUTER SYSTEM) POS Payroll Procedures RESPONSIBILITIES (OTHER) Other duties include assigned side works which includes, but is not limited to: * Cleaning glass and other surfaces * Stocking of station with menus, mints, crayons, business cards, etc., * Circulating among guests * Gathering feedback * Assisting with togo orders and participating in other restaurant activities. RESPONSIBILITIES (ALL EMPLOYEES) * All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. * Provide first-class guest service at all times. * Adhere to all restaurant policies and procedures. QUALIFICATIONS * Excellent written and verbal communication skills. * Excellent guest service skills, energetic, enthusiastic and motivational. * Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and the ability to communicate clearly in person and on the telephone. Chosen employees will be team players and possess the ability to work well with others. EQUIPMENT TO BE USED * Telephones & Paging system (if at location) * POS time and tip procedures PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: * Occasional bending, kneeling, and lifting up to 50 lbs. * Frequent standing and walking. * Noise level may be moderate to high at times. * Indoor and outdoor areas with exposure to the outdoor elements at times. * Be able to work in a standing position for extended periods of time. Note: This job description is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the job description, as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

Job Description POSITION: Hostess / Cashier / Take-out FLSA STATUS: Non-Exempt SUPERVISOR: MOD REPORTS: None POSITION SUMMARY: The host position is usually the “face” of the restaurant and is a vital part of establishing a positive guest bond with new and returning guests. A welcoming smile, a sincere greeting and a calm professional personality will be instrumental in setting the guest expectations for each visit. RESPONSIBILITIES (PRIMARY) * Greet and seat guests. * Maintain an awareness of floor operations and estimate table progression to provide accurate waiting times. * Maintain an accurate and fair seating system. * Communicate specific guest requirements to managers or other personnel as needed. * Answer telephone calls; provide required information to callers, forward calls to appropriate recipients. * Be able to answer typical questions such as menu item descriptions, price ranges, history, names of personnel, directions, hours etc. * Thank departing guests for their patronage. RESPONSIBILITIES (POS COMPUTER SYSTEM) POS Payroll Procedures RESPONSIBILITIES (OTHER) Other duties include assigned side works which includes, but is not limited to: * Cleaning glass and other surfaces * Stocking of station with menus, mints, crayons, business cards, etc., * Circulating among guests * Gathering feedback * Assisting with togo orders and participating in other restaurant activities. RESPONSIBILITIES (ALL EMPLOYEES) * All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. * Provide first-class guest service at all times. * Adhere to all restaurant policies and procedures. QUALIFICATIONS * Excellent written and verbal communication skills. * Excellent guest service skills, energetic, enthusiastic and motivational. * Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and the ability to communicate clearly in person and on the telephone. Chosen employees will be team players and possess the ability to work well with others. EQUIPMENT TO BE USED * Telephones & Paging system (if at location) * POS time and tip procedures PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: * Occasional bending, kneeling, and lifting up to 50 lbs. * Frequent standing and walking. * Noise level may be moderate to high at times. * Indoor and outdoor areas with exposure to the outdoor elements at times. * Be able to work in a standing position for extended periods of time. Note: This job description is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the job description, as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.