Saikind Lead Hostess

The Saikind Lead Hostess is the first and last point of contact with the guest upon entering/exiting the restaurant. She is the first and last impression the guest will have of the outlet and because of that, are an integral part of guest satisfaction including; 1. Lead and train Hostesses to perform their tasks smoothly and properly. 2. Seat guests promptly at a table pre-set for the number in the party and according to guest preference. 3. Set up host/hostess stand, review guest reservation book, and make recommendations as to the set-up of the room, maintain a station chart and cover count for the restaurant while recognizing the maximum workload capacity of each server in order to meet Four Seasons Service standards. 4. Answer telephones according to Four Seasons standards and take guest reservations or provide information regarding the restaurant or any other hotel service. 5. Anticipate the needs of guests, respond accordingly to guest inquiries or problems, and recognize regular guests by name and utilize the guest’s name consistently. 6. Inspect and maintain daily menus to ensure quality, condition and appearance while developing a complete working knowledge of all menu items and daily specials. 7. Work harmoniously and professionally with co-workers and supervisors. 8. Communicate with guest and employees using a positive and clear speaking voice. Listen to understand requests respond with appropriate actions and provide accurate information. Standard Duties: 1. Provide a friendly and professional service that always exceeds guests expectations. 2. Ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety. 3. Undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position. 4. Report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards. 5. Comply with local legislation as required. 6. Maintain good working relationships with your colleagues and all other departments by working by The Golden Rule. 7. Respond to any changes in the division as dictated by the needs of the industry, company or hotel. 8. Be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs. 9. Conduct and attend training sessions as outlined. 10. Wear hair restraint/hat, gloves to complete assignment within the kitchen areas. 11. Be able to obtain any required food handling and/or sanitation certifications required by local or state agencies. 12. Perform other tasks or projects as assigned by the Saikind Floor Manager, Saikind Beverage Director, Asst. Director of F&B and Hotel Manager. A minimum of at least 1 year of experience in the similar role in a luxury brand An outgoing personality and a can-do approach to an assigned task High level of understanding and knowledge of food and/or wine Proficient in English (speaking, reading, writing) Excellent interpersonal, verbal, and written communication skills