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HOST/HOSTESS

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Job Order #: 5696472

NOC: 6451
Employer Name:
Golf's Steak House (1980) Ltd.
Posted Date:
07-Jul-2019
Location:
REGINA
 
# of Positions:
1
Employment Terms:
Full/Part Time
Experience:
0-6 Months
Apply By:
08-Aug-2019
How to Apply?:
This job is no longer taking applications

Application Information

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Employer Name:
Golf's Steak House (1980) Ltd.
Contact Name:
Manager
Contact Phone:
3065255808
Contact Fax:
3063526774
Contact Email:
golfscareers@sasktel.net
Employer Website:
www.golfssteakhouseregina.com


Description

The restaurant host/hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the host/hostess to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by their exchange with the host/hostess. The host/hostess must have good experience with money and handling computer managing, along with forecasting and dining room management.

The host/hostess is a personal representation of the service and overall hospitality of the staff of the restaurant.

 

Skills and Abilities

Essential Skills
 - Numeracy
 - Writing
 - Oral communication
 - Working with others
 - Problem solving
 - Decision making
 - Job task planning and organizing
 - Finding information
 - Significant use of memory
Credentials (certificates, licences, memberships, courses, etc.)
 - Host/Hostess Certification
 - Food and Beverage Server Certification
Work Setting
 - Restaurant
 - Formal dining room
Administrative and Supervisory Experience
 - Perform opening and closing activities
Business Equipment
 - Standard cash register
Host/Hostess Specific Skills
 - Set tables and assist with removal of tableware
 - Resolve customers' complaints
 - Receive customers' reservations and assign tables
 - Receive payments from customers
 - Greet and seat customers
 - Attend to customers with special needs
 - Assist food and beverage servers when required
 - Answer customers' questions regarding menu items and preparation methods

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